My mom used to make cauliflower that was served in hot milk with melting butter and plenty of pepper – and I loved it. I have always loved vegetables of all kinds, although it took me a few years to accept cooked carrots. Cauliflower is one of my favorites because it is so versatile.

Roasting brings out the sweetness of almost any vegetable because it caramelizes the natural sugars in it. The flavors aren’t diluted by water (even steaming involves water and evaporation of flavor) and the texture is tender but not mushy.

Soup is the best food ever.  Really. Think about it.
It is versatile, generally inexpensive, and is there a better way to get rid of the leftovers in the fridge? I think not.  You can toss everything into a slow cooker or cook it in a stock pot on top of the stove and the results will be the same.  Hot steamy goodness that makes the house smell like home.

 
I love spinach but several of my family members absolutely do not!
There is something about the combination of balsamic vinegar and bacon and spinach, though, that wakes up your taste buds and lets them know that you know what you are doing.

Carrots are not often served cooked around here. Not because we don’t like them but because my kids will go through a five pound bag of organic carrots in about two days..so if I want to do carrots I better have them on the menu for the day I shop.

MMMM! I love fresh green beans from the garden.  WE picked out first harvest yesterday, fresh beans and cilantro!
I planted a variety, some are the yellow wax type, some are regular green, and some are purple!

 
I don’t know if you have seen the February issue of Bon Appetit but they have gone green, for this month anyway.  I was in love with the issue from the beginning to the end!   One of the recipes that looked especially good was the Brussels sprouts. I was curious because exactly half the family likes them and half do not.
Amazingly, even the half that DO NOT like them, Sam-I-Am, liked these. Alot.  Matthew said, “these are really good.”
I replied, ” They are Brussels sprouts”
He said, “No they aren’t, because I hate Brussels Sprouts.   These are a distant relative of …read more

Thanksgiving make-ahead recipes make all the difference for me. I don’t know about you but I really enjoy having relaxed holidays. With my schedule there is no way I could put on the type of dinners that I enjoy doing and doing it all at the last minute. Some people have (probably correctly) labeled me as extreme, weird, and OCD. I will gleefully admit to all of those, and smile at them contentedly over my after dinner espresso Thanksgiving Day, as I sit in a clean dining room, full of awesome food, and enjoying my family…knowing …read more

  These wraps are so good. Really. My kids love them, and you can use just about any vegetable in them…Do make sure to have a mixture,  and you need the zucchini (or you could substitute eggplant).
 For the tappanade
1 can black olives
1/2 c green salad olives
1/4 c onion
3 cloves garlic, peeled.
2 tablespoons balsamic vinegar
1 tsp italian seasoning
1 tbs olive oil
pulse together in food processor until coarsely pureed. Set aside.
16 flour tortillas, whole wheat homemade is best, but whatever you like.   

For filling:
2 zucchini-sliced in 1/8″ thick slices LONGWISE.
1 tbs olive oil
1 tbs italian seasoning
salt and pepper to taste
1/2 c chopped red onion
1/2 …read more