It’s no secret that summer is a great time to up your fruit and vegetable intake; local markets are bursting with a veritable rainbow of locally grown strawberries, tomatoes, peppers, squash, corn, eggplant and leafy greens. But gone are the days of steamed broccoli and bland carrot sticks. Now, more than ever, local chefs are challenging everything you thought you knew about vegetables, using them in increasingly innovative ways. Cauliflower takes on the characteristics of chicken for a modern take on a traditional Chinese dish, and mushrooms are transformed into a beloved seafood snack.

If you really want to see what vegetables can do, hurry over to Husk for the restaurant’s famous Plate of Seasonal Vegetables, which they’ve been serving for years. Then try any of these other eight veggie-forward dishes. Reaching your USDA recommended five to nine servings of fruits and vegetables a day has never tasted so good.