Spinach, almonds, goat cheese, apples, sweet potatoes, crispy rice (optional, but see my tutorial below on how to make a sweetgreen crispy rice dupe) and a balsamic vinaigrette. For protein, you can meal prep the crispy tofu that I show you how to make here OR you can make a bunch of hard boiled eggs. If you decide to do eggs, I would boil 1 egg per salad (so a total of 6 eggs.)For some reason, I was so averse to animal proteins until I hit mid second trimester in my pregnancy so I got really into tofu! Huge fan of this version here.

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In recent years, chefs and home cooks alike have been putting their own spin on the classic ratatouille recipe. My twist is this Ratatouille-Inspired Orzo Salad. This recipe combines roasted vegetables with orzo pasta, basil and red pepper hummus instead of a red pepper sauce, creating a light and fresh dish that is perfect for a summer meal or meal prep.

To make this salad, start by roasting a mix of diced eggplant, summer squash, zucchini, red and yellow bell peppers, and cherry tomatoes with olive oil, salt, and pepper. While the vegetables are roasting, cook the orzo according to the package instructions. Once both the vegetables and orzo are cooked, combine them in a large bowl with minced shallots, sliced basil, and a red pepper hummus dressing made with tahini, lemon juice, garlic, and paprika.

This Ratatouille-Inspired Orzo Salad is great for meal prep because it can be made ahead of time and stored in the refrigerator for up to five days. You can also customize the recipe to your liking by swapping out the vegetables for any seasonal favorites, such as butternut squash, Brussels sprouts, or sweet potatoes. If you need to make the dish gluten-free, simply substitute the orzo with a gluten-free pasta or rice. I also love how this is a vegan recipe!! Of course, you can add the dairy (goat cheese or feta would be delicious here.)

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Just like croutons and French fries, these potatoes can get soggy if they sit in a liquid for a long time. So my recommendation is to keep the potatoes and salad separate until it’s time to eat.

Also, can we have a moment to just celebrate that this is gluten-free friendly?!?!

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Not a fan of turkey? You can cube chicken and toss it in the balsamic to make a glaze. Also, a vegan option here would b seitan!

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If salmon isn’t your jam, you can of course make this with any other protein of your choice. My fave suggestions? Cubed chicken breast, tofu or shrimp.

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This is a great meal to make ahead. Make the quinoa ahead of time, steam the veggies ahead of time and make the dressing ahead of time. All you have to do at lunch is assemble and enjoy. Huge fan of that! I also love the veggies with the dressing (sans quinoa) for a fun family style salad at a dinner party. However you want to serve this, I hope you love it.

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No seriously, it does. And it’s THIS. I prepared this bowl with pork tenderloin, but I want you to know that you can prepare it with any protein of your choice. It works beautifully with chicken, tofu or shrimp.

If you like to meal prep, here’s a few ways to make this ahead!

Meal prep friends, you can marinate the meat overnight OR you can prepare it ahead of time. Reserve the sauce in a separate bowl and keep the meat in a sealed container. To meal prep this salad, you can slice the slaw ingredients and combine them ahead of time. You can also prepare the dressing up to a week ahead and keep it in a jar in the fridge. Finally, make the rice ahead of time and store in the fridge. This is perfect for meal prep and assembling!

Something else to note is that you can make this gluten-free by using Tamari and a certified gluten-free rice in the bowl. All in (including marinating time) this takes about 45 minutes to make, but I still think of it as a 30 minute meal in terms of cook time.

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For this recipe, I breaded my shrimp with Panko bread crumbs and then air fried it. If you have the time to make a traditional fried tempura, I highly recommend going that route! I have a recipe here for this and it’s delicious. If you don’t feel like making shrimp, a simple pan-seared salmon goes perfectly here as well. Marinate it in soy sauce for 20 minutes and it should be good to go.

Also – I used my OurPlace Always pan to steam the asparagus for this recipe. You can boil it or steam it in a bamboo steamer, but wanted to throw this out there incase anyone has this pan and wants to use that built in steamer!!

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Not going to lie, I was surprised when I did a poll on what recipes you guys wanted to kick off Fall (even though it was still 90 degrees outside…) and the majority of you wanted soup. Soup was the last thing I wanted during the hot September (I call it leftover August) transition period, but alas, I made some hot delicious soup. And guys,… you were right. Soup was the move. 

Here’s the thing: if you don’t like onion/garlic/leek things, you won’t like this soup! It’s an allium party with some cauliflower.

Something else I want to note is that this soup can be *thick.* The thickness depends on how much cauliflower you get in your head of cauliflower. If you feel like you have a small head of cauliflower, only use 4 cups of stock. If you have a larger one, have 5 cups prepared. Most boxes of stock come with 4 cups, so to avoid buying 2 and leaving one opened but still full, I recommend using a chicken bouillon and dissolving it into 5 cups of water.

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Now, this salad isn’t necessary a “fall” salad, but instead, it represents the “late September-early October” season before it starts to really cool down. I mean, you could also eat this year-round as well.

For my dressing, I am using my herby honey lemon vinaigrette. You can make this up to a week ahead (I always like to keep some in the fridge for snacking)  to make your life as easy as possible.  OR, you can use another salad dressing of your choice. Simple oil and white wine vinegar or lemon juice is totally fine.

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