Veggie-averse diners? Time to get creative
Creative Vegetable-Focused Menu
Carrot Coconut Soup
Cornbread Muffins with Roasted Broccoli
Brussels Sprouts Salad with Brown Butter Dressing
Fresh fruit and 70% cacao dark chocolate
More recipes on 4N
As the New Year unfolds, many of us commit to improving our health through better eating.
In my experience as a dietitian, it can be helpful to start by focusing on what we can add to our diets rather than what we need to take away. Colorful fruits and vegetables add vibrancy and disease-fighting nutrients to our plates, but many people struggle to incorporate them into daily eating.
What if instead of simply nestling a pile of steamed mixed vegetables alongside the nightly meat of choice, we imagined meals where they were woven into creative and delicious dishes?
To introduce this idea to some admittedly veggieaverse diners, I recently hosted a lunch featuring three recipes that use vegetables in nuanced ways. Focusing on flavors that excite the palate and cooking methods that enhance a vegetable’s sweetness, rather than its bitter notes, is a formula for success.
Blended with ginger, sweet onions and coconut milk, bright orange carrots make a delicious base for a