Sweet potatoes can be boiled, roasted, baked, microwaved, or grilled - eaten plain or tossed with olive oil and herbs. Our recipe for baked sweet potatoes comes from the American Cancer Society cookbook Celebrate! Healthy Entertaining for Any Occasion.
Arugula Salad with Roasted Butternut Squash, Cranberries, and Candied Pecans by Saveur. This sweet-tart winter salad is a simple way to add elegance to a weeknight dinner. The recipe comes from The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen (Rizzoli, 2011) by Leah Koenig.
Peaches can be eaten raw, added to recipes and salads, and made into jams and preserves. They're also a delicious ingredient in salsas, like this one from the American Cancer Society's Healthy Eating Cookbook.
Peppers, especially the red ones, are a good source of vitamins A and C. They also add lots of color to this recipe for grilled vegetables from the American Cancer Society cookbook Celebrate! Healthy Entertaining for Any Occasion
These mini cakes, sized for portion control, are great for dessert or served as part of a brunch. Not too sweet, but very satisfying, they are a welcome addition when you need a little treat. Not a chocolate fan? Leave out the chips.