Camera RAW and Vegetables


I came across the RAW format for the first time while working at Creative Marketing as a graphic designer, but didn’t really know what it was other than a HUGE image file. Chris just emailed an article from Wired magazine explaining what it is and why we should use it. Pretty helpful! After reading the article Chris so thoughtfully emailed to me, I decided I’d give it a try. I am very happy with the results; a juicier image. I think I’m going to make the switch. I guess I need to go to Fry’s and get another SD card. . .

. . .

Recently I’ve been thinking to myself, I do not get enough vegetables in my diet. That thought came mostly after my sister had me record my diet for a 24 hour period for an assignment in her nutrition class. Since then, I’ve been somewhat perplexed as to how to solve this problem. I don’t really like steamed vegetables, because they’re so mushy, relatively flavorless without loads of butter and salt, and the nutrients are pretty much stripped in steaming. Salads are wonderful, but salad makings seem to go bad so quickly in my fridge. Also, raw vegetables are often bitter, and a lot to chew. The solution to the problem came when my mother-in-law shared with me one of her issues of Cook’s Illustrated: roast them! How utterly genius! We had some fabulous roasted green beans while she was here, and after she left I was thinking I’m going to have to buy more green beans it was so good. THEN, in a cooking class that I went to last week, Sheryl shared with us that pretty much any vegetable can be roasted, even romaine hearts!! For those of you who have already discovered this, kudos. For those of you who have not, here’s the secret to fabulous, just right, tasty vegetables:

  1. Cut up vegetables of choice into bite sized portions and place in a large bowl
  2. Sprinkle just a little bit of olive oil, you could probably spray it with a light cooking spray if you want to spare some calories
  3. Add some garlic, fresh or powdered
  4. Salt and pepper to taste
  5. Mix together
  6. Spread on cookie sheet and place it in the oven at 400ยบ for about 15 minutes, turning the vegetables over so you cook them evenly
  7. Serve!!

Broccoli is great when roasted; it becomes slightly sweeter and the flowerettes become slightly crispy. MMmm. . . I was so excited to discover a new way to eat vegetables. If anyone has any ideas on other ways to have veggies daily, I’m all ears!!


*I have to give a shout out to my friend Rachel and her husband, Knute for making the chicken and Quinoa salad. It was delicious.

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    1. Linda says:

      This afternoon I roasted a combination of green beans (frozen, if you can believe it), bell peppers and mushrooms. They were great. The peppers were especially sweet. So I stuff them into a piece of bread and had sandwich. If you’d further add a piece of lunchmeat, it would be healthy and very tasty. What a great discovery!

    2. Maria says: has a recipe for Minestrone that is easy to make, really delicious, and has 10 different veggies in it. This particular recipe is from Gourmet, March 1999. Also, there are 6 different veggies in the delicious veg lasagne from Giada de Laurentiis “Everyday Italian.” Let me know if you want the recipe.
      What a good idea to post this—I hope others have some good ideas to share.

    3. Amanda says:

      One of our favorite ways to eat veggies is to chop up greens (spinach, collard greens, turnip or radish greens…) and add them to a frittata, pizza (under the cheese), or lasagna. Sometimes we’ll add other veggies too. Another idea (based on an idea stolen from Sheryl) is to lightly steam your veggies, then puree them with a little olive oil, some spices, and maybe a little extra water or chicken broth and use it as a pasta sauce. We added a little evaporated milk too. It also goes well with rice.

      And we love RAW too, though we only use it for our bird photography, which we’d love to publish someday, so quality REALLY matters.

    4. Lili says:

      My very favorite roasted veggie dish is”
      Par-boiled potato wedges
      mushrooms (optional)
      red bell peppers (or any color–the red is just so pretty)
      onion wedges (I like to use red onions)
      a load of fresh garlic cloves, minced
      salt and papper to taste,
      and plenty of fresh rosemary. (or dried–but boiled with the potatoes to soften them)

      You can add any other veggies you want, and the whole lot is tossed with plenty of olive oil and roased in a very hot oven. The combination of rosemary and garlic is SO delicious. I love roasted garlic–people are always surprised at how much I add if they watch me make it, gut the flavor of garlic turns very turns mellow and sweet.

    5. Annie says:

      We tried your roasted vegi’s and loved it. Especially good were some carrots cut on a slant and red onions. Everyone was fighting over the onions. Thanks for the great idea!

    6. Meghan says:

      I’m a big fan of roasted veggies too, but a way I’ve found to get more raw veggies is by making gazpacho. It is really good, doesn’t heat up your kitchen, and I can eat more veggies in soup form than I can raw or cooked.

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