Eat your greens!

I'm not sure where the stigma connected to vegetables came from, but it has absolutely stuck through multiple generations. It's unfortunate too, because they are so yummy and under utilized. The next two pictures are of salt and pepper asparagus and roasted broccoli rabe. These are two of my favorite greens. The asparagus were made by rubbing them with a hefty spoonful of good, creamy butter from a local farm. We spread a little too much salt and enough pepper to bite your lips on the way in. This was partly due to knowing some of the seasoning would fall off but also because I love salt and pepper. Then the asparagus were placed in a pan and thrown in the over at 425 until just blistering and tender. Such a perfect snack while we cooked the rest of the meal.

The broccoli rabe was lightly seasoned with s&p and sautéed in some extra virgin olive oil. Another wonderful snack while the rest of dinner was being made... 

Of course, vegetables should be a part of a well balanced meal. Below you will see my dinner I share with a good friend a few days a ago of roast pork loin, charred brussels sprouts, and a simple rice pilaf. 

Simplicity truly is excellence, and nothing is more simple than a beautiful handful of greens, a little bit of fat, and some traditional seasoning.