I feel just terrible. This summer I’ve almost entirely ignored broccoli in my cooking. It’s really strange because, even as a kid, broccoli has always been one of my favorite vegetables. I keep expecting to get a sad email from a head of broccoli asking why we broke up. Before that happens I’m making Skillet Garlic Parmesan Broccoli. I hate sad emails, especially from vegetables I love.
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Shrimp is something at least most of my family will still eat. So when I was trying to come up with a meal for our family dinner I decided the safest and tastiest bet was Sheet Pan Shrimp & Vegetables. Everyone except Jami and John eats shrimp! And everyone likes vegetables. Well, Estrella has no choice about eating them but the rest of us like them!
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I’ve always loved having our family dinners with the kids and grand kids. It’s a chance for us to spend time together over a good meal and enjoy each other’s company. But lately my kids’ special diets and family dinners are causing me headaches!
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Peas are a pretty versatile vegetable. You can simply get them hot and serve them with a little butter or you can make them into something fancier. An easy-to-make dish that makes peas really special is Herbed Peas with Shallots.
Originally published on The Comfortable Coop
I was so happy with the flavors of Aunt Millie’s Hungarian Goulash that I decided to try some of the flavors to make green beans special. Mr. C and I both gobbled up Paprika Green Beans and I’ll be making these green beans again!
Originally published on The Comfortable Coop
Since Andi brought me that big bag of asparagus I can’t stop thinking about it. I made Simple Roasted Asparagus the other day but I had asparagus left and still wanted more! Just to jazz things up I listened to a suggestion Margaret from Soul Food 101 and made Parmesan Lemon Roasted Asparagus.
Originally published on The Comfortable Coop
Asparagus used to be a spring only treat but now asparagus is available in most places year round. And I’m not talking about that awful canned asparagus. This is the asparagus you get in the produce section, not the canned or even frozen aisles! I love the stuff and last night I made simple roasted asparagus.
Originally published on The Comfortable Coop
I can never make things easy for myself without doing something at the same time that makes it harder. When I decided to make my Marinated Slow Cooker Chuck Roast because it was hot and I was tired I should have stopped. But I decided to also make breaded vegetables. And, being me, I thought I should try something different. So here it is; Breaded Zucchini, Mushrooms & Onions – An Experiment.
Breaded Zucchini, Mushrooms & Onions – An Experiment
Yesterday the actual temperature reached 90 degrees and the humidity was typical for a Michigan summer day. In other words, it felt like I’d been hit in the face with a hot, wet cloth when I stepped outside. A sensible person would have gone immediately back into the air conditioned house. But I’m me so I decided to do a little gardening in the heat.
With the flower beds in front of the house looking so much better I was feeling pretty good about the work so far this summer Even after getting rid of the weeds and planting the first round of new flowers there was still work going on out there. But in the vegetable garden things were not going well at all!
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