I love vegetables and never tire of coming up with new ways to serve them. In the 16 years that I’ve had the Rock, I’ve turned them into everything from cheesy gratins to soups, pickles, and simple platters of steamed goodness.
I must admit, I’m obsessed with getting kids and grown-ups to eat more veggies, and most of the time I’m pretty successful. The secret is to get them as excited about eating veggies as they are about chocolate cake! It’s a challenge that I happily tackle head-on with fierce determination!
At dinnertime I usually set 2 vegetable dishes on the table. That way, if one of the kids doesn’t care for the texture of spoon-tender green beans or the heat of spicy roasted cauliflower, I get peace of mind knowing that they’ll dig into more familiar offerings, such as a leafy green salad with honey- mustard dressing or quickly steamed broccoli sprinkled with Parmesan and lemon juice.
Offering options is a great way to introduce new flavors to your family, and also to guarantee leftovers for future meals. That steamed broccoli is fabulous tossed with pasta, peas, and a creamy Parmesan sauce for lunch, and nothing beats leftover salad (set some aside before you dress it) stuffed into a pita pocket with feta and chopped olives for lunch or a snack.
The price of vegetables varies enormously by season and even week to week, so I pay special attention to prices when I’m in the produce aisle, looking for specials and bargains. When I spot pricey portobello mushrooms or artichokes on sale for 50 to 75 percent less than their regular prices, you better believe I’m doing something with them for dinner in the next few days!
That said, there is nothing wrong with heading to the frozen food aisle for vegetables, especially in winter months when fresh produce is imported, expensive, and often of poor quality. What matters more than frozen or fresh is that my family is eating (and loving) their vegetables every night of the week.
Tags: love your veggies, vegetables, veggies
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