Have you ever noticed that some vegetables provide more than one edible part? I know it's silly, but I get really excited about the idea that I can buy a bunch of beets, eat the beet roots and ALSO use the beet greens for some delicious cooking! What a great deal!

Here are some of my other favorite two for one vegetables:

• Summer Squash/Summer Squash Flowers

Summer squash flowers are commonly stuffed with ricotta or chevre cheese and then fried, but you can lightly sauté them in oil to the same tasty result. For the summer squashes themselves, try our tasty: Summer Squash Saute

• Turnip Roots/Turnip Greens

Turnip greens are excellent sautéed with some olive oil, fresh garlic, salt and pepper. For the turnips, try adding some to this root vegetable medley: Oven-Roasted Root Vegetables

• Sweet Potatoes/Sweet Potato Greens

Sweet potato greens are in fact edible! They will cook down and taste like mild spinach. Try sautéing an onion and cooking the greens in chicken stock until soft. Sweet potatoes can be roasted whole (or microwaved until soft) and then mashed with a little butter and salt for a kid-friendly treat!

• Kohlrabi Bulbs/Kohlrabi Greens

Both the bulbs and greens of kohlrabi go great in stir frys. Or, peel and cut bulbs into matchsticks and toss with olive oil, salt and black pepper, and roast until just tender. Sprinkle with parmesan cheese and serve warm!

• Beets/Beet Greens

Beets are great roasted as well as boiled and sliced on salads. Try this salad with beets: Arugula, Fennel, and Beet Salad or a crunchy snack with beets: Beet Chips

Substitute beet greens for any recipe with swiss chard. Or, try substituting beet greens for the kale in this easy sauté: Simple Sauteed Kale