The Times - Serving Waitsburg, Dayton and the Touchet Valley

My rotation for recipes is desserts, breads, entrees, and vegetables/fruits. The first two come easily, the last two I always have to dig up or think about. I grew up with plain vegetables, no sauces, no butter, and not a lot of variety. So when I saw a post from All Recipes for side dishes, I tapped into it. They are both small recipes therefore I think I can get away with two. I haven't tried either, but I do like brussel sprouts and green beans. And who doesn't like bacon?

Fried Brussel sprouts

6 slices bacon, cut into bite size pcs 2 Tbsp white sugar

½ onion, diced salt and pepper

1 (12 oz) fresh Brussel sprouts, trimmed and sliced

Place bacon pieces in a large skillet and cook over med-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet (I would probably drain some). Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussel sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 min. Stir in sugar, salt (I wouldn't think you would need much with the bacon) and black pepper: sprinkle with bacon pieces.

Japanese-Style Sesame Green Beans

1 Tbsp canola oil 1 Tbsp soy sauce

1 ½ tsp sesame oil 1 Tbsp toasted sesame seeds

1 pound fresh green beans, washed

Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat and stir in soy sauce:cover. And let sit about 5 minutes. Transfer to a serving platter and sprinkle with toasted sesame seeds. (Picture shows cashews sprinkled on top)

If you have a favorite vegetable or fruit recipe, please share. Also, if you have a favorite Christmas recipe, I'd love to see it.

Enjoy!