I always liked my vegetables when I was a kid. That made me a bit of an oddball, because most kids balk at vegetables of any kind. Today I watch how I eat veggies. Because transporting and stocking them is a challenge, and we want to avoid preservatives, fresh is considered best, followed by frozen and then canned (because of sodium content). Any vegetarian will tell you it’s a great way to eat, but I still like my proteins to not come from a piece of tofu, so the veggies are simply a side dish must.
In the past year I discovered avocados. A fellow at the farmer’s market showed me how to find ripe ones, though occasionally I still accidentally try to cut into a premature clunker hidden in a mesh bag among ones which are ready to become guacamole. The best way to deal with avocados is with a medium sized spoon and sharp knife; the latter to cut and remove the pit, and the former to scoop out the joys within.
Instead of just a slice of avocado toast, I’ve found they make good sandwiches when placed between two well-toasted slices of whole grain wheat. They don’t need much doctoring, either. A sprinkle of onion powder and pepper, and maybe some lemon juice (which also slows down the browning process).
Another newer veggie for me is roasted brussels sprouts. They seem to be in second place to green beans in prepared meals at the grocer, and seem to pick up some pleasant flavors roasted, without having to resort to butter sauce (which is how frozen versions of those round guys often come). I ate them back in the day, but not often, because they weren’t a favorite with any of us at the table. They have a distinct flavor, and are an acquired taste.
Other acquired veggie choices include broccolini and greens. These are a more bitter choice, so they don’t get into prepared meals as much, but they certainly are healthy and welcome in any balanced dinner. The stems of broccolini are thinner, and the crowns look rather floppy compared to regular broccoli, but still they work well.
Green beans have become more popular, especially if they’re breaded and cooked to eat like fries. They always seem too long when whole, and try to escape the plate when cut. That’s when French style comes into play. These darlings stay put on a plate, and with a little seasoning mix on them, they’re quite tasty.
As for the champion of green veggies–peas–may go, I prefer mine with little pearl onions. It classes them up and gives them character. You can even throw in some little mushrooms. Just keep in mind that little ones will ultimately use them to shore up mashed potato castles on the plate. Which is fine, because they’re round anyway and tend to roll around if not contained by something.
Like gravy.
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