Healthy eaters and fitness enthusiasts think very highly of sweet potatoes. This Southern vegetable is packed with fiber, antioxidants, minerals, giving you everything you need for a nutrient-rich and satiating meal. Sweet potatoes contain a unique combination of copper, manganese and potassium, the minerals involved in the natural detoxification processes within our bodies. But these veggies deserved to be loved not only for all their health benefits, but also for great taste, especially when baked or grilled.
Cooking with Sweet Potatoes:
- Thyme Roasted Sweet Potatoes
- Grilled Chipotle Sweet Potatoes
- Easy Spicy Salad with Smoked Sweet Potatoes
- Apricot-Pecan Sweet Potatoes
- Basil Pesto and Bacon Mashed Sweet Potatoes
Your parents were right when they were feeding you broccoli – this cool season crop is loaded with vitamins and minerals! Now that you are grown up you are on the other side of the battle, trying to force your kids to green up their diet. With our delicious recipes, there will be no fights at the table!
Cooking with Broccoli:
- Sweet and Tangy Broccoli Salad
- Ham, Broccoli, and Potato Casserole
- Broccoli Chicken Divan
- Warm Salad with Roast Broccoli and Tofu
- Broccoli Cheese Soup
Kale has finally had its well-deserved moment! There are numerous ways to incorporate this dark, leafy green into your menu. Chopped kale is a nice addition to a host of soups, stir-fries, and salads. Blend it in your smoothies for an extra boost of vitamins, or fix yourself some kale chips for a healthy snack!
Cooking with Kale:
- Whole-Wheat Pasta with Kale and Roast Chicken
- Dainty Kale Chips
- Simple Kale Salad
- Kale and Baked Yam Salad
- Kale and Banana Smoothie
With their jewel-like seeds that sparkle with all shades of red, from pink to burgundy, there is something very festive about pomegranates. Their attractiveness, sweet-tart flavor and crunchy juice exploding texture add excitement to lots of dishes, from breakfast oats to salads and braised meats. It could be quite an adventure to seed the fruit, but here’ s the tip: first, cut off the top of the pomegranate; then cut through the white lines that divide the pomegranate into sections, from top to button; with your fingers, pry the seeds away from the peel and membrane. You will end up with a bowl of juicy seeds packed full of vitamin C.
Cooking with Pomegranate:
- Banana and Pomegranate Oatmeal
- Lamb Braised in Pomegranate
- Spinach Pomegranate Salad
- Persimmon and Pomegranate Salad
- Pomegranate Chicken
Every year around winter you see these vegetables looking like huge white carrots but most likely you shy away from buying them not knowing what on earth to do with them. Like all root vegetables, they enhance the flavor of any soup or stew, and baked parsnips make a different side dish. So next time you’re doing your groceries, grab a few parsnips to give them a try in your kitchen!
Cooking with Parsnips:
There are two types of people: beet lovers and beet haters. The latter claim they can’t stand their earthy taste, comparing it to that of dirt. (Really? As if you have tasted dirt!) Snobs easily convert into the former category, once they learn a few cooking tips: beets are the best when paired with bright, sweet and fresh flavors. If you boil them, add plenty of salt and vinegar to the water. If you roast them, adjust the flavors afterwards.
Cooking with Beets:
- Baked Beets
- Beets and Orange Salad with Arugula and Ricotta
- Candied Walnuts, Beet and Goat Cheese Salad
- Quick Pickled Eggs and Beets
- Grilled Beets in Rosemary Vinegar
Nutty and savory, crunchy and soft brussels sprouts deserve some serious love. They need to be on our tables much more often than Thanksgiving/Christmas dinner. Plus they look really cute on your plate, like cute little cabbages.
Cooking with Brussels Sprouts:
- Browned Brussels Sprouts with Orange and Walnuts
- Brussels Sprouts with Bacon Dressing
- Brussels Sprouts Stir Fry
- Shaved Brussels Sprouts with Bacon and Almonds
- Brussels Sprouts and Chestnuts
When you hear “cabbage”, the first dishes that pop into mind are sauerkraut and coleslaw. But delightful as these are, it’s not all that there is to it. This green adds a nice crunch to the salads when fresh; if wilted, it brings a nice texture to stir-fries. And its leaves are used to make cabbage rolls stuffed with meat – quite a different main course!
Cooking with Cabbage
- Easy Collard and Cabbage Slaw
- Red Cabbage With Apricots And Balsamic Vinegar
- Black Pepper Beef and Cabbage Stir Fry
- Stuffed Cabbage Rolls
Turnips have quite a pungent flavor that becomes milder after cooking. They are very nice if baked and mashed, but if you shred these raw vegetables, they can add a nice kick to salads.
Cooking with Turnips:
- Finnish Turnip Casserole
- Sweet Potato and Turnip Swirl
- Vegetarian Chickpea Curry with Turnips
- Shredded Turnip, Apple and Carrot Salad
As you see, quite a number of vegetables prefer cold weather. Add them to your diet and stay fit and healthy!