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…

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! ;)

When it comes to ice cream flavors, I tend to switch favorites often. One flavor that has remained a constant go-to for years is Ben and Jerry’s Cherry Garcia. The chocolate, cherry, and almond combination always hits the spot and unlike some other brands, they always come through with consistently big chunks of cherries and chocolate.

While it’s fun to have ice cream or a milkshake in the morning, smoothies definitely feel much better in my body. I made this Cherry Garcia smoothie to provide the same big flavor and creamy texture with more sustainable nutrients to power my day…

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…

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

Somehow I made it 26 years without trying whipped feta but now that I have, I’ll never be the same. I had it as an appetizer from a local Mediterranean restaurant in Portland called Shalom Ya’ll. While the restaurants version includes green garbanzo beans and I imagine many herbs and spices, I wanted to make my own version as simple as possible while still delivering on flavor and texture. This recipe features just 6 ingredients and holds endless possibilities for snacking. If you’re having a little New Year’s get together, it can hold it’s own as the center of the appetizer table. Or enjoy it with veggies and crackers for lunch, like I did this afternoon.

In my recipe, bright basil pairs with…

I’m a real sucker for the classics, especially around the holidays. If I see one more recipe for cauliflower mash I might scream! In all seriousness, if your heart beats for cauliflower and you’re so excited that it’s finally having its moment, by all means go for it! But if you’re choosing cauliflower over white potatoes because you think they’re healthier, that’s not necessarily true. Both cauliflower and white potatoes contain…

A take on the tradition sour cream and chive flavor combination, this recipe uses thick and tart Greek or Icelandic yogurt in place of sour cream. It packs extra protein and provides rich creaminess so less butter and milk are needed. I love making food that makes my body feel nourished but also tastes good and satisfies me. And these smashed potatoes are it.

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…

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.

I honestly haven’t been a fan of chicken salad until I made it myself. I always thought it had too much mayonnaise and not enough of the good stuff — the nutty pecans, crunchy celery, juicy grapes, and tart, chewy cranberries.

My loaded chicken salad made with shredded rotisserie chicken has about as much of the “extras” as it does chicken and is much lighter on the mayo. The perfect ratio, if you ask me!

Possibly the one thing I love more than bread products is the spreads and shmears that accompany them. I love experimenting with flavored butters, cream cheeses, and dips that double as wrap or sammy spreads.

Enter: Tomato Butter. I worried that it might taste like tomato sauce on bread, but it’s the perfect balance of tangy, savory tomato and sweet, creamy butter. It’s ready in about five minutes and can be used for bread, bagels, or wherever else you might spread butter.

While I’m not vegan or dairy-free, I love experimenting to create plant-based alternatives that everyone will enjoy. In this 6-ish ingredient recipe, blended cashews and lemon juice creates a creamy and tart sour cream-like base for my take on the classic french onion dip — one of my all time favorite party foods.

Cashews are good sources of protein, healthy fats, and the minerals iron, magnesium, and zinc. They also have a distinct buttery and sweet flavor. It’s no secret that they are a staple in vegan and plant-based cooking because of their ability to…

Growing up, Chicken Alfredo was one of my favorite comfort meals. I can’t think of anything I enjoyed more than the creamy, peppery, tangy blend of parmesan cheese, herbs, and heavy cream…

In this recipe, soaked cashews blend with a handful of other ingredients including lemon juice, parsley, and garlic to create a rich, satisfying sauce that feels just a little bit lighter than the original. The addition of lemon juice mimics the sharp tang from parmesan cheese perfectly. While this recipe requires just a little bit of prep ahead of time (presoaking cashews overnight), it will be worth the effort!

If you were to ask me right now what I’d want my death row last meal to be, I would tell you pasta shells with some variation of pesto. Or maybe thats just because I was going through all my pictures of pesto for this post?

The great thing about pesto is that its actually so versatile! If you follow me on Instagram, you’re familiar with how often I customize my pesto to what ingredients I have on hand. My favorite being the classic, basil and pine nut combo! I’m also a huge fan of using walnuts instead of pine nuts for a cheaper, nuttier option.

To make a pesto work, you need:…

The recipe that I’m about to share with you is famous. Some might say. In some (small) circles. Specifically those who have been invited to the same Super Bowl parties as me or have ever gotten an invite to our super cool game nights.

Anyway, although this recipe is pretty basic it serves a punch of fun, unexpected goodness. I used to exclusively make it once a year for the Super Bowl when we lived in Pittsburgh, but now it just feels too delicious not to enjoy all year round!

Guacamole often gets a bad rap because it gets lumped in with other party snack foods but it can actually make a healthy, satisfying snack any time! Avocados, a delicious fruit (yes, fruit!) originating from Mexico, contain…