A savvy, sophisticated, eat-your-veggies strategy that works its stealthy charms on kids and adults alike. You’re welcome.
These spring spears, buried beneath a behemoth of Parmesan, make converts of even the most reticent veggie eaters.
Cook couscous. Press the seasoned little roly polies onto salmon fillets. Sauté until crisp yet tender. Sizzle spring veggies in butter. Accept accolades.
Spring asparagus gets the luxe treatment with prosciutto, knee-wobblingly rich and buttery croutons, and a gently poached egg.