Eating our veggies this week

I’d eat so many more fresh vegetables — and so would my kids — if there wasn’t so much prep work involved.

Opening up a bag of frozen vegetables to heat up for dinner is easy, but adding fresh vegetables throughout the day is more of a chore, especially if you want to go beyond baby carrots.

Responsible for bringing a veggie tray with dip to a Super Bowl gathering, I chopped and prepped six vegetables for the tray and made a homemade dip.

After nibbling on the leftovers all week, I’ve come to realize that I definitely need to do that more often. I frequently will put out a bowl of carrots, sliced cucumbers or green peppers for the kids to snack on, but I never go all out with lots of choices.

I’m vowing to do that more. I’ve really enjoyed having all the options and everything cut up for me already. It’s so much easier to do all the prep work at once and reap the benefits for days after.

I also highly recommend the dip I made. Maybe it will make you eat your veggies, too.

Herbed Veggie Dip

8 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup chopped scallions (about 3), roughly chopped
1/4 cup flat-leaf parsley, chopped
1 tbsp fresh dill, roughly chopped
1 tsp kosher salt
1/4 tsp black pepper

Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of a food processor fitted with the steel blade.

Pulse 10 to 12 times, until just blended, but not pureed. Serve at room temperature.

Source: “Barefoot Contessa at Home” by Ina Garten

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