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Vegetables are a vibrant and vital part of a healthy diet, but sometimes it’s hard to get excited about steamed broccoli and raw carrots. Here to shine a bright light on the beauty of vegetables is chef extraordinaire, Ana Sortun. I recently reconnected with Ana at the Healthy Kitchens Healthy Lives Conference in California where she demonstrated techniques and strategies for cooking colorful, flavorful vegetables in a variety of ways kids love. And on today’s podcast, Ana shares those culinary tips with all of you.
Ana Sortun is a James Beard Award-winning chef, a mom, and a cookbook author, and she’s married to the owner of Siena Farms outside Boston, so she knows a thing or two about making vegetables appealing to kids (and adults too). Ana joins me to dish about her recipe for Cacik, a Turkish yogurt and veggie dip, and to share her best-ever tips for cooking broccoli to perfection, making ‘real’ caramelized onions (be patient!), and introducing kids to new, and sometimes weird, vegetable varieties. We’re also giving away a copy of Ana’s newest cookbook, Soframiz, so read on for instructions on how to enter to win a copy.
Want to win a copy of Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery & Cafe? To enter, leave a comment at the end of this post and tell me about your best recipe or tip for encouraging your family to eat (and love) vegetables and/or why you’d like to win Ana’s cookbook. I’ll pick the winner at random on April 18th. Good luck! (U.S. only, please)
For Ana, her first trip to Turkey was a culinary crossroads. “Everything I ate was rich, but nothing was heavy.”
- Ana talks about her daughter, Siena, and her philosophy when it comes to feeding kids vegetables.
- Make vegetables a normal, fuss-free part of mealtimes. Find out why.
- Discover a whole new way for preparing broccoli.
- Ana’s approach to teaching kids about how to love vegetables.
- Take the pressure out of liking vegetables so you don’t have to keep saying, “Eat your vegetables!”
- How Ana met her husband, and what it is like to be married to a farmer.
- Ana explains the nuances of Eastern Mediterranean cuisine.
- The importance of spices.
- The secret to caramelizing onions.
- Ana shares her journey from Paris to Turkey.
- Discover the difference between Cacik and Tatziki.
- How I used tahini to make delicious oat sesame cookies.
- Read more about the Healthy Kitchens Healthy Lives conference at the Culinary Institute of America
- Discover the story behind Ana’s newest cookbook, Soframiz.
- Ana’s favorite cookbook, Turquoise, A Chef’s Travels in Turkey by Greg Malouf
Oatmeal Sesame Cookies: I made multiple batches of these cookies for a fundraising event at my temple to benefit Mazon.
My email: [email protected]
Other Links discussed on the show:
Ana’s Favorite Cookbook – Turquoise, A Chef’s Travels in Turkey by Greg Malouf
Ana’s Recommendation for ordering spices: The Spice Box (La Boite)
Ana’s Cookbook: Soframiz: Vibrant Middle Eastern Recipes
Featured Recipe: Cacik