Preheat oven to 425 degrees. Place zucchini, squash, bell pepper, onion and mushrooms on a rimmed 18 by 13-inch baking sheet. Drizzle veggies with olive oil and season with salt and pepper then toss to evenly coat. Roast in preheated oven 10 minutes, then remove, add tomatoes and garlic and toss. Roast 10 minutes longer or until veggies are tender then remove add spinach and toss, roast 1 minute longer or until spinach has wilted.
While veggies are roasting cook tortellini according to directions listed on package and drain.
Pour drained tortellini into a large bowl. Add in roasted veggies and pesto and season with salt and pepper to taste then toss to evenly coat. Serve warm, top each serving with parmesan cheese.
In a medium bowl, combine the beef, corn starch, honey, and soy sauce and let marinade at room temperature for 15 minutes.
In a small bowl, combine the sauce ingredients and set aside.
Heat a large skillet or wok over medium-high heat. Add 1/2 tsp of oil to the pan, then add in the meat. Cook the meat until it's seared on the outside, then remove the meat from the pan and set aside. Immediately add the remaining oil, then the garlic, bell pepper, and snow peas. Stir-fry the vegetables until they are tender. Once the vegetables are slightly tender, add the kale and stir-fry a minute more.
Add the sauce ingredients and the meat to the vegetables and cook until the kale is slightly wilted and the sauce has thickened. Serve with cooked rice if desired.
In an oven proof baking dish, toss the chicken with the oil, rosemary, garlic, and lemon slices. Season generously with salt and pepper. Roast for 30 minutes then add the sugar snap peas around the chicken thighs. Turn to broil and continue to cook until chicken is slightly browned and sugar snap peas have started to blister, another 5 to 8 or so minutes. Enjoy on top of cooked quinoa, or grain of choice with a sprinkle of lemon juice.