I’m pretty obsessed with veggies lately. Summer means a ton of fresh produce at the farmer’s market. Plus, I’m always trudging towards that “healthy lifestyle” thing. Which doesn’t always work, but I try to have at least two veggie sides at dinner most nights.
Here are some of my favorites that are in heavy rotation. I use a mix of fresh, frozen, and canned veggies, depending on what’s on sale and how much time I have.
Asparagus (always fresh, never ever ever eat canned asparagus!) My favorite way is cooking using this method with pesto. I’ll usually use jarred pesto, I haven’t had much luck making my own so far). It’s also great with a sprinkle of parmesan cheese, or dipped in balsamic vinaigrette. Asparagus is Amazing dipped in Siracha dip. (I couldn’t find my recipe, but this is similar)
Broccoli (fresh or frozen). I’m not really fussy with broccoli. I like it plain with salt and pepper. A squirt of lemon juice or a some parmesan cheese is nice. It’s also great with the Siracha dip above. Actually anything is good with that. When I’m fancy, I’ll make broccoli gratin. (That recipe is worth a read to learn how to deal with broccoli stems).
Carrots I’m not a huge carrot lover. But we tried this carrot puree recipe earlier this year and it was really tasty. I also put shredded carrots in almost every soup that I make, along with celery and onion.
Cauliflower (fresh or frozen) Anything that can be done with broccoli can be done with cauliflower pretty much. I really like this spicy roasted cauliflower. (spicy is the key work here). You can also treat cauliflower like potatoes, like mashing or roasting. And of course, tossing it with some parmesan. I think the theme of this post should be “Put some parm on it”
Corn (fresh, frozen, or canned) I don’t have a “recipe” but my favorite way to eat corn is with a few shakes of onion powder, a couple of scallions, a little butter, salt and lots of pepper.
Cucumbers (fresh) This is my favorite way to eat cucumbers. I also love this cucumber salad with tomato and feta. (I omit the olives). Another super simple fresh cucumber salad recipe. If you like it spicy, this Chinese cucumber salad is yummy.
Green beans (fresh, frozen, or canned) I have a couple of green bean recipes that I’ve made for years. For Cajun green beans, drain a can of green beans and a can of diced tomatoes (fire roasted if you like it super spicy) Add a tsp of Cajun seasoning, and hot sauce to taste. Fresh steamed green beans are great with dip too. I’ll eat them cold that way with Siracha mayo as a snack.
Mushrooms (fresh) I’ll throw mushrooms in a lot of things, from soups to tacos. Sautéed mushrooms with thyme and white wine mushrooms is one of my very favorite sides. You can also roast them.
Peas (fresh, frozen, or canned) Another non-recipe recipe, but I really love adding lemon pepper seasoning to peas.
Spinach (fresh) This garlicky spinach recipe is my new favorite way to eat spinach. I can’t find my favorite creamed spinach anywhere, but this is very similar. I also love adding spinach to soup and smoothies.
Squash and Zucchini (fresh) I’ve been eating this recipe for zucchini and feta for a long time. I make a variation of it almost every week. Sometimes I skip the feta, sometimes I add mushrooms. I could eat it every day.
Of course one of the best ways to up your veggie intake is with salads in jars.
You might have noticed a trend in my recipe recommendations. I get the vast majority of my veggie recipes from Kaylin’s Kitchen. Even if you’re not into South Beach or low carb-ing it, her site is a fantastic resource for healthy food. You can type the name of any vegetable into her search bar and come up with a dozen or more recipes. I can’t recommend it enough!
I hope this helps of you find yourself in a vegetable rut. I love trying new recipes, so if you have one you love, please share! 🙂