This rough-skinned root vegetable can be served roasted, steamed or grated raw into a slaw the way you would carrots. Steamed beet slices tossed with vinegar or lemon juice make a tasty salad topping or sandwich filling.
Blueberries, raspberries, blackberries, strawberries, cranberries — these sweet, nutrient-packed gems can be incorporated into desserts, smoothies, pie and cake fillings and more. Check out our amazing berry recipes below.
When cooked and blended, cauliflower is a great non-dairy soup thickener, but it also makes a satisfying side dish and salad addition. Research has shown that thiocyanate, an antioxidant found in cauliflower and broccoli florets, can protect cells from inflammation-related damage.
Most North Americans associate chile peppers with Mexican cuisine, but cultivation of the flavorful pods originated south of the equator. Capsaicin, which gives chiles their heat, has anti-inflammatory properties.
While black currants are sold year-round frozen, dried, and in juice and syrup forms, you can get them fresh at farmers' markets and specialty foods stores in the summer. Look for berry clusters that are plump and mold-free, with a subtle berry aroma.
Crunchy and sweet when raw, tender and mildly anise-flavored when cooked, fennel adds subtle flavor and texture to soups, sauces, salads, and even quiche. Follow the fennel recipes in the collection below.
Kale’s mild, earthy taste and crunchy texture add interest to soups and stews. It can be found in markets year-round, though its peak season is mid-winter through early spring. Try these Vegetarian Times kale recipes below.
Mushrooms have it all. Flavor: that rich, earthy taste couldn’t come from any other vegetable. Texture: that hearty consistency complements everything from creamy soups to cookout fare. Check out our collection of recipes with mushrooms.
Onions are favored in cooking around the world because of their flavor and odor. Make sure you buy the variety called for in recipes for the best results. Check out our collection of recipes with onions.
Except for their ivory color and generally wider girth, parsnips look a lot like carrots. Nutty and slightly sweet tasting, these root veggies are at their best when the weather turns chilly. Raw parsnips tend to have a tough, woody texture; cooking makes these veggies more palatable.
Peppers include a wide variety that differ greatly in heat level and taste. Bell (green, yellow, red, and orange), poblano, jalapeno, anaheim, serrano, and habanero are a handful of peppers to enhance your savory recipes.
A ripe pineapple has an aromatic, subtly sweet smell. If it smells too sweet, there is a good chance the pineapple is past its prime and has begun to ferment. Use pineapples in desserts, salsas, and stir-fry recipes. Check out our collection of delicious pineapple recipes.
Mashed, baked, roasted, or grilled, potatoes are extremely versatile. There are just as many potato varieties as there are ways to prepare them, including, russet, red, and yukon gold. Check out our collection of potato recipes.
Prunes can be incorporated into a variety of sweet and savory dishes, such as yogurt, stuffing, bread pudding, braised cabbage, hearty stews, muffins, and tarts. Use prunes as a base for chutney, or whip up a quick dessert by poaching prunes in fruit juice, wine, or even green tea and serving with frozen or Greek yogurt. Check out our recipes that use prunes below.
Zucchini is so versatile, it can be roasted, grilled, sautéed, fried and used in breads and muffins too. While it's a tasty addition to pastas, salads, and stir-fries, it's also a popular choice to be "spiralized" in noodle form.