Cabbage! So many possibilities - cold in salads, add a little crunch to a dish - roasted in so many ways with so many flavor profiles - sautéed to make a little asian inspired stir fry - cabbage soup with tomatoes and caraway seeds - could go on and on.
The veggie that I'm willing to defend is the humble onion. It can be used so many different in recipes as well has being high in vitamin C. I love that depending on the variety it can taste sweet or pungent. It can be eaten like an apple or roasted nice a toasty.
P.S. I really enjoyed the newsletter and can't wait to try out the Pita bread recipe!
Oh my gosh - okra is my “defend with my whole chest” veggie. I love it roasted and eaten like you would eat shishito peppers or edamame - just a bowl of roasted okra at the table and either eat plain or dip in a little sauce. Chopped and in a veggie skillet with all the other veg of the season - summer squash and fresh tomatoes and eggplant and onions and garlic and all sort of delicious herbs. Mwah!
Beets! Any color any variety. Roasted and simply dressed with olive oil, sea salt, and cracked black pepper. You can eat them hot, cold, warm, mixed with other stuff or not. And I wear my stained red fingers as a badge of honor 😊
Broccoli rabe! A classic southern Italian staple - if you didn't grow up eating it, you might find it too bitter (which it's supposed to be!). Sauteed with garlic and red pepper flakes, it's on our table every week.
I will defend the jewel colored beet with my last dying breath. They’re scrumptious pickled, roasted, sautéed, and even cold on a salad with candied pecans. Thank you for a really fascinating interview, and for the chance to win this incredible cookbook! 🤞🏽 🍀🤞🏽🍀🤞🏽
my vege ride or die, soybeans. she’s that girl. not only does she have that dual classification, but her flavor profile is sooooo good, imo. let’s all give a round of applause to soybean. 🫛 (that’s the closest emoji lol)
Okra!!! It is so crunchy and delicious when cut into coins and dusted with cornmeal as it crisps in a hot skillet. Yes, I even like Okra stewed with tomatoes. Toss corn in the Okra and tomatoes and have some Succotash. I slice Okra lengthwise, leaving the stem and air fry them with a spritz of olive oil, a sprinkle of salt and pepper. Okra Summer Black Bean Salad will soon become any family's favorite. Candied Okra is a sweet and tangy treat. Toss Okra in oil and place them on a grill or grill pan. Mix a cornmeal and flower batter and mix in Chopped Okra and whole kernel corn to make fried fritters that go great with scrambled eggs and sausage for breakfast. Can some Okra Pickles. Make a lovely Okra Crole or Low Country Okra soup. Okra bursts to life in a gumbo. Okra can be turned into a crispy treat in the dehydrator if picked young and left whole. Okra goes perfectly in a Masala or Curry. The Okra plant has the most beautiful flower in your garden. Roasted, raw, baked, fried, dehydrated, pickled, candied, stewed, souped, air fried, frittered, "gumboed", curried or grilled, Okra is the queen of vegetables.
Enjoyed the article! Love seeing Timothy highlighted, too. Red cabbage has my vote - for slaw, some color and crunch in a bowl dish, and especially Rotkohl (German cooked red cabbage).
Carrots all the way
Kale is so much better than people believe. Salads, on pizza, as chips. Love it.
Kale on pizza is awesome!!
Cabbage! So many possibilities - cold in salads, add a little crunch to a dish - roasted in so many ways with so many flavor profiles - sautéed to make a little asian inspired stir fry - cabbage soup with tomatoes and caraway seeds - could go on and on.
The veggie that I'm willing to defend is the humble onion. It can be used so many different in recipes as well has being high in vitamin C. I love that depending on the variety it can taste sweet or pungent. It can be eaten like an apple or roasted nice a toasty.
P.S. I really enjoyed the newsletter and can't wait to try out the Pita bread recipe!
Any, most are awesome with cheese and seasoning!!!^_^
Brussels sprouts. If you think you hate them, you need to try them roasted.
Beets! I know they are divisive, but to me they are absolutely candy!
Oh my gosh - okra is my “defend with my whole chest” veggie. I love it roasted and eaten like you would eat shishito peppers or edamame - just a bowl of roasted okra at the table and either eat plain or dip in a little sauce. Chopped and in a veggie skillet with all the other veg of the season - summer squash and fresh tomatoes and eggplant and onions and garlic and all sort of delicious herbs. Mwah!
Beets! Any color any variety. Roasted and simply dressed with olive oil, sea salt, and cracked black pepper. You can eat them hot, cold, warm, mixed with other stuff or not. And I wear my stained red fingers as a badge of honor 😊
Broccoli rabe! A classic southern Italian staple - if you didn't grow up eating it, you might find it too bitter (which it's supposed to be!). Sauteed with garlic and red pepper flakes, it's on our table every week.
I will defend the jewel colored beet with my last dying breath. They’re scrumptious pickled, roasted, sautéed, and even cold on a salad with candied pecans. Thank you for a really fascinating interview, and for the chance to win this incredible cookbook! 🤞🏽 🍀🤞🏽🍀🤞🏽
Cucumbers! They’re great alone, pickled or mixed in with something!
my vege ride or die, soybeans. she’s that girl. not only does she have that dual classification, but her flavor profile is sooooo good, imo. let’s all give a round of applause to soybean. 🫛 (that’s the closest emoji lol)
Cauliflower!
Okra!!! It is so crunchy and delicious when cut into coins and dusted with cornmeal as it crisps in a hot skillet. Yes, I even like Okra stewed with tomatoes. Toss corn in the Okra and tomatoes and have some Succotash. I slice Okra lengthwise, leaving the stem and air fry them with a spritz of olive oil, a sprinkle of salt and pepper. Okra Summer Black Bean Salad will soon become any family's favorite. Candied Okra is a sweet and tangy treat. Toss Okra in oil and place them on a grill or grill pan. Mix a cornmeal and flower batter and mix in Chopped Okra and whole kernel corn to make fried fritters that go great with scrambled eggs and sausage for breakfast. Can some Okra Pickles. Make a lovely Okra Crole or Low Country Okra soup. Okra bursts to life in a gumbo. Okra can be turned into a crispy treat in the dehydrator if picked young and left whole. Okra goes perfectly in a Masala or Curry. The Okra plant has the most beautiful flower in your garden. Roasted, raw, baked, fried, dehydrated, pickled, candied, stewed, souped, air fried, frittered, "gumboed", curried or grilled, Okra is the queen of vegetables.
Enjoyed the article! Love seeing Timothy highlighted, too. Red cabbage has my vote - for slaw, some color and crunch in a bowl dish, and especially Rotkohl (German cooked red cabbage).