Gone are the days when vegetables were relegated to the role of a side dish. Parsley is no longer just a garnish, kale has escaped its position as a mere salad bar prop, and the likes of beets and Brussels sprouts are found on many restaurant menus.
We're all trying to squeeze more veggies into our diets. Learning to pair wine with vegetables makes the process even more delicious!
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1C2UFuW
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