Veggies
One of the longest, truest, and most rewarding relationships I have had in my life is with Vegetables. I have traveled the world visiting local markets, sneaking into local kitchens, and befriending local cooks. Along the way, I have asked a lot of questions. With each encounter, and in each country, I have learned something new from loyal and colorful friends who have opened my eyes and led me to a new approach to cooking. I have learned that cooking healthy and delicious food is a lot easier than I initially thought. Curiously, despite the piles of beautifully colored, gleaming vegetables displayed in our Supermarkets and Farmer’s Markets, we tend to gravitate toward the same unhealthy choices — again and again. We are creatures of habit and convenience, and the sight of a Celery Root or a mammoth pile of unidentifiable Leafy Greens can be intimidating—even though our adventurous Food Network-addict side urges us to try something new.