Red Lentil Carrot Soup
Lentils give this soup hearty flavor and lots of protein. Lentils, unlike other dry legumes, don’t have to be soaked or cooked before use.
Tomato Salsa
???? What a great way to use those juicy tomatoes from the farmers’ market! ???? Try salsa on different foods, such as eggs, burgers, or a baked potato.
Sweet Potato and Red Bean Chili
Who said chili needs meat? This veggie chili will surely fill you up! Microwave the sweet potatoes before dicing to make them easier to cut.
Corn and Zucchini Soup
???? Not to be corny, but this light soup is delicious and nutritious! ???? Use fresh, frozen, or canned corn – whatever fits the season and your budget.
Napa Cabbage Fried Rice
Forget the takeout when you can make this dish just as tasty at home. Using low sodium soy sauce and brown rice are easy, healthy swaps.
Stewed Cabbage
Cabbage does not have to be boring or bland with this tasty recipe. Look for cans of stewed tomatoes marked “No Salt Added” or “Low Sodium.”
Black Bean and Sweet Potato Stew
This stew is full of veggies that will keep you full for a long time! Sweet potato skins are full of flavor and fiber! Scrub them first to remove the…
Ginger Garlic Broccoli Stir Fry
Stir fries are an easy and creative way to cook leftover veggies. For a complete meal, serve with cooked chicken or shrimp over brown rice.
Greens and Garlic
It ain’t easy being green – unless you’re talking about this delicious recipe! Try different combinations of greens from your local farmers’ market.
Green Bean Stir Fry with Corn
Forget steaming – this stir fry gives green beans a kick of flavor! In the winter months, try using frozen green beans and corn instead of fresh.