Ever wonder why vegetable bags have green stripes? It's actually for a pretty interesting reason.
The Real Reason Veggie Bags Have Green Stripes
When it comes to getting your daily dose of vegetables, there are endless ways to enjoy them: air frying, roasting and stir-frying are just a few. But when you’re at the grocery store picking up your veggies, have you ever noticed that some of the vegetable bags have horizontal green stripes lining them? It’s true! The thin green lines blend into the package and it’s almost unnoticeable.
But, they’re actually on the packaging for a reason.
Why Do Veggie Bags Have Green Stripes?
You might be surprised at the reason: the green stripes create an optical illusion that makes the vegetables inside appear greener. By making the color pop, customers may be more likely to invest in their greens.
Yup, that really is the reasoning! And it’s kind of genius. It’s the same idea behind the reason why oranges are sold in red mesh bags. Or similarly why lemons are sold in green or yellow bags, as well. The packaging makes the goods look more vibrant and appealing, encouraging consumers to buy it.
These Are Some Other Grocery Store Tricks and Details
Many of the grocery store details that we hardly think about actually have intentional reasoning behind them. Beyond the green stripes on vegetable bags, these other grocery store details are there for a reason.
For example, have you ever thought about the reason why supermarkets sell bread in brown bags? It actually has to do with keeping the bread fresh. There’s also a reason why milk is typically kept towards the back of the grocery store, too.
Some of these grocery store tricks get you to spend more, while other grocery store secrets serve more functional purposes. Either way, the next time you’re checking out certain bags of vegetables, you’ll know the reasoning behind why they look so green.
Recipes for Vegetable Side Dishes
Heirloom Tomato & Zucchini SaladTomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Loaded Smashed PotatoesIf mashed potatoes are a must at your family Thanksgiving, then why not go all out with the works? I love garlic, onions and bacon, and this dish has all three! —Kathy Harding, Richmond, Missouri
Buttery Horseradish Corn on the CobFor a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
Parmesan-Roasted BroccoliBroccoli and cheese are the simple but shining stars in this Parmesan-roasted broccoli recipe that really couldn't be easier—it takes just 30 minutes to prep and cook.
Beets in Orange SauceTo ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! —Taste Recipes Test Kitchen
Baked Garlic Parmesan Potato WedgesAs savory as they are good for you, these baked garlic Parmesan potato wedges have a mouthwatering cheese-and-herb coating that adds a pretty golden color and just the right amount of flavor.—Linda Rock, Stratford, Wisconsin
Oven-Fried SquashOur oven-fried squash recipe is about as easy as they come. It's a crispy, crunchy way to use a bumper crop of summer squash.
Cauliflower GratinThis is a lower-carb side dish that pairs well with pork, ham or beef. It's so creamy and delicious! If you like a bit of crunch, sprinkle buttered bread crumbs over the top for the last five minutes in the oven. — Mary Zinchiak, Boardman, Ohio
Spring AsparagusThis fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois
German Red CabbageThis inexpensive red cabbage recipe makes a tender, tasty vegetable side dish. It's traditionally German, but it pairs well with all kinds of foods, in every season.
Roasted Carrots with ThymeThese roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
Southern Collard GreensCooking collard greens is easier than you’d think. This southern collard greens recipe is full of smoky, savory flavor, and the broth is good enough to drink. You’ll want to dunk a piece of cornbread in it!
Sweet Potato SaladTender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. —Fran Fehling, Staten Island, New York
Eddie’s Favorite Fiesta CornWhen sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. —Anthony Bolton, Bellevue, Nebraska
Artichoke Caprese PlatterI dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
Sauteed MushroomsHold on to your caps! We'll teach you how to saute mushrooms in three simple steps.
Pennsylvania Dutch CucumbersMy mom's side of the family was German and Irish. Settling in Pennsylvania, they adopted some of the cooking and customs of the Pennsylvania Dutch. This is a dish Mom loved, and today it's my favorite garden salad. It tastes delicious alongside a plate of homegrown tomatoes. —Shirley Joan Helfenbein, Lapeer, Michigan
Sauteed Green BeansThese sauteed green beans with garlic and a variety of herbs and spices come together in no time at all for a well-seasoned side dish you'll be making on repeat.
