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.

—M.K.