June 17th Is National Eat Your Vegetables DayMay 29th, 2012 by Craig Mullins
Incorporating vegetables into your daily diet is essential to your health and longevity, so it’s no surprise that there is a National Eat Your Vegetables Day.
It’s the perfect day to try a new vegetable or vegetable-heavy recipe and learn more about the positive effect vegetables have on your physical wellbeing.
There are a variety of ways you can celebrate National Eat Your Vegetables Day – instead of chips or cookies for a snack eat some vegetables sticks or a small salad; for dinner, make vegetables the entry instead of a side dish (or no dish at all).
Here are a couple recipes I came across that I thought sounded especially delicious…..
3 cups broccoli florets
1 cup carrot, thinly sliced
6 ounces firm tofu, cut into 1/2-inch pieces
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup vegetable broth
1/4 cup dry sherry
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 teaspoon granulated sugar
1 1/2 cups quick-cooking brown rice
- Prepare rice according to package directions, then set aside, but keep warm.
- For sauce, in a small bowl stir together the broth, dry sherry, cornstarch, soy sauce, sugar, ginger & the optional red pepper (if desired), then set aside.
- Spray a cold wok or large skillet with nonstick cooking spray, then preheat over medium-high heat.
- Stir-fry carrots & garlic for 2 minutes.
- Add broccoli & stir-fry 3-4 minutes more, or until vegetables are crisp-tender, then push vegetables away from center of wok or skillet.
- Stir sauce, then add to center of wok or skillet, & cook, stirring, until thickened & bubbly.
- Add tofu & stir everything together to coat with sauce.
- Cook & stir for 1 minute more.
- Serve over brown rice.
2 cups orzo pasta
1 12 cups broccoli floret
2 cups corn kernels (fresh, 3 ears)
1 cup red pepper (sweet, diced)
1 cup pepper (sweet orange, diced)
12 cup black olive (pitted halved)
12 cup red onion (diced)
14 cup fresh basil (shredded)
14 cup fresh parsley (chopped)
13 cup olive oil
3 tbsps white wine vinegar
1 clove garlic cloves (minced)
14 tsp pepper flakes (hot)
salt and pepper to taste
- In a large pot of boiling salted water, cook orzo, stirring occasionally, for 6 minutes. add broccoli and cook until broccoli is tender and pasta is al dente, about 1 minute.
- Drain well and refresh under cold running water; drain again. Return to pot or large bowl. Gently stir in corn, red and orange peppers, olives, onion, basil and parsley.
- In a measuring cup, whisk together oil, vinegar, garlic, hot pepper flakes and salt and pepper. Pour over salad and toss gently. (Salad can be covered and refrigerated for up to 2 hours. Bring to room temperature 30 minutes before serving).
Happy National Eat Your Vegetables Day! Do you have a favorite vegetable dish? We’d love for you to share the recipe in the comments section below!