Kale is tossed in a champagne vinegar and shallot dressing with avocados, persimmons, Asian pears and feta.

These indulgent ricotta dumplings are smothered in honey and truffle salt then topped with fried sage.

One of my favorite pasta dishes reinvented into a simple risotto.

Roasted acorn squash is pureed into a velvety smooth soup spiced with cumin and curry. 

A little sweet and a little spicy, this roasted acorn squash side is perfect for your next dinner party. Topped with tart cherries, tangy feta and crunchy pistachios.

Roasted beets and their greens are tossed with goat cheese, pickled fennel and wild greens in a simple honey dressing. 

This hearty salad features roasted golden beets, lentils, fresh berries and crunchy walnuts in a tangy dressing

If you're looking for a lower carb but still crunchy and tasty chip, try these veggie chips instead. 

These roasted Brussels sprouts are tossed with dates and Manchego right when they come out of the oven then tossed in a whole grain mustard dressing. 

Perfectly roasted butternut squash and creamy goat cheese top off this quick, easy and healthy salad. Toasted pistachios finish it off with a nice crunch. 

Roasted butternut squash, sage and nutmeg flavor this simple, creamy, vegetarian risotto.

This curried butternut squash soup is flavored with lemongrass, ginger, cumin and turmeric then topped with Savory Rosemary Granola. 

Roasting these Cal Organic carrots brings out their subtle sweetness. I make use of the whole vegetable by making a pesto from the carrot tops with pistachios, parsley and lemon.

This simple roast tomato sauce goes great over pasta, on pizza or tossed with roasted veggies.