It's easy to grab an apple and some cheese, or a banana and a handful of nuts, but fruit isn't the only food on the snack menu. Veggies make tasty and satisfying bites as well. Need some new ideas? Besides the old carrots with hummus standby, here are some delicious veggie-inspired snacks, all for around or under 150 calories. And if you're into healthy eating, be sure to enter to win a year's Read more

It feels like Winter has officially rolled through San Francisco, and the shift in seasons brings a whole new crop of delicious produce at the farmers market. Winter may not feel like the time to be introduced to a new vegetable, but guess again: it's time to meet kohlrabi. While it's available year-round, kohlrabi really peaks in the colder months. The freaky-looking veg gets its name from the Read more

I'm a little sick of the traditional Thanksgiving meal. That's why this year I plan on serving slightly different versions of old favorites — like a turkey roulade instead of a whole roasted turkey, for instance. Rather than the usual green bean casserole, I'm reaching for a neo-Southern riff on the creamed spinach standby, and plan on impressing guests with creamed collard greens. Unlike Read more

Daikon is a white root vegetable often seen in Japanese and Chinese cuisine that resembles a carrot. However, unlike a carrot's sweetness, daikon is spicy and tart, similar to a radish. Its pungent and sharp flavor can be enjoyed raw, pickled, or cooked. The white pigment in daikon is called anthoxanthin, which is an antioxidant that may lower cholesterol and blood pressure. In Asian cuisine, Read more

Although I try to eat a well-balanced healthy diet, I often feel a little lacking in the veggie department — do you? Bland foods bore my palate and I find some veggies a little on the dull side. If the lack of flavor is your issue, here are some easy, clever ways to spruce up your veggies for snacks or mealtime. Keep reading to learn how. Read more

About once a month or so, I like to make a quiche. Sometimes I'll bake my own pie crust, but other times, when I'm in a hurry, I'll use a pre-made one from the store. The thing I love about quiche is its timelessness. It can be enjoyed at breakfast, lunch, or dinner. I've even eaten a cold slice as a snack in the afternoon! It's also a great way to use up old and leftover ingredients. This Read more

An unexpected but beautiful combination: eggplant, yogurt, and pomegranate seeds, as seen on OnSugar blog FreshTart. I've had my eye on this recipe ever since I acquired the lovely cookbook Plenty by Yotam Ottolenghi. If you're looking for mouth-watering ways to add vegetables to your life, this is your book. Not only are the recipes clever and inspired, the photography is simply stunning. Read more

When the colors of Autumn beg us to return to the golden hues of root vegetables, the first in line to blossom is the beet. From the crimson-red sugar beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues. They add a punch of color — and a sweet, mildly buttery flavor when cooked — to just about any course and are at their most tender Read more