3 Tasty Ways to Prepare Veggies

3 Tasty Ways to Prepare Veggies

Veggies For many of us a garden is a classic sign of summer. With gardens, come healthy vegetables, sometimes in enormous quantities. My mom sent me 3 ways to prepare your favorite vegetables from a Spry Living newsletter she received. I hope these cooking and serving suggestions for veggies will liven up your dinner table!

Stir Fry
Vibrant & Crisp

Best for: Quick-cooking veggies with a variety of textures
Equipment: Wok or skillet with roundned sides; long-handled spoons or tongs
How-to: Heat pan on high; add vegetable oil and swirl to coat. Add veggies, starting with the longest cooking varieties (carrots and broccoli) and finishing with the quickest-cooking varieties (mushrooms). Stir continuously until tender-crisp. Finish with a drizzle of sesame oil, soy sauce, and oyster sauce.

Rich & Caramelized

Best for: Any veggie except leafy greens
Equipment: A heavy roasting or sheet pan to stand up to high heat
How-to: Preheat your oven to 400 degrees. Toss vegetables in pan with 1 tablespoon olive oil, herbs, and salt/pepper to taste. Roast until browned (about 15 minutes for tender veggies like asparagus; 30 for heartier types)

Tough to Tender

Best for: Root vegetables (parsnips, leeks, turnips); sturdy greens like kale and cabbage
Equipment: A large pot with a tight-fitting lid (i.e. Dutch oven)
How-to: Heat 1 tablespoon olive oil over medium heat. Add vegetables cut into bite-sized pieces and cook until brown (about 5 minutes), stirring occasionally. Add chicken broth to cover and salt and pepper to taste. Cover, turn heat to low and simmer until tender (15-30 minutes)