Ben can officially never again say that I don’t eat my veggies. When we started dating, he abhorred the fact that none of my meals contained more than one vegetable. And by one vegetable it was probably an iceberg lettuce salad with dressing. By his definition, a full meal consisted of a meat, and two completely different vegetables that took up half the plate. I’m sure most dietitians would agree that this is the proper approach, but I’m a carb-o-holic – like you didn’t already know that – so it was quite the adjustment when we moved in together after getting engaged and every dinner was, not so silently judged by the lack of vegetable diversity on the plate.
It was a lot of learning to do.
But look at the strides we’ve made!
I’ve always liked vegetables, fresh carrots pulled straight from the garden and washed with the garden hose were always my vegetable crack of choice, but without a garden in our little one bedroom apartment and only so much fridge space to go around – we frequently resort to bags of frozen veg to get our fill. *The Horror*
The change it up, I have been buying brussels sprouts, asparagus and beets in bulk because if a frozen pea crosses my plate any time in the next millennia, I’m going to scream. Roasted veggies are my favorite. The charring and caramelization makes them totally divine and scrumptious.
The in-season oranges make the cozy and caramelized brussels sprouts and beets really light and springy. Of course, crumbled feta doesn’t hurt either. Ya dig?
Welcome to Country Cleaver, where country comfort and convenient cooking come together. Follow my adventures of self-reliant country cooking and baking from scratch with a little life mixed in for kicks!