Radicchio Pasta in Gorgonzola Sauce
melt 5 oz cubed dolce gorgonzola with 1 T butter over low heat. Set aside, keeping warm.
saute one chopped radicchio with a couple cloves of garlic in 2-3 T olive oil for several minutes, till radicchio wilts and browns.
Boil 2 servings (about 8 oz) short pasta. As soon as pasta is done, use a wire-mesh skimmer to remove pasta and place in skillet with radicchio. Add a bit of S and P, also 1-2 t dried thyme, stir. Add cheese sauce, stir, serve.
Dijon Brussel Sprouts
bring to boil: 1/2 c water, 2-3 T butter, 1/2 t salt, 1 lb halved brussel sprouts.
reduce heat to medium, cover, and steam the sprouts for 5-10 minutes.
remove the lid and let some steam escape for a few minutes, then remove sprouts to a serving bowl.
Add 2 T dijon mustard to cooking liquid, stir to combine, then combine dijon sauce with sprouts to serve.
