Vegetable

• Add fresh vegetables to salads for a crisp texture and refreshing flavor, such as cucumbers, tomatoes, or bell peppers.
• Roast root vegetables like carrots, potatoes, and parsnips to enhance their natural sweetness and create a caramelized exterior.
• Use vegetables as a base for soups and stews, such as onions, celery, and carrots, to build depth and flavor.
• Sauté leafy greens like spinach, kale, or Swiss chard with garlic and olive oil for a quick and nutritious side dish.
• Blend vegetables like zucchini, cauliflower, or butternut squash into purees or sauces for creamy, healthy alternatives.
• Incorporate vegetables into stir-fries or curries for a vibrant, nutrient-packed meal with bold flavors.

• Vegetables are rich in essential vitamins and minerals, such as Vitamin C, potassium, and folate, which support overall health.
• They are a great source of dietary fiber, aiding digestion and promoting a feeling of fullness.
• Many vegetables are low in calories, making them ideal for weight management and healthy eating plans.
• They add vibrant colors and diverse textures to dishes, enhancing visual appeal and flavor profiles.
• Vegetables are versatile and can be used in salads, soups, stir-fries, and smoothies, catering to various dietary preferences.
• They provide antioxidants that help protect the body from oxidative stress and support immune health.

Store vegetables based on their type: leafy greens and delicate vegetables should be refrigerated in a crisper drawer, ideally wrapped in a damp paper towel or stored in breathable bags. Root vegetables like potatoes and onions should be kept in a cool, dark place at room temperature. For longer storage, many vegetables can be blanched and frozen to preserve their nutrients and flavor. Avoid washing vegetables until ready to use to prevent spoilage.