Some of you might recall that I am the kitchen lady during Vacation Bible Study every summer. I make dinner for 120 people for four nights all in the sweltering heat of a humid Michigan July. Coming up with menus can be tricky because the food choices must be pleasing to both children and adults. Plus I try to keep it somewhat healthy, so I always include lots of fruits and veggies.
When the week is over, the kitchen crew kinda splits up the leftovers – each of us taking what we will use at home. Last year there were two huge heads of iceberg lettuce that I was trying to pass off to a kitchen helper. Her comment? “We would never eat that much lettuce. It would go bad before we even ate half of it.” So I took both heads of lettuce home and I ate them.
I don’t know about you, but we never fail to meet the daily recommended amount of vegetables.
Roast a tray of veg and serve it over pasta. Throw in some edamame or other type of bean for protein. Add a splash of olive oil or white wine. Pine nuts or walnuts are good too. Parmesan cheese makes everything better.