Summer is easy bounty. Fall brings us the harvest’s grand finale. Winter reminds us that root crops and hearty veggies can keep us warm inside and out. Then there’s spring.
After a gray winter, the vibrant greens, purples, and reds of spring vegetables remind us that color is coming back to the world. As the days warm and daylight slowly stretches later into the evening, we can look forward to feasting on a growing bounty of veggies such as:
The idea behind vegetable noodles is simple: swap pasta or other styles of grain-based noodles with “noodles” made out of vegetables. Zucchini noodles, or zoodles, are perhaps the best known, but there are a wide variety of veggie noodles including ones made from:
Sweet Potato Noodles at Natural Garden (Austin)
Zucchini Noodles at Hey Hey Canteen (New York)
Chelini Fresh at Pasta Works (San Francisco Bay Area)
Instead of piling meat onto your pie, swap some or all of your pepperoni or sausage with your favorite seasonal veggies. While caramelizing in heat, vegetables gain rich, complex flavors, and the variety of veggie textures adds joy to every bite.
Winter and spring vegetables are perfect for pizza. Here are a few ideas to up your topping game:
Veggie Flatbread at Blue Line Pizza (San Francisco Bay Area)
Vegan Cheeseless Veggie Pizza or White Pie with Broccoli at Joe’s Pizza (New York)
Strictly Veggie Pizza at Home Run Inn (Chicago)
Deep dish pizza with spinach, ricotta, feta, mushrooms, onions, and garlic at Little Star (San Francisco Bay Area)
The veggie burger is a simple idea: Instead of a savory meat-based patty, use a mix of legumes, grains, and/or vegetables for flavors and textures reminiscent of a traditional burger, with the added health benefits of produce.
Veggie burgers can include a range of ingredients, depending on your diet and preferences. Beans and legumes often feature prominently in veggie burgers. The texture and hearty flavor of mushrooms—namely Cremini or Portobello—also makes them a popular ingredient. Here are some other plant foods you might find in a tasty veggie burger:
While paella is known for being cooked in a dedicated paella pan, you can make an incredible version without one. You can cook paella in a frying pan or even a Dutch oven—just make sure the vessel you choose has a thick base so the bottom rice layer can crisp without burning.
Paella is also versatile enough to include your preferred mix of veggies and proteins, such as:
Paella Party at Patatas (San Francisco)
Grilled vegetable skewers
Veggie skewers (or veggie kebabs) are a black-charred, bright-tasting, colorful way to ring in spring. The only requirements are that the vegetable be sturdy enough to fit on one or two skewers and cut to the right thickness so everything on the skewer finishes grilling at the same time (after all, no one wants some veggies burnt and others raw).
Here are a few good veggies to slice and skewer:
Morels and other mushrooms
Often a citrusy, bright-flavored sauce (such as a chimichurri or herb-garlic marinade) can be a great balance to the charred, intense flavors brought out by the grill.
Veggie Skewers at Souvlaki (New York City)
Give veggies the star treatment tonight
No matter the season, it’s good for the body and good for the soul to bump up the produce in your diet. With these ideas to inspire you, how will you put veggies to work in your supper tonight?
ZeroCater corporate catering and snacks services provide curated meals and snacks to companies for any office occasion. We partnered with a diverse range of local restaurants, caterers, and food trucks alongside a personalized selection of snacks, beverages, and kitchen supplies, all tailored to your teams’ tastes and dietary preferences. ZeroCater is currently available in the San Francisco Bay Area, New York City, Los Angeles, Austin, Washington D.C. and Chicago. More About ZeroCater
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