Everytime I go to the store, it seems like the prices have gone up again — 10 cents, 60 cents, $1. I understand why food prices need to rise, but since understanding doesn’t help my food budget, I decided it’s time to go green.

Since vegetables are a whole lot cheaper pound-per-pound than protein, I figure I can shave my food costs — and save on the cost of vitamins at the same time — by serving mounds of vegetables alongside slivers of protein.

Some nights, I do stirfry with rice or pasta. Other nights I cheese-up vegetables, throw them in a pan and top them with breadcrumbs. For inspired vegetable recipes that are main-dish worthy, check out “Perfect Vegetables” (Cook’s Illustrated.)