Sometimes, it's not just what you eat, it's how you prepare it. If you want a french fry, a baked version is undeniably healthier than a deep-fried version.

The queen of all things domestic, Martha Stewart, has recipes for every healthy cooking method:

• Baking. When you bake foods rather than fry or other fat-adding cooking methods, you can reduce your overall calorie intake. (Now if only cakes and cookies could be considered healthful just because they're baked.) Some of the healthy baking recipes on Martha Stewart Living include Walnut Crusted Chicken Breasts and Parmesan Coated Sweet Potato Fries.
• Steaming. When vegetables are just lightly steamed, you can retain many of the nutrients. Some recipes to try are Steamed Broccoli With Miso-Sesame Sauce and Green Beans With Golden Raisins.
• Stir-Frying. Stir-fries are such a quick and easy go-to meal. And you have complete control over how much fat you add to the dish. Try out Brown Rice Stir Fry.
• Sauteing. When you use healthy fats like olive oil, sauteing can be a light and healthy way to cook. Give Cinnamon-Spiced Moroccan Chicken and Saute-Steamed Swiss Chard a try.

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Greens fit for company -- I'm sure the balsamic makes this delectable, while the sliced garlic is a new technique for me (I usually mince). Do you think it really needs the sugar? I'm betting not. I'd skip the preboil step with chard.

Swiss chard wraps -- Wrap a tomato and a little mozzarella cheese with a chard leaf, bake and you'll have a testy -- and healthy -- new side dish.

Yep, we're crazy about belonging to a CSA Farm. Fresh, local veggies every week fit our healthy lifestyle, and we look forward to choosing fun recipes to use each week's harvest.

Lately, we've been getting red and golden beets, complete with rich, green beet greens still attached. Want to know our favorite easy recipes to use every part of the beet?

Beet Greens with Tamari
Simply saute your coarsely chopped beet greens and a clove or two of minced garlic in your favorite cooking oil, over medium heat until they turn bright green (about two minutes). Then, sprinkle tamari (or soy sauce or Bragg's) in the pan, about two teaspoons or so. Cook through, remove from heat, and serve.