This week I banished the winter blues (er, greens) by making a vegetable casserole with colorful (but boring if solo) veggies: purple cabbage, red onions, kale and carrots.

Start with chopped veggies – saves time if you do it ahead.

Saute the onions in olive oil until soft. Add kale, cabbage and carrots and steam, covered, until kale and cabbage are tender.

Cover with bread crumbs (mixed with butter and parmesan) and bake until golden brown. I skipped the tofu!

Original recipe available at http://www.epicurious.com/recipes/food/views/Vegetable-Casserole-with-Tofu-Topping-109451.