Ok, so I know ribs aren't a vegetable...

I am probably going to get fired for putting a recipe for ribs on a blog that's supposed to be about produce. Oh wait, the three of you who read this can't actually fire me! So I'm going to put this on here because I'm so proud of myself for conquering ribs-- I've always been intimidated by them, but my fear is gone thanks to this easy and delicious recipe.

Ingredients:

4 lbs of baby back ribs (figure about 1 lb for each person)

1 onion, coarsely chopped

5 cloves of garlic

2 t salt

1 t peppercorns

Your favorite barbecue or teryaki sauce

Directions:

Place the ribs in a big pot and fill with water. Add the onion, coarsely chopped, the whole, unpeeled garlic cloves, salt and pepper and bring to a simmer. Simmer uncovered for 1 1/2 to 2 hours, until tender. You will know!

Remove the ribs from the pot and place on a baking sheet. Baste generously with the sauce of your choosing (I used Stubbs Teryaki Marinade and will definitely use it again). Heat on the grill for 10-15 minutes and serve to people you really like.

You will never make baked potatoes again

Even though these are technically roasted potatoes, they are almost as easy as baked potatoes and even tastier, if that is even possible.  I love a buttery baked potato. But I digress... My mom introduced me to these recently and I haven't baked a potato since. 

To make these tasty treats, just cut any ol' potato in half long-ways, like you would cut open a baked potato before you loaded on the butter, and place them on a baking sheet. You probably already know what 2 ingredients I'm going to tell you to drizzle and sprinkle on.... you guessed it, my favorite vegetable companions, olive oil and salt. Turn the potatoes over and slide them around the pan so they get olive oil and salt on both sides, and leave them cut-side down.  Pop them in a 400 degree oven for 20 minutes or so, depending on the size of the potatoes. You want them in long enough for the bottoms to get golden and crusty-- delish! 

For a company-friendly version, add your favorite fresh herb, like oregano, thyme or sage fresh garlic and sprinkle with parmesan. 

For a kid-friendly version, get out the ketchup for dipping and tell them it's a giant french fry boat. 

Easy Yummy Green Veggies

One of the best discoveries I've made in the past couple of years has been The Roasted Vegetable. My sister-in-law introduced me to roasted asparagus a few years ago and I've never steamed it since. I then began roasting broccoli and cauliflower and have not steamed them since either. 

Easy directions: Cut up your veggie as desired and place on a baking sheet. Drizzle about 2 tablespoons of olive oil and sprinkle with kosher or sea salt and pop them in the oven at 425 for about 10-15 minutes. I like broccoli and cauliflower a bit al dente (not mushy) so I take it out at 10 minutes. If you like it softer, check it at 12 minutes and leave it in as long as 15-17 depending on how soft you like it.

A fun springtime variation is to grill the veggies in one of those grill bowls.