Growing Salad Vegetables
Discussions about their relative nutritional value generally begin by organizing them into five different groups.
Nutrition experts suggest eating two and one-half cups of vegetables per day, divided among all the vegetable groups. All great cooks know there exist multiple ways to prepare vegetables that appeal to a wide array of pallets. Serving raw vegetables with a dip of one type or another satisfies many a party goer. Roasted, baked, boils and microwaved vegetables cooked in sauces from the stand by cheese sauces to vinaigrettes sell in households around the world.
Today represents the best time to get started on regularly serving vegetables during meal time and snack time. Raw, steamed, baked or fried, vegetables, an integral part of every diet, can be prepared as a side dish or stand-along meal. Click on one of the tabs to read more about any of the top ten vegetable recipes.
Summer squash, an easy to grow back yard vegetable, provides a nice mix of taste and texture for any summer barbecue.
Getting started can be as easy as picking a couple of squash from the garden, peeling and slicing them into long strips.
Because they cook much quicker that the usual meats on the grill, plan to add them to the grill toward the end of the cooking process.
When placed on the grill, they can be marinated with any favorite vegetable topper such as oil and vinegar, lemon juice, or better and pepper.
When they are browned or glazed and tender in the middle, they are done. Serve warm with the rest of the meal.
Creativity remains the key to cooking up great tasting zucchini boats.
Serve Hot and enjoy.
Spice up the old family favorite lasagna, by replacing the pasta with lucchini.
Ingredients: The choice of ingredients for lasagna is endless. Among the staples are:
Serve hot: Of course all left over lasagna is also delicious.
Skillet Zucchini With Chopped Tomatoes is a low fat and easy to cook light dish.
Looking for some variety? Couscous provides a great substitute for you basic rice or potato meal.
The basic idea underlying this recipe is to bring some creativity to the dinner table.
Couscous, a traditional Middle-east grain, normally is steamed and served alone, or with a variety of ingredients.
Add some chopped zucchini and grapes for a sweet and sour taste.
Nuts are also fun topping for all who do not have nut allergies.
Tabouleh, a Middle-eastern twist on the cold vegetarian salad, makes for an easy summer meal.
Raw spinach, a good source of Vitamin A, with a touch of fiber and iron thrown in for good measure often translates into spinach salad as an acquired taste. Many spinach lovers love spicing them up by adding in seasonal specials.
Eggs are always in season. Adding a couple of slices of hard boiled eggs on top of some raw spinach and topping it with a favorite dressing provides a light protein and vitamin packed meal.
Nuts to you - Sprinkle some of your favorite chopped nuts on the fresh spinach leaves for a variation of the protein and vitamin meal.
Fruits - Top the greens with a favorite fruit for a sweet and sour approach to salad making. Red strawberries on crisp green spinach makes for a very appealing color combination. Adding sliced pairs makes for a less contrast in taste. Adding a sprinkle of a favorite cheese turns the meal into a balanced source of protein, vitamins and minerals.
Dressings - Like your spinach salad the old fashion way, adding whatever might be growing in the garden? Try adding a raspberry or other light sweet dressing for a new twist on an old school salad.
Preparing for a big family occasion? Why not bake some Italian vegetables to compliment any pasta dish.
Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325o F for 15 minutes.
Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally. Sprinkle top with Parmesan cheese just before serving. Yield: 18 servings --Serving Size: 1/2 cup
For a consistent soup blend and color try to use only white color ingredients.
Serve Hot with some French Bread and enjoy.
© 2009-2014 Patricia A. Michaels