Like the other members of the Brassica family (broccoli, cabbage, cauliflower, kale and mustard, for example), Brussels sprouts are typically the vegetables that one loves to hate...

Winter squash, such as acorn or butternut, is often an underrated and overlooked vegetable. In its natural whole state, winter squash is tough skinned and requires a longtime to prepare. However, fresh-frozen cubed winter squash may be quickly prepared—as in this recipe for Fruit-Nut Squash.

Children and adults alike enjoy handheld foods like these simple Grilled Fruit Skewers with Tropical Yogurt Sauce. The fruit can be varied depending on the season, such as apples, firm bananas and pears in the fall or winter.

Sometimes it is difficult to consume enough fluids—especially in dry or hot months, or when isolated inside in dry conditions. By ingesting this Cucumber Berry Grape Quencher with its mixture of tastes that just burst inside the mouth, it can be both hydrating and spirit lifting.

The pungency of garlic has the capacity to add vitality to plain foods and perk up their tastes. This may be because garlic acts as a flavor catalyst. One of its functions in a recipe is to blend with different tastes and ignite changes.

There are other ways to consume spinach than the often overcooked, army- green preparation that some people may remember. Fresh baby spinach is bright green, crisp, just slightly bitter and provides a nice accompaniment to creamy, full-flavored salad dressings like this Spinach Salad with Chunky Garlic Salad Dressing.