EAT YOUR VEGGIES

Eat your peas... Eat your broccoli... Eat your carrots... Growing up, how many evenings did you sit at the dinner table staring at your plate wishing those veggies tasted like pizza? The truth is - I often still feel that way. But you gotta do what you gotta do; and I really do eat healthy enough, but there's always room for improvement. These recipes are meant for vegetables fresh from the garden, but they obviously can be prepared year round. These are from favorite cookbooks that have evolved into my own versions. Enjoy - and eat your veggies!

So I'm starting right off the bat with a disclaimer: Yes, I know tomatoes are actually fruits, but they are in season now and this recipe is just terrific.

Lime Marinated Tomatoes with Fresh Cilantro

6 or so medium tomatoes sliced to your preference 3 Tbsp. olive oil 1-1/2 to 2 Tbsp. fresh squeezed lime juice 1 Tbsp. fresh cilantro 1/2 tsp. minced garlic 1/4 tsp. grated lime rind dash of pepper and salt to taste

Place the tomatoes in your favorite serving dish and combine remaining ingredients. Shake or stir well and pour over the tomatoes. Cover and chill for one hour. 6 Servings.

French Carrots

1 pound carrots, peeled and sliced in 1/4 inch rounds 1 tsp. butter 1 tsp. olive oil 1 Tbsp. onion, minced 1 small clove garlic, minced 1 Tbsp. parsley, minced 1 Tbsp. flour pinch of paprika 1 whole clove 1 tsp. sugar juice of half a lemon salt and pepper to taste

Melt butter and oil. Add carrots and shake to coat.

Saute 5 minutes, shaking occasionally. Add onion, parsley, garlic and flour stirring for another 5 minutes.

Season with paprika, clove, sugar, salt and pepper. Add boiling water to barely cover and simmer until carrots are tender. Just before serving, toss with lemon juice. 6 Servings.

String Beans With Vinaigrette Sauce

3/4 pound string beans, trimmed and left whole

Vinaigrette Sauce

1 tsp. imported mustard such as Dijon 1 Tbsp. finely chopped shallots 1/2 tsp. finely minced garlic 2 Tbsp. finely chopped parsley 1 Tbsp. red wine vinegar 1/2 cup olive oil salt and pepper to taste

Drop the beans into boiling water and cook until crisp tender about 5 minutes. Do not overcook.

Meanwhile put the mustard, shallots, garlic, parsley and vinegar in a mixing bowl. Gradually add the oil while stirring with a wire whisk. Add the salt a little at a time. Add pepper. Stir until well blended.

Drain and run the beans briefly under cold running water. Drain again while beans are still warm. Pour the sauce over the beans. 4 to 6 Servings.

Asparagus With Scallion Butter

3 pounds thin asparagus (about 40 stalks), trimmed and peeled 1/2 stick (1/4 cup) unsalted butter 1/2 cup minced white part of scallion 1 tsp. freshly grated lemon zest 12 whole black peppercorns

In a kettle of boiling salted water, cook the asparagus for 3 to 5 minutes or until it is tender but not limp, and drain well.

In a small saucepan melt the butter, stir in the scallion, the zest, the peppercorns and salt to taste; simmer the mixture for 3 minutes. Strain the butter mixture through a fine sieve into the kettle, add the asparagus and salt and pepper to taste, and heat the asparagus over moderately high heat. Toss gently. 8 Servings.

Zucchini With Walnuts

1-1/2 pound zucchini 1/2 cup diced scallions 1/2 cup olive oil 1/4 cup dry red wine 2 Tbsp. lemon juice 1 cup coarsely chopped walnuts

Cut squash into 1/2 inch slices. Saute squash and scallions slowly in oil in a saucepan for 5 minutes, stirring frequently.

Add wine, 1/4 cup water and lemon juice. Simmer for 5 minutes. Add walnuts and serve. 6 Servings.