Whether your garden is exploding with the ripe fruits of your labor or you couldn’t resist saving quite a bit of cash at the local farmer’s market by buying a bushel of apples instead of a peck, it’s time to preserve the harvest so it can be enjoyed all winter long. Because, honestly, you know you cannot possibly eat all of those apples during the next few weeks; plus you’re going to want some for that Thanksgiving Day pie.
We walk a thin line with vegetables in our house; so much so that I’ve submerged myself in vegetable experimentation to help our young boys reside more on the love side of that line and tread less into deep waters of disgust on the other (nobody hates veggies more than I do when they become part of the wallpaper!). Picky eaters may still have a hard time with these recipes, but we’ve found them to be successful more times than not. And with all of these vegetables making a massive resurgence now that summertime is descending upon Chicagoland, they are easy to find, easy on the wallet and easy on the pallet.
With spring just around the corner, I start trading in my stews and pasta bakes for lighter, fresher options. I don’t know if it’s something in the air or my subconscious realization that shorts and swimsuits are on the horizon, but as soon as the sun starts warming up the frozen ground, I start turning toward greener, leafier foods. If you’re like me and looking for a tasty road to springtime, try these two flavorful salad recipes.
When we want to avoid dinnertime battles with the kids and still serve up the most nutritious vegetables readily and affordably available during these winter months in Chicago, we turn to the following tried and true recipes. Read on with an open mind and you might be surprised by what the little ones (and you!) will love!