peppers. Bruschetta melds well with yellow squash and zucchini.
for adding vegetables to soups, casseroles, and even smoothies. The process works particularly well when you color match. Toss red peppers in with tomatoes whenmaking marinara sauce. Add spinach, onion, celery, garlic, and yellow potatoes to split pea soup. For creamy soups and sauces, blend in cauliflower, turnips, onions, parsnips, white corn, kohlrabi or mushrooms. While your family may turn their noses up at chunks of veggies in their favorite dish, the pureed version will likely fly under the radar. For example, steam and puree cauliflower to mix into mashed potatoes, or puree some squash to mix into mac ’n cheese.
Create restaurant-style hash browns by adding green and red peppers. Then, take them up a notch with minced onions, garlic, and a bit of jalapeno if you’re feeling spicy. The same goes for fried rice. Since you’re already using a combination of ingredients, a fewmore might just go unnoticed. Honestly, there are few vegetables that don’t make the cut when it comes to fried rice, so take the opportunity to clean out the fridge. Consider cabbage, green onions, broccoli, snow peas, and carrots. Remember the ginger and garlic count, too. Omelets make great partners for veggies as well. Start with things you know you like, such as onions or yellow peppers. Then experiment with zucchini, mushrooms and spinach. Before you know it, you might be stuffing broccoli or asparagus in with your bacon and cheddar. Soups are the perfect place to hide veggies. Toss corn into clam chowder or chicken tortilla soup. Put red peppers in chili. Mix carrots, peppers and a combination of root vegetables into your stew. Add kale to your favorite spicy sausage and pasta soup. The options are literally endless. Any dish that already has a variety of ingredients is a good place to add one more vegetable. For example, salsa can be enhanced with corn and a variety of sweet and spicy
If you take it slow, you can even combine vegetables with your favorite groundmeat. Try jazzing up hamburgers, meatballs, or meatloaf with some subtle (and very small) additions like spinach, onions or peppers. 4. Puree Perhaps the best way to cloak the addition of veggies is to change their form completely. Although the taste and nutrients remain, putting veggies into a blender will make themharder to identify. Pureed vegetables are the perfect solution
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