Load salads with unexpected additions: chopped kale, shredded cabbage, sugar snap peas, asparagus, cooked green beans, artichokes, sprouts.
Store broccoli florets in a clear container at the front of your fridge for easy munching. For a healthy dip, purée white beans, roasted red peppers, olive oil, minced garlic, and fresh basil.
Layer thinly sliced zucchini into lasagna.
Spike plain vegetable juice with Tabasco sauce and fresh parsley. Add carrot juice to your morning orange or apple juice.
Mix shredded carrots, zucchini, and minced greens into turkey burgers before cooking.
Boost mashed potatoes by adding mashed steamed or roasted parsnips and turnips; season with fresh minced rosemary.
Marinate chunks of zucchini, bell peppers, eggplant, onions, and mushrooms in balsamic vinegar and olive oil; grill on skewers.
Add tomato or carrot juice to soup broth. Just before serving, toss in a handful of chopped chard.
Purée pasta sauce with leftover winter squash, green peas, or leafy greens, or add a can of puréed pumpkin.
Blend leftover cooked cauliflower with a bit of broth, skim milk, or wine; use it as a creamy, nutritious, and fat-free thickener for soups and stews.
