This hearty vegetarian soup eats like a stew. Loaded with vegetables, plant-based protein, and a simple but complex-tasting spice blend, it is a complete and satisfying meal. Make a double batch and freeze for a quick meal later.

Holiday dinner favorites like roast beef and turkey, served up with potatoes, stuffing and mac and cheese can leave your plate looking drab — all brown and white. I joined ABC7’s Britt Waters and Kidd O’Shea on Good Morning Washington to share four colorful sides to make your holiday dinner as merry and bright as the rest of your home this Christmas and New Years.

So simple, so delicious. Heat is a time-tested trick to balance the bitterness of kale while pecans add nuttiness to balance the grassy flavors of these quick-cooked greens. A high-quality, flavorful olive oil will stand out amidst the short list of ingredients.

This is a late-summer harvest tossed with a hearty plateful of pasta and topped with lots of grated parmesan cheese. Vinegar and basil keep end-of-season produce tasting fresh and bright. One taste and you’ll be making this a lot earlier next year.

Fresh greens and earthy, funky mushrooms are folded into eggs and then slathered with a rich, soy sauce gravy for this farmers market-inspired take on a Chinese takeout classic.

This quick and easy chile is hearty enough to eat on it's own with the rich pumpkin, spicy sausage and pleasantly bitter bite of kale. Tomato paste, a dried chile and ground cumin add wonderful depth.

This bold, complex, hearty, vegan vegetable soup builds layer upon layer of flavor - earthy mushrooms, rich tomato paste, sweet paprika and salty, funky miso. You’ll never miss the meat!

Need something fresh and bright for your winter table? The grassy, chlorophyll notes of kale lose their bitterness to the balance of sweet fruit and rich balsamic vinegar. Bonus! This delicious and colorful dish comes together in just 5-7 minutes on the stove.