You could try veggie "kabobs" on the grill ... green/red/yellow/orange peppers with zucchini and yellow squash. I brush them with olive oil and sprinkle with seasoning ... McCormick's all-purpose salt-free works well. They are colorful and tasty. Green beans are also delicious grilled. Blanch them first, brush with olive oil and a little seasoning (garlic salt or?) and toss on one of those grill plates designed for fish.

I like to add sliced water chestnuts and sliced almonds to my vegetable stir fries. I love the texture of them!

Spiralized zucchini, barely sauteed in butter.

Stir fry with those kabob veggies... cut everything into 1" size: zucchini, yellow squash, bell peppers in assorted colors, mushrooms, onion, garlic, add tomatoes at the end. EVOO, S&P, basil and oregano.

Try veggie combos...I love broccoli, cauliflower and carrots together.

Try rutabaga...peel, cube, boil, and mash with butter and a dash of nutmeg. Delish.

I also like cooked spaghetti squash with butter and garlic powder.

Try different herbs and spices on your veggies....one of my favorite combos is thyme on buttered green beans.

I love haluski...saute up sliced onions and chopped cabbage in butter and oil. DH's family served it over egg noodles with cinnamon and sugar for dinner, but I eat it as a side dish (no cinnamon or sugar of course) and I sprinkle in some caraway seeds. Makes a terrific side dish for pork.

Make veggies part of the meal. For example, when I do a "spaghetti sauce" I start with sauted onions, garlic, green peppers, mushrooms and shredded carrots before I add the tomato sauce.

You didn't mention zucchini or yellow squash. Saute up zucchini slices and onions first then add drained diced tomatoes and basil. Sprinkle with mozz cheese or parmesan cheese to make it extra fun. I love chopped up tarragon and butter on yellow squash...so tasty.

You didn't mention raw veggies...do you make side salads instead of cooked veggies? So easy to make these days with things like spring mix....add some radish, cuke, carrots or whatever else you want and some yummy dressing.

Coleslaw makes a nice side salad too, esp with fish.

While starchy, squash like baked acorn squash or butternut squash are delish.

Baby bok choy is good in chicken stir fry and in soup with chicken broth and pot stickers. It's so easy to make that we have it for lunch sometimes. I simmer broth in the carton with a little garlic and ginger, strain it out, then add a few tablespoons of soy sauce. Trader Joe's has excellent baby bok choy and pot stickers.

I typed up a bunch of ideas and it wouldn't let me post -- I'll try again, but I would also suggest searching online recipe sources (Epicurious, Food Network, AllRecipes, a number of magazines and many more) and consider getting a cookboook or two dedicated to vegetable or vegetarian recipies. Deborah Madison's Vegetarian for Everyone is a great resource for vegetable recipes and she specificaly talks about them as sides or as part of a vegetarian diet. That was my first and I have addded a few more. We joined a CSA and I have been needing new recipes and online sources to change up the things we have eaten plenty of (broccoli for one) and to find ideas for things that are new to us (collard greens tops that list).

We just got our fourth bag of Brussels sprouts. I had a couple of recipes (roasted with bacon, roasted with Aisian style sauce) but we found a new one we are about to make for dinner -- shredded Brussels Sprouts with pasta, bacon, and lemon. It is soooo good. It is a Cooking Light recipe but I posted it with my comments over on the cooking forum under a lemon thread. I also found a Cooking Light recipe for a spicy balsamic broccoli salad and tweeked that with less oil and adding some other veggies (snap peas, carrots, red bell pepper).

Try roasting the broccoli and green beans you already eat. Consider adding some cauliflower, carrots, peppers, diced white or sweet potatoes. Saute the broccoli or green beans over high heat to sear them and caramelize similar to roasting. You can add brown mushrooms (they have more flavor than the lighter button mushroom). Add a touch of sesame oil and garnish with some sesame seeds. Or glaze them with some soy sauce and hoisin sace.

