Dietitian’s tip: For convenience, use canned black beans instead of the dried variety in this recipe. Although canned beans typically contain more sodium than home-cooked beans, you can rinse and drain them before use to help lessen the amount of sodium.

Dietitian’s tip: One of the least-known vegetables, though gaining favor, the knobby celery root has a subtle celery flavor that enhances dishes from soup to mashed potatoes. Here, it is finished with a creamy mustard sauce.

Dietitian’s tip: Kale holds its texture well in cooking. Although any variety will work in this dish, curly, dark green dinosaur kale looks spectacular, especially alongside a mix of red, yellow and orange cherry tomatoes.

Dietitian’s tip: With its little florets, broccoli rabe looks like broccoli. Because the stems can be bitter, some cooks discard them. Here, they’re included, and their bold flavor is softened with garlic, olive oil and a bit of salt.

Dietitian’s tip: This recipe, a variation on a dish that’s traditional in the Dominican Republic, merges starchy banana-like plantains with winter squash and garlic.

Dietitian’s tip: Cannellini beans are white-colored kidney beans. They’re an excellent source of folate and a good source of iron and fiber. Their high-quality protein makes them a great stand-in for meat.

Dietitian’s tip: Distinctively rich in flavor, asparagus is a good source of vitamin C, folate, iron and copper. To prepare asparagus for cooking, hold a piece of asparagus in the middle. Grab the cut end and bend it downward until the cut end snaps off. The asparagus will break in the right spot to remove its woody end.

Dietitian’s tip: This legume dish is high in folate and a good source of iron. Folate helps form red blood cells, which contain iron. Both nutrients are important in preventing anemia.

Dietitian’s tip: Available year-round, Swiss chard is among the most tender and sweet of the cooking greens. Like all dark leafy greens, it’s high in nutrients. Here, soy milk contributes richness but virtually no fat.

Dietitian’s tip: With its colorful vegetables and fresh herbs, this quick and healthy couscous is as attractive as it is delicious. Serve it as a side dish to dress up grilled fish or roasted chicken.