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Chef tips to make veggies taste great

Nutrition

Many special occasions include rich and indulgent dishes as part of the celebration—and we love those! However, vegetables dishes, like Campbell’s Green Bean Casserole and many others can also be a memorable part of the holidays. This season, we hope you enjoy your favorite dishes and add nutrition to your plate with these crave-worthy veggie tips. Campbell Executive Chef & Director, Maria Gamble, shares simple tips that celebrate and enhance the flavors and textures of veggies so they can shine this season and beyond.

Make Veggies Taste Great

Taste drives most food choices. While we know how healthy veggies are, they can be bland or bitter and often get overcooked. These chef-approved techniques can help balance the bitter taste and make your veggie dishes delicious.

Roasted Brussels Sprouts & Squash with Cranberries & Pine Nuts

Chef Tips

Texture Matters

Texture preferences play a big role in the likability of many foods, including vegetables. Rubbery green beans or soggy broccoli can be a real turn off while a beet that’s tender without being mushy can increase likability. These tips can help you get the right texture for different types of veggies.

Oven-Roasted Root Vegetables

Chef Tips

Make Vegetables Convenient

The holiday season comes with jam-packed schedules. You might have more time to carefully prepare vegetables for special celebrations, but the rest of the time people need convenience. Keeping other forms of vegetables on hand like frozen mixed veggies, canned corn, jarred Italian sauces, vegetable juice, and veggie-based soups can help people meet daily veggie goals. Make the most of your time with these tips for preparing and cooking veggies.

Chef Tips

Help veggies shine!

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Nutrition

Kate Williams, RDN

Nutrition Consultant

Kate received her bachelor’s degree in dietetics from the University of Delaware and completed her dietetic internship at Johns Hopkins Bayview Medical Center. She has over ten years of experience in a variety of nutrition-related practice areas including clinical nutrition, weight management counseling, health and wellness and nutrition education. Kate has worked as a nutrition consultant to the Campbell Soup Company since 2005.  

Maria Gamble

Executive Chef & Director

Maria Gamble is Executive Chef & Director, Campbell’s Culinary. She is responsible for leading culinary across Campbell creating and sparking innovation through culinary excellence, trend inspiration & translation. Maria has over 20 years working for Campbell’s which includes leading the development of new products across brand portfolios within meals & beverages. Maria is certified by the Culinary Institute of America as Professional Chef Level III and a Certified Chef de Cuisine by the American Culinary Federation (ACF). Maria earned her BA in communications from Saint Mary’s College, and AS degree in culinary arts from the Restaurant School in Philadelphia, PA.

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