Summer in Duluth is a whirlwind. Every sunny, warm day invites you to seize all that Duluth has to offer from morning ’til night. I feel thankful, daily, that I get to live here. (In the summer, that is. Let’s talk again in winter).
We’ve spent the past week with so many friends and family it’s hard to believe it all happened in a span of five days. My brother and sister-in-law visited for a few days, ending their trip with the Duluth fireworks display on the Fourth of July. We did a lot with them around town. One of my favorite things was visiting Northern Waters Restaurant for the first time! Northern Waters Smokehaus is a longtime favorite and the restaurant is equally amazing! The food is incredible AND they make their own ice cream! I had a curried turmeric ice cream and it is one of the best desserts I’ve ever eaten. Please go visit there as soon as possible.
Lately we've spent time swimming in the lake, walking on Lakewalk, visiting the farmers market, and having many bonfires in the backyard. I’m not sure if I can keep up this pace until fall, but I’ll do my best!
Veggies are just one of the best things to eat in the summer. I highly recommend thinking of veggies as the main part of a meal, rather than just a small side dish. This recipe for brussel sprouts is SO good and very quick. You could pair it with so many different things for a filling meal: chicken, eggs, etc.
Sesame Brussel Sprouts
15 min, serves 2-4
4 c halved brussel sprouts
2 T olive oil
1 T toasted sesame oil
2 garlic cloves, minced
1/2 small red onion, cut into about 1 inch pieces
1/2 t salt
2 T sesame seeds
1/2 T coconut aminos
Cracked black pepper, to taste
- Heat olive oil in skillet on medium heat.
- Add the brussel sprouts and cook for 5 min, stirring occasionally
- Add the sesame oil, garlic cloves, red onion, coconut aminos, and salt and continue to cook until brussel sprouts are soft to eat, about 8 min
- Sprinkle sesame seeds on top and stir.
- Top with desired amount of cracked black pepper