Spring veggies are so fun and beautiful!

I don’t often steam my vegetables because I’m such a HUGE fan of roasting them but for this recipe, steaming works perfectly. You could also blanch them, if you’re into that sort of thing.

I was at my FAVORITE whole foods yesterday and picked up some romanesco because it was on sale. If you’ve never tried romanesco, you’re missing out! The flavor is a cross between broccoli and cauliflower, not to mention it has the most amazing shape! It reminds me of an alligator snapping turtle (which is also very cool and a good way to get your kids to eat their veggies. “Hey kids, the food looks like a ninja turtle!”… just a suggestion)

So here’s your assignment for this week (got this from the Simply Human Podcast, episode #67:

Try a new food. Maybe romanesco, maybe rabbit meat, maybe liver or allspice or sardines. Just try something you’ve never tried before. There are tons of recipes on pinterest that can help you prepare those foods in a delicious way and you get to expand your culinary world at the same time!

Marinated Spring Vegetable Salad

1 small head romanesco, stem removed and roughly chopped
3 heirloom carrots, sliced into 1/4-1/2″ rounds
1 bunch asparagus, trimmed and chopped 1″ pieces
6 cherry tomatoes, halved
1/2 cucumber, peeled and chopped
1/2 lb. green beans, trimmed and chopped like asparagus
1 red bell pepper, seeded and chopped
handful of parsley, chopped
1 green onion, chopped small

dressing

a generous drizzle of olive oil (I like the premium 100% Greek kalamata from Trader Joe’s. Click here for an article about TJ’s olive oil quality)
a quick drizzle of white balsamic or champagne vinegar
salt and pepper to taste

1. In a pot/steamer combo, add water and heat to boiling.
2. Add romanesco, carrots, green beans, and asparagus (in that order) and cover.
3. Steam until carrots and romanesco are barely tender (al dentè). The other veggies should be the same. Move to a bowl and let cool in the fridge.
4. While the veggies are cooling, add your other vegetables to a bowl and toss with parsley and onion.
5. Add cooled vegetables and toss well.
6. Add the dressing components until coated and seasoned to taste.
7. Serve as a side or add beans (vegan) or chopped chicken to serve as a main.