I have, at this moment, just 5 recipes on this blog. It’s not a lot. And yet, we have arrived at the season in which even the least enthusiastic home cooks will be entering their kitchens with the intent to make something from scratch. I feel obligated to help.

While the end-of-year holidays are known for comforting beige foods that require stretchy pants and post-meal naps, I like to have at least a little bit of color on my plate. Over the last few years, I’ve tried to make my contributions to the family potlucks something healthy(ish). And though this year my husband and I are doing Thanksgiving and Christmas solo, I’m still planning on multi-dish dinners for two. It’s a far cry from our usual one-pot dinners, and I’m sure we’ll spend the next week eating leftovers.

So sure, gorge on the mashed potatoes and the dinner rolls and the pies! That’s fun any year, and it seems actually necessary in 2020. But let’s save a little spot on the plate for something more produce-forward, shall we?