What other veggies are there?

Cait_Sidhe

I eat all the vegetables. Except for eggplant.

onceabyrne

Kale! In the winter I would eat a lot of butternut squash, but now that it's warmer, I try to grill everything. Love grilled zuchinni, yellow squash, peppers, and onions. Fresh asparagus (when it's on sale), mushrooms. I try to avoid the starchy vegetables, but sweet potatoes are really good for you!

ThatMcChick

I'm a fan of spinach (love baby spinach and strawberries), onions, mushrooms, sweet potatoes, and string beans!

shalinimunjal

On a regular basis I get - Cauliflour, broccoli, spinach, celery, onion, tomato, carrots, radish, okra, eggplant, cucumbers, red & green bell peppers, green beans, cabbage, various squash, zucchini, asparagus, corn and peas. Occasionally I get radish, mustard, kale, bitter melon, small eggplant (indian or thai variety), various mushrooms, brussel sprouts. There's too many at my asian grocery store. I do all my produce shopping at this store and only go to regular store for staples like egg, milk, bread, etc. The variety of fruits, vegetables, asian sauces and noodles is just great! See if there are any asian stores in your area. Around here they're chains like H-Mart, Grand-Mart, Global foods.

kazzari

Besides broccoli, carrots, and snap peas. If I eat another snap pea I'm going to hurl! Let's hear it. What veggies do you all eat?

I've been loving beets and their greens, Swiss Chard, turnips, asparagus. I haven't had a snap pea in years, actually. I've been eating broccoli soup, and leek and potato soup.

reneegee23

Other than broccoli, carrots, and snap peas? Oh, just all of the yummy veggies in the world!! But I understand, I get in a rut too with my veg. Try sautéed beets greens, you'd be surprised how spicy delicious they are. Kale, chard, both sturdy greens you can eat raw or cook. I bought sweet corn this week and made a raw corn salad w/ cilantro and black beans and it was winning.

OpenHeaven

Besides broccoli, carrots, and snap peas. If I eat another snap pea I'm going to hurl! Let's hear it. What veggies do you all eat?

That's it. There are no other vegetables in the entire world. You're stuck with those.

Ohhhhh sweet belly laugh!!!!!!!! :laugh: :laugh: Thanks, I needed that!!!!!


To the OP, go to the fresh produce section of your market and just start buying one or two new things. I NEVER thought that I would like cauliflower, but I am roasting some right now - 450 degree oven, cut it up, put it on a baking sheet, drizzle with A LITTLE olive oil, little salt, and pepper - bake for 30 minutes - oh my yummy!!! Sweet potatoes are awesome baked with a little bit of coconut oil instead of butter, and a sprinkle of cinnamon! Jicama is great to snack on!! Brussel sprouts are great too - although a little stinky!! LOL!! But really, steam those little gems up and they are GOOOOOD!!! Zucchini is great roasted too!!! Hit your local farmer's market and see what goodness they have - you can try great FRESH veggies at a fraction of the cost!!!!!

KrisyKat

ARTICHOKES!!!!!

Alliwan

Amaranth
Artichoke
Arugula
Asian greens
Asparagus
Bean
Beet
Bell pepper
Broccoli
Broccoli raab
Brussels sprouts
Cabbage
Carrot
Cauliflower
Celeriac
Celery
Chard
Chinese cabbage
Collards
Corn
Corn salad
Cowpea
Cucumber
Eggplant
Endive
Fennel
Garlic
Gourd
Hot pepper
Jerusalem artichoke
Kale
Kohlrabi
Leek
Lettuce
Lima bean
Malabar spinach
Melon
New Zealand spinach
Okra
Onion
Parsnip
Pea
Peanut
Potato
Pumpkin
Radicchio
Radish
Rhubarb
Rutabaga
Spinach
Summer squash
Sweet potato
Tomatillo
Tomato
Turnip
Watermelon
Winter squash

There are very few items on this list i dont love, lima beans is one, but the rest, YUM!!

knittnponder

Go to a farmer's market or even the produce aisle and look around. Lots to choose from! If you have no idea what to do with the produce either hit the library and get a couple of cook books (veggie specific, whole foods or vegetarian would be good choices) or just use your google-fu skills. Most of them can be steamed, sauteed or roasted with good results. Many can also be made into a ginormous salad and enjoyed raw!

OpenHeaven

I'll pass on the Brussels sprouts and asparagus, but add on artichokes, string beans, peas, zucchini, leeks, and radishes.

Brussels sprouts really get a bad rap (as does asparagus) because most people have only ever eaten them so overcooked they are tasteless mush. Actually, scratch that, cooked to where the bitterness comes out and the actual FLAVOR is cooked out of them.

My favorite way to prepare Brussels Sprouts.

- Get a shallow pot of water up to boiling.
- Cut just the very ends off the sprouts stems so they are clean. Remove any outer leaves that are browned.
- Blanch (boil) sprouts until they darken, but JUST until they darken. This should take about a minute or two, no more.
- Dump off the water and leave the sprouts in the pan.
- Put the pan back on medium heat. Sautee the sprouts - the intention is to get some of the water evaporated off, but not to cook them too much more. The outer leaves will brown up a bit - this is OK.
- Drizzle on some extra virgin olive oil and continue sautee for a minute or so. Optionally add garlic.
- Serve as-is or with some sort of cheese (I like to grate some hard cheese like asiago on it).

