Answering Your Questions: How To Cook Vegetables So People Will Eat Them

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Q.  Starr asked, “Would you write a series about vegetables? A ‘How to cook them so people will eat them’ type of series.”

Summer's bounty.

Summer’s bounty.

A. First of all, may we say that we are so proud of so many of our readers who have made it a goal to eat less fast food and junk food!  It’s a challenge, we know, to substitute carrot sticks for French fries and veggie burgers for Big Macs!  But, it’s SO VERY worth it!

That said, a lot of people did not grow up eating a variety of fresh vegetables.  The vegetables they did eat came from a can and were served school cafeteria style.  ICK! Well, it’s no wonder people say they don’t like vegetables!

In considering this request from our readers we had a stroke of genius.  We want to share our best veggie recipes with you…but we also want to hear from you, our homemakers in the field!  Here’s what we propose:

Let’s work together on this project!!!!

Send us your best veggie recipe!  Then Kristina and I will prepare them and test them out on our special panel: our husbands and children.  We’ll pick our favorites from among the submitted recipes, add our own tried-and-true veggie dishes and release them all together at once–in an ebook!  Does that not sound AMAZING?!

Cheers to you!!!!

our panel of experts

Here are the details:

1. Submit your recipe by April 30, 2013 to theprovisionroom@gmail.com

2. Your recipe may contain things other than vegetables, such as grains, meat, cheese, etc.  But, we want the vegetable to be the hero of the dish, not just the garnish or condiment.

3. You may submit as many recipes as you’d like.

4. We will choose our favorite 10 recipes.  Those whose recipes we choose will receive a free pre-release copy of the ebook.!!!! You’ll receive full credit for inventing and submitting the recipe.

5. We’ll test the recipes in May and release all the recipes in June–just in time for the abundance of summer vegetables and Farmer’s Markets in full-swing all over the country!

6. Need we say this?  It needs to be YOUR recipe.  Don’t copy something out of Bon Appetit Magazine.  It’s OK if it originated as someone else’s recipe and you’ve changed and adapted it for your family.  But, no recipes verbatim from a cookbook, please.  Thanks!

We can’t wait to see what wonderful and creative recipes you submit!!!

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In the meantime, here are some of the veggie recipes from The Provision Room Recipe File.  Hopefully, this will tide you over until the book release in June!

VEGGIE BURGERS

CURRIED CHICKEN SALAD

VEGAN SOUP

SEAWEED SOUP

CACTUS SALSA

CARROT SOUFFLE

ROASTED GARLIC AND ROSEMARY MASHED POTATOES

MONGOLIAN VEGETABLES WITH RICE

(Linked to Best Posts Of The WeekThrough My Creative MindManic Monday, Motivation MondayTry A New Recipe Tuesday, Project Inspired at Cupcakes and CrinolineEco KidsFrugally SustainableThe Backyard Farming ConnectionWise Woman Link-Up, Tasty TraditionsFight Back Fridays!, Farm Girl Friday Blog Fest and Tasty Traditions 24)


  1. I just sent in a few (five?) recipes. 🙂

  2. Love veggies! Looking forward to seeing lots of great recipes! Thanks for sharing your post with us! I hope you join us again today (yeah I know it’s a day late… linky issues) at Eco-Kids Tuesday!!

  3. What a great idea! I’m sure I have a few from my blog that I could share. 🙂 Thanks for linking up with “Try a New Recipe Tuesday.” I hope you will be able to join us again this week.

  4. Georgina - April 12, 2013

    I will buy that ebook! Just today I was lamenting over how few vegetables most people choose to eat. And you already know how I feel about your carrot souffle 🙂 One family asked for the recipe after their child ate it at our home. Pass it on!

  5. What a great plan! Love it. My kids’ favorite veggie dish is easy: sliced mushrooms, sliced red and green bell pepper, and snap peas, sauteed very briefly over high heat in butter. Lots and lots of butter. 🙂

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