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.
That's a lot of veg! Looks really fresh and delicious :-) I love roasted veggies.
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