Liz’s Table Episode 25: Eat More Vegetables with Ana Sortun

Vegetables are a colorful, essential part of a healthy diet, but they don’t always inspire excitement—especially for picky eaters. Chef Ana Sortun brings vegetables to life with imaginative, flavor-forward techniques that kids and adults both love. I recently reconnected with Ana at the Healthy Kitchens Healthy Lives Conference in California, where she demonstrated approachable ways to cook vegetables so they become a highlight of the meal. In today’s podcast, Ana shares those practical culinary tips and simple strategies to make vegetables irresistible.

Click the PLAY button above to listen to the conversation.
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Ana Sortun is a James Beard Award–winning chef, cookbook author, and mother. Married to the owner of Siena Farms outside Boston, she blends a deep respect for seasonal produce with creative techniques that highlight flavor and texture. In this episode, Ana talks about her Turkish-inspired recipe Cacik, a tangy yogurt and vegetable dip, and shares reliable methods for achieving perfectly cooked broccoli, truly caramelized onions (patience is key), and ways to introduce children to new vegetable varieties without pressure. We’re also giving away a copy of Ana’s newest cookbook, Soframiz—details on how to enter are below.

Giveaway CLOSED: Want to win a copy of Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery & Cafe? To enter, leave a comment at the end of the post sharing a favorite tip or recipe that helps your family enjoy vegetables, or tell us why you’d like to win Ana’s cookbook. A winner was chosen at random on April 18th. (U.S. entries only.)

For Ana, her first trip to Turkey was a culinary crossroads. “Everything I ate was rich, but nothing was heavy.”

Show highlights

• Ana discusses feeding her daughter Siena and the family approach to vegetables.
• How to make vegetables a normal, fuss-free part of everyday meals.
• A fresh technique for preparing broccoli that enhances flavor and appeal.
• Tactics for teaching children to appreciate vegetables without pressure.
• Why you can stop repeating “Eat your vegetables!” and still see results.
• Stories about meeting her husband and life partnered with a farmer.
• Insights into Eastern Mediterranean flavors and culinary traditions.
• The role of spices in elevating simple produce.
• The secret to deep, sweet caramelized onions and why time matters.
• Ana’s culinary journey from Paris to Turkey and how it shaped her cooking.
• The difference between Cacik and Tzatziki and when to use each dip.
• A quick note about using tahini to add depth to oat-sesame cookies.
• Background on the Healthy Kitchens Healthy Lives conference at the Culinary Institute of America.
• The inspiration and story behind Ana’s cookbook, Soframiz.
• Ana’s recommended reading: Turquoise, A Chef’s Travels in Turkey by Greg Malouf.

Oatmeal sesame cookies: multiple batches of these went to a fundraising event to benefit a community food program.

Links and contact

You can reach me at: [email protected]