If you've got picky eaters in the house (kids, reluctant adults—we don't judge), these dishes mask the appearance of vitamin-packed vegetables and make them taste oh-so-good.


Monday: Rachael Ray's Creamy Carrot Mac 'N' Cheese Fake-Out with Carrot Top Drizzle

Creamy Carrot Mac 'N' Cheese Fake-Out with Carrot Top Drizzle Recipe
Credit: Photography by Kate Mathis

Not only does this macaroni dish use a full pound of carrots (including the stems!) but it's also 100 percent vegan. With pasta this delicious, who needs cheese?

Tuesday: Asparagus Tempura Tacos

Asparagus Tempura Tacos

With the light-as-air tempura coating, no one will notice that they're actually eating folate-packed asparagus. Topping these tacos off with guac, Parm, and homemade tomato sauce will make them taste even better.

Recipe: Try our Asparagus Tempura Tacos

Wednesday: Eat-Your-Greens Burgers with Avocado Ranch Dressing

eat your greens burgers with avocado ranch dressing

These patties are packed with two full cups of kale or spinach—your choice—but with lean ground beef, melty cheese, and herby avo ranch, the flavor of the leafy greens is hidden. The health properties, of course, are still very much present.

Thursday: Garden Party Pizza

garden pizza
Credit: Photography by Jake Stangel

Pizza night has never been so healthy! Skip the stress and buy pre-made cauliflower crusts, then have some fun with the family by piling on alllll the veggie toppings. We like blistered cherry tomatoes, kale chips, and crisp shallots.

Recipe: Try our Garden Party Pizza

Friday: Cheesy Spaghetti Squash with Tomato Sauce

cheesy spaghetti squash with tomato sauce

Turn squash into a spaghetti clone that tastes just as good, especially when doused in provolone and chunky tomato sauce. Better yet, the sauce adds in another vegetable component that'll win over every type of eater.

Shopping List

For the creamy carrot mac 'n' cheese fake-out with carrot top drizzle:

  • About 2 tbsp. olive oil
  • About 1/3 cup EVOO
  • 1 lb. carrots with leafy tops
  • Salt and finely ground white or black pepper
  • 1-inch piece of fresh turmeric
  • 1 tsp. cayenne hot sauce (Rach likes Frank's RedHot)
  • 1 tsp. each (about 1/3 palmful) ground coriander and dry mustard
  • 4 cloves garlic
  • About 1 tsp. each orange zest and lemon zest
  • 1/2 cup white wine
  • 1/2 cup vegetable stock
  • A fat handful of fresh mint leaves
  • 1/4 cup fresh tarragon leaves
  • About 2 tbsp. fresh lemon juice
  • 1 tsp. (about 1/3 palmful) crushed red pepper or 1 jalapeño chile
  • 1 lb. penne (semolina or gluten-free corn) or other short cut pasta (such as conchiglie, farfalle, or short fusilli)
  • 1 jar (4 oz.) chopped pimientos
  • Upland cress, edible flowers, and toasted pine nuts, for serving (optional)

For the asparagus tempura tacos:

  • 2 large cloves garlic
  • 1/2 cup mayonnaise
  • 2 tbsp. fresh lemon juice
  • 2 avocados
  • 1/2 small onion
  • 1/2 Serrano chile
  • 1 tbsp. plus 1 tsp. fresh lime juice
  • 8 oz. napa cabbage
  • 1 tbsp. canola oil, plus more for frying
  • 1 1/4 cups cake flour
  • 12 medium asparagus
  • 8 white corn tortillas

For the eat-your-greens burger with avocado ranch dressing:

  • 2 cups baby kale or baby spinach
  • 1 lb. ground beef (80% lean)
  • 3-4 tbsp. grated onion with juices
  • 1 tbsp. Worcestershire sauce
  • Salt and pepper
  • 1 tbsp. olive oil
  • 4 slices Cooper sharp white American cheese or Monterey jack
  • 1 ripe Hass avocado
  • 3/4 cup sour cream
  • 2 tbsp. each fresh chives, dill, and parsley
  • Juice of 1/2 lemon (about 2 tbsp.)
  • 1 large clove garlic
  • 1 tbsp. green hot sauce (such as Tabasco Green Jalapeño Pepper Sauce)
  • 4 brioche rolls
  • Lettuce, tomato, and onion

For the garden party pizza:

  • 1 can (15 oz.) tomato sauce
  • 1 can (6 oz.) tomato paste
  • 2 tbsp. Italian seasoning
  • 1 tbsp. dried oregano
  • 1 1/2 tsp. garlic salt
  • 1 tsp. sugar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 2 frozen cauliflower pizza crusts (from an 11-oz. package)
  • 8 oz. Burrata cheese
  • 1 large shallot
  • 10 cherry tomatoes
  • 1 package (2 oz.) store-bought kale chips
  • Fresh basil leaves
  • 1/2 Meyer lemon
  • EVOO
  • Flaky sea salt

For the cheesy spaghetti squash with tomato sauce:

  • 1 spaghetti squash (about 2 1/2 lb.)
  • 2 tbsp. EVOO, plus more for tossing
  • 1/4 cup finely chopped onion
  • 1 clove garlic
  • 1/2 tsp. dried thyme or 1 tsp dried oregano
  • 1/4 tsp. crushed red pepper
  • 14.5-oz. can diced tomatoes
  • Salt and pepper
  • 4 oz. coarsely grated provolone
  • Grated parmesan
  • Flat-leaf parsley