- Beans, beans, and more beans: Northern beans, Cannellini beans, Whole Foods refried beans with chile and lime, Bush's vegetarian baked beans
- Edamame (soybeans- you can find shelled frozen ones in most grocery stores. My new thing is adding them to salads or as a pre-dinner snack with some sea salt on them)
- Asparagus (fresh!)
- Artichokes (I've re-discovered these- I really only like them fresh, not canned or frozen- fun to eat and yummy! When steaming them whole, try adding the juice of 1/2 a lemon to the water, and forgo the traditional butter dip- if they are fresh, they don't need it!)
- Corn (fresh or frozen, NEVER canned)
- Orange tomatoes (a nice change to the regular red, and a great pop of color to any salad)
- Parsnips (OMG, I love Parsnips. Peel 'em, steam 'em, eat 'em).
- Snow peas (so crunchy, they make for a good chip substitute as an app with dips, or in your salad)
- Sun-dried tomatoes (they add a great flavor to almost any dish)
- Avocado (yep, it's a fruit; my husband inaccurately calls it "the butter of vegetables"- at least the 'butter of' part is right. Rich in omega-3's, avocados are a healthy indulgence)
- Mango (interesting side note: Did you know the inner peel of the mango contains an oil related to that found in poison ivy? I found this out one summer after sticking my face in a mango peel to suck the juice out. I woke up the next morning to Angelina Jolie-sized lips, which would have been great, except that the swelling was caused by tons of tiny itchy painful bumps that were not only all over my lips but also surrounded them and were all over my hands. Now I can only have mango that has been cut for me.... earning me "princess" status in the mango department)
- Quinoa & quinoa pasta (don't know quinoa? see my quinoa post!)
- Soba noodles (recipe containing these to come soon!)
- Greek yogurt (Fage Total brand, 0% - try it mixed with some fresh or dried fruit and a few walnuts- a great breakfast or snack since it's so low in sugar. It might take a little while to get used to the tangy flavor and whipped consistency, but most yogurt is loaded with way too much sugar so this is a much healthier option)
- Cottage cheese, either non-fat or low-fat (excellent source of protein if you eat dairy. My favorite brand: Cabot!)
- Sabra brand hummus (it's the smoothest, creamiest, best hummus!)
- Basil (just about everything basil touches tastes good. Don't know what it goes with? Find the book Culinary Artistry- it is the ingredient bible to figuring out what flavors go together).
- Dill- I also like dill a lot, but it's a tricky thing for me. I usually end up adding too much, and dill can go on a power trip, over taking your dish. Be forewarned!
- Spike seasoning- a good addition to any veggie household- easy to add flavor to tofu, broccoli, or other veggies.
Finally, I have a new favorite dessert:
Mochi icecream (Find it at Whole Foods (Bubbles brand) or Trader Joe's. It ain't cheap, but it's different and yummy).
Now that we're through with that, we'll get back to the recipes!