I didn't always like vegetables. Sure, I ate kid favorites like french fries and corn on the cob, and I even enjoyed green peas and baked beans. But boy, was I picky about the rest.
I'd eat baked potatoes, but only if I could leave behind the skin. I liked tomatoes one year, then decided they were too squishy the next. I loved salad, if by salad you meant cucumbers topped with cheese, bacon bits, and chow mein noodles.
I wouldn't touch mushrooms, zucchini, spinach, carrots, sweet potatoes, cabbage, and shall I go on, or do you get the point? If it wasn't bread, cheese, or meat, odds are I wasn't interested.
When I grew into adulthood and moved out on my own, I decided it was time to let childhood prejudices go. It was embarrassing to ask my mom if she's eat the broccoli off my plate if I ordered the apricot chicken when I was in my 20s.
Still, while I'd shaken off my aversion to veggies like lettuce and celery years before, taking on the broccoli monster still sounded daunting. George H.W. Bush still hated broccoli in his old age, so who said I would be any different?
Go read the rest! It's delicious.
This article moves away from cooking tips and more into general ideas about disguising vegetables or making them more accessible to the skittish. The point about cutting them very small is the best in my opinion. It's way easier to handle a little bite than a big one because you're not stuck chewing it for a long time in case you don't really like it right away.
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