Blanched. Baked. Flash fried. Sautéed. Steamed. Roasted. Grilled. I’m pretty much up for all veggies all ways. As a kid, I was never instructed to eat my vegetables; they were never forced on me, so I was never afraid of them. And damn, they were good! Salad was a dinnertime staple with my Dad doing all the prep and chop and my Mom making her famous dressing.
The secret to her dressing is to tear the basil immediately before serving the salad and to use a generous amount of good Parmesan cheese.
The Mothership’s
Famous Dressing
• Good Olive Oil
• Balsamic Vinegar
• Salt
• Pepper
• Dried Basil
• Dried Oregano
• Garlic Powder
• Onion Powder
• Fresh Basil
• Parmesan Cheese
With so many vegans and vegetarians running around these days, it’s no wonder vegetables have been elevated to nobility. A perfectly roasted Brussel sprout, slick with olive oil and just a touch of sea salt can make your day. Since I myself am not a vegan, however, I’m thrilled for a dazzle of bacon crumblings atop those gorgeous sprouts. (Yes, a shameless bacon plug. And no, I don’t work for the Bacon Growers of America. I’m just a very dedicated fan.)
Oven roasted sprouts
Although I love a good burger, I’d happily wrap that juicy patty in lettuce and skip the bun altogether so that I have room for the fries, which technically are a vegetable. (Yes, Mom—I know they are a starch.)
Even if you’re a meat and potatoes kind of guy or gal, a little edible greenery can add just the right amount of freshness and crunch to balance an otherwise monochrome plate. But steer clear of the restaurants that throw a sprig of wilty parsley on the plate and call it a day—honey that’s a garnish, not a vegetable.
Vegetables are not the enemy. In fact they make very friendly tablemates indeed. In the case of Vegetables vs. Kids Growing Up, I’m voting green…with a side of fries.
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