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For the love of Produce...

purplefizzypurplefizzy Posts: 297Member Member Posts: 297Member Member
I’ve been a produce *kitten* for years and years.
My ‘Apple thing’ is notorious among friends and family. That’s the one enduring phase (current obsessions are Koru, Pacific Rose, and HoneyBee apples)- in addition to my squash fixation (kabocha, mostly, but a well roasted spaghetti squash also makes me swoon.)

I love almost all things produce-related... roasted golden beets, thinly shaved fennel, kabocha-everything, cauliflower curry, roasted Brussels with Apple and bacon. Grilled asparagus with Meyer lemon couli. Seared peaches on salad. Turnip puree.

Don’t get me wrong. I love a good grass fed steak...next to my veggies!

My question:
Got a love affair of your own with the veggie realm?
What is the vegetable you love introducing to nonveggie-loving friends?
What new-to-you veggie are you surprised that you like?
How do you boost nutrition in meals/recipes with innovative veggie additions?
Are you doing cool stuff with jackfruit? Spiralizing celerac?
Wat preparation method changed your mind about a particular vegetable/fruit?

Inspire me with your produce bounty!!

Below:
Roasted Kaocha in miso glaze with Pom and tahini
Crispy Orange Slices
Sweet potato soup

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edited February 13
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Replies

  • Safari_GalSafari_Gal Posts: 888Member Member Posts: 888Member Member
    zeejane03 wrote: »
    I aim for 10+ servings of veggies and fruit a day but usually just dump it into a bowl or my blender and call it good lol.


    @zeejane03 / I tend to drink my vegetables for breakfast quite a bit as well!
  • zeejane03zeejane03 Posts: 993Member Member Posts: 993Member Member
    I have never felt more like an uneducated hillbilly. That look so fancy!

    I had to google what a kobocha was LOL. I don't think I've ever eaten squash in any form, going to look for it next time I'm at the store :)
  • zeejane03zeejane03 Posts: 993Member Member Posts: 993Member Member
    Oooh, you guys have me drooling.

    My go-to kitchen tools for veggies are my mandolin and my spiralizer.

    ‘Kohlrabi carpaccio’ is great- thinly shaved kohlrabi and apple, drizzle of good OO/S/P, sprinkling of hazelnut. Stole that from some legit recipe site somewhere.

    I love to carmelize boatloads if onions in the crock pot for use all week- super easy!

    Could you share how to caramelize the onions, very interested in trying that!
    edited February 13
  • purplefizzypurplefizzy Posts: 297Member Member Posts: 297Member Member
    Crockpot caramelized onions here:

    https://www.geniuskitchen.com/recipe/crock-pot-caramelized-onions-24750?ref=amp&ftab=reviews

    DEAD easy and can be frozen in silicone giant ice cube molds, then freezer bag and store.
  • zeejane03zeejane03 Posts: 993Member Member Posts: 993Member Member
    Crockpot caramelized onions here:

    https://www.geniuskitchen.com/recipe/crock-pot-caramelized-onions-24750?ref=amp&ftab=reviews

    DEAD easy and can be frozen in silicone giant ice cube molds, then freezer bag and store.

    thank you!
  • swirlybeeswirlybee Posts: 330Member Member Posts: 330Member Member
    I try to eat at least three different kinds of vegetables per meal (aromatics like onions and bell peppers don't count). I typically roast or stir fry my veggies, or put them in soups during this time of the year.

    I've been experimenting lately with chayote squash. I used to just put it in chicken soup but lately I've been eating it raw in a salad or a simple slaw with no mayo. Best one I made was just chayote, radish, and cilantro dressed with lemon and a sprinkle of sugar.

    I love kabocha but I only really use it for soup. Can you share some recipes/ideas for kabocha?
  • lemurcat2lemurcat2 Posts: 2,213Member Member Posts: 2,213Member Member
    I love fruit and vegetables, and enjoy almost all vegetables if prepared properly. I like eating seasonally when possible, so tend to eat a lot less fruit in the winter and far more limited -- lots of berries, oranges and clementines, apples and pears. But during season I go nuts at the farmers market. Vegetables I love pretty much all greens (and all kinds of cabbage too), and anything roasted. Lots of root veg lately (turnips last night among other things, I have celeriac in my refrigerator right now) and winter squash (roasted pumpkin which I added to a stew yesterday). But I also can get pretty basic with choices and preparations this time of year when nothing is truly in season -- in addition to those mentioned, lots of zucchini, broccoli and cauliflower, and brussels are staples. For something not mentioned unless I missed it, jerusalem artichokes/sunchokes are great.
  • LolinloggenLolinloggen Posts: 182Member Member Posts: 182Member Member
    Love my produce too

    Your questions:
    Got a love affair of your own with the veggie realm? - Yes specifically if steamed I use all types of produce in my salads and I recently became aware that I have a reputation at work for brining in the biggest and best salads

    What is the vegetable you love introducing to nonveggie-loving friends? Beetroot.Most think it tastes like dirt, but really it is one of the most versatile veggies I know

    What new-to-you veggie are you surprised that you like? Fennel! I had it a few times and did not like it, but Ottolenghi recipes have made me realise I was missing out on something special

    How do you boost nutrition in meals/recipes with innovative veggie additions? Cooking shows and recipes (Ottolenghi) are brilliant inspiration for me so that is my goto

    Are you doing cool stuff with jackfruit? Spiralizing celerac? Jackfruit is too expensive here at present so no But we do have a spiralizer Mostly for sweet potato and beet at present but in supper we make brilliant stuff with it

    Wat preparation method changed your mind about a particular vegetable/fruit? For Fennel: Caramelizing it but also steaming it and not boiling to death. Beets: roasting in the oven. Brussels Sprouts with a little bacon or sprinkled with nutmeg
  • suzeiehlsuzeiehl Posts: 1Member Member Posts: 1Member Member
    Thank you for Ottolenghi!
  • ccrdragonccrdragon Posts: 2,243Member Member Posts: 2,243Member Member

    @jennifer_417 : so much is about local availability. I’m really lucky to live in an area with great grocery stores, year round farmers markets, and a host of ethnic markets for specialty stuff. I also grew up on a farm so I grown my own fruit (mulberries, pomegranate, persimmons, Meyer lemon) in the tiny space I have available.

    You surprised me with this - I have met very few people who know what mulberries are and fewer still who have eaten them. My grand parents had a farm that had a few mulberry trees and every year my grandmother would collect the berries and then make the most incredible mulberry pie! What she didn't use for pies she would make jam out of.

    As for veggies, I don't think I have met a veggie that I didn't like, although my tastes are fairly simple and I prefer most veggies fresh and uncooked. The one exception being Brussel sprouts which require sauteing in bacon grease with just a hint of lemon as you take them off the stove.
  • purplefizzypurplefizzy Posts: 297Member Member Posts: 297Member Member

    swirlybee wrote: »
    I try to eat at least three different kinds of vegetables per meal (aromatics like onions and bell peppers don't count). I typically roast or stir fry my veggies, or put them in soups during this time of the year.

    I've been experimenting lately with chayote squash. I used to just put it in chicken soup but lately I've been eating it raw in a salad or a simple slaw with no mayo. Best one I made was just chayote, radish, and cilantro dressed with lemon and a sprinkle of sugar.

    I love kabocha but I only really use it for soup. Can you share some recipes/ideas for kabocha?

    I’m working my way thru these:
    https://greatist.com/eat/kabocha-squash-recipes
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