I live on big, hearty salads in the summer. Dinners just seem to make themselves with farmers' market tomatoes, greens, little potatoes and corn. But as evenings get cooler, I turn to meals that are heartier and often warm but still feature seasonal greens — like a casserole made with collard greens and cornmeal biscuits, or another made from baked polenta! Fall dinners in my house are all about soups and simple casseroles. While my extended family is infamous for heavier casseroles with lots of cream, cheese, and pasta, I try to incorporate good greens, fresh herbs, and vegetables whenever I can. With pumpkins and squashes in season right this second, now is the time to experiment with different greens, grains, and vegetables for your next evening meal.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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