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went to the grocery store yesterday and bought some beautiful eggplant, big portabella mushrooms, yams, leeks and kale along with a variety of indian spices. most of these I've never cooked before!
thank you all so much for suggestions. I'm, as we say in the south, fixin' to give 'em a try.
I love the look of leeks - who wouldn't? - but have not really found anything interesting to do with them. I mean, you can use them like mild onions, but I would like to find a leek-centered recipe. I guess I need to go to Wales. I imagine something like a "leek split" with the leek split longitudinally and "something" (what?) resting in the middle.
The other vegetables that look fantastic in the store are those big daikon radishes, when they sell them with the tops on (you don't eat the tops). They just look like they are screaming "Hey! Nutrition here!" I do have some things I cook that make good use of fresh daikon.
My favorite way to make kale:
Wash, stem the kale and cut it up
Saute a chopped onion
Put the raw kale right in on top of the onion in the skillet (the water remaining on the kale will cook it), add some mirin (kind of a light rice syrup), soy sauce, and rice vinegar, cook frequently stirring till the kale is "al dente tender".
Someone was telling me you don't even need to stem the kale, and I may try a batch that way.
Interesting thing about mushrooms, according to what I've read, is that, after the sun, they are the best natural source of vitamin D (as opposed to processed vitamin D added to milk or juice).
I use dried shiitake mushrooms ground up in the food processor to liven up the taste of green beans and all sorts of soups and so forth.
In fact, soups are a favorite way to eat vegetables. Squash soup topped with pumpkin seeds is a meal whereas a chunk of cooked squash seems like a side dish.
I love the look of leeks - who wouldn't? - but have not really found anything interesting to do with them. I mean, you can use them like mild onions, but I would like to find a leek-centered recipe. I guess I need to go to Wales. I imagine something like a "leek split" with the leek split longitudinally and "something" (what?) resting in the middle.
The other vegetables that look fantastic in the store are those big daikon radishes, when they sell them with the tops on (you don't eat the tops). They just look like they are screaming "Hey! Nutrition here!" I do have some things I cook that make good use of fresh daikon.
My favorite way to make kale:
Wash, stem the kale and cut it up
Saute a chopped onion
Put the raw kale right in on top of the onion in the skillet (the water remaining on the kale will cook it), add some mirin (kind of a light rice syrup), soy sauce, and rice vinegar, cook frequently stirring till the kale is "al dente tender".
Someone was telling me you don't even need to stem the kale, and I may try a batch that way.
This sounds wonderful.
I "massage" kale for a bit with olive oil and lemon juice. Then add grated parmesan and toasted pine nuts.
Acorn squash. Split in half, remove seeds, add a tablespoon of butter and a tablespoon of brown sugar, and bake at 400F for 30 minutes or so.
Root vegetables like turnips, beets, rutabaggers, sweet potatoes, daikon radish. Slice into 1/4" thick, toss in large bowl with a drizzle of olive oil and salt/pepper, and bake at 400F for 20 minutes or so.
Thick slice of tomato with a thin slice of mozzarella cheese on top, grill until cheese turns slightly brown and bubbly.
Give spinach a quick boil, compress to squeeze out water, serve with roasted sesame dressing (Kewpie brand at most Asian stores).
Most stores carry S&B curry blocks. Make with carrot, celery, potato, onion, turnip, and apple.
I cut zucchini into half inch or thicker coins or for the smaller ones, just split down the middle.
Top with parmesan and cook in 350 oven until tender and cheese is bubbly and starting to brown.
Put each in bag or bowl and mix with olive oil, salt and pepper,
Roast 425 on parchment paper.
Depending on how you cut them, the root vegetable will take about 30 minutes and the zucchini, mushrooms and peppers about 15, so add them about half way through.
Put them on a plate, top with a barely poached egg or two. Sprinkle with cheese (Guyere, parmesan, sharp white cheddar, ...) and broil until the cheese is bubbly and starting to brown.
Works any time, but particularly when having folks over for brunch who are sensitive to gluten.
Anyone who loves veggies should get an Indian vegetarian cookbook. See if your library has an Indian cookbook with a vegetable section even. They'll give you some great ideas.
I love cauliflower and potato curry. I make a healthier version with garden tomatoes and fat free yogurt.
We eat a lot of kale as well. I love it steamed and strir fried with some olive oil and garlic.
For vegetarian dishes, I have Deborah Madison vegetarian cookbook, she has lots of creative dishes, she was a veg chef of the famous Chez Panisse restaurant in Berkeley.
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I love cauliflower and potato curry. I make a healthier version with garden tomatoes and fat free yogurt. 
