The Farmer's Market Diet
There you are, thinking that squash is too boring to eat, when you come upon a basket of tiny zucchini and, well, suddenly squash is on tonight's menu. The cuteness -- and the taste -- of baby vegetables is inspiring. "They're picked long before they reach maturity, so they're sweeter, milder and less fibrous in texture than their full-grown counterparts," says Joan Carter, R.D., spokesperson for the American Dietetic Association. Plus, they're convenient -- for instance, you don't have to take the time to tear up baby spinach for a salad. Pint-size produce to look for:
Baby Swiss chard. Rinse, and cook in a covered pan over medium-low heat, until wilted. Season with salt and pepper or a sprinkle of hot-pepper flakes.
Baby artichokes. Remove the outer leaves until the remaining leaves are half yellow, half green. Steam or saut
Baby beets. Roast in a covered pan at 400 degrees F for 20 to 30 minutes. Remove skins. Add to salads, or enjoy as a side dish.
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