EatingWell to Eat More Vegetables

We’re teaming up with EatingWell to help you Eat More VegetablesThere’s one simple change anyone can make to eat better and be healthier: Eat more vegetables! And the folks at EatingWell Magazine are challenging themselves and us to eat 30 vegetables in 30 days! The Eat More Vegetables Challenge kicks off today and you can find healthy recipes to try a different vegetable every day as well as helpful tips for buying, storing and prepping your veggies all HERE

And to help you at home- EatingWell Vegetables is the ultimate book to help anyone make that change—deliciously. Written by the editors of EatingWell magazine, this book offers step-by-step basic cooking instructions with full-color photos for 101 vegetables, plus 200 easy vegetable-packed (though not necessarily vegetarian) recipes. Get it in stores in June!

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Join the EatingWell Magazine group on VegOut! Race with EatingWell staffers and readers to reach the top of the leaderboard: Who can up their veggie game the most? And join EatingWell online—on Facebook, Instagram and eatingwell.com—where we’ll be featuring recipes for 30 different vegetables in 30 days this June. We’ll also be giving away a copy of EatingWell Vegetables each day on our Facebook page.

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Spicy Rhubarb Jam

Spicy Rhubarb Jam
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Votes: 1
Rating: 2
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Prep Time
5 minutes
Cook Time Passive Time
25 minutes 2 hours
Prep Time
5 minutes
Cook Time Passive Time
25 minutes 2 hours
Spicy Rhubarb Jam
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Votes: 1
Rating: 2
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Rate this recipe!
Prep Time
5 minutes
Cook Time Passive Time
25 minutes 2 hours
Prep Time
5 minutes
Cook Time Passive Time
25 minutes 2 hours
Ingredients
Servings:
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Combine rhubarb, jalapeno, apple juice and brown sugar in a medium saucepan.
  3. Add enough water to cover the rhubarb and a pinch of salt.
  4. Cook until rhubarb breaks down and the mixture resembles jam, about 25‐30 minutes.
  5. Remove from heat and cool completely.
  6. Use as a condiment for meat or poultry or add to your cheese tray. Enjoy!
Recipe Notes

Can be stored in an airtight jar in the refrigerator for up to two weeks.

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Crunchy Asian Slaw

Crunchy Asian Slaw
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Votes: 3
Rating: 4.67
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Servings Prep Time
4 25 minutes
Servings Prep Time
4 25 minutes
Crunchy Asian Slaw
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Votes: 3
Rating: 4.67
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Servings Prep Time
4 25 minutes
Servings Prep Time
4 25 minutes
Ingredients
Servings:
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Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Combine radicchio, cabbage and carrot in a large mixing bowl. Set aside.
  3. In a separate small mixing bowl, whisk together garlic, ginger, soy sauce and vinegar. Season with salt and pepper.
  4. Dress the slaw and toss to mix and evenly coat.
  5. Transfer to serving plates. Garnish with toasted sesame seeds. Enjoy!
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Green Gazpacho with Pea Shoots

Green Gazpacho with Pea Shoots
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Votes: 3
Rating: 4.67
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Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
Green Gazpacho with Pea Shoots
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Votes: 3
Rating: 4.67
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Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
Ingredients
Servings:
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Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Combine peas, cucumber, water and mint in blender or food processor. Process on high until smooth.
  3. With the blender running, stream in olive oil and vinegar.
  4. Scrape down the sides of the blender, season with salt and pepper, and resume blending until creamy.
  5. Pour into 4 bowls and garnish with pea shoots. Enjoy!
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Pickled Daikon

Pickled Daikon
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Votes: 2
Rating: 5
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Prep Time
15 minutes
Passive Time
2 1/2 hours
Prep Time
15 minutes
Passive Time
2 1/2 hours
Pickled Daikon
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Votes: 2
Rating: 5
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Prep Time
15 minutes
Passive Time
2 1/2 hours
Prep Time
15 minutes
Passive Time
2 1/2 hours
Ingredients
Servings:
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Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. In a small mixing bowl, sprinkle salt over the daikon and toss. Set aside for 30 minutes. This is to expel water from the daikon, which will result in a crisper pickle.
  3. Drain and pat daikon dry with appear towel.
  4. Combine sugar, turmeric, vinegar and water in a small saucepan and bring to a simmer. Stir continuously.
  5. Once the sugar dissolves completely, pour the hot liquid over the daikon.
  6. Set aside to cool (approximately 2 hours)
  7. Use as a condiment on EVERYTHING! Enjoy!
Recipe Notes

Keep the pickles in an airtight container in the refrigerator for up to 3 weeks.

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