Think you don't like beets? You'll love these tangy pickled ones!

Submitted by CHEF_MEG

Great alternative to cole slaw, sweeter flavor with a crisper texture, super easy if you have a food processor with a shredder or grater blade.

Submitted by BESEVEN

Kohlrabi is a member of the turnip family, and tastes like a mild, sweet turnip. For this dish, only the large bulb is used. The leaves can be used as you would turnip greens for a separate recipe.

Printed with permission from the American Institute for Cancer Research

Gazpacho is one of my favorite summer meals, and it's no coincidence that it's also one of the easiest to make. It's simply a chilled, usually blended vegetable soup of Spanish origin.

Submitted by CHEF_MEG

Use with a bag of pre-shredded broccoli & cauliflower; makes this recipe super quick.

Submitted by PBERGER3

Very simple way to prepare beets. My garden is bursting with sage right now so I added some fresh sage in the last part of roasting and it paired nicely.

Submitted by GRANOLAMOM79

This recipe is originally published by Bryanna Clark Grogan. I have substituted plain yogurt for tofu sour cream as it calls for in the original vegan recipe. Sweet and savory, it is delicious for dinner or lunch with brown rice or couscous If you are using fresh pumpkin, save the seeds for toasted pumpkin seeds as a snack.

Submitted by SONJA14

Exotic, ethnic taste, low fat, high fiber. Can be made in crockpot!

Submitted by DOGWLKER

Submitted by FLYING_V

A tasty breakfast dish or brunch meal and a good source of beta-carotene.

Submitted by HERCKLE

Rich velvet-y soup chock full of vitamins from the pumpkin, with the surprising touch of peanuts, ginger and a kick of red pepper

Submitted by DIVALINDA

After one sip of this savory pumpkin soup, you will be surprised to find it packs a little heat.

Submitted by CHEF_MEG