What in the world do I do with all these veggies?

I don't have any specific suggestions, but there's a website called supercook.com that will find recipes based on the foods you already have in your kitchen. You can emphasize specific ingredients by clicking on them in your list.

I like to roast beetroot and then make a lovely roasted beetroot risotto

I also like stir frying cauliflower and broccoli and then adding toasted sesame dressing - that is one yummy dinner!

Just have a play about!

start w/ what you actually know and like.

Buy a good vegetable cook book like Vegetable Love by Barbara Kafka or Vegetables Every Day by Jack Bishop.

1. Roasted beets -- peel, quarter, add some seasoning and roast at 400 until tender.

2. Take your leftover cold roasted beets, dice, toss with cold corn, diced cucumber, and some vinaigrette for a summery salad.

3. Steam your cauliflower (one head), add 1/3 cup plain greek yogurt, salt pepper, and use a hand blender to make a delicious cauliflower puree that is similar to mashed potatoes. You can use a hand masher instead, but it will be chunkier.

4. Take raw cauliflower florets, toss in a tbsp of olive oil (for an entire head), salt, pepper, and other spices. Roast at 400 until tender and slightly charred.

4. Heat 1 tbsp lemon juice, salt, and pepper in a sauté pan (large) and add a hella lot of kale. Sauté, turning constantly, until wilted and cooked.

One thing about beets...they are messy.

I LOVE kale. It's really good if you break it into little pieces and drizzle it with a little bit of oil and salt, then bake it at 350 for about five minutes. Good substitute for potato chips.

Cauliflower: cut into small pieces and drizzle with about 1 tablespoon olive oil (depending how much cauliflower you're using), then sprinkle with salt and/or other seasonings. Spread out in a single layer on a cookie sheet and bake at 400 degrees for 40-60 minutes (until light brown). Turn them over 3-4 times throughout cooking. I make this all the time as a side dish, sooo yummy

boil cauliflower until soft (10 min). cook in pan with olive oil, onion, add cauliflower, then 3 or 4 eggs depending on size. add quite a bit of salt, perhaps a teaspoon. i add caraway seeds too. stir and mash up. it's divine. you'll have enough for dayyys

Cauliflower pizza!!! Even my 4 yr old loves it. My favorite it mix with other veggies, evoo, seasonings and seal it in tin foil and grill.

I love cauliflower! I especially like to roast a head of it with a little EVOO, the juice of a fresh lemon, and a little bit of Parmesan cheese. Once in a while I will mix the lemon juice with the Parmesan and some Panko bread crumbs and crumble that over the cauliflower. If I make a head like this, I usually eat the leftovers for lunch the next couple days. Sooo good even the day after.

It is also fantastic steamed with a bit of garlic salt on top.

I have seen salad recipes that call for roasted beets. I've never tried a beet that didn't come out ofa can though. And I'm stillnot entirely sure what kale is. I've always thought it was leafy like spinach or maybe a bok choy. Never knew it was a good substitute for chips - I will have to try it.

One of my favorite soups to make is a sausage, kale and white bean soup. The recipe I use winds up being 275 calories per serving and it's loaded with kale and delicious!

Some people find kale to be bitter, if you have that problem, try blanching your kale before you cook it. It strips away some of the bitterness.

Kale chips are great, and I'll often make a quick side for my dinner by sauteing some kale with olive oil, garlic and sea salt. It's crunchy, garlicky and so good.

I am really into buying fresh fruits and veggies lately. Any fruits I can handle, but the veggies kind of intimidate me.

Beets, kale, cauliflower... I want to buy and eat these things but I have NO idea what to do with them! Or if they even taste good!
How do I start?

First of all YUM!!!! I like to oven roast veggies so that they stay crunchy. cut up a few carrots, celery onion, rough chopped Kale, cauliflower, and beets, add either cooking spray or a scant amount of olive oil to a cooking sheet lined in foil. then toss the veg around add some sea salt and pepper and roast in a 375 degree oven until fork tender (~40 minutes). The Kale I would treat like spinich and use it in soup.
I hope you enjoy the new experiences

well you beat me to the white bean and kale soup idea - I love it, too!!! But we eat a lot of kale here, and our favorite besides the soup addition, is to saute it with garlic and olive oil -- you can add some pancetta, too, that's really good....

Roast the beets with some parsnips and carrots, evoo and sea salt.---really tasty

Oh - I never thought to add pancetta to it, I bet that is amazing! I'll have to try that next time.

My favorite way to have beets is to roast them in a foil 'pouch', along with some evoo, balsamic vinegar, fresh rosemary or thyme, garlic and goat cheese. It comes out insanely delicious - it's a little sweet from the sugars in the beets, tangy from the goat cheese and the balsamic vinegar and it takes SO decadent. I highly recommend trying it.