• Arugula (a peppery taste) 
• Chicory (slightly bitter, good in salads and soups)
• Collard Greens (spinach-like flavor) 
• Dandelion Greens (has a bitter and tangy flavor)
• Kale (slightly bitter, cabbage-like flavor)
• Mustard Greens (generally has a bit of a spicy flavor)
• Spinach (sweet, good raw or steamed)
• Swiss Chard (tastes similar to spinach, good stir-fried)

You could use any (or all) of these regularly. They are rich in vitamins, minerals, and antioxidants that your body needs.

(taste descriptions aided by www.youngwomanshealth.org)

• Acorn - (Easily found in supermarkets. Acorn-shaped and usually has green skin, though there are now golden and multi-colored varieties. Very good baked.)
• Butternut - (Also easily found in grocery stores. Beige colored and vase shaped. Good baked and boiled. Tastes similar to a sweet potato, would probably be a good substitute. Just remember it won't necessarily cook the same.)
• Spaghetti - (Small, watermelon-shaped, with golden rind. When cooked, the flesh separates in strands that resemble spaghetti.To prepare, cut in half lengthwise and remove seeds, then bake or boil until tender. Use a fork to rake out the stringy flesh and serve. You can serve with some butter and herbs, or butter with a small amount of brown sugar. You could also eat it with a red sauce, like spaghetti, though to some it's an acquired taste.)

RECIPES

• Dips
• Soups
• Bakes
• Other