Take Your Vegetables Up a Notch With These 5 Cooking Tips

Tue. March 10th, 2015
- by Jessica Donnel     

In the produce industry, making veggies taste great is our lifeblood. Of course they are delicious right out of the ground, but sometimes you just wanna spice things up a bit. AndNowUKnow is here to help you discover the secret to reinventing those classics with these 5 cooking tips…

1) Watch Out for Oil Overdoses!

Tip 1We all know roasting vegetables is quick and delicious, but one of the biggest mistakes is using too much oil. Drizzling oil directly on your veggies can cause half your meal to get soggy, and another half that’s dry. Try tossing! After cutting your vegetables, add them to a large bowl or zip-top bag, pour in oil and seasonings, and coat everything with a thorough toss.

2) Watch Your Acidity!

Tip 2Another huge mistake cooks make is making their tomato dishes too acidic. Tomato-based dishes have a high acid content, but our secret is to add a pinch of sugar. This magically mellows out the acidity, allowing the true flavor of those tomatoes to shine through! Pro Tip: This same trick works on the natural bitterness of greens too.

3) Season! Season! Season!

Tip 3Trying different seasonings and flavor combinations can bring out flavors in your veggies you never even knew existed. Check your spice aisle for herb and spice mixes, and sprinkle liberally! A few unexpected recommendations include chile powder on corn on the cob, a pinch of nutmeg and cinnamon in sautéed spinach, and Italian herbs on your roasted broccoli.

4) Redefine What You Call “Steak"

Tip 4You may have already tried a roasted cauliflower or a grilled Portobello mushroom steak, but have you tried a roasted cabbage steak? Ditch the meat and make your veggies the star of your plate. Slice cabbage in 1/2 inch thick slices, gently rub with olive oil, season as desired, and roast at 425 degrees until browned and slightly crispy.

5) Mix Fruits with Veggies

Tip 5If you tend to keep your fruit and veggies segregated, know that they actually can enhance each other quite well. The competing textures and flavors can take your taste to the next level. Roasting apples with your Brussels sprouts will caramelize the apples and crisp the sprouts to perfection. Or try adding a little orange juice and zest to your sautéed carrots for a bright, citrus flavor that balances out the sweetness of the carrots.

So, there you have it! With these 5 tips, AndNowUKnow ensures you’ll never run out of new, exciting flavors for your vegetables.