A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with&nbsp;<b>parsley</b> to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.

You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.

To round out this meal, grab whatever's in season (we love broccolini here). Toss generously with olive oil, salt, and freshly ground black pepper&nbsp;then roast in a&nbsp;</span><span data-mce-fragment="1">400° degree oven, checking every ten minutes until the veg is tender and deep brown in spots. Finish with salt to taste.</span>