Maybe it’s just a sudden blah-spot, maybe you’ve always hated vegetables. But now you are brave and want to eat some. Just not the same tired green beans and iceberg lettuce.
Lucky for you, a world of adventure is there for you. Here are some interesting, fun, and great-tasting ways for you to eat vegetables if you are bored with your current menu. And yes, avoid all those things you are allergic to.
1. Edamame. (Ed-ah-MOM-ay). Simply put, soybeans. You can buy them shelled, but 
as a snack, they are more fun in the pea-like pod. Buy them frozen, simmer them for about 5 minutes, salt them with Kosher salt and pop the round little soybeans out of their shell into your mouth. The husk is tough, don’t eat it. Great mild vegetal taste and a complete protein on their own.
2. Jicama. (HICK-ah-ma). Looks like a dead turnip, tastes like a cross between a crisp apple and a raw potato. Peel the fibrous outer skin and eat the pale insides
raw or cooked. I prefer to eat it raw, because of the crunchy texture and fresh taste. Cut it in matchsticks and dip it in onion dip. Slice it thin and put it on a ham sandwich. Cut it in chunks and mix it in with a chicken salad. You can cook it like a squash, or put it into soups, but I find it much more interesting before cooking.
3. Snap-Pea Crisps. OK, this is sort of like saying a potato chip is a vegetable, but these are worth finding. Crunchy, salty and crisp-baked snap peas. That’s it. Not a diet food, but not nearly as bad as potato chips. I’ve found them in Trader Joe’s and local food stores. 
They are great right out of the bag, but you can mix them in salads and use them as a dipping object. They really don’t need a dip, they are great right out of the bag.
4. Field greens. Buy them in the easy-to-use bag. Yes, you can buy them all separately, wash them, pat them dry between paper towels and make Maria Rombauer Becker happy. She was the author of The Joy of Cooking, a book so complete in cooking instructions it tells you how to skin and gut a rabbit. But if you are a bit shy of salads and veggies, buy them read to eat in a plastic bag. They are delicious mixed with, well, jicama, edamame and baked snap peas. You can also pile them on a sandwich or wrap instead of lettuce.
5. Eat it at a different temperature. Tonight, I decided to try something completely different. I had made mushroom ravioli, boiled and drained them, then created a sauce of brie, yogurt and chicken stock. It was an incredible cream sauce without the cream. I then cut up some leftover chicken sausage into the sauce, added the cooked ravioli to heat them, and then poured this mixture over a pile of field greens. It was absolutely wonderful. The field greens were fresh and cold; the sauce rich and hot. The cheesy, creamy sauce paired itself wonderful with the slightly bitter greens into another dimension of flavor. And I felt virtuous because I ate all my salad.
–Images. Edamame: http://www.worldcommunitycookbook.org;
jicama: http://www.sallys-place.com/food/columns/ferray_fiszer/jicama.htm
