I like these because they are a healthier option and gluten-free without sacrificing flavor. You can also customize them to your liking: for garnishing and topping, you can choose whatever you want and adjust to your taste, which we love. Preparing this dish took me around an hour, but it’s easy because it’s a sheet pan situation.

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Whats a good substitute for summer squash?

Literally any vegetable lol. Or you can skip vegetables all together. But I would recommend broccoli, broccolini, asparagus or green beans.

What kind of orzo should I use?

I used whole wheat orzo pasta here (you can probably tell in the photos, since it’s darker) but you can use regular orzo pasta, whole wheat, or gluten-free! I tried a cassava based one that was delicious and gluten-free.

Can I make this vegan?

This is a vegetarian dish, but you can easily make it vegan but swapping the butter with vegan butter. I don’t think the vegan butter will brown, but the buttery flavor will be great here regardless. If going vegan, just skip the Parm all together and make sure you add salt and pepper to taste.

 

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I tested this recipe 5 times and after much self deliberation, I’ve decided that a scoop or two of vanilla ice cream and a drizzle of honey is just as much an integral part of the recipe as the blueberry filling or the cornbread topping. When I say vanilla honey ice cream, I’m referring to your favorite vanilla ice cream with a generous drizzle of your favorite honey on top, or swirled in. The ice cream adds yet another layer of flavor to the dessert and brings a creamy coolness to this otherwise tart, buttery, hot dish. So, if you’re making my recipe, you gotta serve it with a scoop. If you want to take it to the next level, top it with honeycomb ice cream. The one from Van Leeuwen is PERFECT for this. If you’re dairy free, add a scoop of creamy cashew vanilla ice cream on top with a drizzle of honey. No matter what ice cream you go with, let it semi-melt into the cobbler before serving and the cornbread soaks up all that delicious ice cream to create a buttery cornbread vanilla spongecakey vibe that is unmatchable. Just trust me on this. Unless this sounds like something you would absolutely hate…then listen to yourself. You’re feeding you, not me.

If you’re gluten-free you can still 100% make this recipe. I tested it with the gluten-free cornbread mix from Bob’s Red Mill and it was great. I will put the measurements for using that in the notes at the bottom of the recipe.

Not into blueberries? Use cherries instead or a blend of your favorite berries!

 

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Sooo what is this salad? It’s grilled romaine and broccoli paired with grilled sourdough toast and a delicious lime and tahini caesar dressing. I do want to note this is a vegetarian recipe, however it can be made vegan if you substitute the Worcestershire with a vegan alternative. Also make sure to use a dijon mustard that is vegan certified.

If you don’t have a grill: NO WORRIES! Rub the broccoli down with some oil, salt and pepper and roast it at 450 degrees until caramelized and charred. You can also serve the romaine fresh OR broiled for a few minutes to get that same char effect that you’d get from a grill.

You know I love to put these recipes together visually to help you understand, so here’s a little video of the grilling process! The dressing itself is pretty self explanatory

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