Glaze carrots with a little butter, orange juice (zest too if you have it) and brown sugar -- or butter and int -- fresh or mint jelly. You can also glaze them with pepper jelly.

Speaking of pepper jelly, you can saute some bacon and onion, then stir in a heaping spoonful of pepper jelly and add Swiss chard or spinach and wilt it (toss it to coat in the mixture as much as possible -- you may need to add a tablespoon or two of water and cover the pan briefly). We've also made an incredible slaw using pepper jelly -- but we tried it with some store bought when we forgot to take a jar up to our son's. It wasn't the same -- so that's more inspiration than a recipe.

Consider salads -- in addition to the cole slaw and broccoli salad, bean salads and corn salads are good ways to change things up -- especially going into spring and summer. Soups are another way to use a lot of veggies without thinking of them as vegies so much.

Good luck -- hope you find lots of new things to enjoy.

How about a green pea salad with shredded carrots, a little diced sweet onion and a dressing with a little mayo, sour cream and lemon juice? My hub thinks it's very refreshing. He also likes soup with chicken, broth, baby bok choy and ginger (and a dried hot pepper as he's a spicy kinda guy). A slaw with vinaigrette instead of a mayo dressing? Maybe a corn salad with diced red peppers? It's getting warm down here, guess I have cool salad versions on my mind.

I don't particularly like cooked carrots, but these are delicious. http://www.foodnetwork.com/recipes/food-network-kitchens/coriander-glazed-carrots-recipe.html

I spiralize peeled zucchini and yellow squash as another poster mentioned, but I cook mine in the microwave until the squash reaches the tenderness I like, then drain it and add a little salt and pepper. Spiralizing gives the squash a whole different texture.

Asparagus roasted or blanched with a little lemon and salt.

Roasted winter root vegetable medley of carrots, parsnips and beets.

Asian stir-fry of snow pea pods, shredded carrots, water chestnuts with or without shredded cabbage.

My dd refused to eat peas in the pod until I tried blanching them in boiling water and then tossed with a bit of butter and coarse salt. They are now her favourite.

What's your goal? Is your goal to just up your vegetable side dish ante? Or do you want your kids to eat more veggies? If so what are their ages?

I'll never forget a pediatrician visit when my kids were probably 6 and 8. I was complaining that they didnt eat enough vegetables. I told the ped that they would only eat steamed green beans, broccoli, asparagus, peas, carrots, and lettuce. He laughed at me.

You havent mentioned cabbage, sliced raw cabbage red and green are colorful and my kids like it. What about radishes, celery, sliced red, orange, yellow red peppers. Cucumbers, or a great Cucumber salad

We love roasted veggies. Broccoli, yellow squash, zucchini, green and red peppers, purple/white onions, carrots are standard and whatever else I might have on hand. We eat a good bit of yellow squash and zucchini. Fresh green beans or home canned. Corn. I make a delish corn salad with corn (white), red pepper, purple onion, celery and cucumber. I like creamy italian dressing with it. Does your family like tossed salad? We have a green salad several times a week and I eat them many days for lunch. You can make a meal out of a salad by adding grilled chicken, taco salad, etc. Cabbage, although I'm pretty picky about coleslaw but like cooked cabbage or red cabbage added to salads. I make a good asian slaw. Sliced raw veggies with dip. All colors of peppers. Asparagus, broccoli, cauliflower. Stir fry, grilled veggies, kabobs.

These are in our regular rotation ... depending on season.

