Vegetables

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

Bok Choy Recipe

A delicious bok choy recipe, that highlights the Chinese cabbage’s delicate flavor. Click for the recipe

cabbage stir fry

This cabbage stir fry is incredible. Seriously. I know it’s just cabbage, but cabbage has a way of absorbing other flavors, and the sauce here is phenomenal. Just try it, OK? It doesn’t look like much, I know, but it’s one of my favorite vegetable dishes these days. Click for the recipe

Baked Cauliflower

Cauliflower florets are tossed in olive oil and garlic, baked until just tender, then topped with Parmesan and baked until golden brown. Click for the recipe

Baked Pumpkin

Delicious baked pumpkin, seasoned with olive oil, garlic and chili powder. One of my favorite side dishes this time of year. Click for the recipe

cauliflower gratin

Of all the many ways to prepare cauliflower, this creamy cauliflower gratin is one of my favorites. Granted, adding sour cream and gruyere to almost anything would make it taste good, but this is especially true for cauliflower. As versatile as potatoes, but healthier, it readily absorbs the richness of cream and cheese and is then elevated from a tasty veggie into a delicacy. Click for the recipe

Mini Spinach Quiches

Tasty little spinach quiches, crustless and grain-free. Great as an appetizer, as a side dish, or even as a quick snack – I simply grab one and eat cold, or briefly heat in the microwave.

These mini quiches are best baked in 3-ounce ceramic ramekins or in well-greased silicone muffin cups – they tend to stick to regular muffin tins, even when lined with paper liners. Click for the recipe

Eggplant Bake

In this eggplant bake recipe, a well-seasoned mixture of eggplants and onions is baked until everything is browned, roasted and very flavorful. I’m sure tomatoes would be a welcome addition here, by the way – I just didn’t have any on hand tonight! Click for the recipe