Lemon and Garlic Butter Roasted Mushrooms

Ingredients:

1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice

1/4 cup chopped flat-leaf parsleyPreheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.

By Smitten Kitchen

Birthday Bay Scallops Gratin

Ingredients

• 6 tablespoons unsalted butter, at room temperature
• 6 large garlic cloves, minced
• 2 medium shallots, minced
• 2 ounces thinly sliced prosciutto di Parma, minced
• 4 tablespoons minced fresh parsley, plus extra for garnish
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons Pernod (optional)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 tablespoons good olive oil
• 1/2 cup panko (or breadcrumbs)
• 6 tablespoons dry white wine
• 2 pound fresh bay scallops
• Lemon, for garnish

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electricmixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat the broiler, if it's separate from your oven.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon thegarlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread

Recipe from The Barefoot Contessa

Brussels Sprouts with Caramelized Shallots

Ingredients:

3 cups of brussels sprouts split in the middle

3 medium shallots sliced thinly

2 tbsp of brown sugar

1 1/2 tbsp of apple cider vinegar

1 tbsp of butter 

2 tbsp of olive oil

Melt butter at medium heat at cook shallots until browned and caramelized, 5 to 10 minutes. Add brown sugar and apple cider, and cook until the pan is deglazed for 1 more minute. (This mix will taste like french onion soup, yum)

In another pan with olive oil cook the halved brussels sprouts until they get golden edges. Then add 1/2 cup of water and continue cooking until crisp but tender. 

Mix cooked sprouts with caramelized shallots and season with salt and pepper to taste.