You don't have to "sneak" or "hide" vegetables in order to have them eaten, they just have to taste good. Fresh, flavorful, and healthy, they easily command the starring role on any plate when prepared deliciously.
IN THIS ISSUE, we rediscover the simple pleasures of three humble vegetables -- carrots, cabbage, and cucumbers -- and turn them into three basic salads. Each of those salads are transformed into three other very virtuous variations. It's efficient and oh, so tasty!
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