I wouldn't describe my children as picky eaters. They enjoy peas, beans, and broccoli. But if they spot zucchini, onions, peppers, or carrots on their plate - I will probably hear some whining. The one and three year old are actually better at eating their vegetables then the six and almost five year old.
Often, I dice up the veggies tiny so that they can't as easily spot the peppers or onions. But they need to learn to like vegetables sometime and I think most of it was in their heads and not a true dislike. As an experiment, for one week, I focused on vegetable heavy dishes. I kept the vegetable pieces large enough to identify, and didn't hide the contents of the dish. I did try to season it to their liking and supplied ketchup which makes anything go down better!
I'm not saying my children now love zucchini and peppers - but by Thursday, I actually received a compliment on the meal, from the pickiest child!
This was the favorite meal - see if it wins over your reluctant veggie eater! I love that it is prepared in just one pot!
This recipe is from Simply in Season - with a few of my own adaptions.
1/2-1 cup milk
1/3 cup Parmesan cheese
1/2-1 cup cottage cheese or sourcream, or 4 oz cream cheese, or 1/2 cup plain yogurt (obviously, I use what I have on hand)
1 clove garlic, minced
2 T fresh basil (or 2 tsp dried)
2 T fresh parsley (or 2 tsp dried)
1 tsp salt
Stir together and set aside. For smooth texture, you can puree cottage cheese in blender.
12 oz linguini or spaghetti
Boil a large pot of water and begin cooking pasta.
6 cups of green vegetables - use a variety such as broccoli, zucchini, green beans, asparagus, and peas.
1 T butter
Toss butter with vegetables and pasta. Stir in prepared milk mixture. Toss gently and serve.
To turn this into a full meal (if your family, like mine thinks meat a necessity) stir in some cooked chicken. Leftover grilled chicken is extra delicious!