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?