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.

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…

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.

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!

Vegetable hashes are a great way to add a variety of different veggies to your plate. They can be sides, the base for a brunch egg bowl, or served on top of greens and grains, like in this nourishing warm bowl. In this Roasted Root Vegetable Hash, carrots, turnips, onion, beets, and sweet potato all come together in bright, caramelized goodness. Paired with fresh “poultry’ herbs — rosemary, thyme, and sage — they practically ooze cozy comfort. It’s flavorful and unique enough to…

Lentils are my favorite plant-based protein. Not only are they incredibly versatile, they are also inexpensive, easy to store, and nutrient dense… One pound of lentils could cost as little as a $1 at most grocery stores and provides up to 14 servings! Because they are sold dry, they can also be stored for extended periods of time without going bad making them an excellent pantry staple.