Vegetables and Salads

The average person, when asked to divulge their least favorite food, will usually name a vegetable. For George Bush, the past President of the United States, it was broccoli. I am fond of broccoli myself, but I can certainly understand where he acquired his distaste for the cruciform vegetable. The past-President had been a pilot in the US Navy. Having been in the Navy myself for a few years I was exposed to the manner in which the Navy mess-cooks treat vegetables. Everything is steamed or boiled until no flavor, texture or substance remains. This treatment is especially hard on broccoli, which is best when fresh and only lightly cooked.

I believe that the reason for this universal dislike for one or another vegetable is, first, there is such a variety of vegetables to choose from; and second, a person is unwarrantedly exposed to unwanted vegetables more often than any other dish. For example, in a restaurant, one is seldom asked what vegetable they wish to have with their meal. It is generally provided without question. My wife is not a fan of zucchini, but she is confronted with it on a regular basis at our favorite restaurants. When it is set in a steaming heap before her she crinkles her nose and renews her vow of undying hatred for the vegetable. She seldom has the opportunity to express her dislike for say, liver. No one has been foolish enough to set unasked-for liver before her while she is holding a fork and a sharp knife.

Recent studies show that the most favored vegetable is corn (even though it is technically a starch) and the least is spinach. It has also been found that the most likely vegetable to stain your shirt red is the beet, and the most likely vegetable to come to life, exhibit human consciousness and be hurled at a passing stranger on a dusty road at dusk near a town called Sleepy Hollow is the asparagus. These results are exactly why I don't trust polling or scientific studies until they pass my personal sanity test.

Most fresh vegetables can be simply chopped up and shoved into the microwave for two to five minutes to be ready to be placed directly on the table to complement the main dish of your choice. Even frozen corn, peas or broccoli, blasted in the microwave, can be served with any of the entree's I prescribe in the first few chapters. Add a starch, like a potato or rice, and you have a passable meal. However, there will be times when you will want to spruce up a vegetable. This can be done by topping it with cheese or merely making a white sauce - which is described in the chapter on dips. Or you may try one of the recipes included in this chapter.

Salad is merely a bunch of uncooked vegetables mixed up. Lettuce is the usual main ingredient in a salad. And this is good. I know that there are carnivores who frown on leaf consumption. But I have found it to be an effective anti-dote to the dreaded sausage effect.

Thanksgiving Letdown | Brocolli and Cheese Sauce


Vegies and Salad
- Brocolli and Cheese Sauce
Pot Luck
- Green Bean Caserole
- Fried Zucchini
- Swiss Asparagus Bake
Acorn Squash
- Butter Baked Squash
Canned vs. Frozen
- Peas on Brea'
- Vegetable Salad
Cucumber Salad
- Cucumber Salad
The Skin Controversy
- Potato Salad
- Tomato Salad
Taco Salad
- Taco Salad Recipe