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.

These delightful Halloween-themed meatballs are accompanied by charred green beans.

Corn and Squash Fritters with herb salsa and blistered green beans

Spiced Pork Chops with sauteed apples and wilted mustard greens

With roasted broccoli rabe

With fried chickpeas, almonds, and feta

Baked Pollock in Parchment with garlic lemon butter, spinach, and roasted potatoes

With tofu, mushrooms, and spinach cooked with ginger and topped with coconut flakes

Slab bacon with tomatoes, arugula, corn, and mushrooms

Quinoa Vitality Bowl with sun-dried tomatoes and caramelized fennel

Korean inspired kimchi drumsticks with a glass noodle salad

Crispy fried calamari on a roll with caper mayo and red cabbage slaw