Today’s NNM Tip: Add in a new fruit or vegetable each week! It can be something unusual and unique to your palate or even just something you haven’t had in a while.
For example:
Asparagus is in season and can be a delightful side simply steamed and served with lemon and garlic or used to serve up chopped in your salads and potato or rice dishes. Check out this tri-colored salad with steak. Get nutritional benefits of a variety of produce, including asparagus (FOTM April 2010) here.
Use this as a fun way to taste and explore the possibilities for your dishes and snacks. This will reduce the same old boring meals and liven ‘em up with new favors, color and textures that fruits and veggies can provide. So go ahead – mix it up – and enjoy a rainbow of epicurean delight!
Q: How do you add healthy variety to your palate?
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I love beets, avocados, kale and collard greens (not staples in most homes) but they should be. I have not used spaghetti squash yet, do you use it? If so how does it taste in place of pasta? I make a habit of adding veggies to everything I cook no matter what it is!
eggs, pasta, rice, soup I will chop things up finely and add them in.
I believe Chef BeLive used spag. squash instead of pasta in a meal he prepared for a friend’s event. I remember the presentation and taste being delightful. He kept the sauce separate to add just when about to eat the dish, so it wouldn’t get too watery. His meal tasted great!
I am exploring all kinds of new grains (well, new to me) and spices such as buckwheat, bulgar, and just interesting things I got at the Indian Sweets and Spices market. Mixing grains with various legumes and vegetables, such as kale, chard, or cabbage, has been a tasty adventure and I have to say I have more of a sense of well-being!
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Great idea. Next time I’m at the store I’m gonna get a veggie I never bought before and see how it goes. Sounds fun actually.
For sure! I think finding/creating recipes with a new fruit or vegetable is even more fun! : )