Simplify mealtime: It can be harder than it sounds, especially if there are kids in the family. As back-to-school season ramps up, you want healthy food that’s low maintenance, delicious, and versatile enough for the whole family. This is possible, but the key to having it all starts with your grocery list — and where you shop.

Dallas Farmers Marketis the go-to spot for fresh, in-season food, making it easy to incorporate a variety of colors, textures, and flavors into your lunch and dinner menus. Right now you'll find new potatoes, onion varieties, golden beets, fresh cilantro, and all varieties of watermelon and cantaloupe. But remember that the bounty is always changing based on local growing conditions and suppliers' availability, so check back often to find your favorite foods or discover new ones.

When you approach meal prep, think ahead for the next couple of days, and consider the ways your food can pull double or even triple duty. This makes weeknight meals and daily packed lunches faster and much less stressful. For example, you can have grilled chicken or fish with herb-roasted new potatoes for dinner on a Monday, and then portion out servings of the leftover potatoes to use for upcoming meals that week.

Need something for Tuesday’s lunch? Make potato tostadas on corn tortillas with avocados, fresh cilantro, and yellow onions — easy to pop in a Tupperware container and take to the office. This also works for kids’ sack lunches with a few modifications. Add grilled chicken, cheese, or scrambled eggs, and you’ve got a veggie and protein-packed lunch for kids and teens to enjoy. Bonus: They won’t even know how healthy it is.

Use the roasted potatoes again for Tuesday’s dinner by adding roasted beets, olives, fresh herbs, olive oil, lemon juice, goat cheese, and pine nuts over a bed of rotini pasta. Add in the protein of your choosing, and you’ve got a full meal.

If you think there's no way your kids will eat this, try swapping out their least favorite veggie for something they love — ditch the avocado and use sauteed bell peppers, for example

With a little forethought, one dish can get the whole family through multiple meals. Don't be afraid to get creative. Use your favorite cheeses, fruits, veggies, and proteins to change up a dish, or stop by and see what's just arrived at the Dallas Farmers Market that week.

Easy Vegan Potato Tostadas
Adapted from I Love Vegan
​Yield 8-10 tostadas

Ingredients
1.5 lb. bag of any small potatoes
1.5 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, minced
1.5 teaspoon salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon chili flakes
1 lime, juiced
8-10 corn tortillas
Canola oil or other neutral-tasting vegetable oil, for frying

Recommended toppings
Cholula or other Mexican hot sauce
Lettuce, shredded
Tomato, chopped
Avocado, sliced
Red onion, chopped
Cilantro
Lime wedges

Directions
Use already prepared potatoes, or add raw potatoes to a large pot of cold water. Bring to a boil over high heat.

Chop the onion and mince the garlic for the potato filling. Then prepare toppings of your choice.

Once the pot of potatoes begins to boil, cook them for 15 minutes or until the largest potato is fork tender. Drain potatoes and set aside until cool enough to handle.

Cut potatoes into quarters.

In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until translucent. Add the potatoes and salt, chili powder, paprika, and chili flakes. Mix well to season the potatoes evenly. Cook, stirring occasionally, for about 12 minutes. Add lime juice and stir to combine. Taste and adjust seasoning. Fill tortillas and enjoy!

For tips on frying tortillas, click here.