Linguine with Brussel Sprouts and Bacon: Meh

I love brussel sprouts. However, I have discovered that I think I only really love them one way: roasted.

This pasta recipe calls for the brussel sprouts to be sauteed/steamed in a pan prior to throwing them on pasta with crunchy bacon. Sounds good in theory, but in practice, meh. Steaming/sauteeing brussel sprouts just doesn't give them the caramelization and crispiness that oven-roasting does. It just makes them limp and kinda stinky.

Lesson learned.

Seared Salmon with Luinguine and Ramp Pesto

This week I got a bundle of ramps in my CSA share. Ramps are wild onions grown and gathered mainly in Appalachia in the spring... they have an oniony, garlicky flavor to them, and you can eat the entire thing- from white bulb to red stems to leafy tops.I thought this salmon recipe with a ramp pesto looked simple and tasty, so we tried it out. Very good! The onion flavor is pretty powerful- no making out for any of us tonight. But delicious anyway!
My trip to the grocery store didn't turn up any Marcona almonds, so I used regular roasted almonds, which worked out fine. Otherwise, I made the recipe as instructed and give it two thumbs up!

Linguine and Prosciutto Mini Frittatas

Everybody loves getting his or her own personal treat... that's why I thought these mini-frittatas I saw on Food Network would be good for our post-Christmas brunch. The mini-frittatas are a Giada recipe, so it's obligatory that I provide you with a video, in case you'd rather watch her (and/or her boobs) make the recipe, than read about it.

This recipe was tasty- the smoked mozzerella is essential, for sure. You could easily substitute veggies for the prosciutto, I bet- sauteed spinach and mushrooms, perhaps? I also think you could make it ahead of time and shove them in the oven in the morning if you're having guests for brunch.