LET’S DISH! Let’s talk about vegetables

June 02, 2022

LET’S DISH! Let’s talk about vegetables

By MaryAnn Miano

Do you like to make dishes with the main dish as a vegetable? Perhaps you are exploring vegan dishes to improve your eating habits. Or maybe you are interested in knowing the glories of the greens. Maybe you are a person who wonders what about vegetables. If so, start celebrating on June 17, a day aptly named “Eat Veggies Day.”

What are the benefits of vegetables in your diet? Simply put, vegetables do so much for our health. Vegetables fight inflammation in the body, improve blood pressure and reduce the risk of stroke, increase fiber in your intestines, reduce the incidence of eye disease, make your skin glow, reduce the risk of heart disease and cancer, help keep your brain from succumbing to dementia, and boost your body’s immunity, which, of course, fights many diseases.

If none of the above reasons are enough to convince you of the power of the vegetable, the incredible tasty dishes you can prepare with the incredible variety offered by our land (and our vegetable garden) should make you fall in love. Adults who remember their parents urging them to “eat your vegetables” as children (but instead remember feeding the dog under the table with them) may come to appreciate the sweetness of roasted vegetables or savor a mushrooms quiche. Vegetable dishes can be so tasty and delicious, colorful and plentiful that you might forget about the meat starter.

Salads are also great for combining leafy greens (spinach, romaine, etc.) with savoy cabbage, carrots, radicchio, diced raw cauliflower, or anything else you’d like to mix and match! Let your imagination guide you. Chop fruit, add seeds and nuts, and you’ve got health in a bowl. Add your seasonings and a healthier dressing, and you’re eating a bowl full of nutrients.

To celebrate Eat Veggies Day, these recipes will help get you started on the path to deliciousness with a healthy side.

MARINATED MUSHROOMS AND GREEN BEANS (ideal for a picnic!)

Ingredients:

2 garlic cloves, minced

¼ teaspoon grated lemon zest

¼ cup fresh lemon juice

¾ cup olive oil

1 tablespoon chopped fresh parsley

Pinch of dried oregano

Salt and pepper to taste

½ pound fresh green beans, tips broken off

2 cups sliced ​​fresh mushrooms

1 tablespoon sliced ​​green onions

Directions:

1. Combine the first seven ingredients and mix well. Reserve the dressing.

2. Steam the green beans until tender but not mushy, then plunge them into cold water. Drain well.

3. Mix green beans with mushrooms and green onions. Pour the vinaigrette over the vegetables and let them marinate for about two hours.

SPRING PASTA

Ingredients:

2 small onions

8 oz. mushrooms

3 pounds. green vegetables (zucchini mix, peppers, broccoli, peas)

4 plum tomatoes, diced

8 oz. Butter

12 tbsp. Parmesan cheese

2 to 14 oz. canned chicken broth

1 lb capellini pasta (angel hair)

4 oz. olive oil

Directions:

1. Sauté the onion in the oil and butter until translucent.

2. Add all the vegetables and tomatoes and sauté for three minutes.

3. Add broth and stir over high heat until broth begins to boil. Reduce heat to medium to continue cooking tender crispy vegetables.

4. Boil pasta al dente (about two minutes) according to package directions in a separate saucepan. Drain well.

5. Mix the pasta with the vegetables and add the cheese. Serve.