Bachelors Quote by P. J. O'Rourke

“Remember to include different kinds of lettuce and greens, tomatoes, shredded onion, and at least one shredded raw cruciferous vegetable in your salad every…

— Joel Fuhrman

“The incredible range of tastes, textures, and versatility of vegetables means there are choices for everyone, from eggplant sliced and baked with olive oil…

— William Davis

You can do so much with vegetables when you add spice.

— Naughty Boy

Vegetables, herbs and spices. If you can combine those ingredients, that would be the best dish you'd ever cook!

— Rinrin Marinka

I don't eat vegetables. I eat potatoes and green beans, and that's it.

— Lemmy

“Tomatoes, carrot sticks, fennel bulbs, snow pea pods, raw peas, raw string beans, raw broccoli, raw cauliflower, even strips of kohlrabi, cabbage, and radish…

— Joel Fuhrman

I really think broccoli is my vegetable of choice. You can cook it so many different ways.

— Mike Conley Jr

I put Tabasco sauce over everything. Or I put it on pretty much anything that wouldn't taste gross - I mean, I wouldn't put…

— Zach LaVine

“Explore the wonderful range of choices: spinach, chard, kale, broccoli, broccolini, collard greens, lettuces, peppers, onions, mushrooms, Brussels sprouts, zucchini, squash, and so on.”

— William Davis

I don't really like vegetables. But I'll eat them.

— Miranda Lambert

Fried vegetables, often overbattered and undercooked, tend to disappoint me with their tough or soggy crusts.

— Samin Nosrat

“Slow-Cooker Bean & Spinach Enchiladas   Nutritional info: - Calories 576, Fat 11 g, Protein 28 g, Carbohydrates 60 g. Servings: 4   Ingredients:…

— Sarah Clark