8 simplified flavor profiles for remarkable veggies
I’m so excited for this post!!
If you’ve been following along you know that one of the reasons I started focusing on veggie-centered meals was to get more variety in my meal plans. If you want to double up on the variety in your kitchen and create remarkable veggie dishes that will totally WOW your family, start experimenting with some new flavor profiles!
For a super simple, no hassle recipe, use this guide like a mix-n-match game! Choose two focus veggies, add two flavor boosters and one item from the Add a Little category. Serve on top of an item from the Add Substance category.
Start with Eggplant, tomatoes, artichoke, zucchini, mushrooms, onions.
Add some lemon, fennel, basil, parsley, oregano, rosemary, red pepper flakes.
And a dash of balsamic vinegar, pine nuts, olives.
Serve with white beans, pasta, garlic bread.
For an easy italian weeknight dinner Try Three Cheese Zucchini Stuffed Lasagna Rolls from SkinnyTaste
Start with Artichoke, asparagus, celeriac, endive, celery, carrots, potatoes.
Add some thyme, tarragon, sage, lavender, red and white wine.
And a dash of capers, dijon mustard, cream.
Serve with crusty bread.
For a delicious french breakfast Try Drippy Eggs with Asparagus French Toast Grilled Cheese Soldiers from Half Baked Harvest
Start with Beets, leeks, cauliflower, potatoes, turnips, rutabaga, lingonberries.
Add some dill, parsley, caraway, licorice, cardamom, cinnamon.
And a dash of vinegar
Serve with seafood, rye bread, lentils
For a fantastic soup for spring and summer Try this Warm Almond, Garlic, and Parsnip Soup from Green Kitchen Stories
and a Scandinavian bonus
Start with Tomato, eggplant, zucchini, artichoke, okra, swiss chard, arugula.
Add some oregano, rosemary, bay leaves, thyme, garlic.
And a dash of pomegranate, honey, nuts.
Serve with bulgur, white beans, lentils.
For a delicious, hearty dinner Try Mediterranean Baked Chicken from The Clever Carrot (for all veggie, substitute chicken for chopped zucchini)
Start with Eggplant, peas, tomato, cauliflower, spinach, carrots.
Add some cardamom, cumin, coriander, saffron, garam masala.
And a dash of yogurt, coconut milk, fennel.
Serve with basmati rice, naan bread.
For those of us who don't have a tandoor Try Tandoori Cauliflower with Indian Spiced Quinoa from Oh My Veggies
Start with Eggplant, bell pepper, carrots, cucumber, squash, zucchini.
Add some mint, turmeric, parsley, cilantro, paprika, cumin, lemon.
And a dash of honey, olives, almonds, raisins.
Serve with chickpeas, couscous.
For summer-time grillin' Try Grilled Moroccan Vegetable Skewers from Natasha’s Kitchen
Start with Bok choy, cabbage, bamboo shoots, bean sprouts, radish, edamame.
Add some ginger, lemongrass, basil, cilantro, chili peppers.
And a dash of soy sauce, coconut milk, oyster sauce, rice wine vinegar.
Serve with rice, egg noodles.
For when you want to do snacking right Try Spring Vegetable Potstickers from The First Mess
Of course every culture's food is way more rich and varied than what I can fit in a 3x5 box.
Use these flavor guides to get your imagination going and dip your toes into some new flavors you haven't cooked with before.
Download the Printable with all 8 flavor profiles in plain text.
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