Roasted Brussels Sprouts with Pears and Pistachios

(recipe from Food 52)

1 lb. brussels sprouts, halved lengthwise
3 Tbsp. olive oil
1/2 tsp. salt
6 grinds black pepper
1 Bosc pear, halved lengthwise and cored
1/4 cup shelled pistachios, chopped coarsely
Juice of 1/2 large lemon

Preheat oven to 425F.  Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper.  Mix with clean hands.  Place the pear halves, cut sides down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.

Roast the brussels sprouts and pear for about 20 minutes.  Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized.  Check the pear - it may not be caramelized at this point.

After another 10 minutes, turn the brussels sprouts again.  Flip the pear.  Reduce the oven heat to 375F.

Add the pistachios - you just want to heat them up and toast them slightly.

After 5 minutes, remove the baking sheet from the oven.  Squeeze lemon juice directly over all the ingredients.  Use your spatula to chop up the pear halves.  Toss everything thoroughly, check the seasoning, and serve.

(Yum!  Such a simple recipe with few ingredients, but all of the parts shine.  Bitter, sweet, and a bit of crunch.)

Raw Cranberry Sauce

(recipe from Whole Foods Market)

1 cup pitted dates
1 (16 oz.) bag fresh cranberries, about 4 cups
1/2 cup orange juice

Place dates in a small bowl and cover with boiling water.  Let sit 15 minutes to soften.  Drain dates and place in a food processor.  Add cranberries and orange juice, and process until evenly chopped.  Chill until ready to serve.  Keeps refrigerated up to 3 days.

(Voila! Super simple, three ingredients, no cooking.  Never eat sugary processed cranberry sauce again.  This is seriously that good.  Fresh cranberry revelation.)