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watermelon with a little arugula, mint, and crumbled feta. Dress with olive oil and red wine vinegar.
ZUCCHINI
    I love a ribboned zucchini salad with pine nuts and Parmesan—see my recipe .
    MY BLACK THUMB
    I wish I was the kind of eco-mama who grew all her own vegetables and canned jam . . . but it’s not in the cards between my busy work schedule and my natural black thumb. Don’t beat yourself up if you, too, can’t keep a cactus alive. I’ve found simple ways to teach Honor and Haven about where their food comes from. For example, we’re lucky that rosemary grows like a weed in our hot, sunny California climate and that there are a couple of orange and lemon trees in our backyard that are amazingly maintenance free.
    We also recently planted an herb wall garden (see the how-to )—Honor helped pack the plants into the pockets, and she can pop out to pick a bunch of basil or parsley when we need it.

Autumn
    We still enjoy all of our late-summer favorites, plus:
APPLES
    I love making my own applesauce. Just peel, core, and chop about 10 apples (Gala work great), then cover with water in a big pot. Bring to a boil, reduce to simmer, and cook 30 to 45 minutes until saucy. Add cinnamon (and a bit of sweetener if the apples are tart) and grab a spoon!
CABBAGE
    Shred half a head and sauté with a glug of olive oil for a couple minutes. Then toss in raisins, a little white vinegar, and a bit of salt; sauté for 15 to 20 minutes. (I learned this from a caterer on a set when I was 14.)
CAULIFLOWER
    I’ll roast a head of it, chopped and tossed with olive oil, salt, and a bit of rosemary and chopped garlic for 30 to 45 minutes at 400°F. Puree it with up to 1 cup chicken stock as an alternative to mashed potatoes for the kids.
GRAPES
    I love, love, love frozen seedless grapes!
PEARS
    Add a delicious crunch to sandwiches and salads.
SQUASH
    A fantastic alternative to pasta—we love it with marinara sauce and/or turkey meatballs.

Winter
    We hang on to as much fall produce as can be found at the grocery store, but frozen organic fruit and veggies are a great way to get through the winter months.
BRUSSELS SPROUTS
    Roast 1 pound with chopped candied walnuts, 2 cloves garlic, and a couple pieces of diced thick-cut bacon. Oh, god . . . 
LEEKS
    A no-fail soup staple.
SWEET POTATOES
    Oven fries! Peel, slice, toss in olive oil and sea salt, and roast at 400°F for 35 minutes.
TURNIPS
    Excellent in a tray of roasted mixed veggies—see how to perfect it .



WHEN IN DOUBT, ROAST IT
    If you’re looking at that long list of veggies and wondering how on earth you’d ever find time to cook them all—let alone persuade your family to eat them—I have one word for you: roasting.
    I honestly don’t know why anyone would even boil a vegetable again once they discover how great any produce becomes when you cut it up, sprinkle it with olive oil and salt, and stick it in the oven. Suddenly, Brussels sprouts taste better than potato chips!
    WHAT TO DO:
Preheat your oven to 400°F.
Spread cut-up vegetables in a thin layer on a rimmed baking sheet; toss with olive oil, sea salt, and any other herbs or spices of your choice. (I love garlic and lemon; fresh rosemary, thyme, or crushed red pepper are also fantastic.)
Roast until everything is nice and crispy (probably 20 to 40 minutes, depending on the quantity and type of vegetable), stirring the vegetables every 10 minutes so they don’t stick to the pan. Serve!

Pure & Simple: Whole Grains
    A LOT OF PEOPLE freak out about whole grains. They have weird names and weird textures—why can’t we just stick with bread, pasta, and rice, right? I know, but here’s the good news: You
can
eat those things—just switch to 100 percent whole grain breads and pastas, and brown or wild rice. Done! Even better, most whole grains are actually way easier to cook and more delicious than we give them credit for. Just grab a handful whenever you want to add some whole grain goodness to your stir-fries,