Thanks for the suggestions

I just did the asparagus with a light lemon sauce, bc I thought the brussel sprouts would be to gassy. I made choc chip cookies for dessert.

Maybe melon with mint for dessert?

If she's breast feeding, I'd stick with asparagus and skip the broccoli and brussel sprouts b/c they can make you gassy.

It sounds like a wonderfully thoughtful meal.

Do a Moroccan broccoli salad - it will go nicely with the stew and couscous and freshen it up some.

Steam the broc for 5 min and run it under cold water. Dress it with this

2 tablespoons fresh lemon juice
1 teaspoon mild curry powder
1/4 teaspoon hot curry powder (optional)
1/2 teaspoon ginger (fresh if possible)
1/4 teaspoon cumin
salt and pepper to taste
2 tablespoons extra virgin olive oil


Or just roast the broccoli with moroccan spices and butter or oil and finish it off with a hefty squeeze of lemon.

Cheese plate for dessert. That meal is way too healthy.

Oops, skimmed fast and missed that 16:18 already suggested roasting. Same idea, just adding spicy stuff. I think it would work fine with the sprouts.

I think you want to spice this up. This would work for either the asparagus or the brussels sprouts.

Preheat the oven to 400.

If doing sprouts, cut them in half, and trim any tough stem bits. If the asparagus, trim the woody ends and cut into 1" pieces with diagonal cuts.

Preheat a skillet. Chop a bunch of garlic and shallots. If you're a carnivore and have bacon fat (or even bits of bacon) on hand, fry the garlic & shallots with bacon fat and/or bacon cut into small bits. If not, use oil (generous amount). After a minute or two when the garlic and shallots are happy, add the veggies and saute just enough to coat them and soften them a bit, then spread the whole mess out in a single layer on a baking sheet (or in a small roasting pan). Sprinkle with red pepper flakes and a bit of sesame oil if you've got it. Roast in the oven till done.

I'd pack up spring mix and a separate container of carrots/cucumbers/bell peppers; feta or olives or nuts if you're feeling fancy. Another container or bottle of vinaigrette.

Anonymous wrote:Roast the asparagus (assuming you have enough for DCUM standards). Just put on a baking tray with olive oil, and seasonings to taste (I like balsamic vinegar, salt, pepper and basil). Bake until nicely browned,
This also works for the brussels sprouts, but I wouldn't pair brussels sprouts with the above menu.

Otherwise, if you want to shop, I would get something leafy, maybe do a Spring mix salad with pears and walnuts and a raspberry vinaigrette?

I also think a corn bread would probably go well with the chick pea stew.

I baked fresh bread to go with the stew. Its for a meal for a friend who just had a baby. Thanks!

Roast the asparagus (assuming you have enough for DCUM standards). Just put on a baking tray with olive oil, and seasonings to taste (I like balsamic vinegar, salt, pepper and basil). Bake until nicely browned,
This also works for the brussels sprouts, but I wouldn't pair brussels sprouts with the above menu.

Otherwise, if you want to shop, I would get something leafy, maybe do a Spring mix salad with pears and walnuts and a raspberry vinaigrette?

I also think a corn bread would probably go well with the chick pea stew.

and some crazy complicated butter cake.

but seriously, I'd say a savory brussel sprout.

Anonymous wrote:Make sure each person gets at least 5 stalks of asparagus, especially if you are serving buffet style.

Also goat cheese and endive.

Make sure each person gets at least 5 stalks of asparagus, especially if you are serving buffet style.

I have brussel sprouts, asparagus and broccoli. I could also probably get something else.

chick pea stew, couscous, .... (should be a veg)

Thanks!