Linda Petty is an editor at CNN Living. She took issue with last Thursday's 5@5 on the appeal of raw vegetables.
A good friend of mine moans with delight when she bites into the perfect raw red pepper or green bean. She talks about the flavors of fresh vegetables the same way some women talk about good sex.
But not me. I like my veggies the same way I like my congressmen – with a little something on them.
This month I discovered the joy of asparagus fries at Marlow’s Tavern in Tucker, Georgia. They take young, thin stalks of not-my-favorite veggie, dip them into tempura batter and flash fry them just enough to crisp the batter. Add a little salt and they are ready to be dipped into the citrus aioli that accompanies them.
However, he was also won over by asparagus fries and we raced to finish the vegetable goodness.
It's not always about the almighty fry for me, either. When I found that smoky goodness of grilled broccoli, it was the first time I voluntarily ate the green florets without burying them under cheese. Carrots take to the flame as well, or you can pickle them - or cucumbers with flavored vinegar.
I also love roasted vegetables. A deli near my house makes a killer veggie muffuletta with grilled portabella mushrooms, organic spinach, tomatoes, red and yellow bell peppers, onions, cheese and chopped olives.
And who doesn’t like caramelized onions? I could probably eat those as an ice cream topping. Now isn't that a fresh idea?
Got a favorite way to get your daily serving of vegetables, or is raw always where it's at? Please share your thoughts in the comments below.
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