Spiced Chicken & Vegetables with Olives and Caramelized Lemons

Chickpeas, Farro, and Chorizo in sofrito brodo

Portobellos roasted with onions and rosemary, sliced and lathered in blue cheese on ciabatta, with a baby kale and candied walnut salad

Chicken tenders with a salty pretzel breading, with stovetop baked beans and broccoli

Spiced lamb kefta with a toasted cumin vinaigrette, yogurt, and pistachios

Our spin on rajas con crema uses pinto beans and cream cheese, and goes perfectly with a charred corn salad.

With quick pickles and Sriracha mayonnaise

Ground espresso makes for a mind-blowing steak rub, perfect with our roasted potatoes and brussels sprouts.

Roasted sweet potatoes with tahini dressing, pomegranate seeds, dill, and spiced chickpeas

Caramelized chunks of salmon, wavy, tender noodles, and a rich, syrupy marinade that soaks into the broccolini florets.

Broiled Hake and Rosti with cherry tomatoes and parsley lemon sauce.