Many of us have been fooled into thinking that a roast dinner is complicated, time-consuming, and only for big family gatherings or parties.

With this weeks's recipe, we show how roasting can actually be really easy. Even on a weeknight, it can be a great way to put food on the table and some highly useful leftovers in the fridge.

Beef has gotten a bad rap, but it’s not a bad food.

It is, however, a strong food — and like all strong foods, it’s best eaten in balance.

Lentils are a great source of plant-based protein - one cup of cooked lentils contains about 18g. This means two cups of dal for lunch yields the protein equivalent of a 3-4oz serving of chicken breast.

Like nearly everything we cook, this dal is packed with flavor and veggies, freezes well for batch cooking, and gets more delicious as it sits in the fridge for a couple of days of follow-up lunches or dinners.

We try to do fish night once a week. We'll pick a day everybody is going to be around to eat dinner together, and swing by the market on the way home to get the freshest fish.

Some people find cooking fish intimidating, but once you've mastered the simple basics it doesn't take a lot of time or talent to throw together a quick, delicious, and nourishing fish dinner.

This recipe for chicken and lentils is packed with protein, fiber, and plenty of flavor, and perfect for these cooler days. I love all lentils, but I especially love the "pop" of a french one. (Don't overcook them!)