Let’s be honest: most vegetable cookbooks assume you have time to hunt down kohlrabi and braise leeks for an hour. This one assumes you're tired, hungry, and just want dinner that doesn’t make more work. Vegetables People Actually Eat is built around the produce you already reach for — broccoli, carrots, bell peppers, potatoes, spinach, tomatoes, mushrooms — and the quickest routes to making them taste good. No spiralizers, no obscure greens, no peeling marathons. Each chapter targets a single vegetable family with realistic prep, honest timings, and a handful of recipes that work on a weeknight. You’ll learn which frozen shortcuts are worth buying, how to season without a dozen spices, and why one sheet pan can carry most of the load. This is food for the nights when cooking feels like a chore, not a hobby. Part of The Tired Cook's Library.