Sentences with phrase «vegetables have never»

When vegetables have never been your thing, you're allowed to have new favorite salads all the time.

Vegetables have never tasted so good — you can't even make them out in this creamy chocolate pudding of a meal!

In fact, reach for that odd - looking, lonesome vegetable you've never cooked before.

She also introduced me to a vegetable I'd never heard of before — salsify.

Buy a fruit or vegetable you've never had before and see if you like it.

When I started my weekly trips to the farmers market, I came across vegetables I'd never seen before, let alone cooked or eaten.

Farmers markets allow you to find inspiration for your next home - cooked meal, pick up vegetables you've never used before, and experiment and rejoice in the vibrant colors in your fridge — all the while knowing you've just done the environment a huge favor.

Whether this is a vegetable you've never heard of or a restaurant you've never tried, try out new things.

I love experimenting with vegetables I've never had before and discovering new flavors, textures, and health benefits.

Buy a vegetable you've never tried and be adventuresome.

You might find it tastes awful; on the odd occasion broccoli can be bitter, although served as a vegetable I have never found it to be.

Not exact matches

Eataly's marketplaces, if you've never been, are known for having an impressive selection of fresh fruits, vegetables, herbs, and fresh breads.

Good modern healthcare coverage, plus traditional and herbal medicine, natural foods, including abundant fresh fruits and vegetables — you can grow your own, thanks to the fertile soil — and a more active lifestyle (it never gets cold, so you can exercise outdoors year - round) combine to help many expats feel healthier than they have in years.

For those who have never tried it, kohlrabi is a mild tasting crunchy vegetable, a sort of cross between a cabbage and turnip in taste.

«For example, we may have an employee who has always bought proteins and meats, but has never bought vegetables,» he adds.

I know it's hard to believe that you can use a simple vegetable to create pizza, I would never have thought it was possible either until I tried it, but it really makes a deliciously crispy base.

If you have never had caponata, it is an Italian dish made with eggplant and other vegetables that are coated in a sweet and sour sauce.

I have never tried vegetable oil and I really like to use canola.

Not only is cooking on a sheet pan incredibly easy and convenient, but it uses three techniques — roasting, baking, or broiling — that intensify flavors, resulting in vegetable - forward cooking that has never tasted so good.»

If you've never spiralized sweet potato or other vegetables before, make sure to read my Spiralizer Beginner's Guide: 10 Vegetables to Spiravegetables before, make sure to read my Spiralizer Beginner's Guide: 10 Vegetables to SpiraVegetables to Spiralize post.

I've been hearing a lot lately about the benefits of beets, though I have to say that they have never been one of my favorite vegetables.

My Dad fondly remembers some of our most flavourful dinners as the ones that involved vegetables from a can and sauce from a packet, and to this day my Mom thinks it's a shame that my sons have never had a bologna sandwich on white bread served with a side of Jello.

I never realized so many people could dislike eggplant until I read the comments, but then I've never met a vegetable I didn't like.

You're right — I never would have thought to toss the roasted vegetables with vinaigrette.

The girls at my hair salon whom I served it to told me that they'd never know it was allergen - free if I hadn't said anything - and a few of the ladies who had children at home loved that the only real indication of the vegetable at all were the green flecks, which can be eradicated by simply peeling the zucchini!

I've never been brave enough to incorporate zucchini into sweet recipes but I can tell how the gorgeously moist vegetable would work.

If you've never grown veggies before, SoupAddict encourages you to make 2011 the Year of the Home Vegetable Garden.

If you're like me and have never had fennel, it is a very crisp vegetable that looks a little like an onion.

We've tried and now love so many vegetables we never even had before, and they are so so tasty!

Sushi has never tasted so good with an abundance of spices and root vegetables for a kick of fall / winter flavors.

Maybe trying out a super low carb diet, if it's something you've never tried out before, could be beneficial because I think everyone just has these minor intolerances to certain vegetables and stuff that they are not aware of.

I never would have thought to add all those spices or the vegetable combo you used.

I've never tried cooking rice in coconut milk before, though I've used coconut milk in vegetable curries.

It's like a breath of fresh air during the colder months, and the vegetables in my boxes led me to create things like this winter vegetable gratin that I never would have made otherwise.

You would never guess that the base of this rich chocolate dessert is a vegetable!

I have a question about the vegetable shortening — I live in Europe and I think I've never seen vegetable shortening in my life here... what can I add instead of the shortening?

I'm a 19 - year - old college student who made this for a fencing team dinner, in a college apartment, without a food processor or a vegetable peeler, having never made a pie crust before.

I've never been one to spend the money on organic food (I tend to be coupon / sale obsessed), but I have been paying more attention to which products are worth buying organic (some fruits, vegetables and greens) and which don't matter (shampoo).

I've passed by them time and time again, never looking twice at their vegetable dyed awesomeness.

If you were to use vegetable oil, your coconut butter would never set and would be extremely runny.

Check out some of these cozy vegan recipes you may never have thought you could use vegetable broth for.

We all have such strange habits as mixing salads before serving them... Now looking at your lovely separated bright «lanes» of vegetables I wonder why I have never had this wonderful idea.

Her elegant answer: «I've never understood why people don't treat vegetables like meat.»

I've never thought to make a dip out of these vegetables, what a great idea.

We used to eat lots of rice in my grandmother's house in Romania, but never ever the way I would mostly eat it now in Germany, which is plain as a side dish for meat, vegetable or Asian dishes.

I usually add some stock powder when I use vegetable stock, but never in case of homemade chicken stock, that has enough flavor on its own.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

The only thing I did not have was vegetable broth as I never make any....

And it was never eaten as a side dish, we always had rice as a main with some pickled vegetables or salad on the side.

FYI: I've never met a vegetable I didn't like: brussel sprouts, bring it!