Now, what to do with the vegetables after you\u2019ve bought them?<\/p>\n
STEAMED:<\/strong><\/font> Steaming fresh vegetables is currently one of my favorite things. Steam baskets <\/a>are relatively inexpensive and steaming keeps the crispness of the produce. I just put an inch or so of water in the bottom of a pan, add the steam basket, bring the water to a simmer, add the vegetables and cook for 5-10 minutes, or until tender (I like mine on the crunchy side). This works especially well with things like broccoli, cauliflower, carrots and green beans. I also just read something about adding citrus rind to the water so that the vegetables take on a lemon or orange flavor, which I\u2019m planning to try with steamed beets soon.<\/p>\n ROASTED:<\/strong><\/font> I roast a lot of vegetables in the winter. At the most basic level, I combine chopped or sliced vegetables (squash, carrots, onions, leeks, parsnips) with a little bit of olive oil and spread them out on a baking sheet. Cooked at 350 to 400 degrees, 20-40 minutes later (depending on the vegetable), they\u2019re soft and ready to eat. Roasting vegetables is perfect for when you\u2019re preparing something else on the stove top at the same time. Easily elevated with seasonings such as herbs, soy sauce or chili powder. Spicy Buffalo Cauliflower \u201cWings\u201d<\/a> is an excellent recipe if you\u2019re looking to get a little more complicated, as is Roasted Carrots with Scallion-Ginger Glaze<\/a>. (This is also the method I use to roast potatoes on a regular basis)<\/p>\n SALAD:<\/strong><\/font> Salad can be anything you want it to be, using lettuce, kale or spinach. I like to make mine more interesting with non-vegetable ingredients like cheese, hard-boiled eggs, beans or nuts. Great dressing, either homemade or store bought, can make a world of difference as well.<\/p>\n SAUTEED\/STIR FRIED:<\/strong><\/font> When I\u2019m in a rush or at a loss for anything else to do, quickly saut\u00e9ing vegetables never fails. Whether it\u2019s spinach, broccoli, summer squash, green beans, asparagus or almost anything else you can think of, adding them to a pan with some olive oil or butter, salt and garlic makes a great side. If I\u2019m feeling a little more motivated, I\u2019ll make a bigger batch with sauce and serve it over a grain, like rice, with some sort of protein (chicken, tofu, beans).<\/p>\n TOPPED:<\/strong><\/font> As I alluded to in a couple places above, sometimes all vegetables need are a good sauce. Grated cheese is always a good choice, but once in a while I\u2019m in the mood for something with more interesting flavors. Some of my favorites: ![\"steamer\"](\"http:\/\/www.relishments.com\/blog\/wp-content\/uploads\/2012\/11\/steamer.jpg\" "\\"steamer\\"")
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Mmmm sauce<\/a> (Peas and Thank You)
Jessica\u2019s Vegan Peanut Sauce<\/a>
Thai Sesame Peanut Sauce<\/a> (The Wannabe Chef)
Simple Curry Sauce<\/a> (Savvy Eats)<\/p>\n