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It’s easy to get into a rut with the foods we eat. Challenge your family to discover new vegetables this summer. Some ideas to get you started include beets, kohlrabi, dandelion greens, eggplant or kale. See how many new vegetables your family can check off.
Here are a couple of recipes to get you started.
Baby beets and carrots with dill
- 1 lb. red and yellow baby beets, about 1½ inches in diameter
- ½ lb. baby carrots, peeled
- 2 teaspoons butter
- 1 tablespoon extra-virgin olive oil
- 1½ teaspoons fresh lemon juice
- 2 teaspoons chopped fresh dill, plus sprigs for garnish
If the beet greens are still attached, cut them off, leaving about 1 inch of the stem intact. If the carrots are varied sizes, cut the larger ones into halves and thirds for even cooking. In a large pot fitted with a steamer basket, bring 1 inch water to a boil. Add the unpeeled beets, cover and steam until tender, 20–25 minutes. Remove from the pot and cut into quarters. Set aside and keep warm. Check the pot, add water to a depth of 1 inch, if necessary, and return to a boil. Add the baby carrots, cover and steam until tender, 5–7 minutes. Remove from the pot. In a large bowl, toss the carrots with the butter, olive oil, lemon juice and chopped dill. Add the beets, toss gently to combine and transfer to a serving dish. Serve immediately, garnished with the dill sprigs.
Roasted root vegetables with cumin and coriander
- ½ lb. sweet potatoes, peeled and cut into 1-inch pieces
- ½ lb. parsnips, peeled and cut into 1-inch pieces
- ½ lb. rutabagas, peeled and cut into 1-inch pieces
- ½ lb. turnips, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 tablespoons chopped fresh cilantro (fresh coriander)
Position a rack in the lower third of the oven and preheat to 400 degrees F. In a large bowl, combine the vegetables, olive oil, cumin, ground coriander and salt. Toss well to coat. Arrange the vegetables in a single layer on a large baking sheet. Roast, stirring or shaking the vegetables every 15 minutes, until tender and evenly browned, about 45 minutes. Sprinkle with the pepper; taste and adjust the seasoning. Transfer to a serving dish and sprinkle with the fresh cilantro. Serve hot or at room temperature.