Start with a Vegetable, with Jess Smith

On the podcast, I recently chatted with Jess Smith, a professional meal planner, cooking teacher, and recipe developer. Jess spent nearly a decade as the Chief Recipe Developer for Cook Smarts and even longer sharing recipes on her site, Inquiring Chef. 

She can now add cookbook author to her resume, with her newly released book, Start With a Vegetable: More Than 100 Easy, Tasty, Plant-Forward Recipes for Everyone.

In this episode, we chat about rethinking meals with a vegetable laser focus, meal planning like a pro, how to store fresh vegetables, how to get kids to enjoy veggies, and more! 

Listen to the full episode or keep reading for some of the highlights from our conversation.

How Did You Get Started as a Recipe Developer and Food Blogger?

My love for cooking started early. Both of my parents were curious home cooks, making things from scratch like pasta and dough. I have fond memories of those kitchen moments—although, it was the ‘80s, so I also grew up eating a lot of boiled vegetables with cheese sauce.

I was a vegetarian throughout high school and college, which involved a lot of cheese and carbs rather than a well-rounded diet. It wasn’t until later, when I became more curious about food, that I shifted my approach.

In 2010, my husband and I moved to Thailand, where he ran the Peace Corps office. I was waiting to work for the State Department, so I found myself with time to explore. I dove into Thai cooking, taking classes and starting a small food blog to document what I was learning. 

“I got so much inspiration from living there—not only eating the amazing food but also learning how to prepare it and work with different ingredients. It gave me a different perspective on food and cooking. It was such a gift.”

Several years later, back in the U.S., I landed a job as a recipe developer at Cook Smarts, a meal-planning company. There, I focused on making easy, practical meals for busy families. We always incorporated plenty of vegetables, and it became the foundation of how I cook now. 

For me, it all comes back to simplicity. “You almost can never go too simple. No matter how comfortable you are as a home cook, you still need to have those simple meals in your back pocket.” A small choice—like choosing a quick, well-balanced meal over ordering takeout—can have a huge impact. 

And shortcuts are great! Store-bought guacamole, frozen fish sticks, or pre-made slaw can be the difference between getting a meal on the table or not. 

“People love being fed, and they love the care and thought you put into meals. Sometimes we get in our own way by trying to be too perfectionist about it.” Cooking doesn’t have to be complicated—it just has to work for your life.

Tell us more about your book, Start With a Vegetable

The inspiration for this book comes from my time at Cook Smarts and the constant challenge of simplifying dinner for busy people. I wanted to reframe the way we look at meals—shifting vegetables from an afterthought to the centerpiece of the plate.

Growing up, I was used to meals where protein was the star, and vegetables and carbs were separate sides. But at Cook Smarts, we focused on incorporating vegetables directly into meals, cooking everything together in the same pan. It’s not just about making meals healthier—it’s about making them easier, more flavorful, and more approachable, even for kids.

Start With a Vegetable is a vegetable-forward cookbook that includes meat and seafood but keeps vegetables at the heart of every meal. I specifically wanted to focus on everyday ingredients—things home cooks already have, like broccoli florets or a bag of baby spinach. Many cookbooks highlight hyper-seasonal or specialty produce, which can be beautiful and delicious but impractical for most people on a weeknight. I wanted to create something that felt accessible and realistic for busy families.

One of my favorite ways to enhance meals without extra effort is through simple flavor boosters. A squeeze of citrus, a handful of fresh herbs, or a dash of spice can completely transform a dish without adding extra time or complexity. 

Ultimately, the book is framed around how my family eats—adaptable, approachable, and built around the idea that great food doesn’t have to be complicated.

Learn more

Listen to the full podcast episode here, learn more on her website, inquiringchef.com, and follow along on Instagram @inquiringchef.

Start with a Vegetable
by Jessica Smith
Countryman Press, 2025

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