Sunday, March 29, 2009


Green, leafy vegetables, the darker the better, may just be the healthiest things we can eat. I am not a rabbit so I strive to hide, disguise, and otherwise alter green leaves in a lot of my cooking.

Heidi's Hints for Tastier Green Leaves:
  • Most salad greens can be eaten cooked.
Sauté mushrooms and add julienned Romaine or other leafy green for a minute or two. Baby Arugula (Roquette) is a great veggie to throw into soup or pasta.
  • Hide spinach in strange places.
When making meatloaf or meatballs, whir spinach with the egg and other flavorings in the food processor. The meatloaf will be moister and you'll never taste the spinach.
  • Parsley is a vegetable not a decoration.
Use whole bunches of fresh parsley (flat-leaf or curly) to add flavor and color to a pasta dish.
  • Cabbage and its relatives only stink if you abuse them.
Do not boil cabbage. You heard me. Do not boil cabbage or Brussels Sprouts or Savoy or any other member of the cabbage family. Sauté, stir fry, steam, roast, or eat them raw. They taste much better and do not smell.

Save boiling cabbage for times when you want to get rid of houseguests.


  1. Also, Baby Arugula is delicious when sauteed with a bit of good olive oil, S & P, and a bit of lemon or garlic. Saute just until it wilts. So Good!!

  2. Thanx for the suggestion, Heather! I've mostly thrown the Baby Arugula into pasta but the olive oil/lemon treatment sounds yummy!


Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.