Trying New Vegetables

How about some squash? Summer is coming up and zucchini and summer squash will be everywhere. Those are some of the easiest vegetables to grow too. Another idea would be some eggplant people love eggplant Parmesan.

I'm a big fan of steaming asparagus or brussel spouts (buy the steamable frozen bags, or steam fresh veggies in a steaming tray over boiling water). I like to add a sprinkle of parmesan cheese and black pepper for great flavor.

Zucchini, yellow squash, onions and mushrooms are staples on my grocery list. I also love asparagus but don't buy it regularly. Go with some in-season items as well. They are cheaper. Go to your local farmer's market and just take a look at all the goodies they have out. That is what will be in season. Some of the sellers are more than happy to tell you ways to cook the items you purchase too.

I'm also a big fan of summer squash, zucchini, and pretty much any other kind of squash. Asparagus is another go to for me, as are peas...either regular old green peas or sugar snap peas... oddly not a fan of snow peas, except for sometimes.

I am a huge fan right now of asparagus and zucchini, both can be cooked on the grill together!

These two for sure and off the grill are best. Asparagus are being grown around local farms right now so go to a Farmer's Market.

I love bok choy, its my new favorite... its a really mild cabbage, and works awesome in stir fry's because it stays a little crispy (or crunchy) even after cooked, and even shredded like cabbage for coleslaw...

1. lima beans
2, zucchini
3, asparagus
4, broccoli
5. cauliflour
6. spaghetti squash

parsnips! roast with onions and carrots in the oven!

salad with chopped kale/chopped Brussels sprouts, walnuts, carrots, shaved red onion, top with olive oil and lemon!

chopped radishes and carrots and cabbage, top with mango and avocado and lime juice, yummmm!

spaghetti squash! Roast the whole squash in oven at 400 about 1 hour. Cut in half, scoop out seeds (you can always rinse and save them for toasting in oven and eating like a snack!0. pour 2 tbsp. olive oil over the top, and roast with cut sides up another 15. Now you have a base for many recipes, replace pasta or rice with spaghetti squash, it goes well with savory dishes, extra points for sneaking in veggie instead of processed carbs! You could roast some red bell peppers, peel off burnt outer skin, and put in blender with some roasted garlic, olive oil, and some milk, heat, add a sprinkle of cheese, pour over spaghetti squash with some spinach and mushrooms.... yum!

grill romaine lettuce for a side!! (make a vinegraitte and add some other fruits/veggies!)

roast asparagus with olive oil, garlic, lemon, and little parmesan (wrap in prosciutto if you wanna be decadent.... you probably do, its delicious)

roasted beets with some goat cheese (slice the beets super thin, roast in oven around 400 with some olive oil and pepper, with a lil creamy goat cheese, maybe some spinach, some orange zest.... tastttttyyy!)

are you hungry yet? Love dem veggies!

Sauteed brussel sprouts, creamed spinach and asparagus w/blue cheese.

I love sweet potatoes-peeled and roasted with a little olive oil and salt/pepper/chili powder and another vote for brussel sprouts..they are awesome roasted with olive oil and tossed with pine nuts and dried cranberries. YUM.

Brussel Sprouts, Asparagus,

Edamme beans if no one has mentioned them, yellow and green squash, string beans, peas, and all those other good things folks have mentioned.

right now I'm all about the mushrooms. roast them with some olive oil and sea salt. or add some balsamic vinegar. or grill them. or saute with shallots and toss in some baby bok choy, and a bit of tamari soy sauce. so filling!
I also love steamed string beans, and now that I can get some good romaine lettuce that doesnt taste like plastic, I try to have a nice leafy salad at least once a day.
or cut up cucumbers/tomatoes and toss with lemon juice and some scallions, salt and pepper.
roast grape tomatoes with some olive oil, sea salt and minced garlic.
you can also dress blanched string beans with a bit of sesame oil, umi plum vinegar and tamari soy sauce. they keep for a couple of days that way and are good cold, so you can make in advance.
sometimes I'll slice vidalia onions, sprinkle with olive oil and sea salt and roast. they take a while but are so sweet.

You've gotten some great ideas already! I would add remember that you can use raw spinach as a base for a salad instead of regular lettuce; I also use spinach leaves in sandwiches and omelets. As a side dish for dinner, I love to make wilted spinach. Dump an entire bag of spinach into a skillet with a tiny bit of olive oil and a ton of cooking spray. I also like adding some sauteed chopped garlic, some toasted pine nuts, and some dried cranberries, but of course you need to watch the quantities on some of those items. Stir constantly until the spinach has turned a beautiful bright green shiny color and begins to wilt. You have to watch it pretty carefully -- it doesn't take much time at all. You'll be amazed at how little wilted spinach you get from a giant bag of leaves. Best served immediately, as cold wilted spinach equals slime. Everyone I've served it to raves about it. Good luck and have fun!