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. 

Roasted garlic, sauteed mushrooms, 2 kinds of cheese and crispy kale top this indulgent pizza.

Creamy risotto with hearty, roasted root veggies is a great way to use up leftover vegetables. 

This Whole30 roasted salmon is topped with a simple salad of cucumbers, tomatoes and dill.

These crunchy lettuce wraps are filled with a spiced mixture of roasted sweet potatoes, ground chicken and black beans served with a tangy, cooling avocado crema

Short ribs are braised with rosemary, garlic, mustard and red wine until tender and falling off the bone. 

Tender roasted pork is seasoned with rosemary, mustard, chili flakes and cloves then cooked with fingerling potatoes and cremini mushrooms 

Italian sausage is cooked down with Swiss chard and white beans then topped with crunchy homemade croutons

A different take on oatmeal. This one is flavored with garlic and chives then topped with fresh veggies, Parmesan cheese and a fried egg. 

Crispy yet tender salmon sits on top of a lemony kale salad with roasted sweet potato. The perfect, healthy, dinner for two!

Seared tuna with a simple herb, caper and lemon dressing with olives and flaked sea salt. 

This salad makes good use of rotisserie chicken. Toss with cabbage, bell pepper, cilantro and green onion and pour over a super simple creamy almond butter, sriracha and lime dressing.