Here are 5 under appreciated summer vegetables deserve some love:
Also called “ladies’ fingers,” there’s more to this veggie than its slimy reputation. Rich in fiber and disease-fighting antioxidants such as vitamin A and C, you can control the texture/slime-factor by varying the cooking technique. Be it green or reddish-purple, okra tastes great simply sliced and sautéed with other seasonal vegetables such as corn and tomatoes. Another simple preparation would be to roast it, whole, with oil, salt, pepper and seasonings like smoked paprika. Browned and slightly crisp, you can eat it as is or add it to a salad or side dish.
Often referred to as the alien in the CSA box, kohlrabi is a versatile, nutrient-dense veggie. Naturally fat-free, it’s loaded with fiber, potassium and immune-boosting vitamin C. Crisp and juicy, it’s a member of the brassica family (such as cabbage and cauliflower) and actually has a similar flavor if eaten raw. Uncooked you can shred it and pair with apples and citrus for a unique spin on slaw. Roasted or sautéed kohlrabi results in a creamy texture that pairs well with fresh herbs like dill and flavors like mustard.
3. Mustard Greens
It’s common knowledge that dark leafy greens are nutritional powerhouses, and that doesn’t stop with kale. A natural multivitamin, mustard greens are slightly spicy, even bitter, with a spunky, peppery flavor. Sauté them with something sweet like dried cherries to balance the sharp flavor. They also taste great incorporated into dishes such as soups, stews or even lasagna.
Red, Napa, Savoy, Chinese cabbage and more, this inexpensive member of the brassica family is versatile and majorly good for you. It’s rich in cancer-fighting antioxidants, has cholesterol-lowering capabilities and contains nutrients such as glucosinolates, polyphenols and glutamine that promote digestive health.
Simply slice it thinly and incorporate it into a variety of raw preparation, such as salads or summer rolls. Cooked, the possibilities are endless as you can grill it, roast it, braise it or even sauté it. Cabbage works well in soups, stews and stuffings to boot. Considering it’s plentiful, cabbage loves to be pickled and preserved for later use, too.
There’s more to the gorgeous, glossy vegetable than purely breading it, frying it in addition to coating it with cheese — yum. Eggplant, which is rich in free-radical scavenging antioxidants, wants to hang out with international seasonings — feel curry. Roasted it can be pureed in a dip like baba ganouj(sh) or even eaten as is. Grilled it could be paired with ingredients such while tomatoes, goat cheese and fresh basil. Sautéed and stewed, the idea absorbs whatever flavors you bring in, such as Moroccan or Indonesian spruce blends. You can stuff the idea, roll it or slice it for the world of possibilities.