This jazzy Macrobiotic-inspired trio will make music on your lips. These gorgeous, yes, gorgeous brussel sprouts were found at the winter farmer's market. We sautéd/steamed in olive oil, red wine, garlic, salt and pepper. At the same time, while T cooked up a batch of polenta, I simmered a can, yes, a can of organic aduki beans to which I'd added chopped onion, garlic powder, tamari, and olive oil. We piled all three together and topped with fresh arugla- a true love supreme.
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