Summer to Fall

This is a time of year when one day might be in the 60s, the next in the 80s, and the meals I have been making have reflected that….one day, a light quinoa salad; the next, a hearty casserole.  Regardless, these three recipes are all packed with veggies!

Mediterranean Quinoa Salad with Roasted Summer Vegetables


I don’t *love* eggplant, but roasting any vegetable makes it so much better!  This was easy to throw together and made for a great work lunch.


Paleo Egg Roll in a Bowl


This is such an easy recipe and one of the tastier ways to work cabbage into your diet (which keeps your immunity up over the winter!)  It didn’t rock my world until I figured out to liberally stir in some sweet chili sauce when serving; here’s what I use (I found it at my local Sprouts):

Grama’s Sweet Thai Chili Sauce

Oh, and I serve it over rice, which of course is not Paleo.


Roasted Veggie Enchilada Casserole


This is a dream recipe that could (less attractively) be called: Clean Out Your Fridge Casserole!  It’s very flexible and I just used what I had on hand, throwing in chopped broccoli for example instead of cauliflower.  I doubled the recipe (but didn’t double the cheese).  This feels like  comfort food but you can feel good knowing you are getting a lot of veggies in this dish.  It’s a super helpful recipe when faced with a big CSA box of produce that I need to use up and I know I will keep it on rotation as I head into fall and winter!

That’s what’s been cooking in my kitchen lately!


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