Eat your veggies!

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By Bob Fortunato

When I was a child there were quite a few vegetables that I didn’t like. My parents often told me to sit there until I finished eating my vegetables or worse yet no dessert until I finished eating everything.  

How about those poor starving kids in China or Africa?  

I was able to learn which vegetables my dog would eat under the table.  I also learned ways to hide the vegetables under the plate, in a napkin, or in a pocket.  

I tried the “I got lots more vegetables than my brother, that’s not fair.”  As I got older I learned to eat everything, even vegetables.  

If you season vegetables properly they taste great, and of course there are people who only eat vegetables.  The joy of eating should include vegetables, they are good for you.  

As fall and winter approach we need food for sustenance.  There will soon be holiday feasts and regular family meals.  

I love to sautee or steam fresh vegetables.  Dress (spice) up those vegetables or add them to one pot meals.  Please remember not to let anyone leave the table without finishing their vegetables.

Vegetable Stew


2 Tbs. Olive oil

3 carrots thinly sliced           

3 celery stalks sliced or chopped              

1 onion chopped           

salt and pepper

2 Tbs.  tomato paste                            

1 can (28 oz.) chopped tomatoes           

1 bunch kale or spinach, stems removed, leaves torn into bite size pieces

1 can (15oz.)  cannellini beans               

2 sprigs thyme  


In a large Dutch oven or other large pot, heat oil over medium.   

Add carrots, onion, season with salt and pepper.  

Cook, stirring occasionally until carrots soften, about 5 minutes.      

Add tomatoes(reserving juice)  and  tomato paste cook 4 minutes.  

Add tomato juice, kale, beans, thyme, and 2 cups water: bring to a boil.  

Reduce to a simmer and cook until slightly reduced, 15 minutes.  

Serve with bread or rolls.  

Options add 1 or 2 tsp. chopped garlic, parsley instead of thyme, or substitute 1 cup white wine for one of the waters,  add a little cumin.

Potato Casserole


6 medium potatoes            

2 large onions sliced         

1/2 lb. shredded cheddar cheese       

2 cans cond. mushroom soup 10 1/2 oz. size

1 pint milk          

salt and pepper to taste            

Paprika  to taste


Boil potatoes until nearly done and drain.   

Peel and slice in thin rounds.  

Place in greased or heavily buttered casserole in layers, layer or potatoes, layer of onions, layer of cheese.  season with salt and pepper.  

Cover each layer  with mixture or mushroom soup and milk.   

Garnish with paprika ( and a few breadcrumbs).  

Place in a 300 degree oven and bake until cheese is bubbly, about 20 to 25 minutes.