Eat More Vegetables

Savory and delicious! This recipe for Oven Roasted Butternut Squash, shared with us by our friend Chef Ellen Clevenger-Firley, will delight your taste buds.

Enjoy these sweet and savory chickpeas as a snack or use as a topping on a soup or salad (such as our Winter Citrus Salad). Sure to bring a burst of sweetness, this flavorful recipe was shared with us by Chef Ellen Clevenger-Firley.

Packed with veggies, Caponata has a wonderfully delicious sweet and sour taste. Serve on slices of Olive Oil Toast for a wonderful appetizer or use as a sauce on your favorite whole grain or pasta.

I love a non-recipe recipe. A recipe that really is just a very simple prep technique with a few ingredients. No need to measure.

This delightfully simple lentil soup is light and spicy with a bold red color. Best of all it is ready to enjoy in about an hour, with very little hands-on time. The lemon adds a delicious balance to the hearty cumin.

Quinoa is a popular whole grain thanks to its quick cooking time, high protein content, and nutty taste. The quinoa really soaks up the dressing in this recipe.

Bok Choy is a wonderful vegetable that is in the cabbage family but is much milder than most cabbage. You can find bok choy in most grocery stores. Baby bok choy is becoming more popular and may also be available. The ginger, soy and chili give it a wonderful Asian flair.

I am semi obsessed with this dressing. It is really good on so many salads. This one, is the very best. Give it a try. The oregano in the dressing will bring back memories of traditional Greek salads.

I am always looking for interesting taco fillings. I experimented recently with roasted vegetables.

This recipe really punches up the vegetables and is a great breakfast or brunch dish.

You can buy kale chips already made in some specialty shops – they come in small bags with a big price tag. Or you can make a large pile of these delicious healthy chips at home. I have experimented with multiple ways of making these. This technique is super easy and nets a great bowl of chips.

This is one of my favorite soups. You can eat it hot or cold.

Lentils are a quick alternative to dried beans. No soaking required and cook in a very short time. Delicious on their own, added to salads or soups, or as a base for fish or chicken. This recipe uses a delicious cumin vinaigrette to make a delicious side or main dish.

This one-pot meal is a great way to use leftover rice and/or chicken. You can use egg or shrimp instead of the chicken.

This recipe is extremely easy to prepare and makes a great side dish. If you like spice, add a Thai green chili or jalapeño.

This pasta is a great way to incorporate a variety of vegetables into one quick and simple meal that your friends and family will love.

This is a great way to serve pasta with lots of vegetables and beans. The whole-wheat pasta is a nice taste compliment to the beans.

Traditional hummus is made with chickpeas (also called garbanzo beans). This recipe uses white beans. It gives it a great mild flavor that lets the blast of lemon come through.

Scallops are delicious, but can be quite expensive. Consider this a special-occasion salad if you stick with the scallops. For an everyday salad, consider replacing the scallops with shrimp or fish.

The traditional Mediterranean way of eating includes lots of vegetables. Breakfast is the hardest meal for many to get any vegetables. Adding veggies to an omelet is one way to get at least some at the morning meal.

Tuna makes a surprisingly delicious burger option. This recipe is a quick and easy crowd pleaser that makes dinner or lunch a breeze. Leftover patties refrigerate well and can be eaten the next day (cold or reheated) for a convenient and satisfying meal at work or home.

Here is a quick and delicious way to add a serving of vegetables to your day. Don’t try this without the sun-dried tomatoes, they are the secret to this soup.

This is one of the best salads to make when the corn is really fresh. The easiest way to cook the corn is in the microwave. Cut off one end, microwave for 4 minutes, remove with hot pad – shake the corn out of the husk.

This recipe is for cauliflower, however, you can use this for any vegetable. It calls for ground spices; however, if you have a spice grinder, it is extra tasty to grind the spices from whole spices. Either way, you will love this easy recipe. The roasted vegetables are great hot or cold in salads.