- 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.
10 ways to sneak in more vegetables
