This week’s Vegetable Recipe blog feature: One Pot Meals 

This time of year, many of us are busy preparing for the Holidays that finding time to prepare healthy and delicious meals can be a challenge. Not to mention the dishes, who wants to be washing dishes when they can be watching Holiday movies or enjoying time with Family? 

So, this week I’ve themed the blog one pot meals featuring our local in season root vegetables.  

One-pot meals not only make cooking and clean-up a breeze, but also allow flavors to combine perfectly, creating comforting dishes that warm the soul. During the holiday season these meals are a lifesaver, freeing up precious time to spend with loved ones and reducing the stress of holiday preparations. Let these wholesome, locally-sourced ingredients be the stars of your winter table, bringing both nourishment and ease to the festive season. 

 
May this week’s recipes inspire you to enjoy the local goodness while spending less time in the kitchen preparing and cleaning! 
 

Happy Cooking!  

 
Recipes 

Butternut Squash Brown Rice with Fontina and Thyme 
Created by: Serene Wolf 

 
An epic one-pot vegetarian meal. The rice takes on a dreamy risotto-like texture, and the foolproof combo of butternut squash, nutty-sweet Fontina, and fresh thyme is a perfect comforting meal on a chilly night.  

Ingredients: 
2 TBSP extra-virgin olive oil 
1 small yellow onion minced 
5 garlic cloves minced 
Kosher salt 
¼ tsp ground cinnamon 
1¾ cups short grain brown rice 
4 cups cubed butternut squash 
4 cups low sodium vegetable broth 
3 sprigs fresh thyme plus 1 tablespoon fresh thyme leaves 
6-8 fresh sage leaves 
1/3 cup freshly grated Parmesan cheese 
1 cup grated Fontina cheese 

 
Instructions:  
1. Heat the olive oil in a Dutch oven or large sauté pan over medium heat. When the oil is hot and shimmering, add the onion, garlic, and a pinch of salt, and cook until the onions are very soft and translucent, about 5 minutes. 

2. Add the cinnamon and brown rice and cook, stirring constantly, for 2-3 minutes to toast the grains. Stir in the butternut squash cubes, then add the vegetable broth, thyme sprigs, and sage leaves, and bring to a boil. Immediately lower to a simmer, cover with a lid, and cook for 35 minutes until the rice is just tender, the butternut squash is soft, and most of the liquid has been absorbed. (You still want a little liquid in the pan to help create the creamy texture of the finished rice.)
3. Remove the thyme sprigs and sage leaves from the rice. Give the rice a good stir, breaking down some the butternut squash cubes. (Your rice should have a risotto-like consistency.)
4. Stir in the Parmesan and Fontina cheeses, then stir in the thyme leaves. Taste and season with salt as needed. Serve warm.

Cheesy One Pot Potato & Beef 
Created by: Anna Chwistek 
 
A hearty dish made with ground beef, thinly sliced potatoes and peppers under a blanket of melted cheddar cheese. Made in one skillet and ready in about 30 minutes… so flavorful and delicious. 

 
Ingredients: 
1 TBSP olive oil 
1 TBSP unsalted butter 
1.8 pounds potatoes - starchy, preferably white potatoes 
2 Romano peppers - chopped, or bell peppers 
1.1 pounds lean ground beef 
1 yellow onion - finely chopped 
2 garlic cloves – minced 
1 tsp sweet paprika 
1 tsp black pepper 
1 tsp Italian seasoning 
½ tsp salt 
½ tsp chili flakes 
2 TBSP tomato paste 
2 TBSP chopped parsley - more for serving 
2 cups chicken broth 
1 ½ cups grated cheddar 
 
Instructions: 
1. Get all the prep done before you start cooking. Peel the potatoes, cut lengthwise in half and slice into ¼ inch/0,5 cm thick slices. Finely chop the onion and parsley, mince the garlic. Cut the Romano peppers lengthwise in half, deseed and slice thinly. 

