VEGGIE BOOST

We'll show you how easy it is to add produce to any meal with these mouthwatering dishes starring an array of vibrant vegetables.

FREEZER-FRIENDLY

Smoky Black Bean and Quinoa Soup

Active 30 min. | Total 45 min.

1. Heat oil in Dutch oven on medium. Add onion and 1/2 tsp salt and cook, covered, stirring occasionally, 6 min.

2. Add squash and poblano and cook, stirring occasionally, 4 min. Stir in garlic and cumin and cook 1 min.

3. Stir in chipotle and adobo, then broth, and bring to a boil. When edges of pot just start bubbling, stir in tomatoes and quinoa, reduce heat and simmer gently, covered, until quinoa is tender, 12 to 14 min.

4. Stir beans into soup and cook until heated through, about 3 min. Stir in cilantro and serve topped with pepitas and additional cilantro if desired.

SERVES 4 About 355 cal, 12.5 g fat (1.5 g sat), 14 g pro, 821 mg sodium, 52 g carb, 12 g fiber

Power Up Want an extra hit of protein? Fold in shredded rotisserie chicken, cooked ground turkey or pork or leftover roasted shrimp when adding black beans and heat through before serving.

COMFORT FOOD 

Shepherd's Pie

Active 45 min. | Total 45 min.

1. In medium saucepan, combine potatoes, parsnips and thyme sprigs. Cover with cold water and bring to a boil. Add 2 tsp salt, reduce heat and simmer until tender, 12 to 15 min. Reserve 1/2 cup cooking liquid and drain; discard thyme sprigs. Return vegetables to pot. Mash with butter, adding 2 Tbsp reserved cooking liquid at a time, until smooth.

2. While vegetables cook, heat broiler. Heat oil in 9- to 10-in. cast-iron skillet on medium. Add onion and cook, covered, stirring occasionally, 3 min.