more about: vegetables

Let’s Eat (More Vegetables)!

Hello, RS fans! I’m Maggie Shi, a fairly new addition to the team and one of the new Simply Stated bloggers. While I cover a variety of things for the website, my main love—obsession, really–is food. And while I do love cooking (though I admit, I don’t cook nearly as often as I should), I confess, I love eating even more. I adore restaurants, ingredients, food markets, chefs, food TV shows (my favorite is Top Chef), recipes (I have a folder titled “Recipes to Try” that keeps getting bigger and bigger), food trends and issues, and pretty much anything having to do with the edible. So, I’ll be talking about all of that here every week. Is that general enough for you?
What’s on my mind right now is an article from the New York Times about how—despite lots of marketing campaigns, Michelle Obama’s influence, endless health studies, and the abundance of ready-to-eat options out there—Americans aren’t consuming more vegetables than they were 10 years ago.

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Day 2: Penne with Tomatoes, Eggplant and Mozzarella

Today’s recipe comes from associate research editor Claudia Bloom. She’s one of the editors in charge of making sure that the information we publish in the magazine has been fully verified and is 100% correct at press time.

I like to cook pasta (especially since my growing, athletic teenage son craves big bowls of it), but I often run out different ways to prepare it. We don’t eat red meat. And while I will cook tofu or fish, I prefer using vegetables only. I’ve never been a fan of eggplant, it’s just seemed like a boring heavy vegetable so I’ve stayed away from cooking with it. So that’s one of the reasons I chose to prepare the Penne with Tomatoes, Eggplant and Mozzarella recipe.


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3-Ingredient Small Bite: Tomato-Ricotta Open-Faced Sandwich

Our final 3-ingredient recipe comes from our very own Maggie Shi, deputy editor of Here she covers food, entertaining, money, and work & life. She’ll also be joining the ranks of our Simply Stated food bloggers in the next few weeks. Here’s her favorite 3-ingredient recipe from the farmers’ market:

Now that it’s August, summer fruits and vegetables are in full swing. I love stopping by the farmers’ market (I’m lucky enough to have one right across the street from my apartment) and scoping out the freshest finds, from just-picked sweet corn to the tiniest purple-and-white eggplants.

This 3-ingredient recipe was inspired by the beautiful array of goodies at the market—that’s where all the ingredients came from. I’m always intrigued by the variety of heirloom tomatoes this time of year; they come in funky colors, sizes, and shapes and aren’t always the prettiest things around. In fact, some are downright ugly. But don’t be fooled by the lumps and bumps—the majority of heirloom tomatoes are incredibly sweet and bursting with flavor, and each has it’s own unique, magical taste. It’s fun to buy a few, slice them up, and sample them side-by-side. This easy meal allows you to do just that.

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3-Ingredient Small Bite: Tomato Onion Salad

Today’s 3-ingredient small bite comes from Olga Massov, a self-proclaimed finance geek by day and the cook behind Sassy Radish on the evenings and weekends. A native Russian, Olga mixes traditional Russian fare (herring, pelmeni, and cabbage) and all-American treats like bourbon and barbecue.

Everyone’s got a childhood favorite salad, and here is mine. Growing up in Russia, we had no choice but to eat seasonally, and only had this salad at the height of the tomato season. I remember making this for myself as a child—three ingredients made it so simple and absolutely perfect. Tomato, onion, sour cream. I could have eaten tubs of this salad—it was so refreshing.


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2-Ingredient Side Dish: Avocado and Dressing

The first of our 3-ingredient recipe guest posts comes from Jenny Rosenstrach, blogger behind Dinner a Love Story, former Real Simple editor, author of the soon-to-be-published cookbook Time for Dinner, and subject of a recent article in the New York Times (For Dinner, a Woman Chronicles What’s Been.) Here is her best simple recipe:

It’s not like I’m a competitive person or anything, but when I spied Real Simple’s 3-ingredient dish cover story last week, the first thought I had was, I can beat that! I can do a totally kick-ass 2-ingredient dish. (OK, maybe that was the second thought—the first was I must keep this issue within arms-reach at all times.) 

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Grow into Gardening, Plus a Giveaway

Each Tuesday in May we will have a guest post from Jessie Atchison, brand manager for Burpee Home Gardens,
about how to start your own vegetable garden. They are also giving away
eight complete garden starter kits. Click here for the original post and giveaway details.

So you want to grow your own vegetables this year? Great!
You’re not alone. According to the 2009 Edibles Gardening Trends Research
Report, nearly 7.7 million households were new to vegetable gardening in 2009. The key to a successful garden is to start out with one you can manage—and avoid biting off more than you can chew.

If you’re thinking about trying your hand at gardening this
year, here are a few things that can help make your experience a
rewarding one.

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Vegetable Gardening Basics, Plus a Giveaway

Each Tuesday in May we will have a guest post from Jessie Atchison, brand manager for Burpee Home Gardens, about how to start your own vegetable garden. They are also giving away eight complete garden starter kits. Check the bottom of this post for the details.  Once a mainstay of our grandparents' summer routines, home food gardening is now being […]

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