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Seed group: corn is a part of the seed group and the recipe is only corn grilled with butter and salt.

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Butter, salt and a little pepper are all you really need to bring out corn's natural sweetness on the grill.

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corned beef with side of cabbage leaves 

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corned beef with side of cabbage leaves 

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Leaves: the cabbage in this recipe is a part of the Leaf part of the family, they are able to get vitamins out of eating this.

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Chef John's Corned Beef and Cabbage Recipe

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Corned beef, cabbage, carrots, and red potatoes are simmered for hours for a comforting one-pot meal.

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Stem: this is a good source of protein and you are also eating vegetables too.

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This family classic of beef chuck slices sauteed with onions and celery and flavored with soy sauce has been a hit for more than 30 years. Even your kids will like this one. Serve over rice.

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Fruits: This is a tasty type of food and you can eat a lot of it because it is also good for you and the calories for amount of serving is low also.

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This quick side dish can be prepared in the same pan as the Grilled Latin-Style Skirt Steak, adding an abundance of flavor.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Source: Mad Hungry, September 2010

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Ingredients

Directions

1. 1. Slice onions and green bell peppers, season with olive oil, salt and pepper.

2. Place vegetables on a grill, along with the steak that has been marinated.

3. Cook about 4 minutes on each side.

Similar Recipes

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This quick side dish can be prepared in the same pan as the Grilled Latin-Style Skirt Steak, adding an abundance of flavor.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

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Flour group: This is a good source of Vitamin C and it is really good for you at the same time, you don't have to worry about the calories because the servings per calories is really high

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I ate five cups of broccoli the other day. Five cups! By noon, I hit my daily fiber requirements, and I'm pretty sure that my skin turned a light shade of green. As crazy as it may seem, I just couldn't leave this steamed broccoli alone. It was that good and didn't even meet the bare minimum requirements for the term "easy". In fact, I am almost embarrassed to post the recipe. Steam broccoli, add lemon zest, pepper and salt, and eat. See what I mean?

It was a little birdie on my shoulder (you know, the hallucinogenic one that appears after you consume five cups of cruciferous vegetables) that insisted that I post the recipe. It reminded me how non-plussed I become after multiple nights of steamed broccoli, and that maybe everybody would appreciate a little variation on the theme.

In other words, the birdie made me do it.

If you are watching your sodium intake and you're eating this broccoli with a dish that's already salted, feel free to eliminate the sprinkle of salt. If you're eating it alone by the bowlful (ahem), that little sprinkle adds something special. This would be the perfect side dish for Southwestern Roasted Chicken with Cumin, Chili Pepper & Cilantro or Baked Tilapia with Pesto & Breadcrumb Crust.

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The recipe:

Set a medium-sized saucepan filled with 1 inch of water over high heat, and bring the water to a boil.

Place the broccoli in a steamer basket, place inside of the saucepan (be sure the bottom of the basket does not touch the water), cover and reduce the heat to medium.

Steam the broccoli until just tender when pierced with a fork, 4 to 5 minutes.

Transfer the broccoli to a serving bowl. Add the olive oil, grate the zest of the lemon over the broccoli, sprinkle with salt and pepper, and toss to coat. Serve.

Other healthy vegetable side dishes:

Cookin' Canuck's Spaghetti Squash with Swiss Chard, Dried Cranberries & Dijon Vinaigrette
Cookin' Canuck's Roasted Cauliflower with Indian Spices
Within the Kitchen's Healthy & Easy Ginger-Garlic Green Beans
The Tart Tart's Roasted Acorn Squash with Chile Vinaigrette
Ring Finger Tan Line's Asian Inspired Roasted Brussels Sprouts

Lemon Pepper Steamed Broccoli Recipe

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From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

12 oz. (about 5 cups) broccoli florets

1 tbsp olive oil

1 large lemon (for the zest only)

1/4 tsp kosher salt

1/4 - 1/2 tsp ground pepper

Directions

1. Set a medium-sized saucepan filled with 1 inch of water over high heat, and bring the water to a boil.

2. Place the broccoli in a steamer basket, place inside of the saucepan (be sure the bottom of the basket does not touch the water), cover and reduce the heat to medium.

3. Steam the broccoli until just tender when pierced with a fork, 4 to 5 minutes.

4. Transfer the broccoli to a serving bowl. Add the olive oil, grate the zest of the lemon over the broccoli, sprinkle with salt and pepper, and toss to coat. Serve.

by From the kitchen of cookincanuck.com

Recipe Notes

Calories 62 / Total Fat 3.8g / Saturated Fat 0.5g / Sodium 175.2mg / Total Carbohydrates 6.1g / Fiber 3.5g / Sugars 0.1g / Protein 3.3g / WW (Old Points) 1 / WW (Points+) 2

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Cookin' Canuck - Lemon Pepper Steamed Broccoli Recipe

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This is an easy way to spice up steam broccoli. A little lemon zest and pepper, and a sprinkle of salt make a surprisingly tasty side dish.

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steamed vegetables seasoned with garlic 

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steamed vegetables seasoned with garlic 

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Flour/rout group:I like eating vegetables in general and eating many in a time while also being healthy is good for me. This includes broccoli, carrots and cauliflower

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Simmering vegetables in chicken broth and fresh minced garlic will bring out the best flavor in whatever combination you may choose.