Discovering new ways to fix veggies
- on April 26, 2013
I have to admit that given the choice between fruits and vegetables my first choice is usually fruit. Mostly because they are so easy — wash, peel and eat.
I also think it's partly because vegetables got the least amount of attention when it came to meal preparation when I was growing up. My mom had run out of energy and ideas by the time she got to the vegetables, so they were boiled or steamed — sometimes until mushy — with little or no seasoning added. Those were the old days of, "You can't leave the table until you clean you plate." So I choked down many mushy, bland vegetables.
During the past few years, I have had the opportunity to work with Lawrence restaurant owners and chefs on creating healthier menu options. During the process, I've gleaned some great ideas for preparing veggies that are not only nutritious but also delicious.
For example, Mariscos offers a Golden Beet Salad and a Grilled Veggie Melt sandwich with portabella mushroom, roasted tomatoes, spinach, and caramelized onion. At Wheatfields Bakery and Cafe, there's a Roasted Butternut Squash and Apple Sandwich on the menu. The café also offers a daily salad special, often made with locally-grown veggies. Today I picked up a vegetarian rice bowl from The Merc Deli for a quick dinner.
You can always make a dish healthier by opting for no cheese, asking for steamed vegetables instead of sauteed, and/or asking for dressing on the side.