Pie for Dinner and So Much Asparagus: more veggies of the week


Continuing from the first veggie post, here’s the weekly play-by-play.  The successes, the failures, and oh man, SO much asparagus …

7. GARLIC GREEN BEANS: I’ve mentioned this one, from Genius Recipes, before.  It’s simple and delicious, a true genius recipe.  Pete picked up a two-pound bag of green beans at Costco, so we had them twice and I made sure to notice my kids’ reactions.  The first time, they didn’t comment on the beans but actually ate them which speaks so much louder than words!  The second time, they didn’t finish all of them, but I may have given them too many.  Maggie was excited about them ahead of time, but while eating them she offered some less than-exuberant-reflections such as “I only like the beans that have salt on them” and “the green beans taste yucky to me.”  Oh well!

8. ROASTED ASPARAGUS: I was thrilled to try a recipe from the latest Cook’s Illustrated.  (See below for recipe.)  I was pleased with the results, except for the 500 degree oven setting off my smoke alarm (note to self: must clean oven.)  Pete & I enjoyed the asparagus, and Elizabeth ate some too.  Maggie did an excellent job of trying it – she didn’t chow down on the stuff, but she ate a few pieces, and explored and commented on how different parts of the asparagus felt & tasted.  I got a kick out of it 🙂

9.  SPINACH TART: from 101 Cookbook’s Turnip Green Tart recipe.  This was another recipe to help us enjoy vegetables but not necessarily in their healthiest form!  Maggie was excited that we were having “pie” for dinner, and both girls had multiple pieces.  Score!  Although by the end of her second piece, Maggie did start saying that she didn’t especially like the “green topping.”

10. ASPARAGUS AGAIN: asparagus is what was looking good at Costco so we had it again.  This time I used an old favorite recipe from simplyrecipes.com.  She boils the asparagus very briefly and then dresses it with olive oil, lemon zest, and parmesan cheese.  I am pretty sure the kids did not eat any of this, but Pete & I enjoyed it.

11.  CARROTS AGAIN and ASPARAGUS YET AGAIN: Pete picked up some baby carrots for snacking purposes, but because it’s a five-pound Costco bag of them, I decided to roast a pound or so to go with dinner.  Between the three of us (Maggie didn’t want any), we put away the whole pound.  Elizabeth couldn’t get enough of them!  He also brought more asparagus home and I roasted that again.  Despite my best efforts cleaning the oven, the smoke alarm went off again, so I think I will stick to the Simply Recipes method instead of Cook’s Illustrated.  As is becoming the norm, Elizabeth ate a bunch but Maggie not so much.  I am getting pretty tired of asparagus so I’ll have to tell Pete to stop getting it 😉

12.  SWISS CHARD: Chard is my favorite green – more than spinach or kale – and I love the simple recipe we use (below.)  This went over decently well with the girls.  Elizabeth clamored to have some but then ate just a little (though she’s getting over being sick so her appetite is funny.)  Maggie was intrigued by the different colors in the dish and stated right off the bat that she knew she wouldn’t like the red parts.  She touched her tongue to the red part and that was enough for her, but she ate a few bites of the green parts and white parts.  I’ll call that a success.

Recipes for asparagus & chard below … I’ll be back in a few months with some more veggie fun!


ROASTED ASPARAGUS (from Cook’s Illustrated March/April 2016)

2 lbs thick asparagus

2 Tbsp + 2 tsp extra-virgin olive oil

1/2 tsp salt

1/4 tsp pepper

  1.  Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
  2. Trim bottom of asparagus spears and discard.  Peel bottom half of spears until white flesh is exposed.  Place asparagus in large baking pan and toss with 2 Tbsp oil, salt, and pepper.
  3. Transfer asparagus to preheated sheet and spread into even layer.  Roast, without moving asparagus, until undersides of spears are browned, tops are vibrant green, and tip of paring knife inserted at base of largest spear meets little resistance, 8-10 minutes.  Transfer asparagus to serving platter, drizzle with remaining 2 tsp oil, and serve immediately.

SAUTEED SWISS CHARD (source unknown/forgotten)

1 bunch chard

1 Tbsp olive oil

2 cloves garlic, chopped

  1.  Stem chard.  Slice leaves into ribbons crosswise.  Chop stems into half-inch pieces.  Wash & store separately; leave some water clinging to leaves.
  2. Heat oil over medium heat.  Add garlic and cook for 30 seconds.  Add chopped stems and cook 5-8 minutes.
  3. Turn heat up to medium-high.  Add leaves.  Stir, cover, and cook until wilted.

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