Posts from a food loving Jamaican on Caribbean food, life, and her experiences as a cook and traveler.
Love Your Vegetables
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Serve Crowd–Pleasing Vegetable Dishes
Go ahead, flip convention on its head and make fresh, nutritious and colorful vegetables the main event at your next meal. Join me, Cooking LightExecutive Chef Anna Bullett, for my onlineCraftsy class, Love Your Vegetables: Best Methods, Flavorful Techniques, and serve your family the vegetables they need, in dishes they’ll crave. Learn professional techniques and helpful tips for buying, storing and serving seasonal vegetables for delicious results.During this class, you’ll learn the ideal process to prepare and cook a variety of vegetables year–round. Get expert tricks for easily cutting and roasting large squash like butternut, for an outcome that is tender and sweet—never mushy and bitter. We’ll make a roasted butternut squash soup to serve with creamy goat cheese toast; as savory as it is satisfying. Try out your new skills on included recipes like butternut–bacon stuffing, spicy harvest pie and even baby food!
‘Next up are the popular root vegetables. I’ll teach you my favorite way to roast a variety of root vegetables together, including tips on how to keep redbeets from staining lighter colored vegetables like turnips. Discover the best times to buy root veggies and how to store them for optimal freshness. Plus, get included recipes for weeknight staples like winter salad with roasted beets.As we move on through the seasons we will tackle hearty greens. I’ll demystify various types of kale, from favorite Lacinato to lesser–known blue fizz. We’ll also discuss chard, spinach, bok choy, and how interchangeable dark, leafy greens truly are. I’ll share tips for removing stems and ribs, before we move on to effective blanching methods that lock in the flavor and color of these nutrient–rich vegetables. Together, we’ll make a crowd–pleasing orecchiette packed with tender kale, bacon and sweet sun–dried tomatoes.
Our next lesson explores cabbageandcrucifers. Learn expert techniques for trimming, slicing and properly sautéing brussels sprouts, broccoli, cauliflower and more. Evenyourpickiest eater will love the brussels sprouts with crispy pancetta you’ll make in this lesson.Vine vegetables are up next. I’ll demonstrate crucial techniques for perfectly roasted bell peppers, and eggplant that’s never bitter. You’ll adore the party perfect recipes provides in your course materials, including roasted red pepper dip and grilled vegetable andfontina pizza. We’ll finish off this lesson by making hearty grilled eggplant sandwiches with creamyaioli.Technically a fruit, we’ve made an exception for tomatoes in this class. You’ll receive rave reviews for the tomato ricotta tart we’ll create, along with included recipes like bacon endive tomato bites. I’ll also share tips for simple seeding and making quick use of ripe tomatoes during the height of their season.
Next, we’ll work with freshfava beans. I’ll share professional methods for blanching, shocking and freezing these vegetables, to give you quick, healthy options any night of the week. We’ll make a hearty summer salad with freshly shelledfava beans, and you’ll enjoy a bevy of spring vegetable heavy recipes, such as a snap pea and radish sauté.Sign up for Love Your Vegetables: Best Methods, Flavorful Techniques today, and you’ll even receive a bonus lesson on quick refrigerator pickling!As a registered dietitian, I am passionate about sharing new and exciting ways to incorporate healthy foods into people’s everyday lives. Currently, I serve as executive chef at Cooking Light. I love that this role allows me to teach people how rewarding it can be to cook for a balanced lifestyle.I am excited to connect with you in my Craftsy class as you learn to put vegetables at the center of your plate and create dishes that are anything but garden–variety!