PESTO SPAGHETTI SQUASH
Toss 2 cups cooked spaghetti squash strands with 1 tablespoon pesto, 1 teaspoon fresh lemon juice, and a dash each of salt and pepper.
NUTTY RICE PILAF
Toast 2 tablespoons flaxseed in a skillet. Heat 1 (8.8-ounce) package ready-to-heat wild rice or brown rice according to the package directions. Place the rice, toasted flaxseed, 2 tablespoons chopped fresh parsley, 1 teaspoon lemon zest, and 11/2 tablespoons fresh lemon juice or citrus vinaigrette in a bowl; toss.
MARINATED TOMATOES AND CUCUMBERS
Place 2 cups chopped cucumbers, 2 cups halved cherry tomatoes, 1 cup sliced sweet onion, and 1/4 cup extra-virgin olive oil or Greek vinaigrette in a large bowl; toss to combine. Refrigerate for at least 15 minutes before serving.
SESAME-SOY BROCCOLI
Steam 1 (12-ounce) bag fresh broccoli florets; drain. Whisk together 2 tablespoons gluten-free lower-sodium soy sauce or tamari, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil until combined. Toss with the cooked broccoli. Sprinkle with 2 teaspoons toasted sesame seeds, if desired.
SLICED BEETS IN QUICK VINAIGRETTE
Slice 1 (8.8-ounce) package refrigerated precooked beets. Place the beets, 2 tablespoons chopped shallot, and 1/4 cup red wine vinaigrette in a bowl; toss. Optional: Sprinkle with 2 tablespoons chopped toasted walnuts before serving.
BAKED SWEET POTATOES
Preheat the oven to 400°F. Pierce 4 medium sweet potatoes with a fork; bake for 45 minutes or until tender. Cut the potatoes in half; top each with 2 teaspoons unsalted grass-fed butter and a dash each of salt and pepper.
GINGER-LIME BERRIES
Combine 1 tablespoon fresh lime juice, 1 teaspoon minced fresh ginger, and 1/2 teaspoon honey. Pour over 2 cups mixed berries (or cut-up melon, citrus sections, etc.) in a bowl and toss.
TABBOULEH QUINOA
Heat 1 (8.8-ounce) package ready-to-heat quinoa or farro according to the package directions; let cool. Place the quinoa, 1/2 cup each chopped tomato, cucumber, and fresh parsley, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, and 1/4 teaspoon kosher salt in a bowl; toss. Chill until serving.
MEDITERRANEAN SQUASH SAUTÉ
Heat a large skillet over medium-high. Add 1 tablespoon olive oil to the pan; swirl to coat. Add 3 cups yellow squash or zucchini slices, 1 cup sliced leek, and 1/4 teaspoon kosher salt; sauté for 5 minutes or until tender. Sprinkle with 2 tablespoons crumbled feta cheese and 1 tablespoon chopped fresh basil.
ASIAN GREEN BEANS
Cook 1 (12-ounce) package green beans according to the package directions; drain. Heat a large skillet over medium-high. Add 1 tablespoon sesame oil; swirl to coat. Add the beans, 1 tablespoon gluten-free lower-sodium soy sauce or tamari, and 1/2 teaspoon garlic powder. Sauté for 2 minutes.
LEMONY SUGAR SNAPS WITH RADISHES
Steam 1 (8-ounce) package fresh sugar snap peas according to the package directions; drain. Place the peas, 1/2 cup sliced radishes, 3 tablespoons feta cheese, and 2 tablespoons each fresh lemon juice and extra-virgin olive oil in a bowl; toss.
PARMESAN–PINE NUT BROCCOLI
Cook 1 (12-ounce) package fresh broccoli florets according to the package directions; drain. Place the broccoli, 1 tablespoon extra-virgin olive oil, and 1/4 teaspoon each lemon zest, kosher salt, and pepper in a bowl; toss. Sprinkle with 2 tablespoons each toasted pine nuts and grated Parmesan cheese.
TOMATO-BASIL QUINOA
Heat 1 (8.8-ounce) package ready-to-heat quinoa according to the package directions. Let cool after cooking. Place the quinoa, 1 tablespoon extra-virgin olive oil, 1/4 cup quartered cherry tomatoes, 2 tablespoons chopped fresh basil, and 1/4 teaspoon kosher salt in a bowl; toss.