Take advantage of seasonal fresh veggies

There are many wonderful vegetables that people think are better left in the ground than eaten.

"Don't be afraid to try them," is all I can say. You may end up with a whole new perspective.

I went out earlier today and grabbed some of the freshest produce items that caught my eye. My joy is to spontaneously create a menu from the day's harvest.

I always think about wellness when I shop, but I don't allow it to dictate my shopping list. I usually buy what's fresh and seasonal anyway.

I probably use butter once a year and in the back of my mind consider color and textures when selecting ingredients.
I fill my basket with impeccably fresh golden beets, fresh snipped watercress, sun chokes and small fennel bulbs. I almost pounce on the just-harvested fiddlehead ferns, but decide they are too expensive.

Golden beets and sun chokes can be found in most supermarkets and natural food stores. Sun chokes are similar to water chestnuts, sweet and crunchy. They are loaded with vitamins and fiber. The golden beets are sugar-sweet and loaded with beta carotene.

I buy some silky, creamy Greek yogurt to which I am addicted. I make a last-minute purchase of a chunk of Parmigiano-Reggiano. And I can't pass up the incredibly aromatic dill.

All of these fresh ingredients I combine in a Watercress, Golden Beets and Fennel Salad with Parmesan-Peppercorn Dressing. I describe the color of this salad as "electric." The textures are incredible as well. Fresh watercress adds a bit of spicy bite, and the creamy yogurt dressing rounds out the salad.
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WATERCRESS, GOLDEN BEETS AND FENNEL SALAD WITH PARMESAN-PEPPERCORN DRESSING
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Yield: 6 servings

PARMESAN-PEPPERCORN DRESSING
1/2 cup 2 percent or fat-free
Greek-style yogurt
3/4 cup low-fat buttermilk
2 cloves garlic
1/4 cup minced fresh dill
1/2 cup grated parmesan cheese
1/8 cup apple cider vinegar
1 tablespoon fresh-ground black pepper

SALAD
1 small head Boston or butter lettuce, separated into leaves
2 golden beets, peeled and grated or cut into matchsticks
2 large sun chokes, peeled and thinly sliced
1 medium fennel (anise) bulb, trimmed and thinly sliced
1 bunch watercress, heavy ends trimmed (about 1 1/2 cups)

Procedure:
1. For dressing, combine all ingredients in food processor fitted with metal blade or in blender. Process or puree until smooth. Set aside.
2. For salad, arrange lettuce leaves to cover large plate or bowl. In large mixing bowl, combine beets, sun chokes, fennel and watercress; toss lightly.
3. Toss vegetables with dressing (or drizzle it on at the end). Arrange vegetables on prepared plate or in bowl. Drizzle with dressing if you didn't toss it with the vegetables.

Nutrition data per serving (with 2 percent-fat Greek-style yogurt): 119 calories, 26 percent calories from fat, 3 grams total fat, 2 grams saturated fat, 9 milligrams cholesterol, 15 grams carbohydrates, 5 grams total fiber, 6 grams total sugars, 10 grams net carbs, 9 grams protein, 302 milligrams sodium.