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 I’m faced with deciding what to make when I’m having a rough day, I ask myself, “What feels most like a hug to me right now?” Sometimes it’s a hot bowl of soup, but most often it’s something baked. Banana bread — our collective quarantine hero — still always feels like a warm sweater on a chilly day. Comfortable, cozy, nostalgic. So, if you’re having a tough time today and are wanting to try something new yet familiar, try this banana bread recipe. My hug to you.

Breakfast? Dessert? Snack? Get yourself a dish that can do all three! This sweet and savory peach bake is the perfect addition to your summer meal prep lineup. With an oat and walnut base, it’s a great source of fiber, healthy fats, and protein for sustainable energy any time of day. The lightly sweetened rosemary peach topping combines with the crust for delicious sticky and moist crumbles in every bite.

Think of it as peach-cobbler-meets…