I'm always looking for ways to sneak more vegetables into my diet, and I would say that I've been able to successfully do that over the past few months simply by limiting the amount of meat I buy and cook and filling in the gap with vegetables (eg: using half the meat I normally would in a bolognese sauce and adding bell peppers and zucchini). Going into the new year I want to try to increase the ratio even more and decrease the amount of dairy I eat, not to mention that I usually go full vegetarian during lent.

By now we're all familiar with Michael Pollan's guide: Eat food, not too much, mostly plants. Shop only the edges of the grocery store. If you want junk food, you have to make it completely from scratch. But in 2021 I'm going to challenge myself to something new: eat 20 different fruits and vegetables per week. Here's what I've got in my fridge this week: iceberg lettuce, radicchio, radishes, zucchini, tomatoes, cucumber, okra, green bell peppers, red bell peppers, yellow onions, red onions, Thai chiles, limes, bananas, oranges, mangos, pineapple, beets, broccoli, carrots, red cabbage, celery, sweet potatoes, and new potatoes.

This book is a real help in that regard. It has recipes arranged by the main vegetable in the dish instead of by meat, carb, or course. Usually I meal plan before making a grocery store run, but this week I went to the grocery store and just bought vegetables, intending to find a recipe later. There are at least 8 different recipes for each vegetable, so I was confident I could find some way to use the vegetables I bought.

And being an America's Test Kitchen book, there are endless notes about how they tested different methods of vegetable prep and what the resulting flavors and textures were like. If you are a curious home chef like myself, these sorts of tips are fascinating.

Edit: I should add that many of these recipes are *not* vegetarian though you could probably sub tofu or tempeh. Most are side dishes but there are more than a handful of main courses that include meat.