Frozen vegetables are your secret weapon when it comes to stocking your home for healthy, easy-to-prepare meals. This recipe takes it up a notch by roasting the broccoli for full flavor and combines it with creamy white beans and a lemony dressing for a delicious lunch.

There are many versions of veggie burgers out there. Some are bean-based, some are veggie-based, and some, like this one, are grain-based. This recipe provides a tasty, protein-packed twist on a meatless burger. Change it up based on what kind of cheese you like or what grain you have on hand.

These roll-ups are a low-carb option for regular lasagna. Stuffed with spinach, garlic and ricotta cheese, they offer a good amount of calcium and nutrients.

People often gravitate towards roasting potatoes and other root vegetables like carrots, but you can roast them all! Brussels sprouts, broccoli, beets, even leafy greens like kale and of course, as featured in this recipe, cauliflower will become even more irresistible when roasted.

Of “Summer on a Plate,” Damian says, “This dish is literally summer on a plate, hence the name. It’s one that trainees will soon be making as part of their culinary curriculum. I chose it because the relish uses lots of in-season produce available at any local farm stand, plus it’s versatile and can be eaten on its own or as a topper for any protein, even grilled fish!.”

These zucchini “fries” are an easy and fun way to eat your veggies! They are simple to prepare and can make an excellent side dish or fun snack for kids. Don’t have a spiralizer? Just slice them into chips and follow the recipe as written.

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