Eat More Vegetables

Eat More Vegetables

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We love veggies and we want you to love them too! Get tasty tips for eating more veg from the food & nutrition experts at EatingWell.
 

Take Our Eat More Vegetables Challenge

30 vegetables in 30 days—let's do this!

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We love vegetables and we want you to love them too! Get delicious tips for eating more vegetables from the food and nutrition experts at EatingWell.
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The Fastest Way to Cook Corn

Submitted by admin on Tue, 06/19/2018 - 10:50
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Garlic Butter Campfire Corn

These Veggie Crust Ideas Are the Best Healthy Base for Your Quiche

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The delicious decadence of a perfectly flaky, crisp crust is undeniable—but if you're craving something a little more nutritious, we're here to tell you there's another option: a crust made

How to Spiralize Cabbage for the Easiest Crowd-Pleasing Coleslaw

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Cabbage Slaw

5 Tips for How to Cook Grilled Vegetables Perfectly

Submitted by admin on Wed, 05/30/2018 - 09:17
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Grilled Summer Vegetables

How to Get the Most Out of Your CSA

Submitted by admin on Mon, 05/21/2018 - 16:03

I’m a bit of a CSA junkie.

I’ve been a CSA member for the better part of the last 12 years. I love supporting local farmers and being challenged to sometimes cook things I don’t typically buy or finding ways to make my family love certain veggies (or at least accept them for that meal).

For those new to the idea, CSA stands for community-supported agriculture. Here’s how it works: You pay a local farm up front, usually in the spring when the farmer has lots of expenses—seeds, soil amendments, etc.

How Many Carbs Are in Vegetables?

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It's no secret that vegetables are the foundation of a healthy diet.

Is Corn Healthy or Not? 5 Myths About Sweet Corn Busted

Submitted by admin on Wed, 05/09/2018 - 09:00
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Garlic Butter Campfire Corn

The Best Lettuces & Greens to Add to Your Salad Bowl

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Pictured Recipe: Simple Green Salad with Citronette

The Best No-Recipe Formula for Making Easy Veggie-Packed Sheet-Pan Dinners

Sponsored by Hillshire Farm® Brand

Sheet-pan success is all about three things: uniformity, staggered timing and layering. Cutting foods into evenly sized pieces means even cooking. To make things easy we've divided our veg into slow- and fast-cooking groups. Roots like potatoes, beets and carrots need more time in the oven, so they go in first. Softer vegetables, such as leafy greens, tomatoes and onions, cook more quickly, so they get stirred in later, and the protein goes on top. And voilà—everything's done at once.