Power vegetables tempt taste buds with healthy punch
Dr. Claudia Barner notes broccoli, spinach, sweet potatoes, and carrots pack vitamins per serving and may reduce heart disease and cancer risk. Flavor boosts via herbs, garlic, and cheese help them appeal to busy cooks, with frozen options and ready-to-eat produce easing prep.
MENTIONED IN THIS ARTICLE
Claudia Barner
University of Texas Southwestern Medical School
Dallas
Kimbrow
Barner
Italian Carrots Savory Balsamic Side Dish
Peel and steam one pound baby carrots five minutes until crisp tender. Mix balsamic, oregano, garlic, olive oil and seasonings. Toss hot carrots with dressing, rest 30 minutes, refrigerate several hours. Serve room temperature or cold. Makes eight servings.
Broccoli Soup with Roasted Pepper Garnish
A broccoli soup recipe serves six using broccoli florets celery onion scallions and potatoes in stock and water. The mixture is sautéed simmered and then pureed before returning to the pan and seasoning with salt pepper and optional roasted red pepper garnish.
Spinach Torta Rustica with Potato Crust and Veggie Stir Fry
Recipe merged dish featuring a potato crust spinach torta with mozzarella and smoked turkey, layered with roasted peppers, plus a Cajun sweet potato bake and broccoli red pepper stir fry. Procedures include boiling potatoes, layering, baking, and finish with a sherry oyster sauce glaze. Serves 6 to 8.
Herbed Mashed Sweet Potatoes Recipe
Recipe for mashed sweet potatoes baked to tender, then mashed with butter milk and herbs. Includes thyme chives salt pepper and optional preheat bake and reheat instructions. Yields 4 to 6 servings.