I do try to get more vegetables in our diet (notwithstanding the brontosaurus rib we ate last night at the Willamette Valley Winemaker’s Association Annual Dinner at Jory at The Allison Inn and Spa!). And it’s not just a matter of any vegetables…it’s about getting a huge variety of vegetables. The more variety the better. So here’s something that works (sometimes?) in our house. Chop them! Whether it just changes the look of them, or makes them more manageable or edible, or offers better range of flavor per bite, there is just something about chopping up vegetables that is a game changer. I chop up leafy greens like kale into an ultra thin chiffonade and then toss with a lemon vinaigrette and top with parmesan or pecorino romano cheese and sprinkle with toasted pine nuts — a recipe that I got from my sister-in-law, Jill.
Here's the raw kale salad hiding under roasted salmon with lemon crema. Often, I serve the kale on its own as a starter.
Our family loves brussels sprouts, but only if they are sliced into thin ribbons, and sautéed briefly over medium-high heat in olive oil, and then given a squeeze of lemon, or a sprinkle of grated cheese.
Christmas feast brussels sprouts
For salads, I’ve been trying to stay out of the loose-greens-topped-with-dressing rut. The other day, I chopped up into very small pieces some celery, celery root, spinach, and apple. I tossed it with a creamy spicy rémoulade (and raisins). How about black beans, mixed with corn and chopped red pepper, cilantro and avocado? Some stores sell a mixed bag of shredded carrots and broccoli. Try dressing that “cole slaw” with a blue cheese vinaigrette or sesame ginger dressing. Chopped ridicchio with a sprinkling of nuts, chopped pear and crumbled goat cheese?
To add interest, toss in seeds, chopped nuts, raisins, homemade croutons or big handfuls of chopped parsley and chopped green onion. (I’m very high on parsley right now. I used to think it was just garnish or color until I read an article that changed my perspective. Don’t think of a little sprinkle. Think huge, fresh, antioxidant-and-mineral-loaded handful. It adds brightness).
I love adding big handfuls of chopped parsley to bean salads like this lentil one with red peppers and chopped ridicchio. I also add parsley to rice and quinoa.
Kids may like ranch dressing to dunk vegetables, but don’t start there. They also love hummus (our current fave is sesame hummus from King Harvest — addictive! — and great with red pepper strips and cucumber slices. Or make a spicy peanut dip. Or try tahini mixed with soy sauce and a smidge of brown sugar, to drizzle over steamed vegetables. I just saw a recipe for an avocado dressing, and another for almond vinaigrette.
By all means, serve the salad or crudités first, while everyone is hungry. I’ve watched kids polish off a pound of vegetables that way. And play with your food! Here I served chopped endive salad with a creamy hard-cooked egg dressing in little “boats.”
