I’m back! I am so happy to be be back in the kitchen. After nearly a month away, I am glad to be back blogging and sharing recipes with you. Thank you for bearing with me.
The last month has been a whirlwind for me. I accepted a new job after finishing my Master’s Degrees in Nutrition and Public Health and moved a couple week’s later from Boston to Washington DC. After a few weeks of staying with friends (thanks Alex!) and sleeping on an air mattress waiting for my furniture and dishware to arrive, I am finally getting back in the kitchen.
One perk of living in a new city (and not having a kitchen) is trying new restaurants. Even though its Spring time (though it doesn’t always feel like it) wherever I ended up, I found Brussels sprouts on the menu. The dishes were so good I decided I couldn’t wait until the fall to try to make them. So luckily, even though Brussels sprouts are at their peak in the fall, they are fairly easy to find year round.
Today’s recipe is from Ardeo + Bardeo located in Historic Cleveland Park. Ardea +Bardeo features Modern American Cuisine with Asian and Mediterranean influences. Although I can no longer find this dish on their menu- the dish was a small plate of Brussels sprouts with and orange sauce and a mint yogurt.
To recreate this dish I used an orange muscat champagne vinegar from Trader Joe’s with honey, olive oil and fresh orange zest. I made a mint yogurt with 0% Fage yogurt and fresh chopped mint leaves.
I definitely recommend Ardeo +Bardeo, but if you’re not in DC I suggest you try my version tonight!