A meal with three things from the garden
This was one of those instances where I planted old seeds (two years old) and just hoped for the best. Most of the seeds did not germinate, but we at least got one plant.
Michael blanched the sprouts and then sauteed them with a little bit of butter and salt. (I know. I know. Some readers are probably saying to themselves, "blehhh, brussels sprouts, yuck." But the secret is not to overcook them. They are quite good when they still have their bright color and freshness.)
We used the brussels sprouts as a side dish to the main course for Sunday dinner: a broiled lemon-and-dill-marinated halibut with mashed potatoes. I used some of the dill that I froze in the fall and combined that with lemon rind, salt and pepper to make a simple rub/marinade for the halibut.
And I used the last of our chives to add color and freshness to a batch of mashed red potatoes spiked with horseradish. The recipe for the potatoes and fish can be found here at Cooking Light.
Add a few green beans (new year's resolution = eat more veggies) and here was the final delicious result. A garden-inspired meal.