I do the usual seasoned, baked chicken and salmon thing.

But what I make the most of is effectively a mix between a tomato soup and a marinara.

I start with mixed veggies of all types. A 1 pound package of mixed roots (beet, carrot, sweet potato, parsnips) and a 1 pound package of mixed veggies (broccoli, snap peas, water chestnuts, etc).

Heat some olive or other light vegetable oil in a 5 quart (or deeper) pot, toss in the veggies, stir, cover and let them soften.

Transfer in batches to a blender, use unsalted chicken broth as liquid, puree, return to pot.

Add in whatever seasonings; default I use are, of course, basil, oregano and garlic.

Add in a few diced tomatoes, and a small can of unsalted tomato paste.

Blend it in together at low heat, let simmer for at least 30 minutes.