Veggie variety: Recipes for getting more on your plate


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We all know it’s important to eat our daily vegetables. Based on the U.S. Department of Agriculture’s dietary guidelines, you should consume somewhere between 2.5 to 6.5 cups of fruits and vegetables a day, depending on your caloric intake. A 2,000-calorie diet calls for about 2.5 cups of vegetables a day.

The challenge? Creating a daily schedule with enough delicious veggies to satisfy both our health needs and our taste needs. A tip for your veggie consumption is having a veggie side each night for delicious dinner nutrition and an easy leftover side for lunch later in the week.


Create with color!

Zucchini and squash are great winter vegetables! They add a splash of color, and you can use them in a variety of ways. For a great dinner side and easy take-to-work leftover, try this zucchini and yellow squash gratin — simply sauté slices in a pan with freshly ground pepper, salt and onions.


Crafty carrot constructions

Another great addition to any meal, the carrot can come in all shapes and sizes. As an appetizer, keep it raw with ranch or veggie dip, glam it up with this honey glazed recipe or try roasting them with sugar snap peas, like this MyRecipe’s side.


Power up with potatoes

It’s easy to forget that the potato counts as a vegetable serving. Sweet, red, russet or gold, there is a potato out there to match your meal. Bake, steam or even microwave them! Try Martha Stewart’s lemony smashed potatoes or rosemary garlic potatoes.