Lentil pilaf

Lentils are a great substitute for almost any rice or pasta dish, chef Kevin Templeton said: "They are healthy and hearty little guys, full of color and flavor." Be careful not to overcook them. Each variety has a different cook time, so experiment ahead of time.

California market salad

Choose crisp, colorful radishes, carrots and beets to dress up this market salad, and slice most of the vegetables as thin as possible to mimic the delicacy of the spring mix.

Citrus salad

This refreshing citrus salad will brighten any day!

Papas bravas

Spicy potatoes are the perfect addition to any meal, and these are taken to the next level with Copita's own avocado crema dipping sauce!

Root vegetable bisque

"I love this bisque because it's comforting," chef Brian Collins said. "It's a surprisingly delicious way to use parsnips."

Bruselas

For those who say they don't like Brussels sprouts, this Spanish twist on a classic recipe might just change your mind!

Chicken posole

Posole is a thick, hearty Mexican soup typically made with slow-cooked pork. This version stars roasted chicken and goes from start to finish in about a half-hour.

Beet and strawberry salad

You'll love this unique combination of tangy goat cheese, sweet strawberries and earthy beets.

Pan-roasted lollipop kale

Lollipop kale—also called kale sprouts, Kalettes or similar names—is a fork-sized veggie that's a cross between red kale and Brussels sprouts. Check it out!

Couscous and bok choy salad with peanut lime dressing

This delicious combination provides a great mixture of textures and flavors, while packing a nutritional punch! It will last for several days in the fridge. The bok choy will stay crisp and the couscous won't dry out.