Yucca Root or Cassava is a waxy root that grows in Southern America, Mexico, and the Caribbean. Some studies say that yucca is a powerful anti-inflammatory, and helps to ease arthritis pain, but I love it since it’s high in fiber, crucial for intestinal health.

Kids love sweet corn baked in a small dish, just the right size for them! Yogurt and eggs add lots of protein too. Do you have extra summer time corn? Swap out one of the cans of creamed corn and add 2 cups of fresh corn kernels cut from the cob before baking.

Shallots are a sweet and mild, the perfect substitution for garlic or onions. This dressing keeps well over night in an air-tight container

My Granny always cooked this wonderful, light soup in early fall after she harvested the last of the green beans from her garden. Garnish it with a dollop of sour cream and another tablespoon of fresh dill for an elegant first course or simple summer dinner. This soup is always more flavorful after it rests a day or two in the fridge.

Asparagus pokes through the cool dirt of early spring though it can be found in grocery stores year-round. Look for the thick stalks for this recipe, or if you are using pencil-thin asparagus decrease the cooking time by 2-3 minutes.

Hot chilies make you sweat, clear your sinuses, and can help you to burn calories by raising your body temperature. If you can’t take the heat, cut the quantity of chilies by half. But over time, you can develop a tolerance and taste for the magnificent chili!

Salmon is an easy fish to enjoy and most kids love the taste! Try to find wild salmon to be sure you’re getting the omega-3’s for heart health and to help improve your mood. If you prefer the traditional version of this dish, replace the salmon with a fresh tuna steak.

Fresh pear adds a juicy sweet component to this Asian-style lunch classic. Mix in a cup of whole-wheat pasta to make it a complete meal.

Sweet and naturally creamy, this mash is a great substitute for regular mashed potatoes. I love to serve it along side fish, so you’re cashing in on vitamin E as well as tons of vitamin A from the mash.

I devised this recipe as an alternative to the average, more caloric party appetizer. Compliment the juicy texture of zucchini by combining it with a light layer of salty, flavorful tapenade. It can be assembled ahead and popped in the oven while you are serving your guests drinks.