Vegetables

My challenge? Convince my ten year old that vegetables are not “gross.” I’m glad to report I’m succeeding!

Carrot Chips

Roasting thinly sliced carrots in olive oil elevates them from a fairly boring veggie into a tasty snack. I’m lazy, so I use pre-sliced, store-bought carrot chips. Obviously you could simply slice them yourself. Serve as a side dish, or as a super healthy snack. Click for the recipe

Roasted Bell Peppers

Deliciously roasted bell peppers are seasoned with olive oil, oregano and crushed red peppers. Click for the recipe

Roasted Broccoli Stalks

Don’t toss those broccoli stalks! They are a delicacy, especially when roasted. You can use two baking sheets and roast the broccoli florets at the same time, though they will likely be ready a few minutes before the stalks. Click for the recipe

Sauteed Sugar Snap Peas

I love how easy it is to make sauteed sugar snap peas, and how delicious this simple dish is. I’m too lazy to wash and trim the peas, so I usually buy them pre-washed, pre-trimmed and ready to eat, which truly makes this a 10-minute dish. Click for the recipe

Quick Pickles

Quick pickles are ready in a few hours – rather than a few weeks. They are crisp and flavorful, a wonderful addition to any entree. It’s fun to experiment with different types of vegetables, vinegars and spices. Click for the recipe

Carrot Latkes

Hanukkah is almost here, and just as I do every year, I like to experiment with different types of latkes. These carrot latkes are delicious – the combination of carrots, garlic and olive oil is very good. Lacking starch, they are more fragile than potato latkes and require careful handling, especially when you flip them, but I think the result is well worth the extra effort. Click for the recipe

Spaghetti Squash Recipe

You need to make this spaghetti squash recipe NOW. Buttery, cheesy and garlicky, it’s so good, and so close to the experience of eating real buttered noodles, that it’s now my favorite way to make spaghetti squash. Click for the recipe