Carrots:

--steamed and served with butter and fresh dill or poppy seeds

--oven fries tossed with olive oil and fresh rosemary

Butternut squash:

--roasted (sometimes I add smoked Spanish paprika)

--mashed

Brussels sprouts:

--sliced and sauteed with fresh orange juice, zest and ginger

--sliced and sauteed then topped with balsamic caramelized shallots

Sweet Potatoes:

--chipotle oven fries

--mashed (with or without chipotle)

--baked

Beets:

--roasted

--steamed

Rutabaga:

--mashed

--roasted

Green Beans:

--steamed with olive oil and lemon zest

--roasted

--Szechuan

Snow peas:

--steamed

Broccoli:

--steamed

Cauliflower:

--steamed

Caramelized shallots

Asparagus:

--steamed

--roasted

Corn:

--Confetti corn made with sauteed celery and diced roasted red pepper or pimento

--on the cob

Zucchini:

--steamed

--grilled

Summer squash:

--steamed with onions

Swiss chard:

--sauteed with garlic, dressed with lemon or balsamic

Black bean salad:

--with corn, tomatoes, serrano, garlic, etc.

--with mango, serrano, etc.

Cole slaw

Mixed greens, Romaine or spinach salad

Cuke salad

Thanks everyone!

My goal is actually just to have more variety for myself. The kids eat some of the vegetables I listed, but I always serve fresh fruit with dinner too and they can pick which one they eat (I make sure there is one option they are at least okay with eating). But I'm bored. And who knows, maybe the kids might be willing to try something new too. Ds is 12 and he will try pretty much anything at least once and eats most of the vegetables I listed Dd is 5. She is a tougher sell.

Thank you for all the suggestions!

Love oven roasted root veggies. Turnips, parsnips, carrots, potatoes fingerling and sweet, I get great big orange carrots not bagged baby, don't peel scrub with vegetable scrubber same for parsnips. Cut in big chunks toss in olive oil and coarse seasalt and cracked pepper. Put in oven safe baking dish and roast in oven at 350 till fork tender. I sometimes add a little balsamic vinegar. Do the same with yellow squash, zucchini, bell pepper, mushrooms.

I love to sauté arugula and canellini beans with olive oil, garlic and lemon juice. Sometimes I substitute spinach or garbanzo beans.

I will blanch green beans and serve them at room temperature dressed with vegetable oil, minced fresh garlic, and kosher salt (they need to be thoroughly dry before dressing or the salt will dissolve, and you want the crunch from the salt). Eat them as finger food. Almost as good a French fries.

What about a spinach salad? Get your 5 year old to make the dressing (it tastes better that way).

I'm not a fan, but since no one else mentioned it, don't forget eggplant...as a main like parmesan, or as a veggie mix side dish like ratatouille.

Also, if you haven't tried it, do try fennel...it has a wonderfully mild licorice sort of flavor that adds crunch. Can be raw like in a salad or cooked.

When in season, kohlrabi (an odd ball looking vegetable) is incredibly mild and sweet...DH's grandmother made it creamed, but I just saute it.

Also, think about greens...DH's father was a big vegetable gardener and would grow separate beets just for their greens. They'd also do swiss chard. Now, of course, spinach is easy to come by and to cook...baby spinach is especially tasty.

Mashed cauliflower is also a nice change, I cook it in chicken broth for more flavour.

Mashed turnips I love but I know it's a strong flavour, nor everyone likes that.

In the summer I make a quick little pea salad. Even though it's a bit fattening you can substitute low fat mayo.

Make this like tuna salad, to taste and consistency.

Mix together:

1 can baby peas, Le Seur? (sp), drained

Mayonaise

Pickle Relish

Cheddar Cheese, cut into small cubes

Dash of Mustard

Salt and Pepper to taste.

You can always chill the can of peas in the morning so it will be cold when you serve it.

Use collard green leaves instead to make sandwich wraps...very delish.

We have been cookie cuttering sliced beets (about 1/8" thick) and Junior can't get enough of them. Make sure that you get beets wide enough to accomodate your cookie cutters.

Pre-meal veggie appetizers on the table have also been a hit: grape tomatoes, colorful sweet pepper slices, and olives

Mashed turnips with salt, pepper, and butter. YUM.

