Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Vegetables Wanted

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

The past almost-two months have been blissfully food-and-drink-filled for me. Between a 6-week Saturday class at the Institute of Culinary Education and the subsequent New York City weekends, capped off with a beer-filled Friday and Saturday reuniting with out-of-town friends and my soon-to-be college graduate sister, and the sweet preparations leading up to the 2-hour-long Easter lunch with my family yesterday, I’m craving some lighter fare like it’s going out of style.

Nothing is more appealing than produce-based meals at the moment, especially as the first spring vegetables appear at the market. For the sake of my sanity, though, “produce-based” can never mean boring; there are only so many plates of steamed vegetables that a girl can eat (and trust me, the number isn’t high). Rather than falling back on singlemindedness when cooking, I prefer flexible meal-planning strategies that apply to a wide range of produce; this is especially great practice for the coming summer, when I cook through my first CSA share. Strategies such as pastas, stir fries, noodle soups, and polenta with a sauteed vegetable du jour are just the antidotes to an over-sugared state of mind.

A recent post from Not Eating Out In New York embodies this way of thinking, and she highlights some of her recipes for a satisfying, healthy meal, no matter what your green weapon of choice is.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks