Dietitian’s tip: Similar to rice pilaf, this richly flavored side dish features buckwheat groats plumped up in simmering vegetable stock and seasoned with fresh herbs and pungent spices.

Dietitian’s tip: There are three main varieties of endive — Belgium endive, curly endive and escarole. This recipe calls for Belgium endive, a small, compact head of cream-colored leaves that have a slightly bitter taste.

Dietitian’s tip: Equal measures of green beans, bell peppers (capsicums) or other favorite vegetables can be substituted in this quick and easy recipe.

Dietitian’s tip: Although it’s rare to find them fresh, the tender French beans for this easy side dish are available dried, canned and sometimes frozen. Great Northern or small white (navy) beans can be substituted.

Dietitian’s tip: Sugar snap peas are crisp peas eaten pod and all. Here, they’re paired with marjoram and tossed with olive oil and lemon. To save time, look for packaged peas with their strings already removed.

Dietitian’s tip: Carrots — an excellent source of beta carotene — keep well for up to two weeks if they’re refrigerated, unwashed and in plastic bags. If you bought them with their green tops still attached, trim off the greens before storing or else they’ll deplete moisture from the roots.

Dietitian’s tip: To save time, poke several holes in the sweet potatoes and microwave on high power for about 3 minutes. Turn and cook another 3 minutes or until tender. Set aside to cool and use as directed.

Dietitian’s tip: Not a true rice at all, wild rice is the unpolished kernels of a wild grass native to the Great Lakes area. Wild rice is cooked differently from true rices — it requires boiling in a larger quantity of water.

Dietitian’s tip: Look for greens in bunches or, to save time, buy pre-washed, chopped greens. A quick blanch tames the greens’ pungent flavor.