Old Vegetables, New Ways!

Its resolution time again.  For so many of us, January is fraught with avoidance- avoiding sugar, chips, laziness, certain people, certain trains of thought, too much TV…the list could go on and on.  While avoiding things that are bad for us can be good for us, I think that sometimes we focus too much on what NOT to do instead of what we CAN do.
 If you add things to your life rather than take them away you may end up feeling happier and more positive.  Eventually, it becomes easier to naturally avoid the things we know are bad for us because we have replaced them with so many good things.  With that in mind, why not add some exciting ways to eat what’s best for you- versatile and healthful veggies. Here are 5 suggestions for new ways to use the same old vegetables in the New Year.
Steam 1 head of cauliflower.  Meanwhile, saute 4 minced garlic cloves and 1 sprig minced rosemary in 1 tablespoon olive oil.  When the cauliflower is done, mash well and mix in oil, 1 tablespoon butter and 1/2 cup 1% milk.  Season with salt and pepper.
Thinly slice a large zucchini.  Top with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 2 tablespoons fresh chopped herbs of your choice.
Spray 3 bell peppers with cooking spray and roast in a 450 degree oven, turning occasionally until charred on all sides.  Place in a bowl and cover with plastic wrap for 10 minutes.  Meanwhile, mix together 1 tablespoon capers, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 1/4 cup shredded Parmesan cheese and 1 teaspoon dried oregano.  Remove the skins from the peppers, slice and toss with the caper mixture.  Eat as a side dish or on top of a slice of toasted whole grain Italian bread
Cut a head of broccoli into florets and toss with 1 tablespoon canola oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Roast in a 425 degree oven for 15-20 minutes or until broccoli is browned and caramelized.  Toss with 1 tablespoon green curry paste and serve.
Peel and shred 1 lb. carrots, preferably in a food processor.  Toss with 1/4 cup feta cheese, 1/2 cup plain fat free Greek yogurt, 3 tablespoons red wine vinegar, 1 tablespoon olive oil, 2 tablespoons freshly chopped oregano, 1/2 cup chopped kalamata olives, 1 tablespoon honey and salt and pepper to taste.

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