Want to eat more vegetables? These easy recipes make veggies the stars of everything from salads to side dishes to quick breads. You'll discover that eating more vegetables is an easy task.See Popular More Vegetables Recipes
Do you find it difficult to get the recommended five servings of veggies every day? You're certainly not alone. Americans average just one and a half servings of vegetables a day!
Nutrition experts tell us that half of every plate of food we eat should be either fruits or vegetables. Even for the most veggie-loving among us, that percentage can sound daunting. Because let's face it: to most of us, vegetables are a side dish, an after thought -- if they even make it to the table at all.
From Betty's Soul Food Collection... Peanuts and peas make a honey of a 10-minute side dish.
Wine bar owner-chef William Abitbol substitutes nutty celery root for potato in his riff on a classic creamy gratin. He serves it with his tenderloin steaks topped with a rich pan sauce.
This low-calorie vegetable relish recipe is zesty and sweet to serve on hot dogs, Polish sausage, and brats.
This quick, low calorie vegetable side dish is slightly sweet due to a peach preserve glaze.
Combining fresh beets and apple create a mellow, slightly sweet soup recipe. Pureeing in a food processor or with an immersion blender makes it smooth and luscious.
A terrific condiment from Thomas Keller's Ad Hoc at Home; try it on roast pork.
Beets give this creamy risotto stunning color and delicate sweetness. Grace Parisi suggests wearing rubber gloves and shredding the beets directly into a stainless steel bowl to avoid staining hands and countertops.
Chris Cosentino spices his bison strip loin with juniper, since juniper berries often grow where bison graze; the bison can also be replaced with a beef strip loin. For putting a good crust on a juicy steak, Cosentino says, "A hot stone is awesome!" Sometimes known as cooking a la plancha, the method requires heating a smooth stone or cast-iron griddle over hot coals, creating a surface ideal for searing, no oil required. Pizza stones work well here.
Pleasing to the eye as well as the palate, this scarlet-hued soup features flavorful beets pureed with onion, potato, garlic and broth.
Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.
Inspired by the Chinese-French artist Zao Wou-Ki, Pierre Gagnaire's ingenious and surprisingly simple dish looks like a brush dipped in magenta paint.
Enjoy a restaurant-quality meal of peppercorn-crusted filet mignon and baked parsnip fries at home in around 30 minutes.
This vegetable side dish goes well with grilled or roasted pork or beef.
At Forage in Salt Lake City, Viet Pham and Bowman Brown drizzle a bright citrus vinaigrette over fresh, grilled, and sweet-firm sous vide radishes.
Butcher-shop owner Tanya Cauthen likes flavoring supremely tender braised lamb with a North African spice blend that includes cumin and fennel seeds. Lamb shanks are great for serving at dinner parties, since they look so dramatic, but lamb stew meat -- cut from the shoulder or the leg -- is equally delicious. Or, for a less gamey flavor, substitute beef short ribs.