When the weather gets colder, it makes being at home a lot more comfortable. Spend your downtime doing something fun and constructive like cooking. Learning new recipes and foods can help you expand your tastes and can introduce your family to new food items that are not only delicious but healthy as well. And the good news is that all of these items can easily be found in your grocery store.

You may not have been a fan of Brussels sprouts as a child but there’s no time like the present to learn how to appreciate them! This veggie has a shelf life of as long as 10 days when stored in the fridge. When shopping for Brussels sprouts, be sure to choose one that has a clear green hue and make sure the leaves are tightly wrapped. Brussels sprouts are chock full of protein, vitamin A, potassium, folacin, fiber, and calcium. You can add this to your cooking repertoire by sautéing or steaming it to soften the texture or you can even slice it and bake for a crispy dish.

You may be used to eating watercress in restaurants as part of your garden salad so why not bring it home? Adding watercress to your favorite salads is a great way to add a bit of peppery flavor and also works well with just about anything you want to add to your salad. The best watercress is free of dry, wilted leaves and should hold a glossy shine to its dark green leaves. Eating a dish with watercress provides your body with the health benefits of manganese, B vitamins (B6, B1, B2), vitamin C and E, and carotenes. For a twist, take your watercress and whip it with cream cheese or yogurt for a tangy spread.

If you haven’t thought much about bok choy, you may want to start this season. You can eat boy choy raw or cooked in a variety of meals. This Asian cabbage is full of vitamins A and C, calcium, dietary fiber, beta-carotene, potassium, vitamin B6, is low in calories, carbs, and also helps with digestion. The simplest way to serve bok choy is raw, chopped in stalks similar to celery (keep the leaves on). For something a bit more involved, steam your boy choy for a few minutes and then serve with a mixture of garlic, soy sauce, and grated ginger.

Parsnips have been around for quite some time but are often not thought of when it comes to cooking. When shopping for parsnips, look for ones with smooth skin and a healthy pale beige-yellow color. Stay away from parsnips that look and feel wooden. The shelf life of parsnips is one week when refrigerated. High in soluble fiber, parsnips have the ability to keep blood sugar levels healthy and lower cholesterol. This vegetable also contains a good helping of B vitamins, potassium, and folic acid. You can cut up parsnips and toss them into your favorite soups, stews, with potatoes or you can even roast them and eat them as is.

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