Versatile Vegetables
Few foods are more nutritious than
vegetables and fresh picked vegetables from the garden lend themselves to
endless possibilities for use. Freshly picked salads can begin with lettuces or
spinach and hundreds of combinations can be built with fresh carrots, red or
sweet onions, cabbages, strawberries and even fresh sprouts so that no two
daily salads are the same.
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| Image Credit: comprock |
Steamed vegetables retain their nutrients
and colorful beauty best when just tender to the fork. Whether used
individually, or combined as a blend, their flavor and texture compliment every
entrée. Clever chefs place broccoli, cauliflower, cabbage and brussel sprouts
together in a steamer for a hearty, mixed side dish. When a root vegetable like
carrot or parsnip is added for a hint of sweetness, and seasoned with fresh
roasted garlic, the mix is delicious!
Adding Vegetables to Entrees
When combined with cooked pasta, broiled
chicken or shrimp and flavored vinaigrettes, favorite steamed vegetables become
the entrée, the recipe for which is mixing the flavors that please the palate.
Vegetable casseroles are also a warm, comfort on a cool evening--even in
summer. An easy favorite is summer squash casserole. In one tempered glass bake
a layered dish prepared with instant stuffing, zucchini, summer squash, sliced
sweet onion, cream of mushroom soup mixed with equal parts of sour cream and
repeat all. Baked at 350 degrees for 50 to 60 minutes and top with cheese when
removed from the oven. Guests will beg for the recipe.
A special treat for get-togethers is a
pickled vegetable mix. This tangy delight will also keep vegetables from the
garden preserved for extended periods of time. To make, simply place favorite
vegetables, seasonings, onions and garlic into hot, sanitized canning jars. Cover with the specific recommended amounts of hot liquid of
vinegar, sugar, salt and water, or follow the directions on a commercial pickle
packet. Seal the jars and keep for weeks in the fridge to pull out for snacks
and parties.
Veggies as Desserts
Most of us have a collection of recipes on
hand (to accommodate the perennial excess of zucchini) for moist, sweet
zucchini cake, zucchini cookies, carrot cake and rhubarb pie. But Red Beet
Velvet Cake surprises everyone by substituting 2 cooked red beets, pureed for
the red food coloring in a typical red velvet cake recipe, creating a naturally
nutritious and utterly delicious vegetable dessert!
Consider also blending vegetables and
fruits mixed for tasty smoothies that will astound. These delicious and cool
desserts are perfect for a warm evening. Though they usually require a high power blender.
Take all these tips into consideration for
your garden this year, and don't let a single veggie go to waste. All it takes
is a little creative thinking to find a use for all your hard earned
vegetables.
Rizwan Ahmad
About the Author:
This article is contributed by Brooke Chaplan and posted by Rizwan Ahmad Author and founder of myfoodforu blog He is a blogger from India and he loves to share his thoughts by writing articles on the different topics related to humanity,
This article is contributed by Brooke Chaplan and posted by Rizwan Ahmad Author and founder of myfoodforu blog He is a blogger from India and he loves to share his thoughts by writing articles on the different topics related to humanity,
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