Mixing things up always tends to make life a little more interesting. So why not try it with produce? Excellent options include:

Antioxidant and nutrient-rich fresh greens such as kale, dandelion, Swiss chard and escarole can all be delicious in smoothies, salads, wraps, in pasta and risotto dishes, with minestrone and white bean soups or sauteed with lemon, garlic and parmesan. Don’t forget their calcium, iron, weight management, blood sugar and digestive benefits!

Tomatoes come in all shapes and sizes too, such as vine ripe tomatoes, grape tomatoes which provide the perfect pop for salads or snacking, cocktail tomatoes which are essentially large cherry tomatoes and have you ever tried tasty southern fried green tomatoes? Tomatoes – no matter which you choose – also contain lycopene which is terrific for maintaining optimal blood pressure and staving off heart disease and high cholesterol.

You may also want to try fennel slices drizzled in extra virgin olive oil and sprinkled with sea salt for a refreshing appetizer or side dish.

How about malanga, a starchy root with a slightly nutty flavor that when cooked is creamier than a potato and when mashed provides silky comfort. It can also be used as a thickener for soups and stews.

Then there is bok choy, a Chinese cabbage great for steaming or stir-fry.

Or maybe you are up for yuca, which can be delicious diced and boiled in Latin or Caribbean cuisine or served as a healthier French fry variation. You can even fry thin slices for chips!