Veggie Glam! Dress up your Summer Veggies with Dips and Sauces
We’re headed into the heart of summer, and with that comes an abundance of fresh produce. The peak of freshness equates to the most remarkable tastes. And there is nothing better than local.
But sometimes we can get a little stuck figuring out what to do with it all…
If you’re lucky enough to have access to a good Farmer’s Market, I’m sure you’ve found yourself back home with a counter full of colorful vegetables, and a few long moments of silence as you contemplate just how you're going to use up all this produce that has walked in the door with you.
Roasting or grilling a variety of vegetables is always a mainstay approach.
Just drizzling veggies with olive or avocado oil, and some grinds of salt and fresh black pepper is all it takes before going into the oven for 20 or so minutes at 400 degrees, or right onto the grill (a grill basket helps prevent slippage thru grill grates).
And all of a sudden, you have some veggies ready to go for several different uses. They are delicious …
just out of the oven alongside your dinner plate
cold the next day added to your green salad
mixed into scrambled eggs or an omelet
put in a wrap or on a sandwich
in a roasted vegetable salad that you create by slicing the veggies into bite sized pieces, drizzling with olive oil and a squirt of lemon, a little feta or goat cheese, a few sprinkles of whatever herbs you love (like oregano, basil, mint, parsley, dill, rosemary) and a little S&P.
But one thing that can really elevate the veggie experience is to get in the habit of whipping up a couple of “sauces” or “dips” each week to have on hand in the fridge to complement your vegetables.
And by the way, most of these also work brilliantly at complementing your favorite protein as well.
Certain things shine as a base for vegetables - like a hummus or a whipped ricotta. Put a smear of either of these on your plate, and put your vegetables right on top.
Some things work well drizzled on top … like pesto, a cilantro lime crema or a romesco sauce.
There are so many options, and using them liberally with your vegetables can really level up a meal.
If you’re in the camp of “vegetables are boring,” this can be a game changer. Heck, it’s a game changer for those that love their veggies too.
These dips and sauces are so easy and quick to make … so to get you started, I’ll share a couple recipes.
First up, Hummus.
Next up, Whipped Ricotta. If you’re like me, whenever I make an Italian dish that calls for ricotta, I end up throwing out some of the leftover ricotta. This is a perfect way to use it up.
Now some ideas for drizzling on top.
I mentioned Pesto and Romesco sauce (a roasted red pepper sauce) are both delicious options, but I'm sharing a recipe for Cilantro Lime Crema. This is so refreshing, and is particularly delicious on sweet potatoes.
So take yourself to the Farmer's Market this week if you can … or buy a variety of veggies at your grocery, and experiment with some of these recipes.
They honestly have the power to turn you into a veggie lover … if you're not quite there yet.
And if you already love your vegetables, maybe this will help increase your servings every day. Setting a goal for at least 6 servings of vegetables daily is where you want to be.
Have fun experimenting!