When you share food and drink with a girl, and share your time to consume them with her, you are making a special connection. When you actually prepare the meal yourself, you are amplifying the sharing aspect.

When you want to make a lasting impression on her the more you can engage the senses, the more total the experience will be, and hopefully the longer lasting it will be. When you can associate this with a positive experience of yourself the better you will appear in her mind.

Although taste is the obvious sense that comes to mind when you think about food, there are five in total and none should be ignored -

1. taste
2. touch
3. smell
4. sight
5. sound

Making roasted vegetables ticks all these boxes. I came about it by chance – I wanted to have roasted vegetables with a pie recently, went to the supermarket and found that there wasn’t a special offer on any of the varieties of frozen veg. I was shocked to find that I would have to pay full price, and the bags seemed expensive so I made a mental note of the ingredients (and fortunately the proportions were written on the bag too) and then headed to the fresh vegetable section. I never looked back. » Read more: Vegetarian Food – A Sensual Treat With Roasted Vegetables

If you get tired of “plain old vegetables,” you just have to try these recipes. The Pea Casserole can make even those who don’t like peas eat them. The creamy Potato Kugel is a delicious potato-Swiss cheese dish. The Old Fashion Corn Pudding would make a great side dish for many different meals. Your family and friends will love you for these tasty dishes.

PEA CASSEROLE

1 pkg (10-oz) frozen peas*
2 tbsp butter
1/4 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 can cream of mushroom soup
1 can (8-oz)water chestnuts, drained and sliced
1 small jar pimentos, chopped
1/3 cup crushed cheese crackers

Cook and drain peas. Melt butter in a 10-inch skillet; saute the onion, celery, and bell pepper until crisp tender. Combine the peas, sauteed vegetables, mushroom soup, water chestnuts, and pimentos and pour into a buttered 8-inch square baking dish. Sprinkle the crushed cracker crumbs over the top of the mixture. Bake at 350 degrees for 25 to 30 minutes until bubbly and heated through.

POTATO KUGEL

1 cup finely chopped yellow onion
2 tablespoons butter
4 cups diced cooked peeled potatoes
2 cups shredded Swiss Cheese
1/4 cup flour
1 teaspoon salt
1/4 to 1/2 tsp pepper
3 eggs
3/4 cup half-and-half cream

Preheat oven to 350 degrees. butter a 9-inch square baking dish; set aside. » Read more: Recipes for Putting a Different Twist on the Favorite Vegetables of Peas, Corn, and Potatoes