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A rainforest crop, hearts of palm—which taste like a cross between asparagus and artichokes—are low in calories and cholesterol but offer protein, vitamin C, fiber, iron, and potassium.
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You can use your garden’s edible flowers as long as they haven’t been sprayed with pesticides. They’re also sold at many grocery stores; tasty ones include nasturtiums, daylilies, pansies, pinks, borage, roses, or flowers from any culinary herb.
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This takes about one hour to complete, but really you’re doing little more than an occasional stir. Homemade carrot juice is exquisite, but buying a quart of fresh ready-made makes this dish supereasy.
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This quick egg dish is especially good for brunch. Mint gives it an interesting and fresh flavor, but feel free to use basil instead.
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This Japanese-style, quick meal is messy but delicious.
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This tastes like a light, spicy minestrone, minus the pasta. The nutrients found in tomatoes, cabbage, and carrots need cooking for best absorption, and beans require heat-induced softening for digestibility.
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Serve with crusty bread and a light salad for a fabulous springtime dinner. It’s also a great addition to a buffet brunch or lunch.
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Meat eaters love the steaklike texture of these mushrooms.
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This unique veggie burger actually uses not two but three types of corn: kernels, fine cornmeal, and coarse-grained polenta. No need for a bun; it’s delicious and satisfying served over peppery arugula.