Earl Cooks Bacon Topped Brussels Sprouts & Mushroom Ravioli

Sometimes is is fascinating to find out where one's food comes from. Sometimes, not. They say you don't want to know how hot dogs are made, but this is about the origins of Brussels Sprouts. From time to time Trader Joe's has the full stalks for sale. I had to pick one up when another shopper said that once you taste them fresh from the stalk, they will seem like another food. We like Brussels Sprouts at our house. I'm not sure when I first tried them, probably after getting married, but we have tried them many ways since. I usually get frozen because they are fine, but this Brussels Sprout Stalk sort of reached out to me. It was about 3 feet long and had the sprouts growing in a somewhat random pattern all along it's length.

 The Stalks grow in fields, mostly upright with broad leaves at their base, as pictured on the right. They have random outcroppings along the length which look like stalks for leaves.

For this dish, I decided I wanted bacon-wrapped Brussels Sprouts, but then decided that was too much work! After cooking the sprouts, maybe I should say a bit overcooking them, I instead plased a half slice of bacon, anchored with a toothpick, in each sprout, which I had halved and then pan-seared.

To accompany the sprouts, I cooked a package (frozen) of Trader Joe's Mushroom Ravioli with Truffle Sauce. I thought it was tasty, but my wife, who doesn't care for mushrooms or pasta, was unimpressed. I had hoped it would be similar to my favorite dish at Olive Garden, mushroom ravioli in garlic Alfredo, but it wasn't and I don't think it is still on the menu at Olive Garden either, but it was very tasty, although I doubt I will buy it again, (you know, happy wife, happy life.)

I enjoyed this departure from a meat-centric meal, and not relying on salad to be the only way eat a bit lighter, even though I will never fix this meal again, I will use what I learned for future meals.