Adapted from November 2001 issue of Food & Wine
5 slices thick slab bacon
2 tablespoons unsalted butter
2 ounces white wine
1 pound Brussels sprouts, thinly sliced in food processor, on a mandoline or by hand
1 garlic clove, coarsely chopped
1 medium tart, crisp apple, peeled and thinly sliced
Few sprigs worth of fresh thyme leaves
Juice 1/2 lemon
Salt and pepper to taste

Method Cook back in large skillet until crisp, about 10 minutes. Drain on paper towels, reserving bacon fact. Combine butter and bacon fat in skillet on low heat and stir vigorously wiht a wooden spoon. Add wine, deglazing pans and stuck bacon bits. Add garlic and sprouts over medium heat and cook, stirring, until softened but still holding their color, about eight minutes. Add apple and thyme and cook for an additional three minutes until apples have warmed up and most of the liquid has evaporated. Add lemon juice and season with salt and pepper. Chop bacon into bite-sized pieces and sprinkle over slaw. Serve immediately. Makes five side-dish servings.

In addition to the five listed local ingredients, butter and white wine may also apply, depending on where you live. This recipe is part of my collection in "A Mighty Appetite for the Holidays," available via blurb.com