Festive Tomato WedgesSince I have a large vegetable and herb garden, many of the ingredients in this recipe are truly "homegrown". I found this simple recipe in a magazine years ago and it quickly became a favorite at family picnics. I have five married children and seven grandchildren, and they all love to come home for some of "Mom's cooking". —Wilma Purcell, Alma, Illinois
Minty Peas and OnionsMother always relied on peas and onions when she was in a hurry and needed a quick side dish. Besides being easy to prepare, this recipe was loved by everyone in our family. It was handed down to my mother by my grandmother. —Santa D'Addario, Jacksonville, Florida
Broccoli SlawThis colorful broccoli slaw combines crunchy vegetables in a creamy dressing. It’s easy and refreshing, and it goes with everything!
Barley Corn SaladA terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! —Mary Ann Kieffer of Lawrence, Kansas
German-Style Cabbage and BeansThis is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. —Winifred Winch, Wetmore, Michigan
Broccoli with AsiagoThis is one of the best (and most simple) ways I’ve found to serve broccoli. It’s also good with Parmesan if you don’t have the Asiago cheese. —cjintexas, Tasteofhome.com, Community
Wilted Spinach Salad with Butternut SquashMake quick work of peeling butternut squash. First, prick it with a fork and give it 45 seconds in the microwave. Then, trim an inch from the base of the squash, making it stand up straight and tall while you run the peeler from top to bottom. —Margee Berry, White Salmon, Washington
Grilled ZucchiniSet aside some room on the grill for zucchini. This side cooks quickly, and grilled zucchini pairs well with everything from barbecued chicken to tropical pork skewers.
Braised & Creamy Vidalia OnionsIn Georgia where sweet Vidalia onions are king, I make big batches of creamy onions as a side dish for grilled chicken and beef. — Elaine Opitz, Marietta, Georgia
Jalapeno Popper Mexican Street CornOne of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Khmer Pickled Vegetable SaladI grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. —Hannah Heavener, Belton, Texas
Honey-Lemon AsparagusEveryone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable such as turnip or parsnip. —Lorraine Caland, Shuniah, Ontario
White Balsamic Blueberry, Corn and Feta SaladI'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. —Colleen Delawder, Herndon, Virginia
Sugar Snap Pea Stir-FryFresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. —Taste Recipes Test Kitchen
Baked Onion Rings RecipeThese crispy, lightly browned rings from Della Stamp of Long Beach, California are a healthy alternative to the deep-fried version. Thyme and paprika enhance the flavor of the tender onions.
Fiesta Chopped SaladWe create this colorful garden mixture with vegetables that are bursting with flavor. The dressing makes the fresh salad a welcome addition to almost any entree. —Merwyn Garbini, Tuscon, Arizona
Balsamic Asparagus SaladFor this asparagus salad, allow enough time to let the flavors blend for at least an hour. That’s one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. —Dolores Brigham, Inglewood, California
Cabbage and Rutabaga SlawThis is a favorite crunchy slaw that's a perfect way to use cool-weather veggies. We love it as a side with any spicy main dish. —Ann Sheehy, Lawrence, Massachusetts
Fresh Ginger Carrot SaladI created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad satisfies it! —Lauri Cherian, Scott Depot, West Virginia
Butternut-Pineapple CrumbleI tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year. —Barbara Busch, Henrico, Virginia
Green Beans in Red Pepper SauceFor easy veggies, I make a simple sauce of sweet red peppers, almonds and parsley. We also like this sauce with zucchini or roasted cauliflower. —Elisabeth Larsen, Pleasant Grove, Utah
Slow-Cooker Garlic-Rosemary Cauliflower PureeI love this delicious fake take on mashed potatoes, and it doesn't heat up my kitchen! Treat leftovers as you would leftover mashed potatoes and make mock potato pancakes. —Sharon Gibson, Hendersonville, North Carolina
Slow-Cooked Corn on the CobI like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. —Teresa Flowers, Sacramento, California
Fresh Thai Asparagus, Kale and Garlicky MushroomsHit the local farmers market and stock up! This quick, simple side dish is a perfect complement to any meal. The fish sauce gives it a wonderful depth of flavor without much effort. —Julie Peterson, Crofton, Maryland
