Weekly Menu: Fall Pretender

standard September 19, 2016 Leave a response

FotorCreated (5)

Fall officially arrives this week, but of course it is still 90 degrees with enough humidity to make your hair frizz every single day here in Texas. Despite the warm temps, I am pretending I am back in the Midwest and making the first of fall favorite recipes with all the seasonal veggies now appearing in my CSA box.

CSA Ingredients




  • Dice and roast butternut squash.
  • Wash and chop bok choy, peppers, chayote, and tomatoes.
  • Make salad: wash lettuce; slice radishes and cucumbers; mix a quick vinaigrette (store separately).
  • Cook quinoa for enchilada bake.



  • Monday: Roasted Butternut Alfredo with side green salad.
  • Tuesday: Quinoa Veggie Enchilada Bake with leftover salad.
  • Wednesday: Autumn Spice Soup
  • Thursday: Root Veggie Hash
  • Friday: leftover soup and toast

Lunches: I am sticking to apples and peanut butter, leftover soup, and hummus and crackers. All of these dishes make great leftovers for school or work lunches!

Breakfasts: Is it too early for oatmeal? As much as I love smoothies, they’re not currently working for me for breakfast, so I am swapping to my fall staple this week. This Apple Pie Oatmeal sounds particularly delicious.

Have a delicious week!

Roasted Corn Salad with Salsa Verde Vinaigrette

standard August 10, 2016 Leave a response

My go-to motto for veggies is “when in doubt, just roast it.” Even in the summertime, this is a delicious alternative to grilling or raw crudites and salads. This roasted salad includes all the quintessential summer flavors of corn, beans, tomatoes, and squash, tossed with a chunky, spiced, peppery sauce. A terrific complement to those last seasonal bbq potlucks.

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Roasted Corn Salad with Salsa Verde Vinaigrette

Yield: Serves 4

Calories per serving: 353


  • 1 clove garlic
  • 2 ears corn
  • 2 c zucchini, sliced
  • 1 c green beans
  • 2 poblano peppers
  • 1/4 c yellow onion
  • 1 c cilantro, chopped
  • 2 limes, juiced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 c olive oil
  • 4 c lettuce
  • 1 medium tomato, diced
  • 1 small avocado, diced
  • 1 peach, diced


  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. In a bowl, combine corn, zucchini, green beans, and garlic with salt and pepper and 1 T olive oil.
  3. Spread veggies evenly on prepared baking sheet and roast for 20 minutes, or until veggies are just charred and soft.
  4. While veggies cook, combine poblano, onion, cilantro, lime juice, salt, pepper, and olive oil in a food processor until smooth.
  5. Wash and tear lettuce. Divide evenly among serving plates.
  6. When veggies are done roasting, toss with dressing, tomato, peach, and avocado. Serve over lettuce.


Serve as a side salad or with roasted chickpeas, baked tofu, or quinoa for a complete meal.



Per serving: 353 calories, 43 g carbs, 25 g fat, 7 g protein, 460 mg sodium, 12 g sugar

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Roasted Summer Veggie Gratin

standard July 15, 2015 Leave a response

The best of any summer recipe is all the ripe, bright flavors melding together. Whether raw in a salad, steamed as a side dish, or roasted with tons of herbs and spices, there is nothing better than summer produce piled on a plate. This dish is no exception. I used what I had in my CSA delivery, but green beans, eggplant, potatoes or any other seasonal combination would work excellent here.


Roasted Summer Veggie Gratin

Serving Size: Serves 4

Calories per serving: 202 kcal

Roasted Summer Veggie Gratin

Seasonal flavors of squash, corn, and tomatoes mix with bright herbs and a little crunch for a ripe summer side dish. Or toss in chickpeas or quinoa to make a heartier meal on its own.


  • 2 c squash (acorn, summer, zucchini, whatever you have!)
  • 2 ears corn, cooked
  • 1 c mushrooms
  • 1 sweet onion
  • 4 cloves garlic
  • 4 medium tomatoes
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3 T olive oil, divided
  • 1 tsp parsley
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 c breadcrumbs
  • 1 T nutritional yeast


  1. Prep your veggies! Thinly slice squash, mushrooms, onion and tomatoes. Cut corn off the cob.
  2. Preheat oven to 375 degrees. Grease a baking sheet with 1 T olive oil. Evenly spread squash, mushrooms, and onions on sheet and roast until browned, 15-20 minutes. Remove from oven and reduce temperature to 350 degrees.
  3. Spread onion and garlic evenly in the bottom of an 8x8 baking dish. Top with mushrooms, then squash, then corn. Finish with a layer of sliced tomatoes. Season with salt and pepper.
  4. Combine breadcrumbs with nutritional yeast. Sprinkle evenly on top of dish.
  5. Combine remaining 2 T olive oil with herbs. Drizzle over top of breadcrumbs.
  6. Bake in oven for 30 minutes or until vegetables are bubbling and crust is browned.


Per serving: 202 kcal, 24 g carbs, 11 g fat, 5 g protein, 323 mg sodium, 11 g sugar