This Week: Maximize your veggie nutrition with herbs, heirlooms, leafy greens and lettuce

Vegetables–which you know are near and dear to my heart–dominated our discussions this week.  Jo Robinson’s op-ed in the New York Times triggered this exploration of whether we have bred the nutrition out of our modern food supply.

Meanwhile, readers and listeners pelted me, not with rotten tomatoes, but with queries on which vegetables deliver the most nutrition for the buck, whether certain parts of a head of lettuce are more nutritious than others (spoiler alert: yes), and whether parsley can be counted as a leafy green. (Two recipes to get you started: tabbouleh salad and turbo-charged tuna salad). Finally, what to do when organic strawberries or wild-caught fish aren’t available (or affordable)

I don’t know about you, but all of this talk about vegetables makes me hungry! Got any healthy summer recipes to share? Post them below.

2 thoughts on “This Week: Maximize your veggie nutrition with herbs, heirlooms, leafy greens and lettuce

  1. I have been a HUGE effort to amp my veggies lately. I made this up this week and the ginger just made it so good:

    Shrimp and Veggie Soup

    8 shrimp, de-veined, shelled and cut into small pieces
    2 c. chicken broth
    one head broccoli, cut into small chunks
    1/2 tsp. ginger
    dash pepper

    Cook the broccoli, ginger and pepper in the chicken broth until broccoli is just tender. Add the shrimp; cook on LOW heat 2-3 minutes. Serve. 🙂

    Easy. 🙂

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