The Veggie
You want to eat more veggie-filled breakfasts, go big on grains and make more soup. I do, too (and I have recipes).
After I asked readers to share their 2025 kitchen resolutions with me last week, some familiar goals made their way into my inbox: Make better use of the cookbooks that crowd our shelves (same); work new recipes into our routines (ditto); and eat more vegetables, period (likewise).
Some of you were specific (Belinda wants to eat 30 different fruits and vegetables each week!) while others went broad (Sarah wants to cook at home more!). But nearly everyone asked for a little help. So below are a handful of resolutions from readers, along with some recipes to get them — or you! — started.
Laurie would like to eat more vegetables for breakfast. It’s a cinch to nestle greens around morning eggs, as Lidey Heuck does with her asparagus-potato hash and Sarah Copeland does with her Swiss chard-packed green shakshuka with avocado and lime.
Green Shakshuka With Avocado and Lime
View this recipe.
In the cooler months, a savory porridge is a great vehicle for start-your-day vegetables, as demonstrated by Hetty Lui McKinnon’s butternut squash congee, Vallery Lomas’s grits and greens, Rick Martínez’s roasted vegetables and buttermilk grits and Ali Slagle’s kimchi rice porridge (just be sure to use a vegetarian kimchi).
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