Trim broccolini. Toss with olive oil, salt, and pepper. Roast at 425°F (220°C) for 10 minutes.

Meanwhile, warm olive oil in a skillet. Add minced garlic; cook 30 seconds.

Add shrimp, salt, and pepper. Cook 2–3 minutes per side until pink.

Squeeze lemon over shrimp, toss, and serve over the roasted broccolini. Add extra lemon wedges for brightness.

Sauté sliced red onion in olive oil over medium heat until soft, 4–5 minutes.

Stir in smoked paprika and cook 30 seconds to bloom.

Add crushed tomatoes and chickpeas. Simmer 8–10 minutes to thicken.

Fold in baby spinach until wilted. Season with salt and pepper. Serve with rice or crusty dairy-free bread if you like.

Heat oven to 425°F (220°C). Line a sheet pan.

Cube sweet potatoes and slice bell pepper. Toss with olive oil, garlic powder, salt, and pepper on the pan.

Pat chicken dry; season with salt, pepper, and a little garlic powder. Nestle on the pan, skin-side up.

Roast 30–40 minutes until chicken is 165°F (74°C) inside and skin is crisp. Toss veggies once halfway.

Press tofu 10–15 minutes, then cut into cubes.

Sear tofu in a nonstick skillet with a little oil over medium-high heat until golden on all sides.

Add grated ginger and snap peas; stir-fry 2–3 minutes.

Drizzle with tamari and sesame oil. Toss to coat and season to taste. Great over rice or noodles.

Heat oven to 400°F (205°C). Place salmon on a lined tray; season with salt and pepper.

Toss tomatoes with olive oil and a pinch of salt. Scatter around the salmon.

Bake 10–14 minutes, depending on thickness, until salmon flakes easily.

Finish with chopped dill and a squeeze of lemon. Spoon roasted tomatoes over the top.