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I guess squash maybe but never knew that about peppers and I was a food and nutrition major.
Anything fleshy and containing seeds is botanically a fruit. Zucchini. Pumpkin. Eggplant. Cucumbers. Green beans. Tomatoes. Bell Peppers. Okra.
Technically vegetables are all the other edible parts of a plant, like stems (celery), leaves (lettuce), roots (carrots), tubers (potatoes).
But in everyday life it's kind of silly to make that distinction. We all know what we mean when we talk about fruits and vegetables, and don't need to get all technical about it. Except that whenever vegetables are mentioned, someone, sooner or later, will feel compelled to point out that tomatoes are technically a fruit. Not sure why tomatoes are singled out. No one ever makes a statement about green beans being fruits.
Goes into all the chili recipes we use, on cheeseburgers, in meatloaves, in stuffed peppers, etc.
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Tip on how to lighten up the flavor in raw onion: Soak it in some cool water before you serve it for a couple of minutes. Makes a very big difference.
I only buy sweet white onions. They wotk for us raw in salads, or cooked. I sliver them when I use them raw, but I don’t need a ton of the slivers to deliver tangy sweet taste.
Yep, and for me celery would be my next common veggie (soups, stews and such).
not a fan of cooked celery, so can't say I use it much. I will put a little in my stew though.
As for all those talking about how bad tomatoes are in the winter: can't argue with that but still there are times when a tomato has to be used so we make the best of it. The other day, our favorite small grocery store had them for $4.99 a lb. I draw the line there. Canned will have to do.
Yams, peas, carrots, greens of all sorts, shallots and green onion too. Lots of fresh herbs! Cilantro, dill, basil, chives, Italian parsley.
We also use a lot of fresh squeezed lemon and lime juice.
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