Place potatoes in a steamer bag with extra virgin olive oil or unsalted butter and pinch of salt and pepper; microwave 3 to 4 minutes.
To retain the majority of spinach's nutrients, thinly slice the leaves, lightly steam, and fold into your preparations at the last moment.
For meatier flavor and better caramelization, scrape out the mushroom's "gills" prior to cooking.
Serve grilled, caramelized artichokes with a Greek yogurt dip seasoned with fresh lemon and dill.
Halve eggplant. Roast until blackened and tender, remove skin; blend with Greek yogurt, herbs and seasoning for a deliciously different dip.
Wrap it Up
Wrap chard leaves around wild rice, ground beef, roasted wild mushrooms or lentils and steam or bake until cooked through.
Quick Side Dish
Top cooked greens with breadcrumbs, crumbled cooked bacon and parmesan cheese; broil briefly to toast and melt toppings.
Thinly shave endive and add to your salads. It pairs especially well with almonds, citrus and goat cheese.
Peel and slice jicama into spears; combine with grapefruit or orange segments, cilantro, extra virgin olive oil and hot pepper strips.
Cara Cara Navels
Peel and slice navels into rings; layer with jicama, red onion, fresh cilantro or basil; dress with rice wine vinegar and flavorful olive oil.
Hot and Buttery
Chop roasted peppers and fold into unsalted butter, then spoon onto grilled beef, pork, chicken, fish or roasted corn on the cob!
All Dressed Up
Dress mangos with fresh lime, a sprinkle of chili pepper flakes and a dash of sea salt.