12 Brilliant Ways to Eat Your Vegetables
Now that farmers markets are in full swing and we’re getting all of our favorite veggies again, we’re on the hunt for recipes that put them to their best use. Even though we’re perfectly happy snacking on carrot sticks or quickly blanched sugar snap peas, we love making sure our lunches and dinners (and sometimes even our desserts) are veggie-filled. These 12 recipes are at the top of our to-cook list over the next week or so.
Think galettes are only for fruit? Think again. You can just as easily fill a pie crust with thinly sliced vegetables and cheese all over a base of pesto. You’ll thank us come dinnertime.
Not all jambalaya has to be meat-heavy; you can opt for this veggie-filled version for the same dose of color and flavor. It’s a surprisingly filling and inexpensive dinner to make. Plus, you can use whatever you happen to have in the fridge or from your CSA.
It doesn’t get much more brilliant than this bright pink pesto. If you have kids who aren’t so into eating their veggies, you can probably convince them to eat pink pasta just based on the bright hue alone.
Falafel doesn’t have to be a chickpea-only affair. Green peas, snap peas, even edamame can be added in for an extra dose of veggie goodness. You’ll get bonus points if you serve it with a veggie-filled hummus, too.
Let’s be honest — sometimes the most brilliant way to eat vegetables is just on their own. That’s especially true when you think about these tasty asparagus pickles. They are perfectly fermented and have just the right amount of bite. We bet you won’t be able to resist snacking on them.
For a salad that’s healthy but doesn’t really taste like a salad, taco salad is our number-one pick. With a whole bundle of veggies, some lettuce, a creamy-spicy dressing, and a few crumbled tortilla chips, this meal tastes way more decadent than any salad should.
How do you make fried rice healthier and even more veggie-filled? By swapping the rice with cauliflower. No, it won’t taste exactly the same, but the texture is nearly identical. Simply run the head of cauliflower through your food processor to get it down to rice size.
Go for something unexpected and use golden beets in this simple grain salad recipe. It’s the perfect dinner when you still want something warm and filling that won’t weigh you down.
You might be used to putting kale, chard, or collard greens in your soup, but we love this recipe from Alice Waters that makes use of broccoli rabe. The bitter green provides a perfect balance to the creaminess of the chickpeas and the subtle sweetness of the cooked carrots.
If you’re bored with your normal grain bowls, try this Asian-inspired version that’s packed with vegetables and protein. The edamame, peanuts, and even the quinoa are great sources of protein for vegetarians, and the spicy sauce makes this dish a real win.
When in doubt in the summer, throw it on the grill. That’s our motto anyway. These skewers are filled with some of the best summer veggies, along with thick chunks of tofu, all brushed with Bryant Terry’s pomegranate-peach barbecue sauce.
BONUS: Upside-Down Carrot Cake
Yes, cake isn’t the healthiest way to get your veggies, but this decidedly less sweet version from Samantha Seneviratne is a bit better for you than the cream cheese-frosted classic. Just look at those beautiful carrot strips layered on top!