• Orange-green olive salad Combine 2 tablespoons honey, 1 1/2 tablespoons fresh lemon juice, 1 tablespoon extravirgin olive oil, 1/4 teaspoon ground cumin, and a dash of salt in a small bowl. Arrange 4 cups fresh baby spinach on a serving platter. Cut 4 peeled navel oranges into 1/4-inch-thick slices; arrange over spinach. Drizzle with honey mixture; sprinkle with 2 tablespoons chopped green olives.
Total time: 36 minutes
1. Chop vegetables for chili.
2. While vegetables sauté: • Prep remaining chili ingredients.