How to Get Dinner on the Table: Veggie Combos

What’s a sure-fire way to have something tasty on the table? Knowing some veggie combos of course! These pairings work well whether blended into soups, roasted in the oven, or diced up on a salad. And may take some of the guesswork out of trying to figure out what’s for dinner. Here are some of our favorites:

Carrots and beets are tasty root vegetables that go wonderfully together whether cooked or raw. Particularly, we love them when they become caramelized and tender, roasted with butter, salt, pepper, and your choice of local maple syrup or honey. Don’t want to turn on the oven? Shred both up and combine into a Moroccan salad with raisins and cinnamon.

With the arrival of zucchini at market, we can celebrate its many culinary uses – especially its wonderful pairing with onions!  Zucchini and onion are known for their pairing on skewers, but how about in a quiche or stir-fried? Grab some at market and you have a handful of meal options at your fingertips whether you have eggs in the fridge or soy sauce at the ready!

Tomato and basil follow the handy rule – what grows together, you eat together! We love them combined into a fresh 10 minute pasta saucemarinated and combined with mozzarella in a caprese salad, or paired on the most classic of pizzas.

Thanks DCFM for the great ideas

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