Congratulations: You have found the Brussels sprouts recipe of your dreams

It's a Brussels sprouts world; we just live in it. 

Did you hate them once upon a time? It's understandable: In olden days (like 10 years ago), people would boil those little orbs, so biting into one was like eating a small head of boiled cabbage. Ugh.

No more. Now we now that you can roast 'em or sauté them, and they're delicious. My favorite Brussels sprouts dish involves pulling off every leaf, then slicing the centers, and sautéing it all with mirepoix and pancetta. Very delicious, and very labor-intensive.

This recipe is almost as wonderful – and 9 billion times easier. It's a no-brainer. You can cook this with your eyes closed. You can make it ahead, and serve it later, reheated. Or serve it right away. Or serve it room temp. 

All you do is this. Cut the Brussels sprouts in half or quarters, depending on their size. Toss them on a baking sheet with a little olive oil and diced pancetta. You can even cheat and buy the pancetta already diced, at Trader Joe's. I won't tell anybody.  My little brother Johnny, an ex-chef, taught me that trick. If Johnny says it's okay, it's okay. 

Want to make a vegan version? Just leave out the pancetta and add about a quarter teaspoon of salt.

Roast the sprouts in a hot oven for 25 minutes. Boom, that's it. You're done. You're ready to eat – with whatever gorgeous roast or braise or take-out you've dreamed up. Vegan or not, here we come.

Be sure to drop us a comment and tell us how you liked it.

Delicious, soul-warming super-detox lentil-kale soup: Why wait till January?

It's only mid-December, and I'm already feeling like eating clean – at least in-between holiday parties and festive feasts. And here in Dallas, it's soooooo cold outside! 

What could be nicer, in such a circumstance, than the prospect of a big pot of soul-warming soup simmering on the stove? I'm thinking green lentils. And turmeric – for its strong anti-oxidant properties. And baby kale. And then a bunch of other stuff to make it delicious. 

That's what I thought yesterday morning, when it was 70 outside but I knew it was headed down to the 40s by the afternoon. 

I already had everything I needed to make the soup coming together in my head, except one key ingredient: I headed out at around 11 to pick up a cello-pack of baby kale at Trader Joe's.

By lunchtime the soup was ready – and the house filled with wonderful aromas. That's how quick and easy it is to achieve. 

The only work is chopping a few aromatic vegetables (onion, celery, carrot, garlic) and opening a can of tomatoes. (Make sure your tomatoes don't have sugar in them, or the soup won't be so detoxifying.) Sauté the veg in a little olive oil, add turmeric, coriander and herbs, then  the lentils, tomatoes and water. 

Did I mention that the recipe is vegan?

When the lentils are tender, throw in a bunch of baby kale, then let a cook a few more minutes till it all comes together. Lentils cook pretty quick, so it'll be done in just about an hour. 

Oh, baby – it turned out even better than I dreamed: lightly spiced, aromatic, earthy, soulful and satisfying. I knew Thierry would want some: Lentils are one of his favorite foods. But even Wylie (yes! He's home for winter break!) went along for the ride – that's how good it smelled. He'd just awakened at noon (college kids!) and had a bowl with us, just after his bagel and coffee. He loved it.

Here's the best part.  When I woke up this morning it was 15 degrees outside – 4 with the wind-chill factor. The tree is now decorated. We have plenty of firewood. This evening, we're going to our friends' holiday open house. 

Meanwhile, I know what I'm having for lunch.