Beautiful Summer Vegetables That Even Kids Will Love. Zoe and I took a walk through our downtown Farmer’s Market today–it’s my quest to make her try one new veggie a week. She tried golden raspberries and these insanely purple baby tomatoes. Here’s a few beautiful options to spring on your kids…
Super stubborn? No human being will turn down Mashed Cauliflower–made with olive oil, garlic and chives. Recipe here.
Look at these exquisite heirloom tomatoes! Have your kids pick one to make a fresh BLT sandwich, or slice into a salad with balsamic vinegar. (Editor’s note: Balsamic Vinegar is my go-to condiment for the twins–it tastes sweet and adds a bite.)
Roasted Asparagus: The absolute best way to cook asparagus. Season with olive oil, salt, pepper, and parmesan cheese; bake at 400 for 8 minutes.
Roasted Green Beans with Potaoes, Balsamic, and Parmesan. Marinate in ziploc bag, spread out on cookie sheet and bake at 400, then sprinkle with Parmesan.