Simple Veggie Sides

It is easy to add some extra flavor to the vegetable dishes we eat. Sauteed green beans, zucchini, squash can instantly become the highlight of your dinner instead of a just another vegetable that no one is touching. This past week, while I was teaching a cooking camp for kids. I explained to my class that you eat with your eyes and nose first, before you even take the first bite. Lets face it, the food needs to look good if you want others to eat it. I find the prettier I make veggies, the more likely my sweet pea is going to eat them!! Here are three of my go-to dishes.... Enjoy :)

Sauteed Green Bean with Wild Mushrooms Mushrooms
Roasted Broccoli with Shallot & Garlic
Sauteed Zucchini, Squash, and Cherry Tomatoes


Sauteed Green Beans

1 bag of fresh green beans; microwaved for 4 minutes
1 pkg wild mushrooms (or any kind you like)
Kosher Salt & Pepper
Splash of white wine
1 tablespoon butter

In a saute pan, heat the butter oven medium heat. Add the mushrooms. Season with salt and pepper and cook for 4-5 minutes. Add the green beans and white wine. Cook for another 3-4 minutes. Season beans well with salt and pepper.

Roasted Broccoli with Shallots and Garlic

2 heads broccoli; cut in florets
4 large shallots; whole; peeled
5 garlic cloves; peeled
2 tablespoons olive oil
kosher salt and pepper

Preheat oven to 375

On a sheet pan, add all of the ingredients and mix well with you hands. Cook for 25 minutes.

Sauteed Zucchini and Squash with Cherry Tomatoes

2 Zucchini; sliced on the diagonal
2 Squash
3 garlic cloves; minced
1/2 pint of cherry tomatoes; halved
Splash of white wine
Kosher Salt & Pepper
1/3 cup fresh parmesan
2 tablespoons olive oil

Heat a skillet to medium high heat. Add the olive oil. When the oil is hot, ass the zucchini and the squash. Season with salt and pepper. Cook until it begins to lightly brown. About 6-8 minutes. Then add the cherry tomatoes and the garlic. Cook for 2 minutes, then add the wine. Cook for 1 more minute. Turn the heat off and add the parmesan.