THE PRODUCE SECTION

Plant Name	Serving Suggestions
Artichoke	Boiled until tender (30-45 minutes) in water flavored with lemon wedges, garlic and olive oil. Serve warm with melted butter.
Arugula = Rocket Cress	Steamed with a drizzle of olive oil and Balsamic vinegar; marvelous as a fresh salad with almost any vinaigrette.
Asparagus	Broiled or sauteed, with sea salt and Balsamic vinegar; can just nibble on raw stalks
Avocado	Sliced in a salad, or mashed for Guacamole dip
Basil	Fresh basil is delightful cut coarsely and mixed into your salad; great minced on top of soups; and wonderful with appetizers
Beet Greens	Steamed, like spinach. Use the young, tender greens
Beets	Buy a bunch of smallish beets. Scrub them, cut the greens off close to the beet top. Wrap tightly in aluminum foil. Bake at 400 degrees F for 1 hour. Cool. Use with watercress to make a salad, or use as a hot vegetable.
Bok Choy	Can be chopped like regular cabbage for a more delicate cole slaw.
Broccoli	Eat steamed broccoli for breakfast. I'm not kidding! The more the better; the sprouts are particularly nutritious (rinse thoroughly)
Brussel's Sprouts	These can be quite sharp in flavor. Buy just a few to try. Keep experimenting; they are great for you
Cabbage	Add some chopped cabbage to your dinner salad
Carrots	Keep a few fresh carrot sticks in a zip lock in the fridge -- eat them in the car; shredded carrots power boost a salad.
Cauliflower	Eat raw cauliflower in front of the TV; if you dip it in ground spices like cumin, corniander, paprika or cayenne you get extra nutrition
Celery	Wash celery ribs and stuff with blue cheese. Cut into bit-sized nibbles
Chard, Swiss chard	Steam and serve with real butter
Chicory	Use in mixed salads
Chives	Mince and serve sprinked on salads, soups or appetizers
Cilantro or Coriander (Chinese Parsley)	Mince and serve atop Mexican foods, soups and salads.
Collard Greens	These are the toughest of the greens. They require longer cooking, but the nutrition they pack is worth the time cooking and chewing!
Dandelion Greens	These are funny! They are exactly what grows in your yard, but without the yard chemicals. Serve just like spinach. Great sauteed with some oil and vinegar.
Eggplant	Try as eggplant parmesan or in a cold eggplant dip.

Endive	This is a bitter green that is pale green. It is an acquired taste. Try a small salad of endive with toasted walnuts and grated Gruyere Cheese.
Garlic	This is very healing; add it to everything you can think of
Jicama	Scrub the jicama, peel it and cut into dipping sized pieces. Use instead of chips with a spicy or savory dip
Kale	Kale is the wonderfood! Try it sauteed or as Colcannon (mashed potatoes, leeks and kale)
Kohlrabi	These are very silly looking. Wash, and slice into bite-sized pieces. Great nibble food in front of the TV
Lettuces - Romaine, Red Leaf, and Green Leaf	Eat less iceberg and move into the world of darker, more colorful lettuces. Romaine is the most powerful with regard to nutrients.
Marjoram	Another culinary herb that adds nutrition and flavor -- use herbs as often as you can
Mushrooms	These are often dismissed, but they are tremendously rich in nutrients and phytochemicals. Try making mushroom soup from scratch (with real cream). Order your pizzas with mushrooms.
Mustard Greens	Similar to beet greens and chard. Try 'em!
Onions	Great nutrition -- add raw to salads, use slice onion in sandwiches
Parsley	The large, flat leaf parsley works beautifully. Chop it coarsely and add to green salad; mince it up and sprinkle it on everything! Hummus, vegetables, potatoes, soups, stews, etc. Every bit helps!
Peas -- sugar snap peapods or snow pea pods	Rinse and eat raw! Also great in stirfrys.
Peppers -- red, yellow, green	Peppers are great as nibble foods (in lunch box, or in front of the computer); blend beautifully in salads and other vegetable dishes.
Radicchio	This is the wrinkly purple "lettuce'' you see at the grocery. Very good added to salads; more expensive than other vegetables, but you don't need much to add variety, nutrition and flavor.
Radishes	Zippy flavor that packs some interesting phytochemicals. Wash thoroughly, trim tops and eat these as nibble food
Rosemary	Marvelous to flavor meats, poultry and root vegetables. Great for your hormones
Scallions = green onions	Chop and add to soups and salads
Shallots	Look like a cross between purple onions and garlic. Fabulous in salad dressing. Great fried and sprinkled on tops of salads, soups and entrees.
Tarragon	Wonderful mixed in with chicken salad or soups
Tomatoes	Add a bit of olive oil or meat drippings to tomato sauces to ensure absorption of lycopene.
Thyme	Use with meats, poultry and soups
Turnips	Add a nice flavor to roasts, soups and stews.
Spinach	Spinach salad with mandarin orange segments and purple onion; steamed spinach with melted butter.
Squashes -- acorn, winter, hubbard	Roast acorn squash in the oven with cinnamon sprinkled on top.
Watercress	Add to your regular salad, or mix with beets and blue cheese as its own salad. Also great to just nibble on!
Zucchini	Sauteed with colorful pepper slices, garlic and olive oil.