Although, autumn is here, I am still enjoying the simple camping  – out- in – California recipes I prepared this summer.I never cared much for Brussels sprouts, perhaps because they were overcooked and boring. Now, they are a favorite vegetable, in hash or as a side to many dishes, Today, it is chicken and pepper stew. Of course, our team thinks most foods taste better with cheese added.

Pesto Brussels Sprouts
1 to 1 1/4 pound Brussels sprouts  trimmed and quartered
4 cloves garlic, finely chopped
1 tablespoon fresh oregano leaves, chopped
1/4 cup basil pesto
2 tablespoons olive oil
1/2 cup crumbled Feta cheese.
Combine sprouts, garlic and pesto until evenly coated.
Place oil in preheated saute pan, then add sprouts and saute until tender, about 7 minutes.
 Remove pan from heat, top with cheese and oregano.
These sprouts mix well with many dishes. I may saute them for Thanksgiving, since it is so simple to prepare and adds crunch and color.