green and white and tasty all over

dinner tonight was inspired by the bleu cheese stuffed olives. i started with some brussel sprouts (husband and i are both fans of the notoriously unpopular vegetable), steaming them lightly with a sprinkle of sea salt and a liberal helping of black pepper. then i added some green beans, a light touch of butter (horizon organic replacing my usual olive oil), some lemon juice and balsamic vinegar. next into the pot were some nice fat rigatoni. the smell from the butter, the pretty mix of bright green vegetables and creamy pasta…things were starting to look pretty good. the final touch were some slices of havarti with dill, which i let melt in before stirring things around and taking the first bite. the lemon and pepper went nicely with the dill in the cheese, the vinegar cut through the creaminess of the havarti. simple and healthy and perfectly satisfying.

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