Awesome--sounds so good. I love it simple. I don't have advice for picky eaters, my son will eat most things or at least try most things and my daughter could be a goat--she will eat ANYTHING.

Raw garlic is welcome at our house

I do something similar as a quick and easy meal, but with goat cheese instead of asiago and fresh basil (when I can get it) instead of thyme. Yum.

For a non food blogger, these are some gorgeous food photos. But yes, whole wheat pasta, veggies, cheese = weeknight delicious!

Laurie Colwin is one of my favorite authors. I miss her.

My son is just as picky if not more. He won't eat GUMMI WORMS. What 4 year old won't eat GUMMI WORMS? He also won't eat pizza because it's "dirty". He won't touch any meat other than chicken nuggets and they have to be the frozen nuggets you heat up, not the nuggets from any fast food place. He's living off chicken nuggets and french fries, just hand me the mother of the year award now...thank you!

Yum! That looks great. I make something similar. Parsley instead of thyme, peas instead of tomatoes, add a squeeze of lemon.

I've really enjoyed the recipes on weelicious.com. Some of the ingredients are intimidating, but I've been able to easily modify them. For the most part the recipes are easy and really tasty!

Hmm I wonder if my 8 yo could out pickiness Leta. No fruits. One baby carrot, raw, per day. No sauces EVER. No mac'n'cheese, no pizza, no smoothies, no muffins.

I have placed favorite desserts on the table during dinner. She will walk away from that rather than try one bite of dinner.

Winning: a song by Charlie Sheen.
http://www.youtube.com/watch?v=9QS0q3mGPGg

My picky eater has a fear of gravy, butter, sloppy joes and mashed potatoes. One thanksgiving he ate a bowl of cocoa puffs. He LOVES aged cheese though -- I have to buy 3 year old aged white cheddar and other varieties of cheese.

He recently discovered bacon, so I found a recipe for bacon chocolate chip cookies. Unfortunately WE loved them, him not so much. Yag!

Heather, I don't know if you can relate, but I can't stand how boring it is waiting for the water to boil for pasta. So my favorite approach is to make pasta bakes. The big advantage is that you can cook dry pasta this way. Yes, dry. Toss with some olive oil, then mix it with a sauce, doubling the liquid (I usually add wine, broth, or water to increase the volume of liquid). All you do is stick it in the oven and stir once or twice. The pasta absorbs the liquid instead of just plain water so it's much tastier. But I love it because it's easy. Here's a basic recipe: http://karmafreecooking.wordpress.com/2008/02/15/t.... This one is for mac & cheese: http://smittenkitchen.com/2006/10/cheddar-and-elbo.... (FYI someone decided this method needed a fancy name so it's aka "absorption pasta"). And finally, the easiest blueberry bread pudding, made in the microwave: http://www.kingarthurflour.com/recipes/fast-and-ea.... Enjoy your adventures in the kitchen!

Just read this today - maybe Leta is just a "supertaster"?

http://www.good.is/post/why-broccoli-tastes-bad-an...

I used to be an INCREDIBLY picky eater, not unhealthy, just the type who separates food by colour etc. I grew out of it. Slowly.

@DomesticRockstar- mine won't eat gummi worms either. Or gummi anything, including vitamins. He will eat chewable fish oil though, so ?? :-)
Also, my son has a thing for plate garnishes... be it kale, parsley, or lettuce, he almost always eats his plate garnish in restaurants. However, he will not eat those things at home. Go figure!

Right now, my 8 year old is shunning all cheese that is not yellow. Despite repeated explanation as to why the cheese is yellow, and how our white cheese is EXACTLY THE SAME.

Chicken Enchilada Bake - an easy one dish meal you can make ahead of time.

1. To make the sauce: Mix together in a medium bowl, one 6 ounce container fat free Greek yogurt, 1 cup salsa, 2tsp chili powder, 1 (10 and 3/4 ounce) can condensed fat free or 98% fat free cream of chicken soup. Hot sauce optional.

2. Add 1 cup of the above mixture to 2 cups cooked chicken (I used 2 ten ounce cans of chunk chicken and shredded it with my fingers) and 1/2 cup shredded mexican-type cheese. Instead of 2 cups of chicken, I have also used black beans or a mix of the two.

3. Heat 6 tortillas (can use whole wheat, if it's not the weekend) to get them pliable (6 inch round)

4. Divide the mixture evenly amongst the 6 tortillas, rolling them up and placing them in a 11X8 or so shallow pan (I used my pyrex dish)

5. Pour the remaining sauce over the enchilladas and (top with additional shredded cheese, or parmesan cheese to your child's liking) bake covered at 350 degrees for around 40 minutes.

Yum!

I adore pasta, and asiago cheese.

Too bad I can't have any until after the wedding...in June. No one wants to see a bride that looks like Jabba the Hut.