We all know that a diet high in vegetables and lower in meat products is considered the most healthy for us, but few of us savor vegetables. In fact, in typical American cuisine, vegetables (aka “sides) are usually an afterthought, dutifully added to the meal to make sure we get our yellow and green vegetables. With a little bit of knowledge, however, you can create some delicious vegetable dishes.  Again, we turn to The Culinary Institute of America, through The Great Courses, to guide us. The CIA offers offers Cooking with Vegetables. In this twenty-four, thirty minute video lecture series, Chef Bill Briwa introduces us to:

Colorful carrots

Summer squashes

Winter squashes

Inflorescents: cauliflower and artichokes

Marvelous mushrooms

Salad greens and lettuces

Field greens and cooking greens

Root vegetables: celery root and parsnips

Alliums: onions and garlic

Fruits masquerading as vegetables

Bulb vegetables: fennel and celery

Brassicas: brussels sprouts and turnips

Potatoes and other tubers

Stems and stalks: asparagus and rhubarb

Cabbages: red, green, and savoy

Beets and beet greens

Eggplant: italian, chinese, and japanese

The amazing avocado

Corn: from salads to dessert

Chili peppers

Peas and pods

Leftovers or planned-overs?

Exotic vegetables

Herbs and blossoms for an elegant dinner

This lecture series can be purchased through The Great Courses or rented from various libraries.



Disclaimer: This blog is not designed to diagnose, treat, or prevent illnesses or trauma, and Dr. Emick is not responsible for your use of this educational material or its consequences. Furthermore, reading this blog does not create a doctor-patient relationship. The information contained within this blog is not intended to dictate what constitutes reasonable, appropriate, or best care for any given physical or behavioral health issue, nor does it take into account the unique circumstances that define the health issues of the reader. If you have questions about the diagnosis, treatment, or prevention of a condition or illness, you should consult your personal health care professional. As always, consult with your personal health care professional before beginning or changing any fitness or nutrition program to make sure that it is appropriate for your needs. Dr. Emick reserves the right to modify her positions on a subject based upon new research or data as it presents.