Acorn squash. Wash, pierce. Put in a dish and microwave for 4 minutes. Flip squash over and microwave for another 6 minutes. Remove from microwave, cover with kitchen towel, and put entire dish to the side for 10 minutes. After that cut up squash and serve.

Butternut squash. You can cook these whole in the crockpot all day. Wash, pierce, place in crockpot. Add 1/2 cup water and let it rip!

Green salad with olive oil, lemon, and Jane's Crazy Mixed-Up Salt dressing;

Butternut squash - pureed, roasted...

If you like them, beets are very nutritious, blood boosters.

And add flavor to the ones you already cook a lot Steam them, then give them a quick sauté in some olive oil (very healthy!) and garlic...or whatever flavors you like. I love the frozen cubes of garlic I get at Trader Joe's. Keep them in the freezer, pop one out right into the pan when you want to saute something.

This recipe for cauliflower is from Cooking Light, I make it all the time, it cooks in the microwave in a few minutes

Also for cauliflower is this roasted recipe the spices are yummy.

I do like eggplant and I will often buy one or two and slice into 1/2" rounds. I place these on a oiled cookie sheet, spritz the tops with oil, salt and pepper and roast. I then use the slices in various ways. I will eat on a sandwich with spinach and tomato. I also will have a slice or two with rice drizzled with sesame oil and soy sauce and chopped peanuts for lunch or dinner. The slices can be frozen for future use as well, I separate with waxed paper. They are great as a layer in lasagna with spinach and mushrooms. I cannot eat fried eggplant, it is much too heavy for me, but this roasting method allows me enjoy the eggplant flavor.

Chickpeas as a side dish may be perfect for you. My family enjoys when I open and rinse a can of beans(please buy Goya they are the best, really) I toss with chopped parsley, minced red onion, finely diced red pepper and carrot. I add seasoned rice vinegar, and pepper, maybe a little vegetable oil depends on my mood. Roasted spiced chick peas are also a fairly addictive snack.

Black beans are good too. I think they are pretty tossed with cilantro and mango. My son will eat an entire can on Amy's Organic Refried Black Beans (with a spoon straight out of the can, they are that good), its kind of disgusting but he is a HS boy that plays three varsity sports so go figure

Mashed rutabaga- I grew up eating this and I really never made it for my own family until this past Thanksgiving. My kids, DH and one of my nephews loved it. My nephew who is 22 actually asked for the recipe. Its dead easy, just saute a very finely minced onion in a generous amount butter. Peel, chop and boil the rutabaga like for mashed potatoes though rutabaga must cook longer to be soft. Mash the rutabaga, incorporate the butter and onion, season with nutmeg. Add a little milk if you want it creamier. I like to spread in a shallow pan and stick under the broiler to make the top crisp.

And then there are greens- I love greens we eat pounds each week particularly in the summer when they are oveabundant in my garden but all winter long we are eating spinach, kale, chard, and arugula. Any green, in a saute pan with a little garlic is yummy to me. I like chard with sherry and raisins too. I'll make a big dutch oven of kale with some diced ham, pinto beans and a hefty dose of crushed red pepper we will have this for dinner with cornbread. I dont get kale chips, but i know many people love the.

Dont forget mushrooms, how about a side of sauteed shrooms?

When my kids were little they had to pick something new from the produce section to try, thats how we all found jicama.

My favorite vegetable is escarole, cooked for a while until it's really tender, with garlic and olive oil. I love it so much I even drink the broth. Serve with cannelini beans and italian sausage. Splash of lemon. Yum.

We rotate between broccoli, asparagus, butternut squash (cubed and roasted), and brussels sprouts (roasted with a splash of balsamic vinegar). Plus salads.

