If you’ve taken a peek at my last few recipes, you know I’m in my cozy one-pan meal era. This time of year especially, I really love to lean into warming and comforting seasonal dishes that embody wearing an oversized cardigan, lighting a fall scented candle, and watching a 90’s rom com. This dish is that feeling for me and has quickly become a highly requested favorite in my household. I hope it offers you a nostalgic hug, too, because I think we all could use that right now.

I’m in my one-pan wonder era, and I’m not mad about it. I just love how cozy it feels to cook an entire meal in one pot and I love the quick clean up even more!

This baked orzo bolognese has it all — carbs from the pasta, fiber from the veggies, a little fat and protein from the ground beef, and creamy texture from the cheese on top. Although this dish has carrots and celery, you’d hardly notice because it blends so well into the meat mixture making it a great option for adding veggies in when you’re not the biggest fan.

When the cool weather hits, the leaves turn shades of red, gold, and orange, and I’ve got squash on my mind, the one recipe that comes to mind (maybe second to pumpkin bread, if I’m truly honest), is pumpkin sage risotto. This labor of love is fit for a cozy afternoon in, makes an excellent date night dinner, and still hits as leftovers. It’s the food equivalent of a cozy cable knit sweater. It’s my must make fall recipe…

Some of you may recognize this recipe from my e-book, Well, balanced. It has been a staple dinner in our home since recipe development for my e-book and I just couldn’t keep it exclusive any longer! What I love about this recipe is the flavor to effort ratio. Making a good soup is sometimes an all day affair, requiring hours of simmering and stirring. This flavor-packed soup can be ready in 45 minutes and if you're even tighter on time, consider my lazy girl recipe hacks at the end of this page (hint: with a few pre-made substitutes, it could be ready in under a half hour!)

This is one of my favorite late summer meals because it’s bright and light yet cozy and comforting. Cooking pasta in broth allows the starches to form a creamy texture without the addition of a heavy cream or a lot of cheese. It’s also a one pot wonder and makes a great easily reheatable meal prep.

As a general rule, for every one cup of orzo, add two cups of liquid. So if you need this to last longer than four meals, or you want just two servings, you can customize this recipe to meet your needs. And as always, I fully encourage adding more garlic if you want! ;)

This salad is one of my favorite to enjoy during the summer months because I feel like it has it all; juicy tomatoes, sweet grilled corn, caramelized peaches, chewy fibrous green beans, herbaceous basil, and a great balance of fresh to cooked ingredients. It’s wholesome and feels like the essence of summer cooking.

I also love that most (if not all) of the fresh ingredients used here can be found at a summer farmer’s market! It’s a true farm-to-table treat that’s satisfies in flavor and fullness. It’s a perfect addition to a summer barbecue to use as a side or the main dish.

I was never a fan of salads growing up but that really shifted when I started experimenting with creating my own dressings. A lot of store bought dressings feel goopy, under seasoned, and overly sweetened for my taste. They definitely have a place in my diet from a convenience standpoint but from a satisfaction standpoint, I prefer to make my own.

Caesar dressing always felt unapproachable to me because it usually requires ingredients that I don’t often have on hand — like Worcestershire sauce. I decided to make some tweaks and substitute…

My go-to summer dishes usually include a mix of fresh and cooked foods. I find that although fully raw dishes satisfy my desire for cool foods in the heat, they don’t really digest as well for me. I add a few cooked elements to give my gut a break, balance out the crunchy texture of raw veggies, and help keep me satisfied overall. To keep my kitchen and house cool, I tend to use my oven for as little time as possible. Enter: broiled salmon…

So few things say summer more than cooking skewers on the barbecue. The flavor of charred onions is truly unmatched! These chicken and veggie skewers are a favorite in my house because they are so versatile. Pairing them with various sauces and dips transforms them so you’ll never get bored. The three ingredient feta-yogurt dip in this recipe is also a queen of adaptability. She can do a dip, she can do a drizzle, she can do a dressing — all give or take a few teaspoons of water! I highly recommend making extra to pair with salads, wraps, and bowls throughout the week. I also love…

Pasta dishes are easily my favorite meals to create on weekdays. I usually sauté a bunch of veggies together in some butter and garlic and toss them with some sort of noodle, usually fusilli. But when there’s a sauce involved, it’s 100x tastier and more satisfying.

The idea to create this recipe was born out of two separate recipes — chili and mac and cheese — that I mixed together one afternoon because I didn’t have enough mac and cheese left to serve as a complete meal. Beforehand, I’d maybe had chili mac and cheese maybe once in my life. Afterwards, I felt like this was what my winter soul was missing. I loved the tart-creamy combination of cheese and tomato, as well as the heartiness of chili and pasta in one dish.

To simplify the process and cut down on time, I…

Blender soups are one of my favorite fall and winter meals. Soups in general, are a cozy and comforting option when the air crisps and the days shorten. They can be made with simple yet wholesome ingredients and require little skill and prep…

I enjoy making this especially when my digestion feels off or I feel like I need a break from the meals in my usual routine. Blended broth-based soups help give your gut a rest, while still keeping you nourished and satisfied. For an even more nourishing option, try using bone broth instead of traditional broth.

In this simple recipe, nourishing potatoes pair perfectly with woodsy rosemary and savory broth to create the ultimate comfort meal. Consider it a cozy wool sweater or a big warm bear hug for your belly.

