Vegetables haven't quite won a place in the hearts of kids (or even some adults), and often required the hard-sell approach.
Here's a pretty much season-neutral sauce that I've served with fish and with slow-roasted vegetables.
No matter how you serve them, the vegetables will stand up to whatever else is on the plate.
Honestly, I like these veggies; but I would lie down on the train tracks for a potato gratin, a plate of crispy fingerlings, or a slice of Golden Gruyère Potato Galette.
Boy, that was one big cauliflower Jackie and I hauled back from the farmers' market a couple of weeks ago.
An ideal side dish with grilled, roasted or pot-roasted pork. Poultry would work too. Yes, I'm thinking of Thanksgiving.
Don't be so bitter!
These dishes stand on their own rather than trying to replicate their meaty counterparts. Now go eat your vegetables!
Really ripe peppers -- the kind you can smell from ten feet away at the farmers' market -- and tomatoes are gracing our New York City Greenmarkets.
A swiss-chard faux-gratin for a hot New York evening when there was no way I was going to turn the oven on.
Despite the bacon and brown butter, the overall flavor of this dish is surprisingly light and refreshing, thanks to the crisp, tender texture of the Brussels sprouts and a generous squirt of lemon. It's light, healthy and decadent all at the same time.
With young early-summer peas, I can think of nothing better than a dinner of plain crushed peas.
I'm always a little surprised when I see people discarding the greens from the beets they buy at the market.
This leek-potato-mushroom goulash is delicious in itself but also really comes into its own combined with the fish.
Spring weather remains a fantasy here in the North-East, but those early alliums in the market made it seem a fantasy that just could become reality.
One of our standby dishes for a quick dinner is pasta with flavorful greens such as Swiss chard, broccoli rabe or kale.