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[quote=Anonymous]Love this thread, only a few snarky posts.

A great way to cook vegetables is to prep them (clean, trim inedible parts) and put them in a ziplock bag with some olive oil, crushed garlic, and a little salt. Shake the bag and store in the refrigerator until you are ready to cook them. You can grill them or roast them at high heat in the oven. The heat heat releases the sugar and flavors making them taste great. This works with asparagus, potatoes, mushrooms, zucchini, squash, onions, carrots etc. If you are mixing things that have different densities I will sometimes pre-cook the ones that take longer or cut them into thinner pieces (i.e. potatoes take longer than zucchini). For carrots, buy ones with the stems peel them and then cut off the leafy parts but leaves a few inches of the thin green stems. It looks really nice. Grilled or roasted carrots are wonderful. IMO, organic doesn't always taste any different. I prefer seasonal produce and if its local it usually tastes better. I think there is something where fruits ad vegetables loose flavor in shipping or having their ripening controlled. Seasonal is usually always cheaper.

Another tip for vegetables is to consider texture. Adding some toasted nuts is a great way to add some crunch. You don't need a lot. You can break into small pieces and toast them in the oven to bring out the flavor. Warm/cool contrasts are nice. A cool salad with toasted nuts is great instead of croutons. For salads, don't just pour on the dressing at the end. Use a big bowl and put in the ingredients that you want to have the dressing. Use a smaller amount and then toss with tongs. Put onto the plate and them add components that go on top.

Home made snack food is another great thing to cook for working families. Its easy to make hummus, bean dip and you make a big batch put it in some plastic containers and they can snack on it throughout the week. 
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