Slow-Cooked Summer SquashWe love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz up the dish a bit. This was a huge hit with my family. —Joan Hallford, North Richland Hills, Texas
Crunchy Lemon-Pesto Garden SaladI love using fresh vegetables straight from the garden to prepare this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best yet, the salad is easily adaptable—any fresh veggie from the garden can be put in with delicious results. —Carmell Childs, Orangeville, Utah
Honey Garlic Green BeansGreen beans are a reliable standby, but they can seem ordinary on their own. Just a couple of extra ingredients give them a sweet and salty attitude. This is definitely my family's favorite way to enjoy them. —Shannon Dobos, Calgary, Alberta
Spaghetti Squash with Tomatoes and OlivesThis squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It's easy and so tasty! I like to use my own canned tomatoes for the best flavor. —Carol Chase, Sioux City, Iowa
Warm Cabbage, Fennel and Pear SaladThis crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. —Grace Voltolina, Westport, Connecticut
Kohlrabi, Cucumber and Tomato SaladThis chilled, refreshing salad is wonderful on hot days. It has a nice crunch and a delicious balance of sweet and spicy flavors. —Kristina Segarra, Yonkers, New York
Swiss Corn CasseroleMy mom shared this recipe with me back in the '80s, and now it's a Turkey Day mainstay. We freeze locally grown corn during peak season, and I love to use it in this special side. —Wendy Young, Cordova, Maryland
Kale and Fennel SkilletI love to mix different vegetables together and use a variety of herbs and spices to change things up. If you can't find apple sausage for this skillet, a good mild Italian sausage would work too. —Patricia Levenson, Santa Ana, California
Sesame-Ginger Cucumber SaladI love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try them at home. After some research, I came up with this cool, crisp salad. —Kimberly Ludvick, Newburgh, New York
Slow-Cooked Cheesy CauliflowerWhen my main course took up the entire oven, I needed a vegetable that I could make in the slow cooker. After searching for a recipe, I ended up writing my own. My dish turned out better than I could have hoped! —Heather Corson, Casper, Wyoming
Sweet Onion Creamed CornA friend from church gave me this easy and delicious recipe more than 40 years ago, and I still make it regularly. She was from the South, and whenever I cook it, I remember her fondly. —Nancy Heishman, Las Vegas, Nevada
Chard with Bacon-Citrus SauceChard is a leafy veggie often used in Mediterranean cooking. I dress it with orange juice and bacon, and the family gobbles it up. —Teri Rasey, Cadillac, Michigan
Shaved Fennel SaladThis salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. —William Milton III, Clemson, South Carolina
Nicole's Slow-Cooker BroccoliMy sister is a huge inspiration to me and an amazing force behind who I have become. This is one of her favorite dishes. It’s a tasty side. Typically, little to none of it is ever left over! —Toni Ann Moschello, Manahawkin, New Jersey
Chopped Garden SaladThis recipe is always requested by my children for their birthday meal or any other get-together. The flavor combination is so yummy.—Anna Sutherland, Camp, Arkansas
Bacon-Wrapped Green BeansBacon-wrapped green beans are like little bundles of savoriness. Fresh green beans and your favorite bacon create a tasty and impressive-looking side dish.
Skillet CabbageI use this dish often when the schedule gets tight and I need a hurry-up vegetable to cook. It adds plenty of substance to a simple meal. —Charmaine Fricke, St. Charles, Illinois
Caramel Sweet PotatoesThe sauce is the star of this recipe. It really does taste like butterscotch. It is a nice side dish for poultry or ham. —Mary Jo Patrick, Napoleon, Ohio
Sauteed Spinach and MushroomsFor a quick and easy dish, sauteed spinach mushrooms are a great choice. They’re filled with garlicky flavors and will complement any meal.
Grilled CabbageIf you're only eating cabbage in coleslaw, you're missing out! Grilled cabbage is the secret to transforming the crunchy leaves into sweet, tender bites. Here's how to grill cabbage so it turns out perfect, every time.
Elegant Green BeansMushrooms and water chestnuts give new life to the ordinary green bean casserole. Every time I make it for friends, I'm asked to share the recipe. —Linda Poe, Sandstone, Minnesota
Cherry Tomato SaladIn this cherry tomato salad, juicy, sun-ripened tomatoes are dressed lightly with a little oil, vinegar and herbs and given their moment to shine.
