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Especially yummy with: Sanctuary Dressing (page 29).

Broccoli

Peel the stalk if it seems especially thick. Cut the stalk into ½-inch-thick pieces. Slice the broccoli branches into large florets. Steam the stalks alone for 2 minutes, then add the florets and steam for about 5 more minutes. The broccoli should turn a dark but bright Godzilla green.

Lip-smacking good with: Orange-Sesame Vinaigrette (page 43).

Brussels Sprouts

Slice off the little nubby bottom. Slice the larger Brussels sprouts in half and keep the smaller ones whole. Steam for 8 minutes. The leaves should be a glossy lime green.

Comforty good with: Easy Breezy Cheezy Sauce (page 173).

Carrots

Use baby carrots for lazy nights. For big carrots, peel and slice them ½ inch thick (on a diagonal, for maximum prettiness). Steam for about 10 minutes.

Simply delectable with: Roasted Red Pepper & Kalamata Hummus (page 138).

Cauliflower

Aim for florets that are Ping-Pong ball size.

Discard the stems. Steam for about 5 minutes.

Sensuously delicious with: Caesar Chavez

Dressing (page 43).

Green Beans

Snip off the stems and ends and discard. Steam the beans for no more than 4 minutes. Green beans should turn a brilliant spring green.

Gingery good with: Carrot Ginger Dressing (page 52).

Kale

Remove the coarse stems and tear the kale into bite-size pieces. You’ll need to flip the kale every few minutes with tongs, so stand by. Cook for about 8 minutes.

Totally droolworthy with: Balsamic Vinaigrette (page 17).

Zucchini and Yellow Squash

I’m really careful about steaming zukes and summer squash because they can go from zero to inedible mush so quickly! Slice off the stem and cut the squash into ½-inch pieces (again, bias-cut looks pretty). Check for doneness after 5 minutes. Zucchini should be firm and just turning shimmery inside—not mushy. Springtime superb with: Red Velvet Mole (page 134).

Artichokes

This is for those times when you’re feeling a little more adventurous, as there’s a bit of prep involved, but mark my words, it’s worth it. You’ll need plenty oflemon slices for this.

Cut off the tops of the artichokes so that they’re relatively flat (so cut about an inch off) and rub with lemon slices. You can use kitchen shears to snip the pointy tips off the leaves, but it isn’t totally necessary. Open up the leaves a bit to get to the center. Pull out the choke as best you can, then use a spoon to scoop out the stringy center. Rub the leaves all over with lemon slices, then tuck lemon slices into the leaves. Steam the artichokes upside down for about 40 minutes.

Absolutely mouthwatering with: Green Goddess Garlic Dressing (page 26).

STEAMING BENEFITS—USE THE STEAM AND KEEP THE GREEN

And if taste wasn’t reason enough to get on board, steaming vegetables offers a number of nutritional advantages.

Fewer nutrients lost: When boiling vegetables, the hot water pulls out water-soluble vitamins such as C and the B vitamins riboflavin, niacin, and folate. Beneficial phytochemicals and antioxidants may also be lost in boiling. The stuff from broccoli that turns the boiling water green is actually what you want to be eating more of!

More nutrients gained: Some vitamins and minerals are found behind tough cell walls and steaming loosens them up, making them more available to your body than if eaten raw. The beta-carotene in carrots is a great example.

More vegetables eaten: One of the many benefits of vegetables is the fiber they contain. Fiber helps to fill you up, which is great when you are trying to eat less, but sometimes we want to eat more vegetables to get all of their nutrients. Steaming softens the fiber so you can eat more. As shown here, steaming also adds to the taste and texture of vegetables. More is better when it comes to vegetables, even when you are trying to lose weight. When you are filling up on nutrient-dense veggies, you are eating less of the high-calorie stuff.

Garlicky Mushrooms & Kale

SERVES