with rosemary-roasted green beans and shallot

with couscous, feta, and Kalamata olives

with collard greens, Roma tomato, and maple-Dijon vinaigrette

with honey-roasted root vegetables

with roasted potatoes

with green beans and tomatoes pizzaiola

with pepitas and toasted ciabatta

with roasted Brussels sprouts and carrots

with romaine and tomato salad

with mandarin orange and slivered almond salad

with spinach salad and garlic vinaigrette

with roasted chayote squash and mojo de ajo