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. Cooking techniques are usually an afterthought as well. During my childhood, my mother, who is actually a good cook, always boiled brussels sprouts, just as Betty Crocker told the cooks of the day to do. Trust me, that’s a multisensorial experience that no one should have to endure. Although I always hated them, I came to learn that it wasn’t the fault of the brussels sprouts. In fact, roast brussels sprouts with some olive oil and sea salt and I’m all in!
With a little bit of knowledge, you can create some delicious vegetable dishes. Again, we turn to The Culinary Institute of America, through The Great Courses, to guide us. In the series The Everyday Gourmet: Cooking with Vegetables, Chef Bill Briwa introduces viewers to:
Inflorescents: cauliflower and artichokes
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
Peas and pods
Leftovers or planned-overs?
Herbs and blossoms for an elegant dinner
This series consists of twenty- four videos, each thirty minutes in length. It can be purchased through Amazon, The Great Courses or rented from various libraries. Once you’ve finished watching, put on your mask and head on down to the community market to pick out some fresh vegetables!
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.