Winter! The season of stews, chilis, casseroles, and quiche. It is possible to keep the nutrition in these dishes so it’s not just meat, pasta, and cheese all season.
Our modern world allows us access to fresh fruit and veggies year-round. They won’t taste as good from far away and out-of-season, but it still counts. This time of year is also when canned or frozen veggies will often taste better and have more nutrients than fresh produce at the grocery.
Here’s what I do: when a recipe calls for veg of any kind, I go big with the portion of veggies. When I make simple pasta, I head to Jimmy’s and buy a ton of fresh basil (possibly the most delicious and affordable basil in town). Rather than just a leaf or two, I fold a handful into my warm pasta.