Harvest of Vegetables

You can ask your doctor how many servings of vegetables you personally should have, but a good rule of thumb is to fill half your plate with veggies.

To keep things interesting, try some different ways to prepare the fresh vegetables of the season:

  • Fresh zucchini squash are a tast treat. Slice them, stir them up with a spray of olive oil in a skillet, add frozen corn kernels and fresh herbs, and dust a little freshly grated parmesan over the top.
  • Roast a vegetable you don’t always try: turnips, bok choy, cauliflower — try something different every day. Let the kids help pick the coolest, most funny-looking characters in the produce aisle. Roast plain, or with a little salt and olive oil.
  • Put cherry tomatoes in a baking dish with a smidgen of olive oil and some garlic. Bake them till they pop and spread them hot on slices of French bread. An amazing appetizer for parties!
  • Bake chunks of carrot with fresh orange juice and ginger. Could be your new holiday favorite side dish!
  • When you make mashed potatoes, add sweet potato, cauliflower, turnip, parsnips, or carrots. Start with just a little of the new vegetable and gradually work up to half and half.
  • Saute mushrooms in a little broth and plenty of herbs for a delicious side dish.

What’s your favorite way to fix fresh vegetables?