Easy Spiced Sweet Potato Fries

As with many roasted veg recipes, use this idea as a general guideline. Feel free to play with the spice mixture—use regular sweet paprika for the pimentón, or even add a pinch of cayenne if you want a little heat. Cumin, coriander and chili powder would also be fun to play around with! If your oven heats really evenly you can bake two sheet pans at a time on the top and bottom. If your oven is unevenly heated (like mine! :), then bake one sheet pan at a time in the center of the oven.

Easy Glazed Brussels sprouts

My fabulous mentor back in Berkeley, Emily Su, taught me this simple, and super quick method. Just a touch of butter and maple syrup (or honey) really make for an everyday celebratory side to pair with most any protein. All-time favorite combination: glazed Brussels sprouts, mashed sweet potatoes and roasted chicken (yes, organic rotisserie chicken from the store would be perfect here!)

Kale & Cabbage Slaw with Pistachio Vinaigrette

Yes, this is another kale salad, but it also has my absolute favorite cruciferous cousin as a co-star! Rich in Vitamin C and sulfur, cabbage is known to boost the immune system and fight infection. The dressing is satisfyingly creamy sans dairy, and the parsley helps keep it a lovely shade of green. If you eat dairy in moderation, you can peel any nutty, aged cheese over top to finish (however it’s fabulous without).

Spring Asparagus & Kumquat Relish

This is one of my all-time favorite early Spring recipes. It is so bright, clean and colorful and pairs really well with grilled or seared chicken or halibut. This was a popular dish at Chez Panisse, and I've continued serving many variations for clients over the years. It's really fun to play around with this relish—adding chopped toasted almonds or hazelnuts adds a great crunch, and you can even swap out the kumquats for diced Meyer lemon (peel and all).