Light sesame oil works best for this recipe. Vegetable oil can be used instead. Ingredients 1 Tbsp sesame oil 2 cups chopped broccoli 1 Tbsp sesame seeds 1 green bell pepper, sliced Directions Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell... 

Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers. Ingredients 5 Tbsps vegetable oil 1 plantains, peeled and broken into chunks 3 cups cold water salt to taste Directions Heat the oil in a large skillet. Place the plantains in the oil and fry... 

Ingredients 1 medium to large zucchini cut in half lengthwise, then into 1/2-inch slices 1 medium to large yellow squash, cut in half lengthwise, then into 1/2-inch slices 1 pint cherry tomatoes, washed and tops removed 1 lemon, juiced 2 Tbsps balsamic vinegar, eyeball it 3 Tbsps extra-virgin olive... 

Choose very hard, pearly-pale, squat bulbs with minimal stalks and no sign of splitting or browning. Although fennel resembles celery, it does not store as well. It keeps 3 to 4 days, wrapped in plastic, in the coldest part of the refrigerator. Fennel can be eaten raw or cooked. When cooked, it has a... 

This soup is great as-is or garnished with anything your heart desires, such as gorgonzola, yogurt, herbs, or chutney. This is quick, inexpensive and nutritious, yet so delicious that I could eat it every day. Real comfort food. Ingredients 1 package frozen spinach (1 lb) 2 Tbsp butter 1/2 medium onion... 

Bell peppers can last for 2 weeks if wrapped in plastic and kept in the refrigerator. To roast, broil whole bell peppers until charred on all sides. Place blackened peppers in a large resealable plastic bag for 5 minutes. When cool, peel off the black skin. Remove seeds. Cut peppers into thin strips. Ingredients 1... 

Ingredients 2 Tbsp. sliced green onions 1/4 cup finely diced celery 2 Tbsp. butter or margarine 1 cup cooked soy or other dry beans, mashed or chopped 1 cup cooked brown rice 1 cup sunflower seeds, ground 1/2 cup shredded Cheddar cheese 1/4 cup whole wheat flour 2 tsp. sweet pickle relish 2 Tbsp. catsup... 

Select stalks that are crisp and rigid with a glossy, light- to medium-green surface. The ribs should be firm and of medium thickness and should snap easily. Refrigerate, unwashed, in a plastic bag for up to 2 weeks. Trim the base of the celery; remove and discard any discolored tips, leaves or ribs.... 

Collard greens, a classic Southern favorite, are gaining popularity as another vitamin C-enriched vegetable. Avoid those with any sign of yellowing or holes. Store in damp paper towels inside a plastic bag. Collard greens can go limp quickly. Use within a few days. Collard greens tend to be gritty. Wash... 

Mini carrots usually come to the market cleoned, peeled and bagged. Look for firm carrots with good color. Store in the crisper section of the refrigerator. Mini carrots are perfect for snacking, with or without dips. 4 medium potatoes, sliced 10 peeled baby carrots, sliced 1/2 cup shredded reduced-fat...