Hey there listeners, future callers and cooking enthusiasts.

Welcome to Dinner S.O.S.S.

The show where we help you save dinner or whatever you're cooking.

I'm Chris Morocco, food director of Bonapetit and Epicureus.

Our caller this week is Abby, and Abby has a picky eater in her house.

But it's not her two young children.

It's her husband, Trent.

Just before we got married, he would come home from work and he would cook a grilled chicken breast for himself and have some grapes.

And that would literally be his dinner every night of the week.

So, yeah, he doesn't, uh, he doesn't do a whole lot of variety.

Now, look, there's nothing wrong with having a routine or even with chicken breast and grapes.

But Abby is trying to inject more vegetables into her family's diet and that's proven to be a struggle.

I grew up in a much more rural area and we grew a ton of

vegetables and they taste amazing when they're right out of the dirt like into your

kitchen but my husband grew up and both of his

parents are not huge vegetable fans so kind of the extent of his vegetable

consumption was like a Caesar salad and he said that he would sometimes have like

green beans and he said oh yeah and one time we had asparagus and it was in the

toaster oven and it was actually pretty good. But that's it.

At first I thought you said toaster, like asparagus and a toaster,

and I was like, wow, I mean, I guess if you could like line the bottom and sort of stand them up, you know?

I just not used too much fat, but, and then there you go, toaster oven.

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