Entrée salads or bowls have always been a go-to here, as I can easily parse out things for the kids, and still get lots of veggies in.

Make the basil vinaigrette from the archives, I add a jalapeno to it which doesn’t make it super spicy if you pull out some of the seeds.

Quinoa will be your GF option here for the starch, but couscous is on offer to change things up. I call for Japanese eggplant if you can find one, but a thinner, standard globe eggplant is perfectly fine.