In college, I have worked with many food security initiatives. I learned that food security organizations often report low demand for vegetables because of the lack of equipment, knowledge, and time needed for the recipients to prepare them. For this project, I attempted to help close the gap between physical access to vegetables and the actual consumption of vegetables. I created this booklet to be sent to food banks and food security organizations who can then print it on one 11x17 piece of paper. The book can be distributed along with vegetables during the winter months. For each of the seven winter vegetables included in the book, I chose a simple but delicious way to prepare the vegetable using only oil. I tried to illustrate a variety of methods across the different vegetables from roasting to sautéing so that people could experiment with different vegetables once they understand the method.