- Take the everyday meals you already make and add one more vegetable - pasta sauce, mac and cheese, rice pilaf, risotto, etc. can all stand peas or zucchini or carrots or greens.
- Eat vegetables for breakfast (sauteed, scrambled with eggs, in an omelet or hash, in a green smoothie).
- Add a salad before lunch and dinner (keep a "salad bar" in your fridge to save time).
- Use meat as a condiment, not a centerpiece.
- Eat raw fruits and vegetables. Instead of peanut butter toast, have an apple or celery with peanut butter. Instead of pita and hummus, have veggie sticks and hummus.

When I bring home my vegetables from the CSA, I always wash them and try to prep them that same night. That way, they are ready to go--collards and kale separated from their stems, lettuce washed and dried to go right into a salad. Try eating things raw (like beets, shredded into a salad) that you normally cook and eating things cooked (braised lettuce) you'd normally eat raw. I prep some cooked greens in a three or four serving size and keep them in a plastic zip bag so I can microwave a serving to eat with an egg for breakfast. I take a salad to work most days, and have one with or for dinner. I am willing to commit the time to working with whole ingredients, but when raising my children I needed all the help I could get: Bagged cubes of butternut squash and salad bar veggies, if I needed to.

I make sure to buy a refrigerator full of veggies when I go shopping every week, and since I hate to throw away food, force myself to cook them (and eat them) to make more room in my fridge. I love kale and brussel sprouts, so winter veggies work for me!

My favorite way to make sure I get my vegetables is by adding them into meals that often lack them - pasta dishes, omelettes (adding more veggies than usual), savory tartes and quiches, and especially sandwiches - turkey and cheese just doesn't cut it! :)

-I make sure the juice I take my vitamins with is fresh (not from concentrate) and has both fruits and veggies in it.
-Instead of eating hummus with bread, I usually eat it with carrots, celery or radishes.
- I also jut cut up veggies and make a salad out of it. Throw it all together and toss with a little oil. vinegar and S&P! Last night it was celery, cucumber and leeks. I find that leeks add some spiciness without giving you onion breath!

Make a huge batch of soup or two on the weekend, then package it in individual servings in the fridge for the week, freeze any remaining portions in muffin tins so you have some for the weeks ahead. Do a different recipe (and bunch of veggies) every week, and you'll have a good, easy repertoire of veggies in your fridge and freezer for weeks to come.

The best way to eat more of anything is to enjoy it, so I suggest finding ways to love vegetables! For me that has meant changing my preparation - I have recently fallen in love with roasting veggies. I enjoyed brussell sprouts for the first time in my life by roasting, and had roasted broccoli for lunch the other day. I'm also loving cabbage on sandwiches and sauteed spinach in my tomato sauce.

Joining a CSA definitely upped my veggie intake! I didn't want to waste food, so I had to find a way to use everything. And it forced me to be more creative in my cooking!

Start at breakfast. A slice of spinach quiche from the freezer, toss some corn and peppers into your scrambled eggs, mash an avocado on your toast. If you get a serving in first thing, you are ahead of the game.

It's harder to make a salad? Come on, we're talking a couple of minutes more time.

Make your vegetable the star of your meal and plan around it.

Double the veg in any recipes.

Shop at the farmer's market and try something new each time.

Swap in veg for pita or bread for healthy dips.

I second all the CSA recommendations--best way to ensure a wide variety of seasonal vegetables, keeps you creative in the kitchen, and all that good stuff. Other tips:

1. green/veggie smoothies (especially if you have a high powered blender that can tear through tougher veg)--a great way to eat tons of greens, fast!

2. For certain vegetables like tomatoes, onions and eggplant: Roast with some basic italian spices, then cut up and freeze. Thaw and use as a stew or soup base whenever you need it.

3. Make pesto with greens other than basil--cilantro, chard, kale, parsley, you name it. (freeze it in ice cube trays or mini muffin tins to have individual servings ready to go!)

4. Use leafy greens as wraps for tacos, sandwiches, etc. instead of tortillas or pita. Collards and lacinato kale work particularly well for this.

5. I build the week's menu around my CSA share--I'll type the name of a vegetable and "recipe" into google, find a snazzy looking dish and follow my muse.

I find it SO hard to get excited about vegetables this time of year because there's none at the farmers market. I'm in NYC and my local market is only selling apples right now (so jealous of you west coast people...). When I go to the supermarket, despite the fact that it's a good, high-quality grocery, I am totally uninspired after eating really fresh local stuff all spring, summer, and fall. Even the highest-end supermarket stuff doesn't compare to local produce. And I also find I can't decide what to buy/make without the season dictating it. Any tips on what's best among the traveling-from-a-distance vegs??

