Lunch

Toast with heirloom tomato slices and scrumptious Brussels sprouts with garlic and lemon.

This is my favorite way to make Brussels sprouts so far, I think. Heat a half-inch of water in a pan. When it's boiling, add halved Brussels sprouts and cook until the water has evaporated (5-8 minutes?). Add 4-5 minced garlic cloves, olive oil, salt, and pepper. Saute until the garlic and sprouts start to brown. Turn off heat source, and squeeze juice from half a lemon over the pan. Toss, eat.