New Veggies

Bok Choy, green beans, bean sprouts, cabbage/napa<

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all great stir fried w/garlic and a touch of soy sauce if desired.

Spagehtti Squash! Yum! Escarole...roasted eggplant. Roasted Green Beans. Roasted Carrots are very yummy!

Parsnips, swede, turnip, all good roasted with a spicy Italian herb mix sprinkled over. They make a good substitute for fries as well.

Escarole sauted in just a bit of olive oil, kalamata olives, garlic, capers, and red pepper flakes.
Boy choy with fresh ginger, garlic, drop of rice vinegar.
Yellow and green squash sauted with oregano, olive oil. (my fiance sprinkles grated cheese on his.) Also great in scrambled eggs.

I love roasted/steamed asparagus. My roommate loves baked brussel sprouts, if you're brave! (I'm not. lol)
Soy beans are a big staple for me. And I love putting tomatoes in my sandwiches and in my eggs.
I've heard pumpkin lasagna can be really good. I'm going to try to make that now that it's pumpkin season.
And mushrooms work with everything! Pasta, stir-fry, omelets, pitas/wraps...
You could try Eggplant Parmesan, too.
I once had dandelion ravioli. So good!
Grilled/stir-fried zucchini goes well by itself or in sauces or mixed vegetables.
Big fan of peas - frozen or otherwise.

Er, sorry for just throwing everything out there. I got a little over-excited.

...we've found a new love for fresh brussels sprouts and kale.

Oh now, you are brave!

Last one. I found a sweet potato recipe earlier today called Sweet Potatoes with Warm Black Bean Salad

Per serving: 253 calories; 6 g fat (2 g saturated fat, 3 g mono unsaturated fat); 6 mg cholesterol; 43 g carbohydrates; 8 g protein; 10 g fiber; 596 mg sodium; 880 mg potassium Nutrition Bonus: Vitamin A (450% daily value), Vitamin C (45% dv), Fiber (38% dv), Folate (25% dv), Iron (15% dv), Potassium (15% dv).

Ingredients:

4 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

Directions:

Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Raw rutabaga cut into sticks and dipped in hummus.

Raw Veggie-stick tray: jicama, chayote squash, bell peppers, asparagus, celery, broccoli
Sauteed: kale, pea sprouts, zucchini squash, yellow squash, bok choy, ong choy, mustard greens, chard
Roasted: eggplant, pumpkin, butternut squash, spaghetti squash, portabella mushrooms