Hellobee Boards

@junebugmama: good idea on spinach!! I add spinach or kale to my smoothies and it's a wonderful way to add it in without tasting it.

I make a big veggie stir fry at least once a week; bell peppers, zucchini, onion, mushrooms, carrots, chard and beans. More/less depending on sales and what looks good. I serve it over sauteed cabbage so that I have a full veggie meal. I like to make a "sauce" with toasted sesame oil, red wine vinegar, amino acids, garlic, ginger and a little wine.

I use kale or spinach everyday in my green smoothies.

I cook a lot of broccoli as well, butter salt and pepper.

I've started cooking a lot of artichokes too - I saute them with butter or grapeseed oil, put some salt, pepper and parmesan on them.

I love corn on the cob too and have been getting some from the farmers market, I just boil it, lather on some butter and shake on some salt. Yum.

Taiwanese cabbage! (google it, it's different than regular cabbage). I first saute some chinese sausage and then throw in the cabbage and saute it with garlic, soy sauce, sesame oil, salt, pepper, a pinch of sugar... until soft. Yum!

I cook with mushrooms and zucchini a lot! I also cook spaghetti squash all the time when it's in season! It's my favorite!

I wonder if Charlie and Olive would like carrots and cauliflower and sweet potatoes if they're roasted with some olive oil and salt - they get soo delicious. We sometimes add parm cheese to cauliflower when we roast it.

Right now we are just feeding me and my DH, so I don't know how this would go over with kids, but we love leeks roasted with a little olive oil and salt. Generally, we are a big fan of roasting veggies. Yams/sweet potatoes are also great since they are sweeter than other veggies. I also love cauliflower and brussel sprouts. They are awesome roasted, steamed or boiled - depending on what texture you prefer - and served with melted butter and a little salt and pepper.

We eat a lot of veggies depending on the season.
Broccoli, spinach, asparagus, squash, zucchini, green beans, baby bok choy, Chinese broccoli, kale, Chinese eggplant etc.
Asparagus is really yummy on the grill wIth balsamic vinaigrette.
We grill veggies or do a quickly savory or Chinese stir fry. I only roast veggies in cooler weather otherwise the house gets too hit!

I'm hoping M will eat everything because my husband and I pretty much do!

Roasted asparagus, either with just olive oil, salt and pepper, or drizzled with either lemon juice or a browned butter balsamic dressing.

I put spinach in pretty much everything I can but usually only serve it on it's own in a salad...spinach, dried cranberries or fresh strawberries, crumbled bleu, feta or gorgonzola cheese, walnuts and a balsamic honey vinaigrette.

Squash and zucchini...usually just sliced and sauteed on the stove with garlic and a few other spices. In the fall and winter I go nuts making huge pots of butternut squash soup.

@BoogieBea: Taiwanese cabbage is different from napa cabbage (which I like too!) the leaves are firmer and a bit sweeter, and the cabbage itself looks short and squat. You should google it and look for it at the Asian grocers! I actually find it at the Mexican grocers.

broccoli, spinach, onions, green beans, asparagus, zucchini are our most common. Either roasted or sauteed with some olive oil, garlic, salt, and pepper.

We oven roast or saute everything. Mostly oven roast.

Potatoes (reg and sweet), broccoli, onion, cauliflower, asparagus, peppers of all colors, sometimes corn....i like balsamic and olive oil on mine, sometimes a bit of parmesan.

As kids, we would only eat the veggies if they were soaked in some gooey cheese sauce =\.

Zucchini (roasted, or julienned and sauteed to replace pasta noodles), asparagus (steamed or roated), broccoli, bell peppers (roasted) onions (roasted or cooked into things) protabello mushrooms (roasted or cooked into things) green beans, corn on the cob, sliced raw tomatoes. Whenever we are roasting veggies, I just toss them in a ziploc bag with some sort of salad dressing or oil/vingear/spice blend to marinate them for a while. Always a hit!

Mushrooms, onions, peas, broccolli, brussels sprouts, yams, potatoes, carrots, and tomatoes are always on hand in our house. Depending on what others are in the house I roast (usually the root vegetables) with olive oil and herbs (we usually have fresh basil, oregano, thyme, rosemary and chives on hand).

DH loves asparagus and bell peppers, but the smell of asparagus makes me nauseated, and I can't tolerate peppers, so if we cook them with whatever else we are eating I just pick them out.

Otherwise most are good steamed with butter and sea salt, or sauteed with olive oil or butter.

We are just harvesting from our garden now, so we are making lots of our "garden veggie pasta sauce" which uses tomato, shallots, carrots and herbs from our garden, with mushrooms, zucchini, and sometimes ground beef. The sauce is kind of an all-day affair though (we start by oven roasting our tomatoes with garlic, shallots and herbs with olive oil for several hours at low heat).