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Tired of the same old steamed artichokes? Find new inspiration here, whether you're wondering how to cook artichokes in the microwave (so quick!) or what goes into the stuffing for a stuffed artichoke (so sumptuous!) or looking for a spinach and artichoke casserole for a spring-y party dish. Here'll you find all you'd like to learn about artichokes (and maybe a bt more?!) plus artichoke nutrition and of course, well-tested, well-loved recipes for home kitchens across the world, some with fresh artichokes, others with frozen and canned artichokes. IN A RUSH? Skip Straight to the Recipes Prefer Another Vegetable? Switch to the A - Z of Vegetables

IN A RUSH? Prefer Another Vegetable? Skip Straight to the Recipes or Switch to the A-Z of Vegetables . RHUBARB: THE BASICS Pronounced [ROO-barb]. Also called "Pie Plant". The Season. The rhubarb season is "spring and early summer". Fruit or Vegetable? The rhubarb plant is technically a vegetable but its crisp, sour stalks are most often cooked like fruit with sugar. Like celery ribs, rhubarb stalks are long and smooth, sometimes thin and sometimes thick, sometimes pale green and best of all, "rhubarb red". Don't Eat the Leaves! A rhubarb's triangular leaves are inedible at best, toxic at worst. Rhubarb Love Rhubarb is especially appreciated in the Midwest and Scandinavia, especially the red varieties that add glorious color to pies, muffins, cobblers and other treats. Something you might know about me, Alanna? "Rhubarb red" is my favorite color! RHUBARB NUTRITION INFORMATION Per 1/4 pound raw rhubarb : 24 Calories; 0g Tot F...

Tired of the same old green beans? Your veggie evangelist is here to help! Find new inspiration in this collection of seasonal green bean recipes from simple sides to special suppers, from salads and soups to holiday specialties. (Ever hear tell of the World's Best Green Bean Casserole or the "Best Ever" New Potatoes & Green Beans ? Now you have!) Explore, have fun, get inspired!

Are you tired of the same-old sweet potatoes? Prepare to be inspired! Here you'll find A Veggie Venture's entire collection of sweet potato recipes, from simple to special, savory to sweet, seasonal to essential, sides to salads, soups to suppers. I hope you love this collection of recipes!

IN A RUSH? Prefer Another Vegetable? Skip Straight to the Recipes or Switch to the A-Z of Vegetables . Kale 101: THE BASICS Pronounced (Duh) [kale]. The Season. The growing season for kale is "late winter" to "early spring". Thanks to the miracle of our global food distribution system, however, beautiful kale is easily found year-round in grocery stores. Other Names for Kale. Also called Scots cabbage and borecole. What's some times is called Chinese kale isn't kale but Chinese broccoli aka gai-lan or kai-lan. Taste Kale is a bitter green , this can be countered with a splash of vinegar. When added to soup or stew, usually near the end so it doesn't cook to mush, kale actually adds a lovely savory-sweetness. Kale = Super Food. Kale is a nutritional powerhouse. Special Diets. Kale is gluten-free, paleo approved, South Beach diet approved (Phase 1), Weight Watchers friendly and Whole30 approved. (Naturally, specific preparations matter to each o...

IN A RUSH? Prefer Another Vegetable? Skip Straight to the Recipes or Switch to the A-Z of Vegetables . FAVORITE STOPS Or Just Scroll Down Perfect Summer Tomatoes Green Tomatoes Cherry Tomatoes or Grape Tomatoes Roasted Tomatoes Sun-Dried Tomatoes Tomato Juice By Course Just Tomatoes Breakfast Appetizers Drinks & Smoothies Salads Side Dishes (Hot) Casseroles Soups Sandwiches Sauces Pies, Quiche, Tarts Main Dishes Sweets & Baking Convenience Foods Jams, Pickles & Preserves Cooking Methods Grill Microwave Slow Cooker TOMATOES: THE BASICS Pronounced. I say [tuh-MAY-toh], you say [tuh-MAH-toh] ...

IN A RUSH? Prefer Another Vegetable? Skip Straight to the Recipes or Switch to the A-Z of Vegetables . PUMPKIN: THE BASICS Large, round and often orange, the pumpkin is a member of the gourd family, which also includes muskmelon, watermelon and squash. Its orange flesh has a mild, sweet flavor and the seeds — husked and roasted — are delicately nutty. It's native to North America! Canned Pumpkin. Canned pumpkin is an economical staple, one of the few whole-food items in the middle aisles of a grocery store. Just be sure to buy "100% pumpkin" not pumpkin pie filling. Better Yet, Make Your Own. It's easy to make your own pumpkin puréee, just roast a pumpkin (see how to, below) and then scrape the flesh. But after too-many watery pumpkins, I switched to something called a Kabocha Squash , it's perfect. In fact, if you look at the labels on cans of pumpkin, it mentions the kabocha squash! Pumpkin Seeds. Pumpkin seeds are called " pepitas ". Pumpkin S...

Who's tired of the same-old same-old coleslaw? If so, boy are you ever in for a treat! There are so many great ways to eat cabbage besides coleslaw. It deserves a frequent appearance in a healthy diet, whether raw (perhaps a Green Cabbage Salad ?) or cooked (think soft, luxuriant Cabbage Noodles ). And have you tried cabbage in soup? It adds this lovely sweetness, be sure to try Peasant Cabbage Tomato Soup . Or super-healthy fermented cabbage, commonly called sauerkraut? The traditional pairing is with pork such as Thick Chops with Sauerkraut & Apples but we also love a hot dish version of the classic deli sandwich, a Reuben Casserole . Here'll you find all you'd like to learn about cabbage plus well-tested, well-loved recipes for home kitchens across the world, whether green cabbage or red cabbage and even savoy cabbage, napa cabbage and even the spring specialty, cabbage sprouts. IN A RUSH? Skip Straight to the Recipes Prefer Another Vegetable? Switch to the ...

IN A RUSH? Prefer Another Vegetable? Skip Straight to the Recipes or Switch to the A-Z of Vegetables . POTATOES: THE BASICS Long History. The ancient Incas were cultivating this humble tuber thousands of years ago. The potato was not readily accepted in Europe, however, because it was a member of the nightshade family and thought poisonous. In the 16th century, Sir Walter Raleigh was instrumental in debunking the poisonous potato superstition when he planted them on property he owned in Ireland. The Irish knew a good thing when they saw it and a hundred years later were growing and consuming the potato in great quantities. Today, hundreds of varieties of this popular vegetable are grown around the world. Botany Botanically speaking, a potato is a "root vegetable" – its edible portion grows below ground. (More about Root Vegetables .) Basic Categories. In America, the potato can be divided into four basic categories: russet (also called "Idaho" potatoes, thes...