I also really like cooked or raw sugar snap peas.

i love, love sugar snap peas (have to put the seeds in the pots this weekend!) i love them raw in salads or quick sauteed in a touch of evoo and a little garlic. my kids always loved them too- even my pea hater!! :)

i never cook and serve bacon for breakfast and rarely make blt's, but i have got to say a little diced bacon with sauteed green beans make my kids feel like they are eating a different veggie! i personally don't care for corned beef and boiled cabbage, but last night in celebration of st patty's, i made sauteed cabbage with diced bacon and onions and that too is yum! brussel sprouts is another veggie which can taste better to some sauteed with a little bacon. i serve these veggies different ways too, but my kids always especially love them with bacon.

lots of kids prefer broccolii raw... doesn't have 'that smell' when raw!! if they like a ranch to dip it in, that may entice them! same with peppers of all colors!

my kids are not the biggest zucchini or yellow squash fans, but liked them alot more when marinated and grilled... usually with garlic and onions and mushrooms, but can modify as needed! an italian woman neighbor when i was growing up taught my mom to saute zucchini and onions and then scramble eggs into it with some parm for a dinner- i always liked that and found my kids did too! i do the same with yellow squash- may sound gross, but is really yummy!

busybee beat me to it, but I love to blanch the skinny green beans for about 6-7 minutes, drain, then sauté quickly with a tbsp of butter, a couple tbsp of bacon, salt & pepper to taste. Sometimes instead of bacon I just add a couple of cloves of garlic, depending on what I'm serving. You could add whatever you'd like for flavor (onions for example). We also love fresh spinach and I throw that in a pan and sauté it for DH and I many nights with a little bacon bits and onion.

We love zukes and yellow squash on the grill, so when I'm firing up the grill I slice a couple of squash lengthwise, spray with evoo, and grill away. My favorite seasoning is lemon pepper or Jane's crazy salt, but you can add seasoning you like or just a little sea salt.

Another good way for green beans to toss with a little olive oil and a lot of garlic, roast then grate a little Parmesan over them with a microplane the instant they come out of the oven, then eat them like fries. I like 'em just like that but some people make a yogurt-dill dipping sauce for them.

For oriental eggplant, I love Persian turmeric eggplant: heat a skillet (cast iron if you've got it) really hot. Slice eggplant into coins, place in skillet, drizzle with olive oil, sprinkle with turmeric (lots), thyme, salt and pepper. When it's nice and crusty on one side, flip them over and add turmeric and thyme to the other side. EDIT But don't bother unless you have good fresh eggplant. It's pretty awful if the eggplant is old before it goes into the pan.

If you have regular eggplant, imam bayaldi is great. I like this recipe because some of the oil gets soaked up by the paper towels, while you still get the taste it has from using so much oil:

http://www.food.com/recipe/imam-bayildi-a-stuffed-eggplant-recipe-from-asia-minor-84776

If you have a mandoline or julienne peeler, summer squash/zucchini make lovely ribbons for salads.

in one house we lived in, eggplant was super easy to grow and the bunnies that seemed to like so much left the eggplant alone... so i would have these beautiful eggplants and no one, besides me, who wanted to eat them! the kids were young then, but i think i tried almost every recipe possible for eggplant and none could really entice the kids! they would choke down a little eggplant parm and i remember chopping it really fine and putting it in a tomato meat sauce over spaghetti, and they would eat that... but, after maybe 3 yrs, i stopped growing eggplant- i got sooo tired of trying to disguise it!!!

My favorite way to prepare veggies is to roast them. My favorite is roasted Brussels sprouts, roasted cauliflower, and roasted carrots. I love using different spice combos when rotating. I also love frozen skinny green beans sprinkled with Italian seasoning, dotted with butter and steamed in the oven. My DD makes a delicious curried cauliflower, potato, tomato dish. It's relish!

Edited for spelling

Looks like all your go-tos are similar to mine. Maybe all that's needed is some tweaking on the seasonings?

I believe the secret to guaranteed yummy vegetables is to add some butter. I like to steam/saute broccoli w/ butter & a pinch of nutmeg, S&P. Succotash is a good 1 if you like lima beans (I love them).

