It’s back-to-school week for us. The kiddos were all smiles and ready to start on Monday, M in the 4-year-old class and J in the “little 2s” class at their preschool. I already knew and loved their teachers this year and I know it’s going to be a lot of fun, a lot of learning, a lot of growth for each of them. I’m looking forward to a break in the heat and to settling back into our schedules. I’ve got a few sweaters in my closet that I can’t wait to pull on and snuggle into on the first cool evenings, and I’m excited for crunchy, colorful fall leaves on the ground. And of course the food! All the fun fall dishes. Pumpkins, pumpkins and more pumpkins! We’re year-round pumpkin people, but I do a serious overdose in the fall. And even though it’s still August, I’m already starting to transition to fall. Also, I look forward to more comforting casseroles and warm chili and slow cooker suppers. I’ve got so many things planned for you! Be sure to sign up for my newsletter so you don’t miss any of the yumminess. Starting with this baked quinoa Caprese casserole. You didn’t think casseroles had to be heavy, did you? Not at all. This is light and bright and warm and gooey and all the classic Caprese flavors. Mozzarella, tomato and basil are baked in and also sprinkled on top for a double hit of flavor. It makes for a good transitional casserole, if you will. It’s light enough for spring and summer, but warm and cozy enough for fall and winter. You just can’t go wrong with this on the menu. You can also assemble it ahead and wait to bake it at dinnertime, so it makes a great dish for entertaining. Everyone’s gonna love this! So here’s to the new school year, the lovely, lingering days of summer and the fresh, fall breeze coming our way. Enjoy! XO, Kathryn You can assemble this ahead of time and refrigerate. Either let it sit out for 20 minutes before baking (ie, as you preheat the oven) or add an extra 5 minutes or so to the cooking time. Leftovers make a killer lunch - it’s even good cold!
