Spanish for “little tomatoes,” tomatillos are most delicious in their green state. Rinse them after you peel away the husks to remove any sticky coating.

Before grilling, soak the toothpicks or skewers in water for 30 minutes to prevent them from burning. Butterflying the chicken — splitting each piece in half and fanning it open like a book — creates two layers. They make tasty “sandwiches” with tomato and basil.

This recipe for sweet and tangy sauteed bell peppers is good with pork chops or broiled salmon.

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is also a good source of carotenoids.

Here’s a simple saute that is well suited for a special meal and versatile enough for your everyday repertoire

In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples, caraway and a tangy vinaigrette

Spaghetti Squash is available year round, but it’s peak season is in the fall. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.