Oven roasted green beans are another fave - just top & tail & toss w/ a Tbs or 2 of extra virgin olive, sprinkle w/ sea salt & roast @ 400F for 15-18 minutes. I always use an enamelled broiler pan. Asparagus is lovely this way too. Neither need much else in the way of seasoning, IMO.

Hubby's fave is curry roasted cauliflower. I mix a few tsp. curry powder w/ 1/4 cup olive oil & 1/2 tsp. salt for 1 small head (separated & cut into florets), toss together in a bowl then turn out & spread in the enamelled pan & roast @ 400F for 18-20 minutes. I use a mild curry powder from Frontier Coop.

Here's a recipe for chili roasted potatoes that I like to make 1/2 & 1/2 w/ sweet potatoes & purple/blue potatoes, if available. I often use an African/Moroccan spice blend & salt, & I've also made it using herbs & lemon, instead of chili powder & lime:

6 medium russet potatoes, peeled and diced
1/3 cup of olive oil
2 teaspoons dried oregano
2 teaspoons Mexican chili powder
1/2 teaspoon kosher salt
freshly ground black pepper
1 lime

Preheat the oven to 400 degrees. Combine olive oil, seasonings in a small bowl and blend well. Put cut potatoes in a large bowl and pour mixture over, then toss to coat evenly. Spread out potatoes on a rimmed baking sheet and pour mixture over them. Scrape every bit out of the bowl over potatoes too. Roast for 40 minutes or until potatoes are crisp on the outside and soft on the inside. Squeeze lime juice over potatoes while they are still warm. Toss and serve. Serves 4.

HTH

Be sure you cook everything long enough. Here are some general guidelines:

I make an easy peasy string bean dish. I boil them and then saute them in olive oil and garlic and onions, then I use a jar of Prego garden sauce and put that in with the beans,toss and simmer for ten minutes. Serve in bowls topped with a good grated cheese. It's sooo delish and easy to make.

Fori, lol.

Thanks everyone! I'm grateful for the new ideas to work into the rotation!

I have a few favorites when I want to have something out of the ordinary....one is lightly steamed asparagus, tossed with toasted sesame oil, a little soy or tamari, minced fresh garlic, and a small amount of sugar. Marinate a few hours, drain and serve cold...The actual recipe calls for boiling fresh grated ginger in rice vinegar until tender, then finishing the asparagus with the vinegar mixture just before serving. It's best if eaten immediately (leftovers are a problem) because the vinegar blanches the color from the spears. Still tastes good but not as attractive. Sometimes I leave out the vinegar and ginger and it's still very good.

Another is this fabulous and easy salad from Martha Stewart - grated raw beets mixed with grated carrots and fennel with an orange dressing. It is SO beautiful and delicious. Beet, fennel and carrot salad

Lastly, I've been cooking a lot of romanesco. It is so delicious and beautiful; our supermarkets and food coop have been carrying it but previously I could only find it at the farmer's market in the late summer, so I'm not sure how widely available it is around the country. I call it broccoli from outer space and the kids LOVE it! (I know, it's more like a cauliflower) I usually just steam it, but last weekend I made this delicious salad with it. I think it would work fine with regular cauliflower, too. If you like blue cheese....yum! Romanesco, apple and hazelnut salad

Borani banjan is an Afghan tomato and eggplant dish. I've only made it a couple times, blending a couple different recipes I found online (sorry, I don't have a favorite to recommend). They're kind of all over the map, but the common thread is eggplant, tomatoes, yogurt, and spices.

Wow, oly...I've never seen that before! I'll have to keep my eye out for it. Of course what you can get out there may be different from what we have here. I wanted cauliflower for Tgiving and it wasn't to be had unless it was frozen. Had to do with the weird weather conditions.

roasted is my fav too. almost any veggie. no oil here though. Just the right balsamic mixed with dijon mustard. SO good. I even love brussel sprouts now! :) I find for salad the right dressing is key for the kids. My 3 year old will eat almost anything with japanese ginger dressing!

