More veggies to eat
dennisl31789
Posts: 10 Member
Ok, I plan to cook homemade greens w/ turkey tails for dinner. It’s one of my favorite vegetables next to spinach, carrots, and broccoli. However, I want to try different vegetables to eat so I can make a habit of eating varieties of them each day. Don’t worry, I eat salad every day. So any suggestions? 
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I do sauteed greens almost every day.
Another thing I like is blended veggie soup. Bring carrots, turnip, potatoes, and white beans to a boil. Once they're soft use an emulsion blender and then add chopped up kale.
Roasted root veggies like carrots and parsnips are great.
Also, baked fries out of yuca (more of a starch, but it's different).1 -
Asparagus and mushrooms are favourites of mine.
And butternut squash2 -
There's only a few veggies I like - broccoli, sugarsnap peas, cauliflower and asparagus.1
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dennisl31789 wrote: »Ok, I plan to cook homemade greens w/ turkey tails for dinner. It’s one of my favorite vegetables next to spinach, carrots, and broccoli. However, I want to try different vegetables to eat so I can make a habit of eating varieties of them each day. Don’t worry, I eat salad every day. So any suggestions?
Just keep trying new ones. I make a "salad" out of chopped veggies; carrot shreds, sliced celery, and thawed green peas - great with Newman's Sesame Ginger dressing. Harder to find, but thawed "french style" green beans make a nice salad add in too. Jicama is nice & crunchy in a salad.
Roasting is great for root vegetables, it makes them sweeter (carrots, parsnips, beets). Roasted squash is yummy too.
Try grilling. Asparagus with soy sauce and sesame oil is a favorite of mine.
Stir fries are a great way to use whatever veggies you have on hand. Casseroles, soups - add more veggies. Mac'n Cheese (for example) is still great with steamed cauliflower added.1 -
Any greens, try them all. Radicchio and endive are non green greens, IMO.
At this time of year: winter squash (try them all), root veg (same, examples are beets, turnips, parsnips, rutabaga), brussels sprouts, green beans. Also jerusalem artichokes (also called sunchokes).
In general and often available although some are more summer or late spring vegetables: cauliflower, asparagus, celery, leeks, fennel (I adore fennel).
Make it fun -- go to the produce section, look around, try something new. Look up recipes for new to you vegetables or try vegetables you are familiar with in different ways.
Good site for vegetable-centered recipes (with an index): https://www.101cookbooks.com/ingredient.html3 -
To eat more veggies I have stopped thinking so much about vegetable "sides" and started doing more one-pot / one-pan meals where veggies and meat are cooked together.
Easy, fast, flexible combo: 5 oz any ground meat + 6 oz any starchy veg (e.g. potato, squash), diced + 6 oz cruciferous veg (e.g. cauliflower, broccoli, brussels sprouts), diced or sliced + 2 oz onions sliced thin + garlic + 1/2 tsp seasoning mix (curry powder, or cajun seasoning, or other favorite blend etc.) + 1/4 tsp salt + 4 oz greens (optional) + 2 oz frozen beans or peas (optional).
Brown meat in a large skillet, add garlic and onions for a minute with the seasoning, add the rest of the hard veggies, add a 1/4 cup of water, cover and simmer for 20 minutes; add the greens and beans for the last 3-4 minutes. Can go in a lot of directions depending on the seasoning. I did Japanese curry last night; Spanish skillet with smoked paprika and sage is another fave of mine.
Makes 2 very reasonable servings or 1 honkin' big serving.0 -
Beets? I wrap the beets in foil and roast them then store them in crisper, still in foil, until ready for use. You can stir-fry the greens, tear them raw into a salad, or braise them like turnip or collard greens.1
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Green smoothies, especially to start the day.1
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Brussel sprouts, corn, squash, spinach...walk through the produce section or frozen food aisle and pick up some veggies you haven't tried before.1
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Brussel sprouts, corn, squash, spinach...walk through the produce section or frozen food aisle and pick up some veggies you haven't tried before.
Seconded: This is really fun.
I'm lucky to have a big produce place not far away, and they stock lots of unusual veggies for the local international community. I find things I've never had, Google them on my phone right there in the store to see if they sound plausible and to make sure they aren't fussy to cook, then buy promising ones.
Farmers market is also good, and usually the vendors can suggest cooking/eating options.
I've had bitter melon (which is really like a squash), some tiny cucumber-like thingies whose name I forget that you saute, various mushrooms, red amaranth "greens", and more. Plus there are fruits: Jackfruit, mamey, and I did a fun side-by-side taste test of fresh lychee, rambutan and logan.2 -
I LOVE mixing cut in half brussel sprouts with chopped Bell peppers, mushrooms and chunked onions in a bowl with a little virgin olive oil and balsamic vinegarette. Spread it on a baking sheet and roast it in the oven . ... Sooooooooo yummy!!!!2
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Frozen peas are always a great idea to have on hand. They're good warmed up as a side, or even cold thrown in a salad. Also easy to stir into soups and stews right before serving.
Roasted Brussels Sprouts or even shredded and sauteed are delicious.
