If you tell yourself everyday that you need to eat more vegetables, raise your hand.
*raises hand*
If you arrive at the produce section of your grocery with the best of intentions, but then stare at the wall of vegetables and realize that you don't know most of their names, let alone how to prepare them into something delicious, raise your hand.
*raises both hands*
If you can make chocolate chip cookies with your eyes closed, but haven't a clue what to do with a raw artichoke, raise your hand!
*raises both hands and a leg*
WELL THEN, I'm thrilled to learn that I am not alone in this world, and even more thrilled to introduce to you the solution to our problem:
The Eating Well Vegetable Guide.
*cheering and dancing about the kitchen*
The
Vegetable Guide includes 20 different vegetables and provides for each:
1) How to pick 'em - What to look for when buying each vegetable, with pictures!
2) How to prep 'em - Before you cook, cut like this and remove these parts...
3) How to cook 'em - Several different options for cooking each vegetable
(and dowsing them in butter is not one of those options)
The 20 vegetables are baby
artichokes,
asparagus,
beets,
broccoli,
brussels sprouts,
carrots,
cauliflower,
corn,
eggplant,
fennel,
green beans,
leeks,
peas,
red/yellow skin potatoes,
spinach/chard,
acorn squash,
delicata squash,
summer/zucchini squash,
sweet potatoes/yams, and
turnips.
Armed with my new resource, I am now going to embark on a VEGETABLE SAFARI. Over the next few weeks, I will buy and try each of these 20 vegetables and report back on my attempt.
Wish me luck. Eeek.
