vegetables
turning a new leaf: red chard.
I have been reading the book Omega Diet; it has made quite an impression. And like many other nutrition inspired books, pushes the great and undying virtues of leafy greens. EAT greens. Eat your greens, more greens, pass the greens. I really don’t eat enough greens, which means I have to be deliberate about getting enough greens.
Perhaps you are a more accomplished green eating machine than I am. I… [more]
what’s the answer? it beets me.
Last summer was my first real fling with beets… [more].
I am enthralled with these color-bleeding, edible and bursting-with-flavor globes. Beets tuck right into that whole ugly swan story, appearing ugly, or at least starting out ugly but later transformed into something breath-taking. Beets are that way: ugly ducklings waiting to be transformed into swan-form. Who would think these scary rooted, a bit hairy, little studded dirt balls could turn
and a side of onions, please.
I love roasting vegetables. And all it really takes is olive oil and coarse salt, an oven hovering around 400 degrees and about 25-40 minutes, depending on the veggie.
It makes them all taste sweet, caramelized, and above all approachable. And then, once I have done the rounds with olive oil and salt, I like to play a little. So I add rosemary and cayenne and brown sugar to sweet… [more]
The same yet different: Green Bean Casserole
Man, it is almost Christmas and I am still trying to perfect a Thanksgiving dish! My poor family has eaten the infamous Green Bean Casserole at least a half a dozen times, if not more, in the last few weeks. I wanted to get it right. And Thanksgiving didn’t wait for me: it came, it went—and I kept cooking green beans.
I was intent on finding a new version of… [more]
Brussel Sprouts for "non-brussel sprout eaters"
We adore roasted veggies at our house. It seems the possibilities are endless when it comes to roasting veggies. Roasting is especially important for those eyebrow raising, face wincing vegetables (translation: not sure about these, mom.); roasting seems to assuage any concerns about flavor, texture and ultimately consumption. The proof is in the roasting: none of us liked brussel sprouts. BUT when roasted with olive oil and coarse salt they… [more]
find out what to do with 2 fennel bulbs.
I am in heaven. I love fennel. In fact, I wish I had the wherewithal to eat fennel bulbs like apples; perhaps a 2008 New Year resolution?
Instead of eating them raw in my paws, I am finding creative ways to insert them into lunches… dinners… even breakfast.
This post is about ‘what to do when you have 2 fennel bulbs’ because there have been times when I had 2…… [more]
Famed Family Corn.
I was seriously berated the other night by my fourth grader, then my fifth grader and finally my husband: “You mean, you haven’t told them about the corn?” They were drop-the-jaw shocked that I hadn’t shared with you quite possibly their favorite, quick and easy vegetable side dish: sauteed corn. We eat it at least once a week. I know: why haven’t I told you about it? Don’t you get… [more]
coleslaw resurrected: crispy, pungeant, healthy.
If you serve my son a burger, he will say to you: “I cannot imagine a burger without blue cheese.” And then, while shaking his head from side to side, he will say: “it is soooooooo good.” He captures my heart; I am equally a fan of the pungent, pervasive, personalitied blue.
And I always am on the search for a quality coleslaw to resurrect the bad reputation sliced cabbage… [more]
Green Pea Smashers
Happy St. Patrick’s Day! It can be fun to dress up humble smashed potatoes; the fun only increases if it is for a festive affair. To be totally Frank—or Patrick for today’s namesake—the reason I like these green smashers is because, well, they are better for you than when they aren’t green.The peas in this happy glop offer bites of freshness in the middle of creamy, homey bliss. My son… [more]
Roasted Vegetables: Spicy Sweet Potatoes
Foodies have their obsessions: foods they are prisoner to, enchanted with and cannot stray from… though I doubt any of us try. Clotilda from Chocolate & Zucchini loves, well, chocolate and zucchini. Deb over at Smitten Kitchen has a ‘thing’ for artichokes… [more]
. And if you are thoroughly enthralled with a particular food or food genre: your blog is named for and equally dedicated to a singular culinary passion or
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