No, I’m not talking about playing the market. What I’m suggesting is actually a very safe, risk-free venture, and one that will make mealtime a lot easier. After years of feeding my growing family, I’ve learned the importance of a well-stocked pantry. One ingredient that I bet we all use frequently is stock.

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Winter is a challenging for farmer’s market shoppers like myself. Afterall, how many root vegetables can one person eat before boredom strikes? That’s when I rejoice about making tomato soup. While everyone is starting seedlings for summer’s harvest, all I need is a can of good-quality canned tomatoes—I love San Marzano best, to keep my spirits high.

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Baby it's cold outside. No really, it is absolutely freezing, which means it is the perfect weather for a steaming bowl of soup. This pumpkin soup can be on the table 30 minutes after you get home, which makes it all the more sweet. It is wonderful on it's own, or a perfect avenue for some thick homemade croutons or a sprinkling of cheese.

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I love making soups and lentil is definitely one of my favorites. It is easy to make, most of the ingredients are on hand and it will last you the entire week. You can eat it for lunch, as a snack or even for dinner with a nice salad and some whole wheat bread sticks. I am not a big fan of freezing but this soup freezes very well. Freeze single serving size portions in Tupperware or zip lock bags and you have any easy meal whenever you need it.

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This hearty lentil soup is a weekly staple at our house and welcomed comfort food during the cold winter months. With this one-pot meal, everyone gets a heaping helping of vegetables as well as high-fiber plant-based protein. I like cooking with lentils as they are quick to prepare and the easiest bean for young tummies to digest.

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March is always a tease. The sun will come out, and I’ll think, “Finally! Spring is here.” Then the temperature will plummet, and the wind will kick up, destroying my illusions. There is one nice thing about the month’s crazy weather, though. I still have license to make some of my favorite cold-weather dishes including this simple tomato-fennel soup.

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Our gorgeous March cover mom, the lifestyle guru and host of PBS' "Katie Brown Workshop," Katie Brown has generously contributed a few great recipes for families. We'll be unrolling all of Katie's recipes over the next month, so stay tuned for even more easy and delicious ideas. This week's recipe is for tasty and easy turkey enchiladas, or check out our past recipes from Brown, including the crowd-pleasing Sloppy Joe Casserole and Tasty Turkey Enchiladas!

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It is detox season and I am joining the party with soup. This is the soup I made my family recently when our household was under an intense viral attack! I also make it a lot when I am just in the mood to get healthy and slim down. I mean, I love the holiday eating season, but now we all need to balance it out with some healthy dishes, too. Best of all, the dish is inexpensive and only requires a few ingredients. What's better than that?

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Consider the cauliflower. It's one of our most humble, and sadly, most maligned vegetables. Too often boiled or steamed to death or drenched in neon-orange Velveeta sauce (at least when I was growing up), cauliflower often gets a bad rap.

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