Whatever you enjoy, and depending on how the meat and fish are prepared.
My kitchen includes a wide range of veggies (especially in summer) -- carrots, green beans, peas, brocolli, cabbage, bok choy, squash, salad greens (which I sometimes cook), spinach, etc. (We aren't fond of beets, but if you like them, eat them.)
It also contains a wide range of starches: rice (brown, white and short grain), potatoes, pasta, egg noodles, flour (which I might make into biscuits or dumplings or a crust for a meat pie or just plain bread if the meal is sandwiches or hambugers), whole grains (farro, kamut, wheat, rye berries), couscous (large and small grain), freekeh, bulgar, kasha, barley, matzoh meal (mostly for meatloaf, but sometimes for breading chicken or cutlets) ... I think that's about it.
I don't often cook with fruit (it's mostly for snacks and breakfast), but apples are good in many recipes, and sometimes I use dried apricots.