Improve Your Cooking Skills - Cooking Veggies Part 2/4 Series
Are your vegetables dull tasting, bland and a little less appealing lately?
In the middle of winter with less farm fresh vegetable options in our grocery stores the veggies do not have the same intense flavor compared to freshly harvested produce.
In order to make the most of the nutrients from these veggies and make them appealing to eat we can use a few tricks!
1. Bake or pan fry instead of boiling
This method of cooking will char the veggies a little which can add a ton of flavor! Just sprinkle on a bit of oil and either pan fry at medium temperatures or bake at around 350 degrees until veggies are tender but not over cooked.
2. Use fresh herbs, onion and garlic
When frying you can sauté the onion and garlic first and then add veggies to the pan. When using fresh herbs such as rosemary, thyme or sage prepare the herbs (take the leaves off the stems), cut into small pieces and add near the end of frying. If baking add the herbs in with the oil at the start of the baking process.
3. Try a new a recipe
Mixed dishes such as bocconcini and tomato salad, stuffed mushrooms/peppers, balsamic Brussels sprouts are so delicious! I use new recipes for vegetable dishes to get new ideas on flavor combinations and herb to vegetable matches. In a meal often we focus on building the meal around the meat selection, try picking a vegetable recipe first and then building the meal around that component! For easy recipe access try a recipe app such as Yummly!
4. Vary how you serve vegetables and even in the winter have a mix of cooked (vary cooking methods) and raw veggies in your week.
In the winter warm salads can be a great addition to your menu rotation. A warm salad includes having cold items like quinoa and kale as a base and then adding a mix of roasted and cold veggies on top. Examples are roasted beets and red peppers.