Fake It, Until You Make It!

Finicky eaters annoy me. Perhaps and admit ably ...too much! I could even loose my own appetite while observing one pick through a perfectly good salad or discard anything remotely resembling healthy. In fact, I have friends that I refuse to dine with for their fear of green garnitures, salads or "runny" eggs!

So here, in the world of cookery, is where that old saying is totally applicable:
"Fake it!...Until you make it!"
Indeed my friend, sometimes one must fake out the taste buds for the sake of the greater good. You see, there's absolutely no reason for you to aboard spinach or have such great disdain for Brussels Sprouts. One's mind will simply compute that this thing is healthy!!! And thus, it will taste like a cardboard box.
So here. Try this for tricks. Add something to it that's absolutely irresistible: a little sweetness, some added crunch, bacon flavor... Then go crazy. Hopefully, somewhere between forkfuls of green things, carrots or cauliflower, the light switch, that is your slumbering palate, will come on. And you'll come to realize, that when in season, beets and Brussels are but natures candy and are far more delicious than the ranch dressing you drown your salads in. Or....at least healthier. I promise.
But in the interim, here are a few ideas to fake us all into eating more vegetables. This is great for kids too!

Beets: add balsamic reduction, Gorgonzola and hazelnuts
*when reduced, balsamic vinegar is sweet and tangy. Keep an eye on it and reduce to the consistency of syrup.

Cauliflower: tastes great curried w/ currants or raisins. Add almond slithers for layered texture.

Spinach: Add sautéed apple and crispy prosciutto. Candied walnuts are also great in this wilted spinach salad.

Kale: Toss in dried cranberries and pine nuts. Red onion and tomato works well in this warm salad too.

Cabbage: Add an orange glaze w/ toasted cashew nuts. *Simply reduce orange juice for an easy glaze. Pomegranate juice works great with purple cabbage.

Butternut Squash: bake it with a bit of butter and brown sugar. Drizzle with truffle honey before serving.

Here's a baconY recipe for Brussels Sprouts:
Dijon Brussels Sprouts

1/2 lb. Brussels (quartered)
Olive oil
1 table spoon Dijon mustard
1 table spoon Butter
1/4 cup White wine, chicken stock or water
1/8 Crispy bacon bits (turkey Bacon works too!)
Salt & pepper

Sauté Brussels in olive oil until slightly tender. Deglaze pan with wine, stock or water. Reduce and add butter and Dijon. Stir until creamy. Add more liquid, butter or Dijon if needed.
Season w/ salt and pepper. Finish with crispy bacon bits. Serve and enjoy.

*the ideas are abbreviated versions of actual recipes (with the exception of the Brussels Sprouts). Inbox if you're interested in a specific recipe.

-EAT WELL