Our T Side / L Side posts help us express our individual cooking needs and are a way of showing how a specific ingredient can be used in two very different ways. This month, rather than choosing a key ingredient, we have chosen the color green in honor of St. Patrick’s Day! We have prepared to share how each of us have used something green (along with the recipe we used) so you can try out these dishes as well.

T Side: This week, I introduced Phil to an old recipe Lauren and I used to make when we lived together (way back in the day). This chicken was stuffed with something green and I made another veggie for the side. I am so obsessed with brussels sprouts and spinach right now! 

To make this spinach stuffed chicken, I first sauteed mushrooms, spinach, and mozzarella cheese together. Next, I sliced the chicken breasts down the side and stuffed the mixture in, sprinkled a little garlic salt on top, and cooked it at 350 for about 45 minutes. Yum!

L Side: We recently had an impromptu dinner at a friend’s house. With not enough time to stop at the store and to make something to bring, I looked to see what I had on hand. I consulted my trusty Pinterest for a recipe that combines quinoa and brussels sprouts and found this recipe which I modified slightly as to not introduce ingredients that I did not already have. 

Like I said, I  modified the recipe to just include brussels sprouts, regular quinoa, and garbanzo beans and used my favorite simple dressing of olive oil, lemon juice, and a little salt and pepper. The best though, was the next day’s leftovers when I added tuna to my quinoa brussels sprouts salad. That was really delicious!

This St. Patrick’s Day, we plan to eat all kinds of greens! Have a favorite green recipe to share? We would love to hear from you. Leave a comment below (by clicking on the speech bubble icon) and include the link or send us an email at info@sbsdesignla.com.

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