Discussions about their relative nutritional value generally begin by organizing them into five different groups pictured and described in the included slide show.
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 these five fabulous vegetable recipes.
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, more often than not, get processed into a spinach salad. Not known for dietary homogeneity, spinach enthusiasts continue to experiment with a core set of four ingredients, dairy, nuts, fruits and dressings, in their search for the outstanding spinach salad.
Eggs and cheese, always in season, provide protein options for the salad, improving its nutritional value. 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, another protein compliment for a spinach salad also provide additional fiber. Sprinkle some of chopped nuts on the fresh spinach leaves for a variation of the protein and vitamin meal.
Individuals who enjoy a sweet/sour approach to spinach salad need look no further than fruits as the perfect food compliment. Red strawberries on crisp green spinach makes for a very appealing color combination. Adding sliced pairs makes for less contrast in color and more contrast in texture.
Dressing the salad decisions also diverge, with some recipes suggesting fruit based or other light sweet dressing. Other recipes suggest using a heavier, cheese based dressing.
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.
© 2009-2015 Patricia A. Michaels