Roasted Asparagus and Brussel Sprouts with Jamie Oliver's Egg Salad

Ingredients:
for the egg salad
8 large hen's eggs
6 tbsp mayonnaise (we used Helman's light mayo because it doesn't add too much sugar too it like other brand tend to, alternatively you could make your own mayo which would be much better)
Lemon zest from one lemon
Juice from 1/2 lemon plus a little more
Salt and pepper

for the asparagus and Brussels sprouts
1/2 pound Brussels sprouts
1 bunch asparagus, stems removed
Coarse salt
3-4 tbsp white wine vinegar
Olive Oil
Freshly ground pepper
2-3 garlic cloves chopped


For the eggs:

1. Place eggs in a pot of water that is lightly salted. Bring to a boil.
2. Let boil for 3 minutes, then immediately place under cold water
3. Peel the eggs and cut in half like you were going to make deviled eggs
   
4. Mix the mayo, lemon zest, lemon juice together in a bowl, add salt and pepper to taste.
5. put the mayo mixture on top of the eggs

For the veggies:

1. Preheat oven to 400F
2. Cut ends off of Brussels sprouts and peel off outer leaves. Cut in half
3. Clean asparagus and cut into 3 sections
4. Toss veggies in olive oil and garlic and put in a roasting dish
5. Squeeze some lemon juice on top, sprinkle liberally with coarse salt and freshly ground pepper
   
6. Put in oven for 15 minutes. About 8 minutes in, flip veggies.
7. When the 15 minutes is up, put the white wine vinegar on top, we just eyeballed it, but we probably put 3-4 tbsp of the vinegar. Put back in oven for 3-4 more minutes.

The veggies also taste REALLY good dipped in the lemon mayo that was used on top of the eggs

Brussels Sprouts and Scallops

Geoff and I made this recipe last month for my mom's birthday. We actually made my grandpa cook the scallops because he has a tendency of saying seafood is "tough" if it isn't cooked right. I wasn't about to let a delicious meal be ruined with that horrible word. Unfortunately, he undercooked the scallops slightly, which is why they aren't that delicious golden brown. Surprisingly, both my nanny and my grandpa loved the meal. They enjoyed it so much that they even told me it was good. In the 5 months that they have been living with my mother, I think maybe they've complimented her cooking 3 or 4 times (and twice it was for the lobster mac and cheese recipe that I picked out!) so I think I'm winning.

Inspired by this recipe: http://www.foodandwine.com/recipes/scallops-with-brussels-sprouts)

(Serves 2)

Ingredients:

¼ sour cream

½ tsp grated lemon zest

2 tsp lemon juice

1 tbsp olive oil

6 jumbo scallops (my Uncle John swears that if you get the scallops that are slightly pinkish in colour that they’re WAY better, but white coloured scallops are really good too!)

½ lb Brussels sprouts, thinly sliced

1 green onion, thinly sliced

3 tbsp butter

2 garlic cloves, minced

2 ounces pancetta, cubed

1. In a bowl, mix together sour cream, lemon zest, lemon juice and 1 tbsp olive oil. Season to taste with salt and pepper
2. In a medium skillet, melt 2 tablespoons of butter and add 1 clove of garlic. Sautee scallops on moderately high heat until golden and just cooked through, about 5 minutes. Transfer to a plate and cover with aluminum foil to keep warm
3. Meanwhile, in another skillet, cook pancetta over moderately high heat, until brown and crisp, about 4 minutes. Add the Brussels sprouts and green onions and cook, stirring until softened, about 2 minutes. Remove from heat; add butter and garlic until melted.
4. Transfer to plates