For me, DEFINITELY juicing everything, you get lots of bang for your buck..quantity wise :)

I've been eating more vegetables lately because I stopped paying attention to the copious amounts of advice suggesting that I add vegetables to other things or sneak them in, and just started eating vegetables by themselves. It's easy to have a side of raw or cooked vegetables, with some herbs or spices, at every meal.

I seem to always throw in a bag of spinach to whatever I'm cooking.

I'm all about eating more veggies, but prepping them is sometimes harder and more time-consuming than making a fried egg and an english muffin for a fried egg sandwich for dinner. And lettuce does NOT hold up well in the fridge once you've cut or torn it up into bits for a salad. I've taken to making vegetable salads as they keep their crunch forever. Got to make my favorite again soon. I also like to slip all kinds of veggies into soups, greens and lettuces especially, when I have them. For instance sorrel is wonderful with asparagus, radishes, carrots, potatoes, ramps, and peas in a spring-y chicken soup.

Just made the other day. Roasting vegetables with a little bacon or serving them with a bit of ham is a great way to make veggies the focal point of the meal instead of an afterthought. Sneaking greens like spinach into things like beans for tacos is another good way to get your veg without noticing. Got to get back in that habit.

But yes, roasted and in brothy soups are my favorite way to eat veggies in the winter. Can't wait for radish and ramp season, though. This weird weather is making me think of spring! In the spring we eat radish sandwiches with butter and salt, or roasted ramps as appetizers. Summertime means salted cucumbers and tomatoes and fresh corn salads and soups. Can't wait for green growing things again, even though root veggies and I are best buds. Oh, and you can't go wrong making vegetables part of your dessert. Sweet potato bake with maple pecans, anyone? Yum.

I reduce the starch or meat in a recipe and replace with veggies - reduce ground beef and replace with chopped mushrooms, reduce pasta and replace with green beans. I will also swap out bread for veggies - instead of tortillas for tacos, use lettuce leaves. Also, not vegetables, but get myself to eat more fruit by allowing replacing impulse buys of candy or baked goods with fruit. When I find myself staring longingly at the slices of chocolate cake in the bakery case, I give myself permission to buy the expensive tropical fruit I don't normally get.

*Facepalm* Sorry folks. Clearly I have not quite gotten the hang of this embedded link thing. The first one is for my winter slaw recipe and the second is for roasted cabbage with bacon. *sigh* This is why I need to learn to use the preview button.

Joining a CSA in 2007 was the best thing I ever did for my veggie consumption! It has, over time, led to me eating a TON of veggies, because, well, I adore almost all of them now. I also am a good cook and I love spending time cooking every night, which helps. When you know what you're putting in your own meals, I find that you tend to eat better. Also: soups! I eat TONS of veggies in soups. I also recently went almost entirely vegan last summer, and that change in my diet has made a huge difference. Good thing I love veggies! <3

Its never been a chore for me to eat my veggies so have never had an issue with making them the centerpoint of my meals. What I do is nothing different than what has already been mentioned: prepping things once you bring them home; not cooking them just cleaning and doing any trimming, chopping, etc. so that when it IS time to prepare them-they are ready to go. One of the best ways is to eat more is to add veggies to whatever you are eating: eggs, pastas, soups and big salads are the way to go. People have always been amazed at the amount of produce I buy each week but nothing goes to waste-it all gets eaten, I just make it a priority.

I've been a vegetarian for as long as I could make the decision not to eat meat, except for a few years in my mid-20s. I found myself getting really lazy about eating - a lot of chile verde, turkey sandwiches, and cheeseburgers. When I went back to vegetarian eating, I started eating a LOT more vegetables. So, you might want to try a meatless Monday kind of thing. I think omitting a basic ingredient - meat, in this case - causes you to be more creative with what you cook. Two nights ago I made a big batch of roasted vegetable curry to eat during the week. Potatoes, sweet potatoes, cauliflower, tomatoes, carrots, and green peas. It's really easy too, you just cut them all up, roast them in the oven until they're tender, pour over the sauce, and roast for another few minutes. The sauce was coconut milk, fresh garlic and ginger, and a curry blend. I also stirred in some plain yogurt when it was finished. Delish! Homemade pizza is great too - you can dump on as many vegetables as you want and it always turns out great.

First and foremost...go vegetarian!!! And have your veggies delivered once a week or join a CSA. Also, visit farmers markets when they are in season, buy what is freshest and most interesting and find yummy sounding recipes to use what you purchase.

We've always been solid vegetable eaters (salads at lunch and sometimes dinner, veggies at dinner, raw veggies as snacks, etc.), but cooking as suggested in "An Everlasting Meal" has significantly upped our vegetable consumption. Just now I finished my lunch. I grabbed a big bowl and searched the refrigerator for goodies and this is what I came up with: a small amount of rice, a serving spoon of mashed sweet potatoes (plain), a double serving of leftover dinner vegetables from Sunday (onion, mushrooms, yellow squash, zucchini, broccoli, and carrots), a serving spoon of sautéed kale, and a small handful of crumbled bacon. I mixed it all together, heated it, and it was delicious, with wonderful flavors and textures. I'll admit that we were previously cook-it-fresh vegetable snobs, but roasting and sautéing vegetables at the beginning of the week has helped us make some amazing meals.

