The American diet is shifting to a vegetable-centric one, but it doesn’t mean you have to forego the hoagie. Just add more green stuff in bigger ways. Spring is here and the farmers are producing loads of freshness. It’s time to gorge on nature’s edible cornucopia. Keep it fresh and quick, giving you more time outside on these gorgeous spring days.
Rather than the customary hard-to-bite carrot sticks, try shaving them with a potato peeler. The trick is to set the carrot on a flat surface to easily shave thinner ribbons. Dust colorful carrot curls with citrus zest, splash with olive oil, salt, pepper and a squeeze of lemon juice. Voila!
Try whole roasting a Romanesco broccoli. Select heads that are bright in color, vibrant green or deep purple. Drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika. Roast at 425 degrees fahrenheit until tender for 15 to 20 minutes.
Read more about the plant-forward revolution HERE in Edible Silicon Valley Magazine.