Eggplant ParmesanWe really like eggplant and would rather have it baked than fried. This can be served as a side or a main dish. —Donna Wardlow-Keating, Omaha, Nebraska
Sesame, Sunflower and Carrot SaladThis is such a beautiful salad to serve because of the ingredients' harmonizing colors, and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York
Shaved Brussels Sprout SaladThe first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. —Nick Iverson, Denver, Colorado
Cauliflower Mashed PotatoesCauliflower mashed potatoes are a great substitute for the real thing, whether you're low-carbing or just want a lighter side dish for those hot summer evenings. They're just as quick and easy as potatoes, and every bit as tasty.
Bacon-Wrapped AsparagusElevate your appetizers with bacon-wrapped asparagus, a delightful combination of smoky bacon and fresh asparagus spears. This easy-to-make dish is elegant and irresistibly tasty for any gathering.
Tomato Feta SaladFresh, vibrant tomato feta salad brings together the best of summer’s flavors in every bite.
Sautéed BroccoliI invented this sauteed broccoli recipe while looking for a different way to cook broccoli that was lower in fat and sodium. Quick, colorful and tasty, it makes a quick and easy accompaniment to a variety of meals.—Jim MacNeal, Waterloo, New York
Fresh Sugar Snap Pea SaladWe found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. —Courtney Stultz, Weir, Kansas
Roasted Herb & Lemon CauliflowerA standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
Slow Cooker Cheesy CornThis slow cooker cheesy corn combines sweet corn with a creamy, melty cheese sauce—all made right in your slow cooker. It's the perfect comfort food for busy nights or holiday gatherings!
Asiago Mashed CauliflowerAsiago and fresh parsley help turn this mashed potato alternative into a flavorful side dish that won't leave you feeling guilty or completely stuffed. —Colleen Delawder, Herndon, Virginia
Mustard Brussels SproutsMustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. —Leah-Anne Schnapp, Grove City, Ohio
Broccoli Apple SaladMade with crisp apples, broccoli florets, dried fruits and crumbled bacon, this broccoli apple salad is as colorful as it is delicious.
Southwest CornMaking southwestern sautéed corn takes less than 20 minutes from start to finish and it comes out wonderfully every time.
Garlic Parmesan AsparagusPair any entree with this fresh side dish for a truly succulent meal. With subtle garlic, melted butter and a hint of Parmesan cheese, what’s not to love? —Tara Ernspiker, Falling Waters, West Virginia
Sweet & Sour Squash SaladThis salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas
Cheesy PotatoesAs a four-generation Idaho family, we love our potatoes and cook with them in every way possible. I have served these cheesy potatoes for weddings, family dinners and special occasions. They've become a favorite of many. —Karla Kimball, Emmett, Idaho
Creamy MushroomsThese creamy mushrooms are quick to prepare, but they're beautifully rich and comforting. Enjoy them on their own, serve them as a side dish or use them to fill puff pastry as an appetizer.
Garden Tomato SaladFor as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio
Sweet CarrotsHere's a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they're tasty, too. —Taste Recipes Test Kitchen
Roasted Rosemary CauliflowerRoasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. —Joann Fritzler, Belen, New Mexico
Dad’s Creamed Peas & Pearl OnionsWhile I was growing up, it was our family tradition to make creamed peas with pearl onions for every Thanksgiving and Christmas dinner. My dad was not a happy camper if he didn't see this dish on the table. It was his favorite! I made it for my own family while our kids were growing up, and now my daughter makes this dish for her family. —Nancy Heishman, Las Vegas, Nevada
Kale Slaw Spring SaladMy parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan
Veggie KabobsGrilling is a delightful way of preparing the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to these veggie kabobs. —Taste Recipes Test Kitchen
Roasted Herbed Squash with Goat CheeseCooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. —Lindsay Oberhausen, Lexington, Kentucky
Balsamic Zucchini SauteThis super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington
Sauteed ZucchiniSauteed zucchini is a near-perfect side dish. It’s light and fresh-tasting, goes with almost anything and best of all, it comes together in just minutes.
