You can boil, bake, or steam your beets. Also, raw beets can make a salad extra tasty. Simply wash and peel then grate into salad.
When slicing large peppers, cut them open first and then slice them with the inside of the pepper facing your knife.
Broccoli is best when quickly steamed or stir-fried. Overcooking enhances its strong flavor and aroma, dulls the color, and leaches out nutrients.
For salad or coleslaw thinly slice the cabbage and toss with a vinaigrette or make a creamy dressing with plain yogurt, vinegar, honey, dill and salt and add grated carrots or other veggies.
Great eaten raw accompanied by dips, or cooked as a side dish or added to stir fries, pasta, quiches, omelets, soups and stews.
Carrot tops are bitter, but can be eaten raw in salads, or saute them with olive oil, garlic and some of your other favorite greens, or cook them into a soup or stock.
There is no need to peel or seed your zucchini. Zucchini can be eaten raw in salads. If you are cooking zucchini, slice it and salt it to draw out some of the water, then cook quickly over dry, high heat to caramelize.
Be careful not to brown garlic when sauteing--minced garlic cooks in less than one minute. The more finely the garlic is chopped, the stronger the flavor will be.
Keep in mind, to preserve the abundance of nutrients in your potatoes, cook them in their skins. Steam instead of boiling, as water naturally leaches some of the nutrients from food cooked in it.
A good serrated knife is far superior to a flat edged knife for slicing tomatoes. Avoid cooking tomatoes in aluminum pots, as the tomato will develop an unpleasant metal taste.
Unlike many vegetables, eggplant is not harmed by long cooking. An undercooked eggplant can have a chewy texture; but overcooked eggplant is just very soft.
Cucumbers have a 95% water content--nearly as thirst quenching as a glass of water. Great in any salad, a salad of its own, or chilled soup.
Green peppers tend to have a green-as in unripe-flavor that many people don't care for, but the yellow, red, and orange peppers can be very sweet.
Baking in the oven usually takes an hour or more. Remember not to refrigerate them, and scrub them just before cooking and be sure to enjoy the skins.
If cooking, steam, simmer, or stir-fry only for a minute or two to retain their crispness, color, and flavor. Perfect just to snack on raw, thrown into your salad, or with your favorite vegetable dip.
You can steam, boil, or saute--my favorite is steamed for 5-10 minutes add a little butter and parmesean cheese, or chill them after you steam them and put them in your salad.
Kahlrabi is delicious raw. It can be cut in wedges and eaten as a crunchy snack just like an apple. Serve it with a creamy dip or add a bit of soy sauce to it.
Don't want to cry? Refrigerate onions 30 minutes before preparation to prevent tearing, or light a candle by your cutting board. To remove the smell of onions rub hands and equipment with lemon juice or salt.
Keep in mind how wonderful melons are in a salad! Mix your cool sweet melon with some delicious fresh greens and cheese--Yum!