Convince your kids to eat their veggies with these three easy recipes:
Use a vegetable peeler to shave off long asparagus ribbons, steam for a minute or two, then toss with extra-virgin olive oil, lemon juice, and lots of Parmesan.
Use a vegetable peeler to shave off carrot ribbons, then sauté in olive oil until just softened, about 3 minutes. Stir in tomato sauce, Greek yogurt, and sautéed mushrooms for a quick, creamy sauce.
Lay a box grater on its side with coarse holes facing up, then grate zucchini lengthwise to form long strands of “zucchini spaghetti.” Sauté in olive oil and minced garlic 2 to 3 minutes, then toss with pesto. Serve with a dollop of Greek yogurt.