1. Artichokes (Globe) – Cut off the prickly stems before cooking. If cooked properly, artichoke leaves are edible.
2. Asparagus – Remove tough woody ends, then boil until tender. Peel if desired. Serve plain, grilled, stuffed, or covered with cheese sauce.
3. Broccoli/Brussels Sprouts – Wash thoroughly. Select heads that have tight buds and no discoloration. Add 2 tablespoons olive oil to a skillet over high heat. Place broccoli and Brussels sprouts into pan; cook 5-7 minutes, stirring frequently, until golden brown. Stir in 1 tablespoon balsamic vinegar; cover and let stand 4 minutes. Uncover, season with salt and pepper. Top with Parmesan Cheese.
4. Cauliflower – Choose small florets and remove the leaves. Boil cauliflower briefly in salted water. Drain well. Toss with oil and garlic. Bake at 350 degrees F. for 15 to 20 minutes, turning once. Serves 6.5. Celery Root – Peel and slice root. Sauté in butter in a large skillet. Cover and steam 8 to 10 minutes. Mix with milk and cream cheese. Bake at 375 degrees F. for 12 to 14 minutes. Serves 6.6. Eggplant – Select firm medium sized eggplants. Slice lengthwise and scoop out pulp. Combine pulp with tomato paste and spread evenly on both sides of sliced eggplant. Roll up. Put rolls seam
5. Broccoli
Broccoli (Brassica oleracea) is high in antioxidants and vitamin K. This is especially beneficial if people have trouble absorbing iron from their diet. Broccoli can be eaten raw or lightly steamed. You may sprinkle some garlic powder on top for extra flavor!
6. Eggplant
Eggplants are packed with fiber, folate, vitamins A & B6, and minerals like calcium, iron, zinc, copper and manganese. They’re also low in calories and fat. To make your eggplants even tastier, try adding fresh herbs and spices while cooking them.