• Microwave 2 cups of fresh broccoli florets in a covered glass bowl with 2 tablespoons of water for 3 minutes. Season with fresh-squeezed lemon juice and ground pepper.
• To add a refreshingly tart accent to your next baked sweet potato, top it with 2 or 3 tablespoons of non-fat plain yogurt.
• Cook a sweet potato until it’s soft and well-done (about 10 minutes in a microwave or an hour or more in a 400° F oven). Then cut it in half lengthwise and top with 1⁄4 cup of applesauce or crushed pineapple, or 2 tablespoons of salsa.
• Terrified of turnips? Rinse 2 or 3 turnips, pierce with a fork, and microwave (wet) for 7 minutes. Chop or mash them as you would a boiled potato, drizzle with olive oil, and dust with salt and pepper.
• Cut 1 cup of turnips (or parsnips), new potatoes, and carrots into chunks. Toss with 1 tablespoon of olive oil, 4 chopped garlic cloves, and a touch of fresh thyme. Roast at 400° F for 30 minutes and season with 2 tablespoons of red wine vinegar and a dash of salt and pepper.
• Mix 1 head of chopped cauliflower with 1 pound of fresh, halved Brussels sprouts, 2 tablespoons of olive oil, 3 tablespoons of seasoned bread crumbs, and 3 sprigs of rosemary. Bake at 400° F for 25 minutes. Sprinkle with 1 teaspoon of lemon juice and serve.
• Sauté 1 chopped tomato and 3 diced garlic cloves in 2 tablespoons of olive oil. Add 2 cups of frozen lima beans and stir until heated through. Toss in 1 tablespoon of chopped parsley, 2 tablespoons of red wine vinegar, and salt and pepper to taste