Sunday, August 8, 2010

My Favorite Thing This Week

Nature's Bounty! This time of year, there's no excuse for not getting your vegetables. Even veggie-haters should take this time to find a dish they like. It seems like everything is in season now and ready to be eaten!

The real trick with vegetables is to find out how they can be utilized best, and how YOU like them. I think the reason so many people dislike vegetables is that they don't cook them properly (overcooking seems like it's a horribly common error) and that they are forced to eat vegetables they don't love, which discolors their overall view of veggies. But it is important to try different vegetables. How else will you find out if you like or don't like something?
Take the summertime challenge--try at least three new types of vegetables that you've never had before. Or cook them in a different way than you'd normally prepare them. If you usually boil potatoes, try them on the grill. If you think you only like them fried, go beyond plain onion rings--eggplant parmesan or zucchini fries, anyone? If you usually eat them raw, try pickling them. Many firm vegetables, like carrots, cucumber, and beets, are delicious with a drizzle of vinegar. Use fresh garlic to infuse olive oil. Make a Greek salad with tomatoes, cucumbers, and a crumble of feta. If none of that appeals, then try making homemade ranch dressing!
Give it a try! Post your favorite way to prepare vegetables in the comments section to share your ideas.

Oh, and there will be a contest in a couple of weeks. Now is a great time to become a follower of the blog!


  1. I've been living in France for the last 10 months and it's very easy to get fresh vegetables for very cheap. I've made a rule for myself since being here to not eat any vegetables from a can if I can help it (which is actually very easy) and of all the vegetables I can get here, to try to use at least 3 different colors of veggies in at least one meal a day.
    One of the big things about French cuisine is how nice it looks when it's prepared and I've learned from this culture that you start eating with your eyes so the variety of color covers two bases.
    Another thing I've learned here is that utilizing one vegetable two ways in the same dish is a great way to add variety and character to the food. For example, if I'm using a zucchini, sometimes I'll make a purée from it and use it as a 'base' on the plate and then use the same zucchini julienned or sliced in rounds and cook them a different way.

  2. That's great advice! That's one thing I noticed when I was in Europe--everything is so fresh (makes it easy when you're only able to have a dorm-sized refrigerator and there's a market within walking distance.) But it's definitely do-able here, too, especially this time of year.

    I think, particularly in the midwest, we get used to "meat and potatoes" recipes and tend to accept brown and white food as meal standards. Adding one brightly colored food at a time is a nice way to add variety.