Sometimes a new dish is all you need to make a vegetable more appealing to your audience. Today I'd like to share some of the top 3 vegetable recipes from the member-exclusive recipe database -- which one will make its way into your next cooking demo or email blast?
Berkeley Burrito Bowl
Serves: 4 | Serving Size: About 2 cups
- 2 cups cooked brown rice, hot
- 2 cups pico de gallo (dice 2 small tomatoes and combine them with chopped red onion, chopped cilantro, and a few diced peppers)
- 1 fresh avocado, sliced
- 1 cup cooked or canned black beans, hot
- 2 baked sweet potatoes, cubed
- 1/4 cup shredded mozzarella cheese
- Divide each ingredient between 4 large and shallow individual serving bowls.
- Arrange the ingredients in a circular fashion, as shown in the photo above.
- Serve immediately.
Fresh Tomato Soup
Serves: 3 | Serving Size: 1 cup
- 6 ripe red tomatoes
- 1 cup vegetable broth
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- Core, halve, and de-seed the tomatoes, placing them skin side up on a baking sheet. Roast for 15 minutes under the broiler.
- Sauté the onions and celery in olive oil in a large saucepan until transparent, then cover.
- Add tomatoes and broth to the saucepan. Bring to a boil, then simmer for 10 minutes.
- Pour the mixture into a blender and purée. Reheat on the stove and serve hot.
Fiesta Kale Salad
- 4 cups baby kale leaves, rinsed and dried
- 1 lemon
- 1 lime
- Dash of hot pepper sauce
- Dash of dried oregano
- 2 teaspoons vegetable oil: canola, olive, or avocado
- 1 cup cherry tomatoes, halved
- 1 avocado, pitted and diced
- 1 cup fresh corn kernels
- 1 sweet potato, microwaved and diced
- ¼ cup fresh chopped green onion
- Arrange baby kale on a large platter. Top it with the juice of one lemon, one lime, hot pepper sauce, and oregano.
- Add the other items in groups in a circle on the outside of the kale: black beans, tomatoes, corn, diced avocado, and sweet potato.
- Sprinkle everything with chopped green onion and serve.
Finally, here's a printable handout with one of today's recipes. I hope you like it!
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.