Add roasted vegetables to spring meal planning
Last updated 4/6/2021 at 2:50pm
As a kid growing up in California, most of the vegetables I ate, with the exception of steamed artichokes and corn on the cob in the summer, came from a can. Mom was a good cook, but even she would later admit, there wasn't a lot of veggie appeal on our plates.
During college years, stir-fried vegetables were the rage. I bought a wok, took a class on basic Chinese cooking techniques and discovered a new world of tastes. Served over brown rice, topped with cashews or sesame seeds, I prepared plates of deliciousness in no time flat.
While stir-fried meals are still part of our family menus,...