Kids and adults alike can always use a little inspiration for incorporating vegetables into meals and snacks on a daily basis. Here are my favorite ideas.

  • Toss some steamed vegetables with freshly cooked pasta. Drizzle with olive oil and sprinkle with pine nuts and Parmesan cheese.

  • Add vegetables (freshly cooked or leftovers) to soup, either in pieces or puréed into some of the broth.

  • Quickly sauté a handful or two of chopped broccoli, zucchini, or asparagus—or a handful of clean baby spinach leaves—in a preheated, lightly oiled pan. When the vegetables are done to your liking, pour in a couple beaten eggs and scramble until soft but firm.

  • Pile raw sliced bell peppers, onions, carrots, tomatoes, or cucumbers on your sandwich or cream-cheese-spread bagel.

  • Serve raw or lightly steamed vegetables with bean dip, hummus, or even some plain peanut butter.

  • Scoop out the insides of a baked potato and mash with a little olive oil or butter, and salt to taste. Stuff the mashed potato back into the skin, top with reheated leftover cooked vegetables (and grated cheese, if desired), and broil.