Until I was 25 years old I felt intimidated by the produce section in the grocery store. There were so many different types of vegetables and I knew nothing about how to prepare them. New York City is where I learned how delicious vegetables could be, what they were, and how to prepare them – broccoli rabe, brussels sprouts, kale, spinach, squash, peppers.
My love for veggies didn’t come naturally, it took exposure and consistency. Once I opened my mind to trying new types of vegetables and started to brave the produce section discovered I actually liked some vegetables, and could make most others taste good with the right recipe
(this book helped me along, thanks for the gift Emily).