Picky Eater

July 30, 2009, 1:50 pm
Filed under: Uncategorized

A week ago I had the privilege to attend a workshop with Bill Brooks, “Cooking with vegetables”. I grew up with daily, freshly, from scratch, prepared foods including salads almost every day of the year. My mom is a salad genius, during winter time she would use what ever vegetables were available to make a more “sturdy” winter salads, with rice and beans for example.

I really wanted to improve on my vegetable cooking, a trade of it’s own. Now that my tiny garden patch is producing an abundance of veggies it’s time to learn to make kid friendly vegetables. One important thing I learned lately is that when children are involved in the preparation they are more likely to try it and like it!

The recipe below is not only very healthy but also pretty. Bill watches all items that provide for a good looking and nutritional meal: tastes, colors, and textures. In the simple dish below you have the wonderful flavors of the berries, lemon balm, and nuts, the combination of purple and yellow pleases the eyes and the crunch of the pecans gives it a bite and includes a healthy mono unsaturated fat.

The joy of growing and cooking your own produce is a very rewarding and tasty experience. The recipes that Bill provided are simple, healthy, and elegant.



4 cups yellow summer squash, cubed
1-2 Tbsp butter
1 Tbsp sugar
½ cup pecans, coarsely chopped
¼ cup lemon balm, chopped (lemon thyme may be substituted)
1 cup blueberries


Steam squash until tender but still firm, about 5 minutes. Remove from heat and cool quickly in ice water to stop cooking. Pat squash dry.

Melt butter in heavy medium skillet over medium-high heat. Add squash sprinkling with sugar; stir and sauté for 1-2 minutes. Add pecans and sauté for 2-3 minutes until squash begins to brown. Add lemon balm and stir to coat squash. Add blueberries and sauté until blueberries soft but not bursting. Serve immediately.

Makes 8 servings.

Namaste (The light within me honors the light within you)


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