If you’re the kind of parent who has successfully sneaked vegetables into the food you serve to your kids, I salute you. I am neither clever nor energetic enough to pull off this feat.
My son, though? Too clever for his own good. My halfhearted attempts at benign culinary subterfuge have not succeeded, and, frankly, I’m okay with that. I’d rather he be fully aware of the vegetables he’s eating that he can appreciate on their own, which is why most days you’ll find me setting a dish of roasted, raw or barely steamed vegetables on the table with dinner. Broccolini, broccoli, corn, tomatoes, cucumbers, green beans and asparagus are all safe bets — for now, anyway.
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