Editor’s note: Cooking Together Generations is a series of cookbooks and online videos that show cooking together over generations is a bond of food, family and friends. Look for it to post Sundays at 10 a.m.

Vegetables: A Love Hate Relationship

Some vegetables just get a bad reputation. It’s a love hate thing. Let us show you some new ways to love those veggies. Discover each recipe here in the description.

Quick-Fix Brussels Sprouts

Ingredients:

1 lb. Brussels Sprouts, trimmed, halved and steamed
4 slices Bacon, ¼ “ slices
1 clove Garlic, crushed
¼  cup Chicken Stock
1 Tbs. Butter
1 Tbs. Balsamic Vinegar
Salt and Pepper to taste

Directions:

Place Brussels Sprouts in steamer for  4 to 5 minutes until bright green.
Fry Bacon over medium heat in skillet until tender crisp.
Add Brussels Sprouts and Garlic to skillet with Bacon and saute for 1 to 2 minutes.
Pour in the Chicken stock and simmer uncovered for 3 to 4 minutes until liquid is evaporated.
Remove skillet from heat stir in Butter, Balsamic, Salt and Pepper and serve.

Artichoke Hearts with Shrimp

Ingredients:

3 Tbs Pesto
1 tsp. Balsamic Vinegar
15 oz Artichoke Hearts, drained
6 oz Roasted Red Pepper, strips
1 slice Red Onion, large, cut into thin strips
12 Shrimp, jumbo, cooked

Directions:

Mix Pesto and Balsamic Vinegar in a measuring cup.
Drain Artichokes and place in a mixing bowl.
Pour about 2/3 of Pesto Balsamic over the Artichokes and mix well and marinate for 2 hours plus.
Place ¼ of the Artichokes on a salad plate.
Drape with ¼ of the Pepper and Onion strips.
Place 3 Shrimp on side of plate.
Repeat for 3 more servings.
Brush balance of Pesto Balsamic on shrimp around edge of plate.
Serve chilled.

Roasted Broccoli & Cauliflower

Ingredients

8 oz. Broccoli Florets, frozen
8 oz. Cauliflower Florets, frozen
Olive oil spray
Salt and Pepper to taste
Italian Seasoning (optional)
1 Lemon (optional)
Parmesan Cheese

Directions

Preheat the oven to 400 degrees
Line a baking sheet with parchment paper.
Arrange frozen Broccoli and Cauliflower  in a single layer on a greased baking sheet
Coat the Broccoli and Cauliflower with Olive Oil.
Salt and Pepper to taste
Sprinkle with Italian seasoning, optional
Roast for 20 to 25 minutes, or until crisped to your liking.
Remove from oven and squeeze a little Lemon juice over the Veggies to brighten the flavor
Sprinkle on Parmesan Cheese and serve

Fresh Broccoli and Cauliflower begin to spoil after a few days in the fridge.  So cooking with frozen can save money and prevent waste. (Frozen usually costs less than fresh)  To achieve that crunchy consistency do not thaw the veggies – use them frozen.