As previous posters have said, we do zucchini. yellow squash and onions together on the grill. We pour a little EVOO on, then a few breadcrumbs,and Parmesan cheese and add some Chef Paul's seasoning which is getting hard to find.We also love spaghetti squash. Cut it in half and microwave it. Cutting it can be difficult and there are some videos on you tube. Our local Wegman's will also cut it for you. Just bring it up to the produce counter at your local grocery store. I now do it that way rather than risking a finger!

I love roasted veggies with olive oil and lemon pepper (with some I also add Rosemary, I have a giant bush out back).

Different corn recipe ...

2 cans niblet corn, or use frozen or cut off the cob

Enough softened cream cheese to make it creamy

Large can chopped green chiles

Mix all in saucepan, heat through.

.

.

I like to do foil veggie packets (veggies of choice, add butter and seasonings, wrap up and bake or grill).

Green beans sauteed in bacon fat is tasty (with crumbled bacon).

*Sorry if these were mentioned, going back to read all the posts now. Looks like a lot of great ideas.

Since you mention stir fry, maybe head to the Asian supermarket or farmer's market and just start trying things. (You can even stir fry Romaine lettuce!). Pea shoots and leaves are a favorite, also various types of Chinese spinach -- sorry I don't know what they are called in English. Good luck!

You can even stir fry Romaine lettuce!

It's great grilled, too. This is just an example; I hardly ever make the dressing. But then I hardly ever get grillable romaine because mine never heads up before it bolts.

GRILLED ROMAINE WITH WALNUTS, PARMESAN AND ANCHOVY DRESSING

Total time: 30 minutes. Serves 6.

4 anchovy fillets
2 teaspoons minced garlic
teaspoon salt
cup olive oil
3 teaspoons lemon juice
3 (6-ounce) hearts of romaine
2⁄3 cup chopped, toasted walnuts
1 ounce Parmigiano-Reggiano

In a mortar and pestle or a blender, puree the anchovy fillets, garlic and salt. Slowly add the olive oil in a stream, stirring or pureeing constantly to make a creamy sauce. Stir in the lemon juice, taste and add more lemon juice or salt if necessary. Set aside.

Prepare a wood fire or heat a grill pan over medium-high heat until hot. Split the hearts of romaine in half lengthwise, leaving them attached at the base. Brush both sides of each half with the anchovy sauce and then grill over a wood fire or in a grill pan until the leaves sizzle and begin to look a little frazzled, about 2 minutes on each side. They probably won’t brown much.

Remove the cooked romaine to individual serving plates, cut-side up. Sprinkle with chopped walnuts and spoon over some more dressing. Use a vegetable peeler to shave Parmigiano-Reggiano in thin sheets over top. Serve immediately.

Per serving: 174 calories; 3 grams protein; 5 grams carbohydrates; 3 grams fiber; 16 grams fat; 3 grams saturated fat; 5 mg. cholesterol; 1 gram sugar; 117 mg. sodium.

I scanned the posts and don't recall seeing Brussel Sprouts mentioned. They're my absolute favorite! I first par-boil, about 10'minutes or until fork tender. In a large skillet, add evoo and chopped garlic, whatever amount suits your taste. Drain sprouts, and add to heated skilled on low heat. You want them to be carmelized, so adjust your heat accordingly, and cook until you get a slight burn, but not burnt~they become slightly chrispy on the outside. My grandson likes to top his with parmesan cheese, but the rest of the family prefers them plain.

Annie, I also make halushki, but do add a couple of teaspoons of sugar to a whole head of shredded cabbage and a medium size onion~my dad used to call it sweet cabbage. I boil up a bag of egg noodles, drain, and add to the slightly briwned cabbage. Of course a fair amount of butter makes it all the better. ;)