This bright, tangy, and earthy salad is an ideal winter meal combo for when you want to get some fresh veggies in but still want something warm and comforting. Enter: Sweet, caramelized roasted beets over fresh mixed greens paired with citrus, candied pecans, and drizzled with 3 ingredient dill-yogurt dressing.

This recipe was inspired by a delicious side salad that I had at Tusk, a local Mediterranean restaurant here in Portland. It was one of the first times that a side salad dish was the highlight of an all-around amazing meal. They paired fresh herbs with roasted beets and blood oranges. I’d never had this sweet-tart, earthy-citrus combination before and was instantly hooked!

It’s so simple that I usually just post the recipe in my Instagram captions and call it a day! But

This recipe is inspired by Olive Garden’s Zuppa Toscana soup. It’s the perfect blend of creamy and hearty and is plant focused making it a great way to enjoy your vegetables in during the wintertime! The traditional Olive Garden version contains ground sausage, which you are more than welcome to add here. I’ve made and have enjoyed it both ways. When I’m not craving meat but want savory sausage flavor, this soup delivers. The Italian herbs, red pepper flakes, and fennel seeds mimic the classic sausage flavor really well. And whether you’re using just beans or adding meat, a warm bowl of this cozy soup is both satisfying and filling!

When it comes to Thanksgiving dinner, I am definitely a sides girl through and through… This year, our Thanksgiving dinner tables will look different. Most of us aren’t traveling and we’re spending the holiday solo or doing a potluck with our quarantine pod instead. If you’re like me and hate the idea of cooking turkey, turkey meatballs could be a more manageable (and more delicious, IMO) option!

In this recipe, rosemary, thyme, and a hint of mustard give these meatballs an herbaceous and savory flavor. And paired with a sweet and tart cranberry dipping sauce, it’s a combination that will please just about any palate! Serves as an appetizer or the main event, it’s a dish that can do anything!

In the fall and winter months, salads tend to take the back-burner. We shift our focus to richer, warmer, and heartier dishes and we leave the fresh greens in the rearview. But what if we could have a medley of warm roasted veggies, seasonal flavors, AND still get our raw greens in?

I present to you: The Hearty Autumn Kale Salad. It’s the perfect balance of cooked to raw, sweet to savory, and crunchy to creamy. It’s got enough going on that it satisfies our energy and comfort needs in the cooler months, while also feeling light enough not to bog us down like many richer dishes on the menu.

Okay, I know what you’re thinking… I do not have the time to sit and make a risotto from scratch! And trust me, I feel you, risotto is definitely a labor of love. But while we’re all sitting at home in “Quarantine 2: Winter Edition” and longing for those warm, comforting meals, when is there a better time to make risotto???

This vegetarian risotto is hearty and savory thanks to the addition of mushrooms that provide a meatiness as well as rich umami (savory) flavor…. When you try this recipe, you’ll be thanking the glutamate gods because it’s truly one for the books. I’ve made this three times in the past month and every time it’s exactly what I need for dinner on a gloomy fall Pacific Northwest evening. The process, although time consuming, is fairly simple and requires just enough skill to impress your friends without making you pull your hair out. So throw on some cozy music, grab yourself a glass of wine (or kombucha), and get cooking! You won’t regret it.

Sometimes the best recipes come from a chaotic round of Chopped when dinner time rolls around and you’re nearly out of groceries. By stocking your pantry with just three ingredients, plus some pasta, next time your stomach is grumbling and you’re overdue for a trip to the store, you can whip up something nourishing and delicious!

I’ve said this many times but we have to stop demonizing processed foods because by definition, we’re demonizing canned and jarred foods as well! Just because something isn’t fresh or in it’s whole form, doesn’t mean it’s less worthy of a place on our plate. Having canned and jarred foods on hand makes…

One of my favorite things about chili is how hearty and satisfying it despite being so inexpensive it is to make. Made with mostly pantry staples and easily accessible, long-lasting produce, chili can be a great back up meal for when the budget gets tight or you’ve run out of things to make. I like to keep a few cans of beans and tomatoes on hand for this reason. Additionally, the humble potato and onion can stay fresh for weeks when kept in a dry, dark place. This recipe makes 6-8 servings so it’s perfect for a fall or winter meal prep!

Mac and cheese is the ultimate comfort food. With everything going on in the world and our country this week, I needed this ya’ll. Comfort foods so often get placed in the “forbidden” foods category. We forget that it’s okay to actually enjoy our food; to get comfort from eating something cozy, satisfying, and nostalgic.

In this recipe, I used goat milk and cheese to make the creamy cheese sauce. Goat dairy products can be easier on the digestive system for those with a lactose intolerance or sensitivity… I’ve always loved a broccoli mac and cheese combo and roasted broccolini felt like a nice grown up addition. They provide crunchy texture, fiber, and a salt and pepper punch to the top of this rich dish.

Few things scream cool weather to me than a roasted Brussels sprout and squash combo. By the end of fall, I estimate that I am about 95% pumpkin and squash. My skin loves the vitamin A and my tastebuds love the sweet and savory flavor and creamy texture. That’s a win-win in my book! Another nutritious highlight in cold weather crops, although severely underrated, are Brussels sprouts. They are packed with fiber and vitamin C, and when prepared the right way can be a hit with your tastebuds, too!

In this recipe, roasted shaved Brussels pair with sweet squash and juicy grapes. It’s the sweet-savory combo of the century, trust me.