Ten Ways to Cook Any Vegetable

• Winter squash, drizzle with olive oil and sprinkle with cinnamon.
• A potato for lunch, top with broccoli and a sprinkle of cheese.
• An apple for dessert. Fill the core with dried fruit and nuts.

• Turnips and potatoes. Mash them together and season with salt and pepper.
• Kale, and add a handful of chopped currants, salt and pepper.
• Butternut squash and season with salt, pepper and a drizzle of olive oil.

• A medley of vegetables and season with some herbs. Serve over couscous.
• Cabbage, and season with caraway seed, salt and pepper.
• Green beans with chopped onion. Add a clove of garlic to cooking water.

• Broccoli in olive oil and chopped garlic. Add some capers for extra zip.
• Frozen mixed veggies. Add a dash of low sodium soy sauce, or flavor with herbs.
• Onions, peppers, zucchini, corn and jicama. Throw in some red or black beans. Season with your favorite salsa to give it a Southwestern flair. Serve over rice.

• Spinach with garlic and olive oil.
• Green and yellow summer squash with onion and garlic. Season with salt and pepper, and sprinkle with Parmesan cheese. For a different twist, add chopped tomato and basil.
• A variety of different colored peppers with onion. Serve as a side dish.

• Some winter vegetables cut in large pieces – parsnips, turnips, rutabaga, beets, sweet potato are some good choices. Coat lightly with olive oil, sprinkle with your favorite herbs, and roast at 425 for 30-40 minutes until tender and browned.
• Brussels Sprouts drizzled lightly with olive oil, and sprinkled with salt. Magnifique!
• Thin slices of sweet potato to make chips.

• Pineapple, peaches or mango. Top with a dollop of low-fat ice cream, frozen yogurt or sherbet.
• Asparagus and add to a salad of mixed greens, roasted peppers and toasted nuts.
• Some eggplant, zucchini and portabella mushrooms to use in a wrap.

• Classic stew vegetables such as potatoes, carrots, green beans, celery, onions in canned tomato sauce. Substitute canned beans like kidney beans or black beans for meat.
• Frozen corn, onions, peppers, celery, and salsa. Serve over rice. Add some red or black beans and call it a meal!
• Canned tomatoes, eggplant, peppers, and chickpeas. Add oregano and top with sliced olives.

• Broccoli and cauliflower to use on a vegetable platter for snacks and appetizers.
• Broccoli rabe in salted water to reduce bitterness. Then cook like broccoli.
• Carrots, cauliflower, green beans, asparagus and broccoli. Marinate in your favorite low-fat vinaigrette and serve cold. If desired, add other veggies like onions, mushrooms and peppers.

• Frozen or canned vegetables on those busy nights.
• Spaghetti squash by cutting in half lengthwise and putting face down in a dish with water. Scoop out squash and serve like spaghetti with tomato sauce and/or Parmesan cheese.
• A potato for lunch and top with low-fat cottage cheese and chives.