Veggies for Dinner

A trip to my favorite farm stand this weekend didn’t disappoint. While my own vegetables are still working their way up through the earth, the produce sold at a farm near my house was lined up and ready to go. Among the booty I brought home were tender green beans, sweet onions, baby red potatoes, and several rare and irresistible "black" tomatoes.

Whenever I see a vegetable display such as this I can only think one thing: Salad Nicoise, that lusty Provencal composed salad accented with Nicoise olives. Sure, the traditional version calls for tuna, but I like mine with thinly sliced pan-seared extra-firm tofu. Arrange the components on leaf lettuce, drizzle on some vinaigrette, and dinner is served.

Does anyone else out there have a favorite way to enjoy these veggies?

Jazzing Up Veggies

One of the questions I’m asked most frequently is how to make vegetables more interesting, especially when there are resistant family members. Here are a few of my favorite tips:

• Try different cooking methods. If you’re used to steaming asparagus, for example, try roasting it instead. Simply arrange trimmed asparagus spears on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast at 425 degrees until tender and just starting to brown, about 8 minutes (depending on the thickness of the asparagus).
• Liven up veggies, salads (and grain and noodle dishes, too!) by topping them with chopped toasted nuts or seeds to add flavor, crunch, and protein. Experiment new dressings, sauces, and condiments to perk up your meals.
• Use fresh herbs to make everyday dishes extraordinary.

I’ll share more tips on another post. In the meantime, do you have any favorite tips or success stories that you’d like to share?