What's your favorite vegetable?

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11-10-2009, 03:59 PM

#41

Betty Ruth

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Join Date: May 2007

Posts: 397

I concur with Butterflywing.

07-11-2010, 04:45 PM

#42

thimblebug6000

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Join Date: Jun 2007

Location: British Columbia

Posts: 8,168

My DH remembers Kale with oatmeal when he was a child.....does anyone have a recipe for this? Tonight we're trying it fresh from a german cookbook with bacon & potatoes, but would love to find a recipe with oatmeal, thanks!

07-11-2010, 04:49 PM

#43

aneternalpoet

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Join Date: Jul 2010

Location: Mountains of eastern Oregon

Posts: 788

my favorite veggie is EVERYTHING, but if I had to choose, and please I beg you, don't make me, lol, I would say it would be spaghetti squash , asparagus, and beets.. pickled, harvard, roasted beets - no matter, its all so good. Asparagus, I love wrapping spears around a proscuitto slice, and drizzling garlic infused olive oil.. And the spaghetti squash.. I bake, then shred into strings, and make as a pasta dish with homemade butter/garlic/basil sauce

07-11-2010, 06:23 PM

#44

Betty Ruth

Senior Member

Join Date: May 2007

Posts: 397

Quote:

Originally Posted by Lisanne

I love leeks! (Of course I do - they're like another form of onion.)

Betty Ruth, you and I seem to have the same taste (judging from both of your posts in this thread. Like the same veggies, mostly, and I also would not like vinegar on my greens.

Anyway, butterflywing & Betty Ruth, thanks for posting about the Swiss chard. When I cook it, am I supposed to trim it in any way? Like removing spines, or do you eat those, too?

I have a bunch that needs to be used up. Debating whether to make a recipe using the chard with white beans or inventing one putting it with some Buitoni cheese ravioli (or rigatoni, whatever that shape is called). Either way, I need to cook the chard.

When you mentioned spines in relation to the Swiss chard, I envisioned sharp spines like the thorns on roses. Then, I decided that you meant what I call the stems. Anyway, that part gets soft when cooked, so whether or not to remove it would be up to you. I usually remove part of the stems to keep the dish from seeming to be mostly stems. That is just my preference. It's all, eatable.