You don't need to hit up that fancy salad joint for perfectly-crisp greens and seasonal flavors. Thinly slice kale and place in a large bowl. Add dressing - we like a simple 2:1 olive oil to lemon juice with a touch of dijon and maple syrup - and massage into the greens until slightly soft. The rest is up to you - try sliced fruit, toasted nuts and seeds, roasted vegetables, cooked grains, and grated or crumbled cheese.

These veggies turn extra delish when roasted up! Simply toss them with a good olive oil, salt, and pepper, and pop in the oven at 375 F until tender while the aromas fill your kitchen.

Preheat the oven to 300F degrees. Season 1.5- 2lbs of salmon fillets with salt and set aside. In a shallow baking dish, season 1 thinly sliced fennel bulb, 1 thinly sliced, orange (seeds removed) and 1 thinly sliced lemon (seeds removed) with salt and pepper and mix together. Nestle the salmon fillets into the dish, making room by tossing some of the fennel citrus mix on top of the fillets. Pour 1 1/4 cup olive oil into the dish until the thickest part of the salmon fillets are half-way submerged. Spoon some olive oil on top of the salmon fillets. Slow roast in the oven for 20-30 minutes. To serve, top fillets with fresh sprigs of dill, and cooked fennel and citrus slices. Drizzle with some of the flavored cooking oil and a sprinkle of flake sea salt.

Pasta is always a good choice for a quick meal, and this recipe does it with flavor. Give it a try next time you're in the mood for something fast and homemade: Bring a large pot of water to a boil. Meanwhile, dice a small onion and mince 2 cloves of garlic. Blanch some broccoli or kale until just tender in the boiling water. Use the same pot to cook a package of pasta. Saute the diced onion with olive oil in a pan over medium low heat until softened, then add in the garlic. Slice or crumble in 4 links Italian sausage, then raise the heat slightly and cook, tossing, until the sausage is gently browned. Stir in 2 tbsp tomato paste (or some tomato sauce) and cook another minute. Reduce heat to low and add the blanched veggies, along with a few glugs of olive oil. Stir in a cup of the pasta cooking water, along with the pasta. Season as you like - we like a squirt of fish sauce for extra umami.

Roasted squash brings out its slightly sweet + nutty flavor. Stuffing it transforms it from a simple side dish to a savory meal. Here's how: Cut acorn or koginut squash in half, season with oil, s+p and roast at 375°F until tender. Meanwhile, cook grain of your choice (rice, farro, quinoa) and sauté veggies + herbs (we like onions, mushrooms, kale + thyme). When squash is cooked, scoop out 2-3 tablespoons of the flesh + add it into rice/veggie mixture. Stuff the cooked squash halves + serve. Pro tip: Try out other stuffing mixtures -- just add cheese, sausage, or other veggies.

Because what doesn't go well with an egg yolk? (that's where all the good nutrients are)! Put it atop pizza, toast, salads, ramen, or days you just need to add a little protein and don't have much else in the fridge.