Good Dinner Mrs. Mellen

If you read my blog by now you know that I am obsessed with cranberries. As soon of these red jewels  come to market I start to cook and bake everything with cranberries.  2 tablespoon butter 2 small shallots, chopped (about 1⁄4 cup) 2 teaspoons minced garlic (about 2 garlic cloves) 3 tablespoons fig balsamic vinegar 3 pounds fresh Brussels sprouts, halved (about 10 cups) or petite Brussels, whole   2 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoons black pepper 1 cup fresh cranberries   Step 1 Melt large skillet over medium heat. Add shallots, and cook, stirring often, until shallots are softened and start to brown, about 8 minutes. Add garlic, and cook, stirring often, 1 minute. Add vinegar, and cook until thick and syrupy, about 2 minutes. Remove from heat, and pour into a small microwavable bowl. Cool to room temperature, cover, and chill until ready to use, up to 1 day ahead. Step 2 Preheat oven to 400°F. Tos...

If you follow my blog you can see that I am very much into roasting vegetables which greatly increase flavor. I love to roast  Cauliflower combining olives and tomatoes seasoned with thyme then finishing with a splash of Fig Vinegar. If you haven't tried Balsamic Fig Vinegar I highly recommend replacing regular balsamic vinegar with this outstanding flavorful variety. Sweet figs are blended with tart balsamic vinegar for a uniquely rich multilayered flavor adventure. I substitute balsamic fig vinegar in cooking as well as in fresh salad dressing.  Roasted Cauliflower with Balsamic Fig Vinegar 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip 2 tablespoons extra-virgin olive oil 1 teaspoon dried french thyme ¼ teaspoon salt 1/4 cup kalamata olives, chopped 1/2 cup rainbow petite tomatoes, sliced Freshly ground pepper to taste 2 tablespoons fig balsamic vinegar Preheat oven to 450°F. Toss cauliflower, oil, french...