peanuts in the shell- For some reason these are avoided by most. They taste fresher and are fun to eat. Salted or unsalted they are a win!

watermelon– This fruit is overlooked. Berries look fancier and more expensive for entertaining. Watermelon seeded or seedless ( I prefer seeded) has a refreshing and sweet flavor. Besides being pretty in color, it contains 12.3 mg vitamin C and 170 mg potassium, K in a 1 cup serving.

sweet potatoes– These are overlooked over a baked potato. A baked sweet potato has more nutrients and more flavor than a regular baked. 1 potato baked in the skin contains 76 mg. calcium, 950 mg. potassium, 4.6 mg vitamin K, 38433 IU, vitamin A, 39.2 mg vitamin C and 6.6 g dietary fiber!

brussel sprouts– These get a really bad rap. Yeah, they smell but so does broccoli and cauliflower. They are like little cabbages, great boiled, steamed, roasted or stir-fried. Try them with vinegar.

carrots– Nobody ever cooks carrots as a side vegetable. Why? They are nutritious and tasty. Try them roasted or sauteed with butter and honey glaze topped with sesame seeds. They are also very high in vitamin A and potassium.

rice vinegar– This is my preference of all vinegars. So many people only use red wine or balsamic. Rice vinegar is mild, light and less pungent or harsh than other vinegars.

beets– This purple or yellow vegetable is rarely ever talked about or used. Start using them in salads. It will make a salad pretty and tasty. Beets are a good source of vitamin A, vitamin C and potassium.

parsnips- Similar to carrots, but more interesting tasting and a good source of potassium. Parsnips are sweeter than carrots and not as crunchy. They resemble carrots except they are white. Try them pureed with chicken breasts or instead of carrots with a roast.

radishes- Radishes like other members of the cruciferous family (cabbage, kale, broccoli, brussel sprouts), contain cancer-protective properties. They are also an excellent source of vitamin C. eat them in salads, display them as garnishes, include them in relish trays. They are pretty and festive.

garbanzo beans- This bean is very versatile. Toss in salads, pastas, or couscous. Hummus is made from garbanzo beans, just add garlic, oil, Tahini and lemon juice and any other spices you prefer! Great source of fiber and protein!

apricots- They are an excellent source of iron.They are rich in vitamins A and C, riboflavin (B2) and niacin (B3). Eat plain or in puffed pastries with provolone, or in a sandwich with avocados and hot sauce!

sunflower seeds-Very low in cholesterol and sodium. Also a good source of Phosphorus, Copper and Magnesium. Eat as a snack or on salads or couscous.

peas– An excellent source for B complex vitamins, vitamin C, vitamin A and fiber. Serve as the starch of the meal. Instead of potatoes or rice, serve peas. Make a hearty pot of split pea soup.

figs- Grown on the ficus tree they are a great source of fiber and minerals. Stuff them with nuts, honey or goat cheese as a snack, or add to couscous. Also great with beef recipes.

blackberries- excellent source of vitamins A and C. They are not served often because of their bright, prettier relatives strawberries and raspberries. I like blackberries better.