I have long made an effort to incorporate a wide variety of vegetables in my dinners on the grounds that every vegetable offers its own unique nutritional profile in addition to flavor. But I admit that broccoli doesn't feature as often in my meals as it ought to given its status as one of the top nutrient-dense vegetables—and it's not that I don't love its taste, especially when cooked. But it does have a stronger flavor than many vegetables, and I've just never figured out as many things to do with it. But craving an Asian-style fried rice, broccoli seemed like a perfect fit with the robust flavors of toasted sesame oil, sriracha sauce, and tamari sauce that I planned on using. So were the succulent chunks of fried tempeh I added, a protein-rich traditional Indonesian food made from fermented soybeans that has an appealing nutty flavor when fried but which absorbs almost any flavors you would like to add to it.

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These crispy kale squares, adapted from Power Hungry: The Ultimate Energy Bar Cookbook, have quickly become my absolute favorite breakfast option, although they are also a good choice for a mid-morning or afternoon energy fix. Made with crispy roasted kale, seeds, oats, some puffed cereal, nut butter, and goji berries, they are power packed with not only good energy-inducing nutritional ingredients but with an enticing combination of textures and flavors that are really quite varied and unique. Although they take a little more effort than many of the energy bars I have featured on Lisa's Kitchen, they are most certainly worth the effort and yield enough to last for a least a week. You will be glad that you took the time, and you'll find yourself making them again and again.

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I have made it a habit to always have a jar of homemade Thai red curry paste on hand. Made with fresh galangal, chilies, lemongrass, and lime, it's such a versatile and flavorful seasoning that it makes it one of the easiest ways to put together an easy and delicious meal without much trouble being given to the thought of seasoning. Just like that, with cravings for white beans, squash, and Thai flavors, I put together this colorful, nourishing and delicious white bean soup with butternut squash with mushrooms and cilantro. Perfect for a warming bowl on a cold winter day.

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Potatoes are always a favorite when it comes to vegetable sides to go along with a meal. This most versatile of foods is not only a good source of vitamins, minerals, and fiber—notably vitamins C and B6, potassium, and manganese—but easy to adapt to a wide variety of different cuisines. On the menu this time are a roasted version of Bombay potatoes, a popular Indian dish featuring parboiled potatoes that are then cubed or quartered and then cooked with variety of aromatic seeds and spices. Often skillet fried and sometimes including onion and tomato, I've opted for an oven version in this instance for a more hands off approach and because roasted vegetables are always a pleasure, especially during the winter months.

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