We often forget to steam the green beans or sauté the zucchini until the chicken or pork chops are almost done, thereby tacking on an additional 10 to 20 minutes to our cooking time. But now we know this trick from Susanne Henderson, who writes for the blog Tiny Oranges
. She doesn't follow a raw-food diet, but she loves to serve uncooked vegetables as side dishes: They're fast, easy, delicious and nutritious. The key is to slice them fairly thinly and dress them with oil or vinegar before
you start the rest of your cooking (say, just after you preheat the oven). That way, the liquid will have time to seep into the veggies, softening them slightly and helping their flavors develop. A few of Henderson's go-tos are avocado or tomato with extra-virgin olive oil, salt and pepper; cucumber with rice vinegar; and, zucchini with olive oil, Parmesan cheese, salt and pepper.