Dietitian’s tip: Stuffed artichokes make an appealing and substantial side dish. The simple but flavorful stuffing complements the artichokes’ nuttiness without overpowering them.

Dietitian’s tip: Although only a side dish, this recipe is packed with nutrients. Asparagus is an excellent source of folate, and hazelnuts contain iron, magnesium, phosphorus and potassium.

Dietitian’s tip: Carrots are an excellent source of beta carotene, which is converted by the body into vitamin A (retinol). Vitamin A helps maintain vision and promotes the growth of healthy cells and tissues. Carrots also contain lutein, which is thought to protect the retina. One serving of this recipe provides twice the estimated daily requirement for vitamin A.

Dietitian’s tip: Acorn squash cooks quickly and takes on an elegant appearance when sliced into rings and roasted. For easier cutting, microwave whole unpeeled squash on high for a few minutes to soften them.

Dietitian’s tip: Use this black bean relish on top of mixed greens for a light salad or use it as a dip for baked tortilla chips. This relish also works well rolled up in a flour tortilla. For a spicier version, substitute chili powder or cilantro for the parsley.

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.