Making my way through An Everlasting Meal... It feels like something just "clicked" with this book.

I double the veggies in most recipes, roast 4-5 days' worth of veggies on lazy movie/tv nights since it requires almost no effort, and keep several bags of frozen veggies (spinach, artichoke hearts, etc.) in the freezer for those nights/weeks when I just haven't made it to the store/market so I can mix some veggies in with pantry staples (rice, pasta, quinoa, etc.).

What great, positive suggestions. I'm late to the party--all my ideas are already here. I would say also that if you are hesitant about vegetable preparation get a book like Alice Waters's Chez Panisse Vegetable Book. It has almost every veg and will guide you through the basics. I also love the old classic, Laurel's Kitchen.

I buy vegetables at the Farmers' Market every week and they're the first thing I see when I am contemplating what to make for dinner. At least three nights a week, we have a pasta dish with tomatoes/greens/zucchini/cauliflower/arugula or whatever else is staring me in the face. We also always have a salad, maybe with cucumber/green beans/apple/pear. It isn't necessary to have a large variety every day, when we make pasta it's at least two serving of veg for each person.

I'm with Kristen--I double any veggies in a recipe, do a fair amount of pre-cooking (especially roasting and braising). Like many others, I clean and prep all veg. when I get them home--if I can grab and cook, I am much more likely to add veggies to stuff. I also cook and freeze things from my CSA like mirepoix, squash puree, roasted chiles and red peppers, carmelized onions, "eggplant junk" (basically a mix of eggplant, tomatoes, onions, peppers, etc.) and cauliflower junk (ditto but with cauliflower and broccoli with lots of anchovies and garlic) to use as the base for pasta dishes. Coupled with doing bug batch cooking and having several meal choices in the freezer at any given time, it really helps us eat well and avoid eating out during our busy weeks.

Start the day with a smoothie. I put anything and everything in my smoothies- kale, arugula, beans, cranberry sauce, etc. Bits and bobs I have in the fridge.

Also, I roast a tray of root vegetables, onions, and garlic, then puree everything with some stock or water, then use the puree to boost tomato sauce, make soup, add to smoothies (just kidding).

Maybe frozen veggies don't count, but I started adding a bunch when I make rice - my boyfriend taught me a trick where you boil rice in lots of water (rather than adding just enough to make the rice tender), and I've taken to throwing in the veggies about mid-way through the cooking process. I've found some nice mixes in the frozen section, and it's a painless way to cook them.

Use the weekend as veggie prep time. Winter is a great time to eat roasted vegetables. I chop up Brussels sprouts, sweet and white potatoes, beets, onion, peppers, etc., toss with olive oil and black pepper, and roast for 20-25 minutes at 450. Pair with quinoa, salad greens, or whole wheat tortillas with pepper jack cheese for easy weeknight meals.

When I'm feeling uninspired/tired/lazy, I find that having a few packs of frozen veggies in the freezer lets me easily add them to whatever I'm cooking. Spinach or peas are the easiest for me for this. Trader Joe's seems to have good frozen veggies for this sort of thing.

I got a food processor for Christmas and I am loving shredding veggies in it to add to pretty much everything. The small size makes for quick cooking times and they blend so well into dishes, so far my family hasn't really noticed their veg portions have doubled.

Proven method: put them on the top shelf. Stuff that is hidden away is ignored by fridge-goers. Also start a compost pile. I began to love adding my old veggies to it. Also I add them to smoothies, it makes for fun flavor combos.

Smoothies!! I make a Green Smoothie every morning. LOTS of greens (spinach, mache, kale, etc) with a piece of two of fruit like apples or berries and 2 cups of water. if you do NOTHING else, do this. It's so great for you and gives you a TON of vitamins and good stuff.

The best method for eating healthier is to not purchase the junk to begin with. If you are like me, you cannot resist the chocolate if it's in the house. Just last night, I had my husband hide the nutella jar from me after I'd eaten about 5 spoonfuls in a matter of seconds. I just cannot resist!

I followed some advice from here once before to cook lots of vegetables at once and eat the leftovers during the week. Also, if I'm frying up onions for something, I'll fry up more than I need, along with some peppers, and then take out the extras and put in the fridge for later. Then you have onions and peppers ready for sandwiches. Several nights a week I get home late and don't have time to cook, and it's great to pull out some already cooked brussels sprouts, or veggie hash from the weekend, or even some broccoli to throw into the leftover pasta.