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Eat Your Veggies Day
Three of our talented chefs crafted these veggie recipes, featuring their favorite vegetable to cook with.
ROASTED CAULIFLOWER WEDGE
by Chef Billy Strynkowski
A versatile vegetable and “blank canvas” for any flavor profile. Like many vegetables, cauliflower is rich in nutrients like fiber, vitamins, and minerals. It’s “meaty” texture makes it a great addition to vegetable-forward dishes. And don’t throw out the leaves! They are 100% edible and delicious.
Click here for Chef Billy’s recipe.
Greek Island Zucchini Noddles
by Chef Sydney Willcox
Full of fiber and water, zucchini helps with a variety of things, including digestive health. Like all vegetables, zucchini is nutrient dense, meaning it contains a high proportion of beneficial nutrients relative to its calorie count (~20 per cup)
Click here for Chef Sydney’s recipe.
Eggplant Sabich
by Chef Einav Gefen
A member of the nightshade family (meaning they grow at night), eggplants are filled with anthocyanins – a pigment with antioxidant properties that gives eggplants their vibrant purple hue. Avoiding nightshades due to inflammation? Recent studies have yet to prove this link. If you enjoy nightshades like eggplants, and don’t experience adverse reactions, eat them!
Click here for Chef Einav’s recipe.
