I would like to say that when it comes to enjoying food, I am open to expanding my palette. But I think we can all say that sometimes we just like what we like. I’ll take my salads made with a Baby Spring Mix, corn straight from the cob and collard greens made with smoked turkey and not overcooked.

But as I start to embark on new culinary experiences, there are a few delectables that are catching my eye in a whole new way. Although I have had them all before, sweet potatoes, fennel, beets and kale are all worth having their other sides explored. And once I began to really do so, the more I ask myself why did it take me so long.

Here is what I discovered and I hope you get inspired too.

Recipes are available for each in the Chef’s Corner

Sweet Potatoes

As a distant relative to the potato, sweet potatoes are known for their soft, orange appearance. They are natives of South America and in the United States, the state of North Carolina leads in terms of production. Sweet potatoes are often marketed as “yams” in certain parts of the North America but growers are required to make sure that the plant is labeled with both names.

In recent years, we’ve seen the sweet potato rise as a health star and named as one of the world’s healthiest foods. They are an excellent source of Vitamin A and C and a host of health benefits.

There are so many ways to cook using sweet potatoes. The next time you are thinking about having potatoes as a side, switch it up from the boring Russets and Yukons and go for the orange. A few suggestions include baking them and adding a little sugar and cinnamon. Sweet potato fries dipped in a spicy ketchup or dipping sauce. And my favorite, a bisque or soup which is perfect for a winter day.

For a simple recipe for sweet potato soup, visit the Chef’s Corner

Fennel

Fennel can be overlooked or even ignored if you don’t know much about it. A vegetable that is part of the carrot family, it has a white bulb at the end that is usually eaten and fronds which are growing from the stalks and normally used for garnish.

The bulb can be a little bitter for some with the flavor often referred to as “anise” or licorice. Fennel is very easy to cook and found a lot in salads. It can be prepared as a side dish all by itself. Braised, sautéed or even roasted in olive oil and a few seasonings…wonderful.

Check out the recipe for roasted fennel in the Chef’s Corner

Beets

Out of the four for me, beets have been my least favorite to eat until now. As a native to the Mediterranean, we are mostly familiar with the classic red for salads and the infamous beet juice. But its siblings, golden beets which are a rich yellow and orange color and chioggia or the 'candy cane’ beet, are also foodie favorites.

Red beets are readily available in cans at the store but nothing replaces them right out of a garden. They are high in folic acid, calcium and potassium.

Cooking with beets is not as hard as many may think. Again, beets are great in salads or as a salad. To date, my favorite has been the golden beet salad with fennel and red onion in a sherry vinaigrette at the restaurant Sabor of Spain. Beets can also be baked, pureed, or pickled. The best thing is to just get a few different recipes and try them out.

For now, we have one for a golden beet salad top with basil in the Chef’s Corner.

Kale

My last new favorite side is kale. I remember a friend’s wife who specializes in raw food serving a kale salad with red cabbage. It was delicious. Since then, I have put some variety in the types of greens I cook.

This leafy green vegetable is part of the Brassica family which includes cabbage, collards and brussel sprouts. It is available all year around but you can get the best harvest when it is in season mid winter through the beginning of spring. Kale is great for enhancing and protecting one’s health as it is enriched with Vitamins A, C and K.

Kale is great served on its own or as a substitute for other greens such as collards and spinach in dishes. It can be eaten raw, sautéed or boiled. Mix it with pasta or put it in soups. Either way you are in for a wonderful meal.

Try our Garlicky Greens recipes featuring kale in the Chef’s Corner.