We got a mini taste of Fall last weekend in Dallas... cool weather, 2 bike rides around White Rock Lake, bike rides and meals eaten with the doors open (our windows don't open yet... we are working on it).
I have to tell you about the meal that we made on sunday for the Taylor's. It was soooo easy and perfect for Fall. Menu: pork tenderloin with blueberry onion compote, roasted potatoes and sauteed brussel sprouts with soy sauce and brown sugar.
Pork Tenderloin was grilled simply with salt pepper and a little olive oil.
For the Compote, I loosely followed this Rachel Ray recipe.
The potatoes are just cubed, tossed with olive oil and salt and pepper then cooked on 370 till a bit crispy.
The brussel sprouts are the star and I am most proud because I made up the recipe.
I got the inspiration from a delicious side at ShinSei.
Brussel Sprouts with soy sauce and Brown sugar:
a package of brussel sprouts, cleaned and halved (cut off ends too)
1/2 stick of butter
1/4 cup brown sugar
1/4 cup soy sauce
Sautee the halved brussel sprouts in a wok pan with the butter on medium high until the sprouts start to brown. Splash in the soy sauce and cook for another 2-3 min or reduces down. Add the brown sugar finish cooking to where the sugar becomes a little crispy.
serve and enjoy!
Now back to reality and even cooler weather as I am here in High Point getting ready for Market next week! Hopefully I can catch some photos of turning leaves for you. :)

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