Monsters vs. Dinner

So Nate is now playing on a soccer team that Michael coaches and I "manage" which brings the entire family to Mccarren Park every Saturday morning around 10am. Which means, of course, we are obligated to go to the amazing weekly farmer's market there that we too often avoid out of sheer laziness.

Last weekend we hit it after a winning game and Michael and I separated, each buying way too much produce. When I told Michael that we could not buy any more vegetables because we didn't have room in our fridge and it would all go bad before we could eat and what was the point of buying it if it was going to go bad...he said, "I love you very much." And then proceeded to buy more carrots.

We are a good match because Michael curbs my neurosis with passion and good humor and I fulfill his culinary dreams often based on too much of a good thing. He is the dreamer and I'm the doer. And of course I made it my mission this week to eat, cook, serve or preserve all the many veggies we bought which started with Michael cleaning and cutting the carrots and celery. Huge help!! The only way the market load every really works is if you get home and do all the primary prep work so you see beautiful clean colors and not bags of dirt when you open the fridge.

Anyway, I was on a mission so every evening we had cut up veggies and dip to tide everyone over until dinner. Mack must have eaten 60 carrots this week. Next best use: soup. I made a beautiful zucchini soup which lasted us all week. And finally, this incredibly delicious spaghetti squash with garlic and cheese.

I'm not a big fan of making something with disguised veggies and protein to trick my kids into getting some nutrients. It's certainly not because I've been blessed with great eaters. Nate will eat hot dogs, apples and pasta with butter (he recently threatened to give up apples until I cried for mercy.) Mack is more adventurous and seems to take more enjoyment in food, but he won't eat anything Nate refuses and it's hard for him to sit still long enough to consume a whole meal.

I've tried Jessica Seinfeld's recipes with little success. The banana-peanut butter-carrot muffins were sort of dense and nobody liked them, all 24 of them. The chocolate cake made with beets tasted like it was made with beets. And after spending a lot of valuable time on these, I sort of gave up and went back to broiling hot dogs.

The one "kid friendly" recipe that has intrigued me is Melissa Clark's infamous carrot mac and cheese, adapted from her book here. It's simple to make and beloved by many. It has traveled far and wide into foodie circles as well as "kid-foodie" (there should be a term for this.) circles. So yesterday I gave it a try. The trick is that the shredded carrots look similar to the shredded cheddar and the whole wheat elbows so the child will get confused and not realize he is eating carrots.

Well, not my kids. Neither of them would even touch it which was a real shame since it was pretty damn good. I ate a good portion for dinner and froze chunks of the rest to try again on Mack in a few weeks. (That kid has no memory!)