It may take a couple of tries before you get them perfect. The outer leaves should be just-ever-so-slightly crispy from the browning, the insides should be tender but not mushy. Once leaves start sloughing off the sprouts, you really don't want to cook them any more than it takes to brown the outsides a bit.

I've converted three sprout haters over to loving PROPERLY-COOKED sprouts.

But then again, I find canned peas revolting. My wife honestly thought all her life that she hated peas. Then I grew some in my garden (over her objections), and asked her to try some that I had just harvested, shelled, lightly cooked and added nothing to.

I cooked about two quarts. She ate nearly the whole batch.

The sad part is, she was brought up believing that there were actually health benefits from the salty, overcooked, nasty things you get out of a can, and that they were actually peas.

It's so sad what our processing of food does to vegetables.

COMPLETELY agree with you on the canned veggies - YUCK!!!!! Fresh = HEAVEN!!! I love brussel sprouts - I am SOOOO going to have to try them you way!! Thanks!!!

toriaenator

mushroom! BABY SPINACH. chock full of vitamins, tastes amazing with a bit of light dressing and as a base for salads. yum yum

avafrisbee

mash some celeriac with some potatoes (skins on)

My 10-month-old LOVES Parsnips. I usually cook them and mash them with potatoes to lessen the flavor for him.

dice up some tomatoes and cucumbers and a red onion. Sprinkle with lemon juice and herbs de provence and if you have calories to spare add a tbsp of olive oil

sheilsun

I also love zuccini, spinach, cuccumber!! Also the mini red, yelloe and green peppers are a staple in our refrigerator for dipping and just filling some hunger feelings..anyone else try them?

avafrisbee

I'll pass on the Brussels sprouts and asparagus, but add on artichokes, string beans, peas, zucchini, leeks, and radishes.

Brussels sprouts really get a bad rap (as does asparagus) because most people have only ever eaten them so overcooked they are tasteless mush. Actually, scratch that, cooked to where the bitterness comes out and the actual FLAVOR is cooked out of them.

My favorite way to prepare Brussels Sprouts.

- Get a shallow pot of water up to boiling.
- Cut just the very ends off the sprouts stems so they are clean. Remove any outer leaves that are browned.
- Blanch (boil) sprouts until they darken, but JUST until they darken. This should take about a minute or two, no more.
- Dump off the water and leave the sprouts in the pan.
- Put the pan back on medium heat. Sautee the sprouts - the intention is to get some of the water evaporated off, but not to cook them too much more. The outer leaves will brown up a bit - this is OK.
- Drizzle on some extra virgin olive oil and continue sautee for a minute or so. Optionally add garlic.
- Serve as-is or with some sort of cheese (I like to grate some hard cheese like asiago on it).

It may take a couple of tries before you get them perfect. The outer leaves should be just-ever-so-slightly crispy from the browning, the insides should be tender but not mushy. Once leaves start sloughing off the sprouts, you really don't want to cook them any more than it takes to brown the outsides a bit.

I've converted three sprout haters over to loving PROPERLY-COOKED sprouts.

But then again, I find canned peas revolting. My wife honestly thought all her life that she hated peas. Then I grew some in my garden (over her objections), and asked her to try some that I had just harvested, shelled, lightly cooked and added nothing to.

I cooked about two quarts. She ate nearly the whole batch.

The sad part is, she was brought up believing that there were actually health benefits from the salty, overcooked, nasty things you get out of a can, and that they were actually peas.

It's so sad what our processing of food does to vegetables.

That sounds AMAZING!!! My mom cooked everything to mush. Didn't matter what it was it had to be boiled for 30 minutes or it wasn't done. Ever been forced to eat sliced squash boiled for 30 minutes? No wonder I didn't like it. Now that I am out on my own and cook for myself I love squash, pumpkin, zucchini and all these things.

meshashesha2012

another brussel sprout lover. i cut mine in half mi with a bit of olive oil, season with a little sea salt, pepper and lemon zest and bake in the oven until tender.

also cauliflower makes a great alternative to mash potato. just cook, put through a food processor and wham mashed cauilflower that can be used like mashed potatoes

rmkmdk

Radishes, celery, tomatoes, red yellow and orange bell pepers, cabbage

theartichoke

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Artichokes. I'm obsessed. Trim, boil with half a lemon in the water then sprinkle with Greek Seasoning. LOVE!

Pebble321

You could try:
cherry tomatoes (though they are technically a fruit) - I eat them as they are for a snack,
zucchini - diced or grated, I put it in nearly everything I cook
capsicum - great in pasta sauces, roast veggies, stir fries etc,
mushrooms - panfry them in a touch of olive oil and some garlic, plus chilli if you like it
spinach - use it for salads, chop it fine and put it into scrambled eggs, pasta sauce, stir fries etc,
cauliflower - roast it and mix with pasta, add some lemon zest, lemon juice, olive oil, a splash of the pasta cooking water, salt and pepper
brussel sprouts - don't overcook them, they are yummy when they are still bright green and only just tender.
fennel - great in salads or roast veggies
asparagus - steam or roast it and top with a squeeze of lemon juice and some black pepper.

The best idea though, would be to have a look at your local market or supermarket and see what is in season and on special in your area right now. Buy a little bit of something new and go home and google recipes until you find one you like. This is a great way to try out new flavours without spending too much or comitting yourself to a big bunch of something you don't like!