I hope you enjoy this recipe booklet and timing guide that I put together! Of course, you can make every recipe individually, or you can take the plunge and throw a delicious dinner party with this entire menu. In my video tutorial, I teach you how to time everything out to ensure the timing of each recipe is perfect so you can enjoy as much time out of the kitchen as possible. A huge thing I’ve learned while working in restaurants is that make ahead components and prepping ahead of time make for a very smooth experience when serving guests.

Get an entire downloadable PDF booklet with 3 seasonal recipes and timing guide to throw an easy, stress-free October Dinner Party BELOW!

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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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Make ahead! You can 100% make these ahead of time for an easy assembly later on. Let the chicken and rice cool before storing in the fridge.

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Make a big batch of caramelized onions using this technique!

You know I love a video cooking tutorial, so here’s my video on how to make this recipe as well

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This is a great weeknight meal, potluck contribution or even a fun Thanksgiving side. I hope you enjoy it as much as I do!

If you can’t find rainbow chard, kale works great too. Just use the stems in the beginning, then add the chopped leaves at the end.

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I used pumpkin purée in this recipe, but you can absolutely use acorn or butternut squash. If you do, just cube it and let it simmer in the broth until tender (not just fork tender, but falling apart on the fork.) This should take 20-30 minutes.

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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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I love this recipe because you can take what you want from it (ie: serve the chicken salad by itself or just use the dressing on roasted potatoes) OR you can make this bombbbbb salad, which I think you will love.

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