It is summertime again and I am HAPPY. Fruit is coming back to the stores, it is fresh, beautiful and ready. I went to the store the other day and found cherries, peaches, tangerines, avocados, watermelon and cantaloupe all ripe and beautiful. So, I bought all of them. I have had more fruit in the last week than I have had in two months. I am pregnant, and for about two weeks i have been in a carb mood, and now we are in a fruit mood. Not a problem for me, I like fruit. When she gets into the scrambled eggs and ketchup mood I will not be happy.
So if you haven't gone shopping, go get some fruit. Try something new. Kiwi is a strange little fruit, but inside it is sweet and tart and YUMMY. Try papaya or mango. The produce manager in your store will know how to pick a ripe fruit, and will often let you sample it.
Love Sara
Saturday, May 26, 2007
Wednesday, May 16, 2007
Eat Your Veggies
Veggies have always been one of my favorite parts of dinner. Alex on the other hand only liked corn, broccoli, salads and potatoes. Well, after years of trying different recipes on him, he now likes asparagus, zucchini, spaghetti squash, yellow squash, almost anything that goes on salads, green beans, and even peas and mushrooms sometimes. He still doesn't like bell peppers, or other squash, or Brussel Sprouts, but I am convinced that i am part of the .001% of people who do like them. Here are a few of my recipes that have changed his mind about veggies.
Zucchini and Asparagus Convicts. (I grill them and the grill marks look like convicts uniforms)
In a large zip lock bag combine, 1/4 c balsamic vinegar, 1/4 c olive oil, the juice of one lemon, 1/2 tbsp pepper and Mrs. Dash. Cut the zucchini lengthwise, (i use a "v slicer" or mandolin on the thick slice setting) and "snap" the asparagus to remove the woody ends. Place veggies in zip lock bag to marinate for 30 minutes to an hour. Heat grill to 400 degrees or so, reduce heat to low under the veggies. Place veggies across grill plates and cook for about 2-3 minutes per side. Keep an eye on them, some grills retain more heat.
This recipe is really yummy with red onion slices, mushrooms and small par cooked potatoes as well. It is really good with steak, and fish dinners.
Veggie Lasagna
This is a long recipe, but I sneak veggies in by combining finely diced mushrooms, and zucchini in with the creamy ricotta mixture.
The third way that I sneak veggies past him is to use veggies in all of my casseroles. I use broccoli with the Tortellini Chicken Alfredo, mixed veggies with Chicken Pot Pie Bake, and Asian style veggies with my Potstickers dinner. (yes I will put these recipes up soon)
I hope you can use these ideas to feed your family veggies.
Zucchini and Asparagus Convicts. (I grill them and the grill marks look like convicts uniforms)
In a large zip lock bag combine, 1/4 c balsamic vinegar, 1/4 c olive oil, the juice of one lemon, 1/2 tbsp pepper and Mrs. Dash. Cut the zucchini lengthwise, (i use a "v slicer" or mandolin on the thick slice setting) and "snap" the asparagus to remove the woody ends. Place veggies in zip lock bag to marinate for 30 minutes to an hour. Heat grill to 400 degrees or so, reduce heat to low under the veggies. Place veggies across grill plates and cook for about 2-3 minutes per side. Keep an eye on them, some grills retain more heat.
This recipe is really yummy with red onion slices, mushrooms and small par cooked potatoes as well. It is really good with steak, and fish dinners.
Veggie Lasagna
This is a long recipe, but I sneak veggies in by combining finely diced mushrooms, and zucchini in with the creamy ricotta mixture.
The third way that I sneak veggies past him is to use veggies in all of my casseroles. I use broccoli with the Tortellini Chicken Alfredo, mixed veggies with Chicken Pot Pie Bake, and Asian style veggies with my Potstickers dinner. (yes I will put these recipes up soon)
I hope you can use these ideas to feed your family veggies.
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