I realized early on that you have to market veggies to kids. Be loud, be proud of what you are serving—shout it from the rooftops: “Hey, there, dinner is ready and guess what we are having? Broccoli YEAH!!!!” You would be amazed at how just a little enthusiasm will all of sudden make that dread thing on their plate into something wonderful.

Be a promoter of the mighty vegetable—market the heck out of those veggies to your kiddos : “Small people, did you know that Carrots will help you see in the dark?” or  “Green Makes you grow—who wants to be the tallest?” From an early age we would say to our oldest “Zucchini I LIKE IT!!!” To this day Bunny adores zucchini.  Listen, you will not always be successful, but keep at it.

These are a couple of seasonal recipes which are popular with both the small and big crowd in our house.


Spring Peas with Ramp Butter

1 bunch Ramps – cleaned & trimmed
2 cups fresh peas
2 tbsp unsalted butter
1/2 tsp salt

Melt butter over low heat.  Add ramps, a couple turns of pepper, and 1/2 tsp of salt.  Cook ramps until they soften (about 2 mins).  Add peas and cover with a lid, cook for about 3 more minutes.  Serve immediately. 


Roast Carrots with Yogurt, Honey & Cumin

1 Bunch carrots cut into1 inch slices
1/2 cup plain yogurt – greek or regular
1/2 juice of a lemon
2 tspns honey
1/2 tspn cumin
Olive oil

Heat oven to 450. Toss carrots with enough oil to coat, season with salt & pepper. Roast for about 30 mins or until fork tender.  Let the carrots cool—at this point you can let them sit until you are ready to make the dish. Mix yogurt, lemon juice, honey & cumin—toss carrots in dressing. Adjust salt as needed.


Asparagus with Morrels

1 bunch medium sized asparagus
1 cup morels cleaned (I love these in the spring, but you can use any type of mushroom when not available )
1 garlic clove, minced
1 tbsp olive oil
Salt & Pepper

Rinse and trim asparagus—one great trick is to snap the ends of the asparagus where they most easily give—or just cut the whole bunch a couple of inches up. Heat medium sauté  pan on medium heat, add oil to pan, add asparagus, morels , garlic—give a good toss and season with salt & pepper. Place a cover on pan and in about a minute check if the asparagus are just fork tender. Serve immediately.


   Minnie helping out at a farm stand