Did you know that half your dinner plate should be nutrient dense vegetables? Not only is that how we get the majority share of our daily vitamin and mineral requirements, many vegetables are full of cancer-fighting antioxidants, super low in calories and full of fiber that helps keep us fit, regular, and full longer.

Tatjana and Julie Anne Rhodes

Tatjana and Julie Anne Rhodes

Okay, okay I hear your protests all the way from here, “but I don’t like vegetables,” or “but my children won’t eat them.” First, if your children won’t eat vegetables I’d be willing to wager you’re not modeling the best behavior by eating them too, and are you just serving the same old plain Jane boiled version every time? Who wouldn’t be bored with that?

Tatjana Rhodes

Tatjana crickled up her nose at steamed green beans, but loves them roasted

Although Tatjana has always been an avid vegetable lover, she would always turn her cute little nose up at steamed green beans – but, when I’d roast them she couldn’t gobble them down fast enough. Vegetables really do take on vastly different textures and flavors depending on how they are prepared, so you should always try new recipes – even with a vegetable you think you loathe.

Zucchini & Andouille Saute

Zucchini & Andouille Saute

When I’m feeling creative, I start to think about both highly localized and international flavor profiles – like when I did the above Zucchini & Adouille Saute with a little Cajun flare, or an intensely aromatic Moroccan Roast Carrots for a hint of North Africa below…

Moroccan Roast Carrots

Moroccan Roast Carrots

… or adding a roasted red pepper sauce and crumbed feta to grilled or steamed asparagus for a Greek flavor boost and stunning presentation…

Asparagus with Roasted Red Pepper Sauce & Feta

Grilled Asparagus with Roasted Red Pepper Sauce & Feta

Try working some new vegetables into your repertoire too, like this Baby Bok Choy recipe with an Asian twist…

Baby Bok Choy Saute

Baby Bok Choy Saute

… or you’d be surprised how easy it is boost the flavor massively with a little Dijon mustard, butter, and chives in these Chive Asparagus and Chive Carrots!

Chive Asparagus & Carrots

Chive Asparagus & Carrots

Or, try a simple citrus vinaigrette and a little orange zest to liven up a Roasted Beet Salad…

Orange Scented Beet Salad

Orange Scented Beet Salad

… or  some yummy Pesto Vegetables with a tangy Italian basil sauce – both are superb with any grilled entree all summer long!

Pesto Vegetables

Pesto Vegetables

I am consciously adding new side dish recipes to the PCA recipe library all of the time to stave off any plan Jane ruts.  I can’t tell you how many clients have thanked me over the years for teaching them to enjoy veggies. Now you can enjoy these and many more tried and true recipes with the Personal Chef Approach.

Watch the video above to learn what you can expect with your membership, and be sure to join today! And while your checking the PCA out – here is a very simple mushroom recipe that always gets raves whenever I serve it!

Sauteed Mushrooms

Sauteed Mushrooms

These tangy, caramelized mushrooms make a great accompaniment any mild white fish, or a robust grilled steak. I often use the same preparation with large Portobello mushrooms too as a main course Portobello burger.

Ingredients:

1 tablespoon unsalted butter
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1 package of baby bella mushrooms sliced, or white mushrooms
Salt and pepper, to taste
Italian parsley or chives, chopped, optional

Directions:

1). Melt butter in a large saute pan over medium-low heat.

2). Increase heat to medium and add the garlic, cook until fragrant, about 1 minute. Stir in the Worcestershire sauce (it might sizzle so stand back a bit as you add it). Then add the mushrooms and cook until they release any liquid and are well browned and caramelized on all sides, stirring occasionally, about 8-10 minutes.

Servings Suggestions:

Note: Sometimes I add 1-2 tablespoons of water to the pan if the mushrooms seem to be a little too dry.

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