Brussels Sprouts Business Plan

Roasted Brussels Sprouts with Crisp Bacon

Makes 4 servings

You Will Need:

• 4 cups trimmed and chopped Brussels sprouts

• 8 thin slices bacon, chopped

• 1/3 cup fish sauce

• 1/3 cup melted coconut oil or bacon fat

• Freshly ground black pepper, to taste

How to Prepare:

1. Cook the bacon on a nonstick skillet over medium flame until almost crisp. Set aside.

2. Set the oven to 450 degrees F.

3. Lay the Brussels sprouts on a baking sheet and drizzle the coconut oil or bacon fat on top. Sprinkle with fish sauce and black pepper.

4. Layer the cooked bacon on top of the Brussels sprouts.

5. Roast for about 25 to 30 minutes or until the Brussels sprouts are tender and bacon is crisp. Best served warm. Savory Wild Mushroom and Egg Soup

Makes 2 servings

You Will Need:

• 3 cups water

•

Season with salt, then serve right away. Veggie Mac and Cheese

Makes 4 servings

You Will Need:

• 1 large cauliflower head, chopped

• 4 1/2 cups cubed eggplant

• 1 1/2 cups sliced mushrooms

• 2 1/2 cups seeded and chopped red bell pepper

• 1 1/2 Tbsp butter

• 3 1/2 cups heavy whipping cream

• 2 cups seeded and chopped red bell pepper

• 4 Tbsp Cheddar cheese

• 4 Tbsp Swiss cheese

• 3 Tbsp Pepper Jack cheese

• 1 1/2 Tbsp Monterrey Jack cheese

• Paprika, to taste

• Cayenne pepper, to taste

• Sea salt, to taste

• Freshly ground black pepper, to taste

How to Prepare:

1. Set the oven to 400 degrees F.

2. Pour the whipping cream into a non-reactive pot, then place over medium flame and let simmer; take care not to bring to a boil.

3. Stir the cauliflower into the cream and simmer for 6 minutes.

4. Stir in the mushrooms and simmer for an additional 3 minutes.

5. Stir in the bell pepper and eggplant and simmer for 3 minutes.

6. Continue to simmer until all the vegetables are tender. Once tender, reduce to low flame and stir in the cheeses until melted.

7. Season to taste with salt and pepper, paprika, and cayenne pepper, then pour into a casserole dish.

8. Bake for 10 minutes, then serve