Salad Spinner It's important to wash your veggies before you eat them... but I don't want a soggy salad, and I definitely don't want to be washing my lettuce hangry. We wash up as much as will fit in our spinner, spin it dry and store the spinner in the fridge so it's ready to go whenever.
A good quality Chef's Knife really, really makes a difference. Did you know you are less likely to cut yourself on a sharp knife? It's true. I like an 8 inch blade- it is big enough to cut just about everything, but not unwieldily large. I like to have mine professionally sharpened every once in a while (totally worth $2 per knife at Eversharp Knifes in Northeast Minneapolis).
Box Grater the most basic of shredding equipment, but it has stood the test of time. When you make things small, you increase the surface area and the potential to add flavor to any vegetable sky rockets. In this same vein, I also would recommend a spiralizer.
Immersion Blender this is for blending things in their own container instead of in a blender or food processor... but with WAY less clean up.
Large Sheet Pan you can roast just about any vegetable to concentrate the flavor. The best is when it comes out golden brown and a little crispy. The key is not overcrowding the pan. So make sure you have a big pan!