I’m so excited for this post!!

If you’ve been following along you know that one of the reasons I started focusing on veggie-centered meals was to get more variety in my meal plans. If you want to double up on the variety in your kitchen and create remarkable veggie dishes that will totally WOW your family, start experimenting with some new flavor profiles!

For a super simple, no hassle recipe, use this guide like a mix-n-match game! Choose two focus veggies, add two flavor boosters and one item from the Add a Little category. Serve on top of an item from the Add Substance category.

How to make vegetables taste good:

1. Choose a country for your flavor inspiration

2. Choose your base ingredients (I like to include three main ingredients)

3. Include herbs, spices, and condiments for extra flavor

For example: If your inspiration is Italian cuisine, you could do a one pan dish with artichoke, tomatoes, and chicken as your base and include oregano, fennel seeds, and a splash of balsamic vinegar. Boom. Dinner is served!

Italian

Start with   Eggplant, tomatoes, artichoke, zucchini, mushrooms, onions.

Add some   lemon, fennel, basil, parsley, oregano, rosemary, red pepper flakes.

And a dash of   balsamic vinegar, pine nuts, olives.

Serve with   white beans, pasta, garlic bread.

French

Start with   Artichoke, asparagus, celeriac, endive, celery, carrots, potatoes.

Add some   thyme, tarragon, sage, lavender, red and white wine. 

And a dash of   capers, dijon mustard, cream.

Serve with   crusty bread, simple salad

Scandinavian

Start with   Beets, leeks, cauliflower, potatoes, turnips, rutabaga, lingonberries.

Add some   dill, parsley, caraway, licorice, cardamom, cinnamon.

And a dash of   vinegar

Serve with   seafood, rye bread, lentils

Mexican

Start with   Sweet potato, peppers, avocado, tomatoes, corn, jicama.

Add some   cumin, chili powder, oregano, garlic.

And a dash of   lime, scallions.

Serve with   black beans, tortillas, rice.

Mediterranean

Start with   Tomato, eggplant, zucchini, artichoke, okra, swiss chard, arugula.

Add some   oregano, rosemary, bay leaves, thyme, garlic.

And a dash of   pomegranate, honey, nuts.

Serve with   bulgur, white beans, lentils.

Indian

Start with   Eggplant, peas, tomato, cauliflower, spinach, carrots.

Add some   cardamom, cumin, coriander, saffron, garam masala.

And a dash of   yogurt, coconut milk, fennel.

Serve with   basmati rice, naan bread.

North African

Start with   Eggplant, bell pepper, carrots, cucumber, squash, zucchini.

Add some   mint, turmeric, parsley, cilantro, paprika, cumin, lemon.

And a dash of   honey, olives, almonds, raisins.

Serve with   chickpeas, couscous.

South Asian

Start with   Bok choy, cabbage, bamboo shoots, bean sprouts, radish, edamame.

Add some   ginger, lemongrass, basil, cilantro, chili peppers.

And a dash of   soy sauce, coconut milk, oyster sauce, rice wine vinegar.

Serve with   rice, egg noodles.

Of course every culture's food is way more rich and varied than what I can fit in a 3x5 box.

Use these flavor guides to get your imagination going  and dip your toes into some new flavors you haven't cooked with before.

Download the Printable with all 8 flavor profiles in plain text.

I'll send the printable PDF to your inbox asap!