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Vegetables Add Color Flavor and Nutrition to Summer Meals
Readers learn to choose and prepare mixed vegetables for color taste and nutrition. The guide covers cooking until just tender, pairing red and orange greens with other vegetables, varying seasonings, and incorporating greens like spinach kale collards endive and escarole into soups sauces and salads. Includes a recipe for Piatto di Verdure Italian vegetable stew with eggplant zucchini peppers and tomatoes.
MENTIONED IN THIS ARTICLE
United Fresh Fruit and Vegetable Association