Meet the Guide Editor
Message from the Editor:
Genevieve Van Wyden is focused on eating properly--this includes eating several vegetables in a tasty salad several times per week. She also tries to teach others about healthy eating through her writing.
Fresh Vegetables Contributors

Guide to Fresh, Nutritious Vegetables

Fresh Salad Credit Felixco, Inc.Vegetables can be divided into different categories, including cooking vegetables, salad vegetables and specialty vegetables. Cooked vegetables include artichokes, corn and asparagus, turnips, carrots, root vegetables, rhubarb, celery, bok choy, mushrooms, garlic, onions, leeks, collard greens, mustard and other greens, peppers, beans, eggplant, peas, potatoes and squash.

Spruce up a fresh salad with broccoli, cauliflower, avocado, radishes, other root vegetables, cabbage, cucumbers, spinach (fresh), lettuce (all varieties), tomatoes and sprouts. Include roma tomatoes, butter lettuce, mushrooms, carrot raisin salad and a marinated broccoli salad.

Include specialty vegetables from other nations, including okra, tomatillos and Asian vegetables.

As you puzzle over what to make for your family, don’t forget such foods as zucchini fritters, red potato soup, garlic mashed russet potatoes, baked buttercup squash or almond green beans with a creamy cheese sauce. If you need more ideas or guidance, Bright Hub’s guides can help you out.

Image Credit: http://www.freedigitalphotos.net/images/view_photog.php?photogid=1012: Fresh Salad Credit Felixco, Inc.

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