1. Buy many kinds of vegetables when you shop to have plenty of choices in the house.
2. Use vegetables that will go badly quickly, such as asparagus first. Save hardier varieties such as acorn squash for later use if you do not shop frequently in a week.
3. Keep vegetables where you can see them. The more often you see them, the more likely you are to eat them.
4. Keep a bowl of cut-up vegetables on the top shelf of the refrigerator.
5. Make a big tossed salad with several kinds of greens, cherry tomatoes, cut-up carrots, red pepper, broccoli, scallions, and sprouts. Refrigerate in a large glass bowl with an airtight lid, so a delicious mixed salad will be ready to enjoy for several days.
6. Pack a piece of some cut-up vegetables in your briefcase or backpack.
7. Add vegetables to lunch by having them in soup, in salad, or cut up raw.
8. Increase portions when you serve vegetables. One easy way of doing so is adding fresh greens, such as Swiss chard, collards, or beet greens to stir-fries.
9. Add extra varieties of vegetables when you prepare soups, sauces, and casseroles. For example, add grated carrots and zucchini to spaghetti sauce.
10. Take advantage of salad bars whenever possible.