My mom is a big salad fan so I make a salad with beets, tofu, cucumbers, tomatoes, basil and serve it over quinoa with a dijon vinaigrette. Best part is that the salad turns pink unless you use golden beets and then it’s a festive salad!

Our family loves all the vegetables: we eat them at every meal, alternating those cooked (I like chicory boiled and pan-fried with garlic oil and rosemary, chard boiled and seasoned with oil and lemon, fried eggplant, zucchini casserole, pickled peppers, sautéed mushrooms, potatoes steamed or baked, cauliflower au gratin, etc..) to the raw, delicious salads such as tomato, cucumber, red onion with basil, or salads of lettuce and radicchio.
Thanks for the chance!

Definitely bell peppers! They are so easy to slip into pretty much anything from eggs to a stir-fry, give great color, and “hide” well enough that my toddler will eat them easily!

Thanks to the wonders of youtube, our favorite family veggie dish to cook and eat together is crunchy kale. In a desperate moment (6 pm, a dark and stormy night, nothing but the infernal kale left in the CSA bin), I spelled “K-A-L-E” out loud to my six year old, and she googled it. Only to discover a video with a cute “teen-agerish” girl showing the world how to make crunchy kale. We love anything teenagerish girls do in this household. Watching the succinct show was a revelation: my daughters really did prepare the kale themselves. And then they ate it. And then they asked me to take it to their class for preschool snacks. And then I left it in the oven on something under 250 degrees for two days. (The oven’s indicator light is broken.) Guess what? Tasted great. That stuff is magic. I’m grateful to it as a gateway drug, too: this summer, we all make and eat raw kale salads tossed with whatever else we have on hand, be it tomatoes and feta cheese or leftover quinoa or tuna or garbanzo beans. It has been surprisingly successful. Good thing, too– there is a fair amount coming up in the weed patch we call a garden.

Roasted veggies reign supreme in our house. We love to crank up the oven, toss them in a little olive oil and let the oven work its magic. The result is a version that even the pickiest little ones will enjoy – especially if it has a nice dusting of parmesan cheese. Broccoli, cauliflower, asparagus, carrots and parsnips spend the most time roasting in our house.

Our favorite dish is roasted kale. We have several variations — olive oil and lemon juice, Braggs and olive oil, and Braggs, olive oil and nutritional yeast — roasted at 400 until crispy. YUM! Another veggie recipe we love is veggie fajitas. I marinate portobellos, tomatoes, purple onions, fresh corn off of the cob, and mixed peppers in a green salsa, then cook in a skillet at high heat until the vegetables are tender and almost carmelized. So good!

Corn salad is our new summer favorite as seen on onehungrymommas blog……. Fresh grilled corn, garden tomatoes, fresh cilantro and a yummy , easy to make lime vinagerette…. Oh… And you can’t forget the cheese- feta! Thanks for this chance to win…..

We love sweet potatoes in our house! In the summer, they go on the grill, and in the winter they go in the oven. Topped with just a bit of butter and some cinnamon=delicious!

My favorite veetables are fried cabbage with green and jalapeno peppers sauteed n butter,my mom made this and as a side dish when Iwas a kid but she also made fried yellow squash yummy and crispy.We love anything salad