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.

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! ;)

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…

Prior to this year, I held the unpopular opinion that chicken wings were completely overrated. I never really enjoyed the ones my friends would get for game days and I didn’t love how messy it was to eat meat dripping with spicy sauces off of a bone. That being said, I realized this year that I am, in fact, just a chicken wing snob. I actually do enjoy wings when they’re really fresh and made with quality ingredients. Who knew?!? I attribute this change of heart completely to Fire on the Mountain, a local Portland favorite that specializes in killer sauces and fresh and crispy wings.

For my Super Bowl prep this year, I decided to try my hand at making wings at home! (PS: I am still a wimp when it comes to heat, so feel free to spice these up if your heart desires.) After polling my IG friends, we decided on using an air-fryer for this recipe. It felt less fussy, although didn’t really save me time because I had to make two batches rather than have all the wings on one baking sheet. I really loved how these came out and I couldn’t wait to share. The best part for me is…

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!

Okay, I’ll admit that it’s really hard to make Brussels sprouts look and sound appetizing. Whether you’re #TeamBrussels or against them, there’s simply no denying their benefits. Brussels sprouts are good sources in vitamin C, vitamin A, and fiber. Members of the cruciferous vegetable family, they have strong antioxidant and anti-inflammatory effects thanks to sulfuric compounds that give them their signature smell, similar to cauliflower and broccoli. And finally, when cooked properly they can be pretty tasty…

I’ve always been a stuffing fan from day one. Stovetop brand stuffing was always my favorite. The mix of intact pieces of bread held together with the creamy, thick blend of broth and breadcrumbs. I’m drooling just thinking about it! Over the years, however, my palate (and gut) has changed. Now, the Stovetop brand is far too salty for my taste and the wheat irritates my digestive system. So each year, I chase the high and test out new ways to make it just as good as I remember.

This year I found the secret to the perfect mock-Stovetop stuffing. And it’s… In this recipe, I use mushroom broth and soy sauce to mimic the savory poultry flavor that is usually infused into store bought mixes while fresh herbs elevate it to home-chef status flavor. It’s a simple 1-pot recipe packed with a lot of nostalgic flavor, does it get any better than that?

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!

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.

With fall in full swing, the crisp Autumn air had me craving that classic cozy coffee and cake combo. I’ve seen so many beautifully festive apple orchard photos on social media during the past few weeks and I wanted to give you a recipe to use them in. Applesauce is great and all, but baked goods are really where it’s at!

In an effort to make the classic coffee cake my own, I asked myself, “How can this be better?” Naturally, my answer was add more cinnamon sugar crumble. I am pleased to present you a cake that is 50% sweet crumble, 45% cake, and 5% apple (roughly)… This sweet, fluffy, gooey cake is the perfect pairing for your morning coffee, afternoon tea, or as a delicious and satisfying dessert all on its own.

With the weather cooling down, I’m switching gears towards making cozier, heartier dishes for dinner. Soups always make my meal prep list during fall and winter months because of how comforting and nourishing they can be…

In the past, I’ve made a simpler version of this soup that was delicious and satisfying but it lacked that extra oomph of the restaurant version. After a little research, I realized that wine was the flavor I was missing… Not only did I feel like Ina Garten cooking with wine for the first time, but the recipe finally tasted like the classic french onion soup I was longing for!

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…

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!

The magic of corn chowder is that, despite being a hot soup, it’s a late summer classic. Admittedly — aside from Mexican street corn, tortilla chips, and polenta — I’ve never been a corn lover. While exploring the Oregon coast this weekend, I had an amazing bowl of clam chowder. Even though it was a sunny 80 degrees out it still felt like the perfect, nourishing lunch. I wanted to try my hand at creating a lighter summer soup at home to capture that feeling.

I decided on a corn chowder because of the accessibility of the ingredients. I also didn’t want to spend an entire afternoon in the hot kitchen because it is still August after all. In this recipe, vegetable stock and coconut milk provide the light yet creamy base to the soup while frozen corn, potato, and onion add hearty texture.

In the hot summer months, there are few things more satisfying than having tacos for dinner. This recipe combines shrimp with subtle heat, tart mango and tomatillo, fresh herbs, and bright citrus notes. In essence, it’s all my favorite parts about summer! I often pair this salsa with black beans for a simple yet satisfying vegan alternative.

You can find me enjoying the leftover salsa with just about anything from chips to bean bowls, and honestly, by the spoonful. It’s just that good.

In this recipe, rich and tangy teriyaki pairs with the tart taste of pineapple, sweet onions, and the bright, juicy crunch of red bell peppers. It’s one of my favorite weeknight meals because it reheats easily for lunch the next day. This sauce can also be used for marinating kebabs or with tempeh or tofu for my vegan friends!

Teriyaki is a Japanese tradition of cooking sliced meats with a sauce made of soy sauce, mirin (rice wine), sugar, and sake (also rice wine). The word itself derives from teri, referring to the sheen the sauce gives, and yaki, which refers to the cooking method of either grilling or broiling. Traditionally…