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Root vegetables other than potatoes (turnip, rutabaga, celery root, carrots in the new varieties of color as well as good old orange, beets (hate them myself, but that doesn't mean you will)).
I also think you should add mushrooms to your vegetables, superfood. There are 4 kinds that I’ve found regularly in my supermarket, shiitake, oyster, brown, white, and portobello(large brown) ...
Interesting thing about mushrooms, according to what I've read, is that, after the sun, they are the best natural source of vitamin D (as opposed to processed vitamin D added to milk or juice).
I love parsnips with carrots. About 2/3 parsnips & 1/3 carrots, chop & steam or boil till tender, then mash them with butter. Maybe start with just one parsnip, in case you do not care for them.
ANd I second the suggestion to walk around the produce department & see what catches your eye.
Interesting thing about mushrooms, according to what I've read, is that, after the sun, they are the best natural source of vitamin D (as opposed to processed vitamin D added to milk or juice).
Not just Vitamin D. Just google it. Lots of antioxidants, also helpful with immune system. It’s consider a superfood. Did I mention I have not been sick of flu or any kind for 15 years now. Same with my husband. We don’t have flu shots ever.
Wrong time of year right now, but go visit your local farmers market when they open up. You're likely to find new stuff there along with someone to ask what it is and how to prepare it. You will also likely find different varieties of the vegetables you find in the grocery store.
The EASIEST vegetables to prepare are frozen peas. You don't even have to thaw them! Just heat them up and they're good.
Yes! I have quit cooking them altogether. They taste very fresh that way.
Here's the recipe that made a zucchini lover out of me:
Four medium zucchini cut in cubes
4-5 medium tomatoes, diced
1 medium onion chopped
1/4 C. brown sugar
About 1/2 lb. cheddar cheese in cubes
Small pkg. garlic croutons tossed in 3-4 T. melted butter
Salt and pepper as desired
Mix all and place in greased Dutch oven and tope with 1/4 C. Parmesan cheese. Bake covered for forty-five minutes. Remove lid and continue until the veggies are tender.
Best made in the summer with fresh veggies. A bit of tarragon or fennel would be good in the casserole. I've often been tempted to fry and drain bulk Italian sausage and add to make a whole meal.
A combination I like is an herb, vegetable and fungus mix: saute fresh basil, carrots and mushrooms with butter. it goes great with a good piece of red meat (when i do eat it).
A veggie only mix I prefer are steamed carrots, cauliflower, and string beans. I give the carrots and cauliflower a few minute head start and then add the string beans to account for the density as I like the beans still a bit crisp.
if I must eat a veggie I will steam some broccoli and spinach leaves...….then melt butter and coconut oil together and drizzle on... melting some shredded cheese is also good
bacon wrapped broccoli makes it taste better too
Yuck, what horrible advice. Wrap your health promoting, disease preventative, nutrient-dense food (broccoli) in a cancer and chronic disease-promoting class one carcinogen (bacon).
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