We found 23 results tagged with "vegetables"
5 Articles
5 Articles found
Vegetable Roasting Guide
Our handy guide includes prep instructions and complete nutritional analyses for our favorite vegetables for roasting.
Get the Most From Your Farmers Market
A farmers market bursting with heirloom produce and other unique foods can be beautiful — and overwhelming! Get tips for getting the most from your local bounty.
What's Cooking: Brown Rice Stuffed Acorn Squash & Mushroom Barley Soup
Try Chef Keith Snow's vegetarian take on hearty barley soup, and an elegant brown rice stuffed acorn squash.
What's Cooking: Coconut-Scented Steel-Cut Oats & Mediterranean Wheat Berry and Salmon Salad
Renowned chef Keith Snow shows you how to enjoy two healthy whole grain — steel-cut oats and wheat berries — prepared in delightfully easy ways.
Falling in Love with Vegetables
Carefully grown and lovingly prepared, vegetables can be the most satisfying food imaginable.
9 Challenges
9 Challenges found
Challenge
Make vegetables more exciting
If you’re an omnivore, chances are you tend to focus your cooking efforts on your animal protein-based entr√©e and leave veggie sides as an afterthought—plain, steamed, and, often, thoroughly uninteresting. Rethink this strategy! Vegetable dishes deserve your attention, and will yield...
Challenge
Pick the freshest artichoke
Let’s accept it—eating an artichoke is just plain fun. Once you master peeling an artichoke’s pointy tips away to reveal the succulent flesh within, you’ll love the process and ritual of eating this elegant vegetable. (Yes, an artichoke is a veggie, but it’s also a...
Challenge
Try white asparagus
You know spring’s arrived when thick and thin green asparagus starts popping up in stores and farmers’ markets. But have you tried its white cousin? White asparagus is known to be more tender and gentler in flavor than green, and it makes a stunning addition to the spring table. Its lack...
Challenge
Add veggies to mac 'n cheese
Mac ‘n cheese — for many of us, the mere mention of our favorite childhood treat makes our mouths water. If you find yourself forgoing this cherished comfort food in favor of leaner, more natural, more nutrient-rich options, don’t despair: you can get a nutrition boost by adding a...
Challenge
Consume kabocha
Often called Japanese pumpkin, kabocha is a winter squash you can find in stores through spring. Believed by some to be an aphrodisiac, kabocha looks like a smallish, green version of a traditional North American pumpkin. Today, challenge yourself to sample a squash that’s gaining in...
Challenge
The art of artichokes
As much a culinary journey as a destination, artichokes are best appreciated as a fun, prolonged diversion with a succulent payoff at the end (when you get to the meaty “heart”). This thistled vegetable should be bought tightly closed, and washed thoroughly in cold water. Rubbing the...
Challenge
All about asparagus
With long, lean stalks and tender tips that beg to be sampled, asparagus is one of springtime’s most delectable gifts. Steamed, roasted, or grilled, asparagus needs just a dab of butter or a drizzle of olive oil or lemon juice to come alive in your mouth. Today, challenge yourself to work...
Challenge
All about asparagus
Springtime means asparagus season, and this elegant vegetable is surprisingly easy to prepare in a variety of forms. Whether your preference is for thick or thin stalks, you should choose stalks with tightly closed tips and no flowering, bright green — or, in the case of white asparagus, ivory...
Challenge
Visit an ethnic market
Want to feel passionate about produce again? Try shopping in an ethnic market. Asian, Latin American, and Indian markets often stock fruits and vegetables that standard markets don’t. Today, challenge yourself to pick up some bok choy, daikon, bitter melon, tatsoi, plantain, prickly pear...
9 Recipes
9 Recipes found
Root Vegetable Salad Bagna Cauda
Inspired by bagna cauda, the classic Italian dish of cold vegetables dipped into hot anchovy-butter sauce, this root vegetable salad is fresh, bright and crunchy.
Squash and Red Onion Salad with Blue Cheese...
This salad is equal parts sweet, salty and bitter. You can choose a more crumbly blue cheese and add it directly to the salad, but we like the crunchy toasts on the side.
Mizuna with Soft Scrambled Eggs
Soft scrambled eggs on top of Japanese-seasoned greens make a tasty lunch, easy dinner, or fresh take on breakfast.
Cucumber and Fennel Dip
Cooling cucumber and fresh fennel—not to mention rich Greek yogurt—complement garlic’s bite in this refreshing dip straight from the farmer’s market.
Sun-Dried Tomato Hummus
Dress up Kashi® Basic Hummus with a kick of intense tomato flavor.
Broccoli and Dill Hummus
Add steamed broccoli and dill for a green and tasty version of Kashi® Basic Hummus.
Ranch Dip
This Ranch Dip is tasty – and easy enough to make it with kids.
Homemade “Pickles” Made With Assorted Heirloom...
Yield: 1 16 oz. Mason Jar. About 2 servings.
Honey Glazed Carrots
Makes 3 servings.