Here comes summer! We are hitting those begin-
ning months of warm weather and delicous, colorful
produce. Mary Stratton and I designated this issue
the Rainbow Issue, because it’s so colorful. Those
colors are a good thing too. They represent the
amazing amount of antioxidants available in produce,
and this May/June issue is all about recipes featuring
these colors (see “Eat the Rainbow”, starting on page
44). My favorite recipe from this section is by far the
Rainbow Rolls with Sesame Sauce, page 54. Delicious and stunning!
Veg Table is also really excited to be introducing not one, but two new regular
feature sections: "Bowl It, Wrap It, Stack It"; and "Kids in the Kitchen". The first is all
about quick, seasonal meals that can either fit in a bowl, wrap, or between two pieces of bread. These recipes also utilize other recipes throughout the issue. A good
example is the "Roasted Carrot and Red Quiona Wrap with Edamame Hummus",
page 62. "Kids in the Kitchen" is our answer to helping children develop a healthy
relationship with food. In this section, all recipes are kid-making friendly, and we let
you know how kids can be involved in each one. This is probably my all time favorite
section, being close to my heart since I have two little ones myself who love to help
with anything related to cooking. I guarantee any child will love the "Banana-Berry
Shake" on page 12.
We still have all our other regular sections as well. Check out "A Little on the
Sweet Side" for some fantastic berry and cherry recipes, and our "Fresh Feature" is
all about changing up a classic; hummus. The "In Season" section focuses on recipes featuring the first veggies of the summer season; cucumbers, eggplant, small
tomatoes, and summer squash. I'm absolutley in love with "Cucumber, Radish, and
Red Rice Salad with Miso-Maple Dressing" on page 31. Thanks for reading. Enjoy!
~Correne Faysal
Owner/Editor/Recipe Developer
“Buy Local, Eat Seasonally, Be Healthy”
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Veg Table
May/June 2014
Veg Table
May/June 2014
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