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Eat Your Veggies!

Andouille Sausage with Broccoli and Pine Nuts

Do you like vegetables?

If the answer is no, it may be because you grew up eating them cooked poorly.

For example, my husband grew up with vegetables that had the shit cooked out of them. So, he thought he hated asparagus, because they were overcooked and limp and stringy.

When you aren’t sure, test them for doneness. When I cook vegetables, I’ll often pull out a piece, run it under cold water, and taste it. How cooked you like vegetables is a personal thing—so by testing them as they cook, you’ll learn what you consider done.

Plain veggies are not only boring, but without a fat like avocado oil, butter, nuts or cheese, the nutrients don’t completely absorb into your body. So, add some real fat dressing to your salad and butter or oil to cooked vegetables—they will taste much better and it’s healthier!

Lemon juice and zest and garlic are good on most vegetables. Salt and pepper are essential. Of course, cheese is always yummy. Not into dairy? Try some nutritional yeast for a cheesy flavor. Buy raw nuts like pine, slivered almonds, pecans and walnut and sauté them in butter or brown in oven for a great addition.

I also like to add extra vegetables to stews and soups to make them more flavorful and healthier. Kale is fantastic because it reheats well and doesn’t fall apart.

If you are bored with vegetables, it may be because you eat only a limited variety. I always try to expand what veggies I eat. A good place to experiment is at your farmer’s market or ethnic grocery store. Asian grocery stores have a huge variety and I love the bok choy, yard-long beans and things like lotus root.

The next few posts will be about preparing interesting vegetable dishes that you will love!

Broccoli with Pine Nuts

1 pound broccoli florets

½ cup pine nuts

1 tablespoon butter

Zest from 1 lemon


Stem broccoli until just tender, about 5 minutes. While cooking, heat a butter on low and when melted, add pine nuts. Cook until light brown. Drain broccoli. Toss together broccoli, pine nuts, salt and pepper and parmesan.

Copyright © 2021 Norma Lehmeier Hartie