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1.  Brown a tablespoon of butter.  Add 2 or more cloves of thinly sliced fresh garlic and a tablespoon of raw sesame seeds (optional).  Throw in a dash of the salty seasoning mix of your choice and stir the garlic cloves until they just begin to color.  Remove from heat and stir in freshly steamed veggies. 

2.  Steam fresh veggies and toss with bottled Italian dressing.  Chill before serving. 

3.   Add a spoonful or so of mustard (any kind, but if using plain old yellow mustard add some dried herbs) to freshly steamed veg and stir until evenly distributed.  There should be enough moisture left on the veg to form a light sauce, but if not, add a spoonful of hot water to help it along.

4.  Heat up the broiler.  Toss very lightly steamed veggies with a small amount of olive oil and spread on a baking sheet, or alternatively spread them on a baking sheet and then spray with a light layer of oil on top.  Sprinkle on a little coarse salt and freshly grated hard cheese such as romano or parmigiano.  Add slivers of sundried tomatoes or fresh raw pine nuts if you have them on hand.  Roast in the oven under the broiler, watching very carefully and removing as soon as they begin to brown.  

5.  Steam veggies using chicken broth, mushroom stock or vegetable broth instead of water. To create a light sauce, add a teaspoon of cornstarch dissolved in a tablespoon of cold water and stir to thicken slightly before serving. 

6.  Steam veggies in an herbal tea instead of plain water - peppermint tea works wonderfully with peas, for instance.  Cinnamon-orange is great with carrots, pumpkin, acorn or butternut squash.  Try a lemony blend for broccoli. 

7.  Simmer colorful sweet bell pepper strips in orange juice until reduced a bit, then add fresh veg and steam them tender-crisp.  Especially good with spinach, broccoli, asparagus, and green beans.

8.  Steam your fresh veg lightly, then shock in cold water and drain.  Add a chopped boiled egg, a couple of chopped celery ribs and a bit of minced fresh onion.  Dress with a mixture of half yogurt and half mayonnaise.  Season with the blend of your choice.  Poof, instant prepared salad.  This can be a meal on it's own served in a bed of lettuce with a few small cheese wedges or some cooked legumes, or served as a side dish of course.  Give it a good chop and try it as an enhancement on your next sandwich, too.  Works with lots of veggies, including broccoli, cauliflower, corn, peas, green beans, summer squash.

9.  Root through your refrigerator shelves for bottles and jars of condiments.  Asian black bean sauce, plum sauce, curry sauces and Indian pickles, pesto, that leftover raita or tamarind sauce from the Indian place, hummus, sundried tomatoes in oil, enchilada sauce and olive tapenade all make excellent enhancements by simply stirring a spoonful in with your freshly steamed veggies.  Take a look around and see what you have!

10.  Thinly slice onions and slowly cook them over medium-low heat with a bit of oil or butter until they have caramelized thoroughly.  Store in the refrigerator and use as needed to spruce up veggies by adding a dollop to a freshly steamed batch.  This onion jam is also a great addition to a sandwich, quesadilla or to add flavor to a soup or sauce. 

11.  Pour a thin layer of balsamic vinegar into a saucepan and boil to reduce by half.  Drizzle over fresh steamed veggies before serving and sprinkle with good coarse salt.  OR drizzle over fresh ripe strawberries and add a bit of fresh cracked pepper!  Amazing.

 12.  Sprinkle fresh hot veggies with a bit of toasted sesame oil and tamari.  Add a squeeze of fresh lemon juice and a bit of grated zest and give it a toss.