What other veggies are there?

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.

cucumber, green beans, lima beans, zucchini....yumm!!

Kale, collards, celery, brussels sprouts, cabbage, cauliflower, green beans... I could go on forever

Tonight we ate a veggie stew with potatoes, sweet potatoes, parsnip, carrots, savoy cabbage, onions and leeks.

I also make a sweet and sour stir fry with onions, peppers, baby corn, fine beans, broccoli and water chestnuts (or whatever veg we happen to have handy really).

I use frozen peas to make pea soup, and frozen peppers to make one called (delightfully) Sunshine Soup.

A tin of chopped tomatoes + a bit of water + a cupful of rice makes a really nice rice and tomato soup.

There are so many ways with veg I could literally go on all night!

Let's see...Cucumber, tomatoes (cherry tomatoes make for a good snack), squash,radishes, peppers (raw makes a good snack), turnip, sweet potatoes, regular potatoes, onions...There's tons!

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!

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.

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.

ARTICHOKES!!!!!

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!