Esti Asher, MS, RDN, LD L B

Lettuce adds bulk to a salad without necessitating too much work. I try to have a fresh salad every day.

2. Frozen Broccoli

When the fridge is empty, there are frozen vegetables to fall back on… I have so many recipes that call for broccoli (find them in my new cookbook, “Nourished by Nature”).

The simplest one is Garlic Broccoli:

1 ½ lb. broccoli florets crushed garlic cubes

Bake at 425° in a 9x13 pan, covered, approximately 30 minutes.

3. Zucchini

What a versatile vegetable. From adding it to an omelet to roasting slices in the oven with oil and salt – the options are endless.

A1. Apples: They’re sweet, crunchy, filling, and healthy. Apples are an excellent food for the digestive system, with their high concentration of pectin, a type of fiber that slows down digestion and thereby promotes satiety. It also acts as a prebiotic that nurtures the gut bacteria.

2. Mixed Salad Snacks (from Bodek): This is a fast and easy way to enjoy a healthy meal addition or snack. If I’m in a rush, I simply add a dressing, and if I have more time, I make the salad more elaborate.

3. Cucumbers: Delicious and refreshing, they’re an easy, quick, open-the-fridge-and-findsomething-good type of snack. I love the idea of opening the fridge to look for something to eat and finding something that takes a few seconds to wash, cut (or not even!), and enjoy.

WWhat a tough question—we love all veggies and have as much variety as we can get!

Do I have to choose three?

I’d say the top raw veggies we always have around are cucumbers, peppers, kohlrabi, and carrots— regular and baby versions. A few years ago, I invested in high-quality lucite sectionals with lids, and I always keep them full of these veggies in the fridge for easy munching.

My top three roasted veggies are honey sesame broccoli, crispy turmeric cauliflower, and pesto zucchini steaks.