{"id":129,"date":"2011-08-11T21:00:43","date_gmt":"2011-08-11T21:00:43","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=129"},"modified":"2011-08-11T21:00:43","modified_gmt":"2011-08-11T21:00:43","slug":"brussel-sprouts","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=129","title":{"rendered":"BRUSSEL SPROUTS"},"content":{"rendered":"<ul>\n<li>\n<h1>\u00bc cup cr\u00e8me fraiche<\/h1>\n<\/li>\n<li>\n<h1>\u00bc t. finely grated lemon zest<\/h1>\n<\/li>\n<li>\n<h1>1 t. fresh lemon juice<\/h1>\n<\/li>\n<li>\n<h1>1 JT. Snipped chives<\/h1>\n<\/li>\n<li>\n<h1>3 T. extra-virgin olive oil<\/h1>\n<\/li>\n<li>\n<h1>Salt and freshly ground pepper<\/h1>\n<\/li>\n<li>\n<h1>6 thin slices pancetta (about 2 ounces)<\/h1>\n<\/li>\n<li>\n<h1>\u00bd pound brussel sprouts thinly sliced<\/h1>\n<\/li>\n<li>\n<h1>1 shallot thinly slices<\/h1>\n<\/li>\n<li>\n<h1>1 T. unsalted butter<\/h1>\n<\/li>\n<li>\n<h1>1 garlic clove<\/h1>\n<\/li>\n<\/ul>\n<p>In a small bowl, whisk the cr\u00e8me fraiche with the lemon zest, lemon juice, chives and 1 JT. Of the olive oil.\u00a0 Season with salt and pepper.\u00a0 In a medium skillet, cook the pancetta over moderately high heat with the 2 T. oil, turning once, until browned an crisp, about 4 minutes.\u00a0 I cut mine in strips.\u00a0 Add the brussel sprouts and shallots and<br \/>\ncook, stirring until the sprouts are softened, but still bright green, about 2 minutes.\u00a0Off heat, stir in the butter and garlic and season with salt and pepper.<br \/>\n<strong>Serves only two so you will probably double or triple the recipe.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bc cup cr\u00e8me fraiche \u00bc t. finely grated lemon zest 1 t. fresh lemon juice 1 JT. Snipped chives 3 T. extra-virgin olive oil Salt and freshly ground pepper 6 thin slices pancetta (about 2 ounces) \u00bd pound brussel sprouts &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=129\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-129","post","type-post","status-publish","format-standard","hentry","category-vegetables"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=129"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/129\/revisions"}],"predecessor-version":[{"id":130,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/129\/revisions\/130"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}