Most people relate the flavor of this otherworldly-looking stalk to the sweet taste of broccoli stems (with a little bit of cabbage). Peel off the thick skin and serve it sliced up raw on a crudite platter; cut it into sticks and roast it for healthy "fries," or grate it into slaws and next-level potato or zucchini fritters. The turnip-y leaves are tasty too.

Think of this gorgeous green as an earthier cousin of spinach. Sure, its mild, tender leaves can be sauteed or steamed. But they are also amazing layered into cheesy gratins, stirred into soups and baked into frittatas. And don't toss those stems! They're edible. Just add them to your skillet a few minutes before the leaves go in, since they need a little extra time to cook. Chard is a good source of vitamins K, A and C.

This trendy Middle Eastern herb mix is showing up on flatbreads, kebabs and salads, and is just as versatile as the classic southern French blend. Made from a combination of green herbs (like thyme), sumac, sesame seeds and salt, the spice is wonderful rubbed on pork, lamb and chicken, and an excellent flavor booster for roasted vegetables like carrots and winter squash. 

Amp up your salads with this vitamin C-rich Asian green. The dark, feathery leaves have a mild, slightly peppery bite that makes them a tasty stand-in for arugula or frisee. Try it topped with a poached egg and bacon dressing, or tossed with sliced steak, blue cheese and tomatoes. You can also add it to soups, or make a quick stir-fry with garlic and a drizzle of sesame oil. You'll find mizuna at farmers markets, Asian groceries and health food stores.

Like quinoa, this quick-cooking whole grain has a fine texture and cooks up light and fluffy. Mild and slightly nutty (some say they can taste hints of corn), it takes on the flavors of the other ingredients it is cooked with and can be used just like rice. Fold it into greens for salad, toss it with caramelized onions and nuts for pilaf or simmer it with milk and water for a hearty porridge. Need a movie-night snack? Try popping a scoop of millet in a heavy pot with a little vegetable oil instead of making your usual popcorn.

This mild, flaky fish is like a cross between salmon and trout — with the bonus of being eco-friendly, kind to your wallet and a good source of Omega-3 fatty acids to boot. Sold in thick fillets or whole, it can be grilled, baked, stuffed or fried — and even makes great sushi. You can use it in place of salmon in most recipes — just keep in mind that thinner pieces will cook faster than some meatier steaks.