We know you’ve been there: You’ve got vegetables, and you don’t know what to do with them.
Maybe you were at the farmer’s market and got a little overexcited about squash. Maybe your CSA is keeping you on your toes with more arugula than you know what to do with. Maybe your neighbor is really into her garden and won’t stop leaving carrots on your front porch. Maybe you sent your kid to the store for cabbage and he came back with…cauliﬂower. Or maybe you just have some leftovers.
Whatever the reason, Oldways has your back. Because here’s the thing: We’re kind of into plant foods. And that’s why we wrote a book (in print! and in e-book form! for $10.00!) that tells you 12 things you can do with 26 diﬀerent vegetables. Although we can’t share all 312 things with you, we’ve picked out a few of our favorites here.
Don’t let those avocados go bad! In a blender or food processor, combine several ripe avocados with chicken or vegetable stock, a squeeze of lime juice, and 1 cup of plain Greek yogurt to make a creamy soup. Serve chilled.
Beets are sweet—trust us, they can be dessert. Poach diced beets in honey (1 part honey, 3 parts beets, 6 parts water) and simmer on low heat until the beets are tender and the liquid is reduced to a syrup. Serve over plain Greek yogurt or vanilla ice cream.
Cook up a quick pasta sauce. Peel eggplant and cut into ½-inch cubes. Sauté in olive oil until brown on all sides. Add garlic, crushed or diced tomatoes, and basil. Serve over whole wheat pasta.
Don’t think green beans can be breakfast? Try tossing cooked, chopped green beans with pesto. Serve on toast, topped with a poached egg.
Two words: oven fries. Peel sweet potatoes, cut into wedges, put in a large bowl, and toss with olive oil, cumin, a bit of brown sugar, and salt. Arrange on a parchment paper-lined baking sheet and bake at 450 degrees for 25 minutes, stirring once or twice. Switch the oven to broil and cook 5 minutes longer, until browned.
Intrigued? The good news is, there are 307 more ideas where those came from. Whether you’re looking to make an appetizer, a main meal, or a grilled treat, you’ll ﬁnd a way to do it in our book. From artichokes to zucchini, with a few surprises thrown into the mix (have you ever heard of a little thing called mirepoix?), ﬁnd out just why we at Oldways are so good at eating our veggies.
26 vegetables. 12 ways to use each. You’re gonna need a bigger refrigerator.
Kelly Grace Weaver, Director of Marketing and Communications