Can a brussel sprout actually taste good? I was asked this question recently by a confirmed veggie hater. Yes, I told her, absolutely they can, if covered in cheese! (Ok, I know that cheese makes everything taste better, but stay with me here…)

If you also hate veggies, or have kids that hate veggies, I can almost guarantee they’ll eat this recipe without too many complaints. It’s great for a weeknight meal because it uses few ingredients and cooks in a flash. I love to serve it with tilapia and mashed potatoes.

I make mine with fresh sprouts, but frozen is always an option. Be flexible with whatever you have on hand.

To cook Sautéed Brussel Sprouts with Cheese, you will need:

*  1 lb Fresh sprouts, washed and halved

*  2 TBS. Olive Oil

*  1/3 Cup water

*  Salt/Pepper to taste

*  1 Cup shredded cheddar cheese

In a large skillet, heat oil over medium heat. Add Brussels sprouts and salt/pepper. Cook, 8 to 10 minutes, stirring frequently.  Add water and cook until evaporated, about 3 minutes. Sprouts should now be crisp-tender, and the cheese should be added. When cheese is melted, remove to plate and serve immediately.

Tasty, healthy, good!

Can you believe Passover will be here in only 3 more days?! I feel like every single year it sneaks up on me—probably because the prep is so lengthy and monotonous, I want to avoid it. I spent most of Monday and Tuesday cleaning/organizing and grocery shopping, as I always do, checking things off my pre-holiday checklist.

Preparing ritual foods for this holiday can be overwhelming, especially the desserts. I avoid most of the packaged stuff and boxed mixes like the plague and prefer to try flourless sweets. I originally saw this recipe in Shape magazine, clipped it, stuck it in my recipe box where it languished for a good five years before I attempted anything.

Most of the ingredients seem normal: nuts, chocolate, maple syrup. The only strange one is avocado. Don’t be afraid to try it; I was at first, but you really can’t taste any and it does improves the texture.

The torte calls for using a food processor. Yes, that’s a hassle, but it evens out because no baking is required. Seriously, just blend, pour, and chill. Very nice and easy.

To make Chocolate Nut Avocado Torte, you will need:

*  1 Cup hazelnuts   (If unavailable or too expensive, swap almonds.)

*  1 Cup pitted dates

*  2 Large ripe avocados, peeled and diced

*  1/4 Cup plus 2 Tbs. cocoa powder

*  3 Tbs. maple syrup

Start by preparing the crust. In a food processor, pulse the nuts until they’re coarsely chopped. Add the dates, 2 Tbs. of the cocoa powder, and a little water. Once the mixture has come together, remove and press into a 9-inch pie plate.

Wipe out food processor, then blend the remaining cocoa, avocado, and maple syrup. Spoon this filling into the crust and smooth. Refrigerate for at least one hour before serving, and it can also be frozen up to a month in advance. Figure on 6-8 servings, for those with average appetites.

The finished product should look something like this:

I stopped there, but if you’re extra ambitious, coat the top of the torte with chopped nuts and drizzle with melted chocolate.

Need additional ideas? Check out all of my favorite Passover desserts.

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