5 Great Vegetable Dishes



Lusting for some veggies? Here are five dishes to seek out when you long for a produce-laden nibble.


Thai Basil, Roseville

I’m always delighted by this colorful dish, with its bounty of lovely, crispy-sautéed fresh vegetables, which include broccoli, snow peas, carrots and mushrooms. Bathed in a complex, delicious gravy bean sauce, it’s a delectable way to work towards that Five-A-Day goal. Tip: It’s even tastier when you ask for an addition of tofu.

Little Gem and Watercress Salad

Ella Dining Room & Bar

This radiantly refreshing and sophisticated salad is composed of bouncy, curly Little Gem lettuce leaves in a subtle Parmesan cheese dressing. Tossed with crisp apple slices, bits of fennel, and candied nuts, it’s garnished with crumbles of rich Gorgonzola Dolce cheese. Ask your waiter for a wine recommendation – I like to partner this wonderful salad with a Viognier.

Navajo Quesadillas

Ernesto’s Mexican Food

Did you know Ernesto’s has a wide (and yummy) selection of vegetarian dishes? When I’ve got a hankering for vegetables, I like to tuck into the restaurant’s Navajo Quesadillas – flour tortillas stuffed with melted Monterey jack cheese, then piled with zucchini, mushrooms, onions and bell peppers that have been sautéed in an ancho and pasilla chili sauce. Don’t forget to slather the quesadillas with guacamole and pico de gallo.

Vegetable Tempura

Sushi Café, Sacramento

Tempura can often be a disappointment at Japanese restaurants, but Sushi Café’s version is first-rate. Crispy, crusty, and non-greasy, the tempura arrives sizzlingly hot – so watch those first few bites. My favorite pieces are the kabocha squash and wide-cut onion. Tip: Ask for a bowl of the kitchen’s edamame – it’s also excellent.

Alu Kauli Ko Tarkari

Kathmandu Kitchen, Sacramento

If you’re in the mood for an exotic vegetable treat, check out Kathmandu Kitchen’s fragrant Alu Kauli Ko Tarkari. Chunks of soft potatoes and cauliflower are cooked with fresh tomatoes and green peas, then enlivened with a generous addition of cilantro, roasted cumin and roasted coriander. I like to pair this dish with the restaurant’s Saag Chana Masala- fresh spinach sautéed with garbanzo beans.