Our last recipe of week two comes from art director Abbey Prokell. Part of our magnificient design team, Abbey designs several of the features each month, including the story that all these recipes are coming from—Your Four-Week Dinner Plan.
I made the Ravioli with Brussels Sprouts and Bacon for my family on Sunday, and it was easy and delicious! I did some of the prep work while my 2-year old was napping, I cooked the bacon, chopped the pecans and sliced the Brussels sprouts, which made throwing it all together at dinner time a breeze. I should note, that frying the bacon in a skillet was a bit messy, but the crispness it added to the dish was worth the mess.
After just 10 minutes of cooking time, the final dish was delicious. I loved the texture of the Brussels sprouts with the crumble of the bacon. And while I enjoyed the pecans in the recipe, I can also envision using toasted pine nuts. I may just try that the next time.