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If you have been looking at (better still, using) my recipes, you will have noticed that all of them have at least three vegetables in them or with them; if there is a shortage of veg on the plate, then I always suggest a salad. You don't have to serve the vegetables I recommend - you can substitute your own favourites - but I do try to include a variety that is seasonal, relatively inexpensive and colourful. A colourful plate is a healthy plate. A variety of colours indicates a variety of vitamins and minerals. But leave out the veg you or the family really doesn’t care for; just be sure to substitute something else. I personally don't care for pumpkin (except in pumpkin pie, when it is wonderful) - I find it watery, stringy and bordering on tasteless. But I really enjoy butternut squash which has real substance, form, colour and flavour. And butternuts come in a usable, storable size, which is always a plus in my book, unlike pumpkins.If I use something unfamiliar to you, do try it. You might enjoy it. I bought ochra a little while ago, something I've never tried before. They were alright. Interesting. A little bit different. I don't know that I would rush to buy them again - but at least I gave them a chance.
Buy a different vegetable this week - something you haven't served in a while. Or ever. You might be pleasantly surprised.
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2 comments:
I agree with you, Sphinx, about Okra - it's the pits of a vege. Sometimes, I've had it in Indian Curries, or Cajun-style food. Yucky, I think.
But, pumpkins, on the other hand, are my favourites, along with green garden peas. I'd have them on toast for brekkie, if I a cuppa and cereal didn't take preference.
If you like peas, try this...
Boil 1 - 2 cups of froz. peas for about 5 mins. Drain well. Add 1 Tblsp chopped mint and blitz to a puree. Beat in 1 Tblsp of Hellmann's low fat mayo. Heaven! As good as pease pudding.
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