Fashionable Food Trend: More Veggies

IMG_5056 If you keep score of my posts, you’ll notice that I like to change it up. The one thing that is constant, though, is my pitch to eat more vegetables. And it looks like I’m not the only one as more and more professional chefs and restaurateurs turn to nature’s bounty to enrich their offerings and make not only great-tasting but also healthier food. Come and Cook with Us!

Vegetarian-heavy menus have popped up all over the country. Bobby Flay opened Mediterranean-inspired Gato where the best-selling item is a kale and mushroom paella. And Jean-Georges Vongerichten is expected to open his newest spot, a vegan and vegetarian eatery at ABC Home in NYC in 2016. Chefs are planning to move away from offering vegetables as a boring side dish. Instead, they are preparing interesting, healthier dishes and that means that vegetables become more a part of that.

What to do as a home cook? For starters, let’s be inventive and adventurous when using vegetables. And inspiration is abound. In the last year alone, some of the most mouth-watering cook books featured plenty of delicious vegetable dishes. The Beekman 1802 Heirloom Vegetable Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden, Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi, River Cottage Vegetable Cook Book by Hugh Fearnley-Whittingstall and last year’s bible, Rosemary Madison’s Vegetable Literacy are just a few that get us excited here at Come and Cook with Us.

While America’s diet is still long on sugar and short on vegetables, we can do something about it, at least in our kitchens. Pro-actively focus on increasing your own repertoire of “Go To” recipes, wherever the inspiration comes from. You can start with browsing our blog. Think broad, wide and colorful. Ideally, fresh produce takes center stage and the meat, fish and other protein appear in a supporting role. But that is maybe pushing it too far. For now, embrace the produce stand and make it a personal challenge to add more irresistible vegetables to your plate. A few of our favorites are listed below. Come and cook with us!

Broccoli and Millet Salad with Roasted Cashew
Butternut Squash with Blue Cheese and Pecans
Quick Quinoa Vegetable Bowl à la Café Gratitude
Beet and Carrot Salad with Fresh Mint


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