To mark the start of our holiday cooking, I made a cheesy gratin with two veggies that I just can’t get enough of. This is the gratin recipe I used, but I included 16 oz of brussels sprouts and 8 oz of asparagus, instead of just brussels sprouts. Used mozzarella instead of parmesan cheese since that’s what I had on hand. So good! I’m enjoying the leftovers for lunch right now. Warning: this dish disappears quickly. ;)
After lunch, I have a couple errands to run, then I’ll be in the kitchen doing more cooking. I’m excited to share our Christmas Eve and Christmas Day menus! I’ve also started on a 2013 recap post, highlighting my favorite foodie moments from the past year. Lots of good stuff coming up soon!
Happy holidays, everyone! Hope you’ll be celebrating with family, friends, and great food.