This is another collaboration with Delicious Obsessions, a wonderful blog and resource for healthy recipes and living. …
Adulting doesn’t have to be boring. There’s always room for some play and exploration in things that, on the outside, seem very square and buttoned up. Food waste, for example, just feels so technical, so not fun. …
I love giving gifts. I love finding out what a person likes over time, filing it away in brain, and flipping through those things and getting or making the perfect thing for someone. This holiday season, I’m making a conscious shift to give more food gifts. …
Tis the season for roasting all the things, especially vegetables. As the vegetables change out in my farmer’s market, I could’t be happier to see some of my favorite comforting vegetables return. Their return brings an instant coziness to my small table.
With the slow winding down to the end of the year, more potlucks and occasions have been coming up, and bringing that instant comfort to others has been my go-to. It’s a win on many levels for me- I get to make something without driving myself crazy (cause school is still very much happening), I get to share that with others, and I can now guarantee some delicious and nourishing vegetables will be on the menu.
The combination I chose for these Roasted Fall Vegetables, leeks, beets and sweet potatoes, so far has been a hard one to beat. You’ve got just enough sweetness, and with the za’atar and garlic, a good balance of savory.
To make things more interesting and to add some healthy fats and probiotics, I paired this with a yogurt dressing, which brings an already awesome dish to the next level. The vegetables already taste great on their own, but if you want to kick up, add in the yogurt dressing.
As more gatherings and potlucks pop up, consider bringing something simple to the party. Dishes don’t have to be complicated to taste good, and you can never have too many vegetables at the table.
In the busyness of this season, I’ve been turning to my trusty baking dishes to keep things going. In making one meal with an 8×8″ or 13×9″ pan, I’ve just made a handful of lunch and dinners for N and myself. For most of the lunches and dinners after that, the hemming and hawing of what to eat while poking around the fridge is gone.
To keep it interesting, I like to make our favorite kinds of foods in these baking dishes so it doesn’t just sit in the fridge untouched or avoided until other meals are gone. For us, that’s comfort food like lasagna and Mexican food, with my veggie twist.
In searching for easy casserole takes on Mexican food, I came across this recipe from trusty Martha and started playing it. First order of business, as always, to add greens! I added kale, and with the cooler months ahead, you can add collard greens, Swiss chard, or trusty spinach.
After adding more greens, I beefed up the amount of beans and mushrooms in this dish to make this a taller stack of Mexican veggie goodness. Last change was a favorite for N, topping this casserole with queso fresco, one of his favorite cheeses. With organic chipotle salsa layered in with the beans, veggies and cheese, it makes a combination so worth grabbing for a few meals.
You can make this more you by changing out the greens, using your favorite salsa (could be spicier, sweeter, greener), or even adding more vegetables! Depending on what time of year you make this, you could add bell peppers, zucchini, different seasonal greens, some leeks… the possibilities are endless.
What’s your go-to casserole/one dish meal to make when things get busy?