Sweet Peppers (Red, Green, Yellow, Orange) are all delicious. Great for dipping into hummus, diced into a salad, or sauteed. I like to make a big stir fry with as many vegetables as possible - specifically red pepper, zucchini, mushroom, carrots, broccoli, peas, and any greens I might have on hand. Incorporate a little soy sauce and ginger paste and a protein and you've got a good meal.0 -
Zucchini tots. Grilled zucchini. I like onions and peppers cooked like for fajitas. Also grilled onions and mushrooms together.
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MUSHROOMS!0
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My mind has been blown. I just Googled "turkey tail" and found out that it is a mushroom and not a part of the turkey I never knew existed.3
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roasted Brussel Sprouts are my all time favorite and very easy to make.1
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Green beans, mushrooms, peas, peppers, zucchini, the long skinny lighter-purple eggplants, chili peppers... I find that I like turnip noodles in a stir-fry (turnips cut with a spiralizer).0
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Stir fry’s are a great way to try new vegetables.
You can stir fry almost any veg.
Beans, scallions, bock Choy, broccoli, spinach, celery, Carrots, onions, peppers, corgetts, eggplant.
Add noodles or rice along with soy sauce and sesame oil and you have a complete meal.
I also steam broccoli, cauliflower and kale for only a couple of minutes then add a can of chick peas and stir through a little pesto.
It’s delicious and also a full meal.0 -
I love my veg.
Except asparagus, beetroot, aubergine and avocado (technically a fruit)
My favourites which I eat daily are
Mushrooms. onions, garlic, kale. cauliflower.0 -
See, I that's what I expected to find when I looked it up! It makes sense as I was thinking about greens with ham. Now I'm hoping that @dennisl31789 comes back to clarify.0 -
lots of great ideas here - something that worked for me in the past when i wanted to broaden my horizons was basically pick a vegetable of the month - it was something seasonal - and i would try to make at least 1 dish a month with it (preferably 1 per week) - it really opened up my eyes3
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See, I that's what I expected to find when I looked it up! It makes sense as I was thinking about greens with ham. Now I'm hoping that @dennisl31789 comes back to clarify.
Yes, makes more sense to serve "greens" w/these rather than mushrooms.
Lots of meat, fat and "flavor" in those as compared w/chicken tails but I just include them for stock and generally do not eat them separately.0 -
I'm quite lazy, so I keep several bags of frozen, pre-chopped veggies on hand. They work well in soups and sauces and I can throw a handful in when I want. Things like diced onion, celery, carrot, bell pepper, etc. I also buy stir fry veggies and broccoli frozen. For fresh veggies, I tend to watch for sales or whatever's on markdown.1
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See, I that's what I expected to find when I looked it up! It makes sense as I was thinking about greens with ham. Now I'm hoping that @dennisl31789 comes back to clarify.
Yes, it’s true. I used turkey tails to cook with greens. It adds more flavor in it. Besides, it’s better off than pork. Am I right?0 -
dennisl31789 wrote: »
See, I that's what I expected to find when I looked it up! It makes sense as I was thinking about greens with ham. Now I'm hoping that @dennisl31789 comes back to clarify.
Yes, it’s true. I used turkey tails to cook with greens. It adds more flavor in it. Besides, it’s better off than pork. Am I right?
Pork, turkey, it's all good to me
I'm going to keep an eye out for turkey tails now. I don't believe I've ever seen them around here (Ohio.)0 -
Countless veggies to choose from...depending on the stores near you.
Our favourites:
When cooking South East Asian/Sichuan food: luffa, snow pea shoots, gai lan, yu choi, bok choi, water spinach (ong choi), amaranth leaves, methi, jackfruit, edamame, green jackfruit, lotus root, pumpkin etc
All the wonderful root veggies - yam, sweet potato, taro, cassava...colourful carrots or nantes
So many different squashes and eggplants
So many different beans and legumes0 -
I expect any Ohio area with a significant urban population will have stores that sell ingredients commonly used in "soul food." Useful to be familiar with any number of such ethnic resources, not only for Soul but Asian, Mexican/Latin, Kosher, Halal (Middle Eastern), etc....I'm going to keep an eye out for turkey tails now. I don't believe I've ever seen them around here (Ohio.)1 -
My mind has been blown. I just Googled "turkey tail" and found out that it is a mushroom and not a part of the turkey I never knew existed.
I WISH I could find these to cook with. I understand they are super immune boosting, and especially good for women who've had breast cancer. I can only find them in dried (supplement form) but would love to cook with them if available somewhere.
As far as the regular turkey tails (from a turkey) super yummy in a beans and greens soup with whatever other veggies you have on hand.0 -
Most of the veggies I eat have already been listed but one that I found I love is radishes! I used to eat them raw or in salads all the time but roasting them with a bit of olive oil, salt/pepper mellows the flavour and they remind me of brussel sprouts (which I love).
I roast pretty much any veggie (eggplant, squash, carrots, parsnips, broccoli, etc) and chop them up to add to soups. Zuchinni is nice either chopped up in spaghetti sauce or made into pizza boats.0
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