Have you tried using seasonal fresh veggies as opposed to frozen? right now, greens and root veggies are in season, and squash. My daughter and I belong to a CSA (consumer supported agriculture), so every week we get veggies from a local farm. I have gotten some pretty weird stuff. tat-soy. rutabaga. I've seen rutabaga in the grocery...but never bought one...now i get them in my CSA. Google "what to do with your CSA". You will find tons of hits for different ways to cook different kinds of veggies.

One of my favorite ways to cook veggies in the winter is simply to toss them in some fat....i.e., olive oil, coconut oil or duck fat (did you know duck fat was a monounsaturated fat like olive oil? I just found that out the other day) and roast them in the oven with complimentary seasonings. sea salt and cracked pepper. smoked salt. lemon zest. nutmeg with greens. I also like to do them in combinations...say roasting parsnips with fennel bulb, brussels sprouts and some onion. That way I'm not just digging through green. Variety is good. Taste them while raw...and then sample while cooking so you know how the flavors will change. If you are going to try and sauté something....try doing it in bacon fat...i.e., sauté some greens (spinach, kale, or collards...yum).

Make a veggie gratin. Pick a veggie and do a pinterest search. You wouldn't believe whats out there for cauliflower alone. lol. Experiment and have fun.

I find that many vegetables taste great sauteed in bacon fat and seasoned with salt and pepper. After cooking add blue cheese or goat cheese crumbles, sliced almonds, and crumbled bacon. Both fresh green beans and brussels sprouts taste great this way.

I hate broccoli so I just smother it with alfredo sauce.

Thats great that you have so many choices for CSA hippy! CSAs can be pricey...I will admit that, but you have to weigh benefit/value to cost. I pay yearly. Its approximately 1500.00/year for a "medium" share. That is more than enough to feed 4-5 people veggies weekly - and it is for 51 weeks. My daughter and I split the cost, so it works out to just under 15.00/week each, and we get to see each other every week, and go to the market together to get our veggies.

We pick up our share at the farm market, so its very easy for us to supplement with whatever they have on hand...i.e., onion, lemon, other stuff. Ours also has raw whole milk, goat milk, cheeses, fresh farm eggs and the like, along with grass fed meats from another local farmer. To me, its worth the price. I rarely have to get produce at the grocery anymore....and it has really expanded the variety of vegetables/produce that we consume, and its kind of fun, really. "Hmm...what did we get this week...WHAT am I going to do with THAT!?"...lol.

You also have the added warm fuzzy of supporting your local economy / farmers, and knowing that your veggies were loved and cared for while they grew up....rather than punched out via industrialization.

Strangest item we got this year was olive leaves. From olive trees. I steep them with / as tea. They are supposed to have antioxidant and other health benefits. The irony there is that my sister sent me an olive tree for my birthday. Now that its winter, i have olive leaves falling all over my floor at home.

I LOVE broccoli and cauliflower, but get burned out quickly from eating them so much. I've made cheese sauces for them, very simply too and the seasonings can really change it up. The cheese sauce is just butter, cheese of choice, and heavy whipping cream.

my wife doesn't like vegetables. i make an easy 5 minute keto cheese sauce to cover them:

on medium-low heat in a small pot:
melt 1 tablespoon butter (2 minutes). add a dash of salt, pepper to taste.
add 1/4 cup heavy cream, heat for 2 minutes.
slowly add 2 ounces by weight your favorite grated cheese.
stir for one minute until melted. reduce heat to low until ready to serve.

Roast your Brussels sprouts. Will change your life.

nill4me wrote: »

<snip>
One of my favorite ways to cook veggies in the winter is simply to toss them in some fat....i.e., olive oil, coconut oil or duck fat (did you know duck fat was a monounsaturated fat like olive oil? <snip> out there for cauliflower alone. lol. Experiment and have fun.

Nill,

I didn't know that about duck. Good to know. I ate duck at Thanksgiving and it was great! The taste was kinda like "Liver Light". Tastes like chicken with a hint of liver. I love liver, so it was really good for me. And you know duck is nice and fatty . The bad part is that its a little pricey, but doable. And its a nice size for a single person like me. At Thanksgiving, our company gave everyone a 25 lbs turkey. I ended up giving it away, too big. Ducks are 5 lbs.

My latest love with cauliflower is "smashed" cauliflower ~ I recently ate at the restaurant: Chicago Uno's. It was so good! A great replacement for mashed potatoes! Tons of butter in it. I'll have to make some and add butter AND sour cream to it.

I'm getting hungry just talking about it now...gotta go find some recipes...

Dan the Man form Michigan

I like to roast broccoli and cauliflower with olive oil (20-25 min in the oven at 400) and garlic, then put parmesan on them while still hot.

Also, brussel sprouts steamed lightly then sauteed in bacon fat with a little bit of onion.

I also make a keto cheese sauce that is 1/2 cup hwc, 30g cream cheese, 28g of any nice sharp cheddar (or any other cheese you like, I love cheddar), and 1tsp dijon mustard to give it a little interest. This is very good over broc/cauli that is even just steamed.

Also, I make a cauliflower casserole with cream/cream cheese/dijon and cheddar as well.