2. Heat oil and butter in a large nonstick skillet over medium high. Add potatoes and cook for about 6 minutes until they’re golden brown on all sides. Remove from skillet.
3. To the same skillet, add peppers, cook for 3 minutes until they start to soften. Add ground beef, break up into pieces and cook until slightly browned, about 2 minutes.
4. Add garlic and onion, cook until fragrant, about 2 minutes. Add salt, chili flakes, pepper, paprika and Italian seasoning. Stir in tomato paste.
5. Add parsley and potatoes, stir gently until combined. Pour in chicken broth, cover with lid and cook for about 10 minutes until the potatoes are tender. Remove the lid and simmer until the broth is evaporated.
6. When ready, sprinkle cheddar on top, close the lid and let it melt completely.
7. Top with parsley and chili flakes. Serve immediately while still hot with a big side salad. Enjoy!

 
 
One Pan Chicken & Vegetable Dinner 
Created by: Cooking Classy 
 
This is such a comforting and easy one pan chicken recipe! Everyone will love it on those chili winter nights. It's brimming with flavor and loaded with seasonal veggies. You'll love those sweet apple pieces and salty bits of bacon. 

Ingredients: 
5 (6 - 7 oz) bone-in, skin on chicken thighs 
4 TBSP olive oil, divided 
1 1/2 TBSP red wine vinegar 
3 cloves garlic, minced (1 Tbsp) 
1 TBSP each minced fresh thyme, sage and rosemary 
Salt and freshly ground black pepper 
1 large sweet potato (about 16 oz) (I leave unpeeled), chopped into 3/4-inch cubes 
1 lb Brussels sprouts, sliced into halves 
2 medium fuji apples, cored and sliced into half moons about 3/4-inch thick 
2 shallot bulbs, peeled and sliced about 1/4-inch thick 
4 slices hickory smoked bacon, chopped into 1-inch pieces 
2 TBSP chopped parsley, for garnish (optional) 

Instructions: 
1. Preheat oven to 450 degrees.  

2. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag. 
3. Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
4. Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet. 
5. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
6. Set chicken thighs over veggie/apple layer.
7. Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture. 
8. Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden-brown crispy skin on chicken if desired.
9. Garnish with parsley if desired and serve warm.

Parsnip, Carrot and Lentil Soup 
Created by:Jacqueline Meldrum 
 
Soup is the perfect one pot dinner on a chilly night. They are also great to make on the weekend and reheat throughout your busy week for dinner or lunch! You can also make a salad with this week’s lettuce and tomato to serve beside it.  

Ingredients: 
1 TBSP olive oil 
1 onion, chopped 
2 cloves of garlic, crushed 
3 large parsnips, chopped 
2 large parsnips, grated 
3 large carrots, chopped 
2 large carrots, grated 
6 cups vegetable stock, add more if you think it needs it 
1 tsp cumin 
1 tsp dried coriander 
1 1/8 cup red lentils, rinsed well 
a good grinding of salt and pepper 

Instructions: 
1. In a large pot, sauté the onions and garlic in the olive oil until the onions are soft.   

2. Add the chopped parsnips and carrots and cook gently for a few minutes. 
3. Next add the grated vegetables and the stock and stir well. 
4. Add the spices and red lentils. Stir frequently, so the lentils don't stick to the bottom of the pan.  
5. Bring to the boil, then reduce to a simmer, put the lid back on and cook gently for 30 minutes until the vegetables are soft and the soup is thick. 
6. Season with salt and pepper, then serve.
7. Enjoy!

Smoky Chicken Stew with Butternut Squash and Kale 
Created by: Serena Wolf 
 
Warming, delicious and an easy dinner to make using just one pot! 
 

 
Ingredients: 
1 tablespoon extra virgin olive oil 
4 ounces 2 links spicy chicken sausage, diced 
½ Spanish onion finely chopped 
3 cloves garlic minced 
2½ teaspoons smoked paprika 
1 teaspoon dried oregano 
¼ teaspoon ground cumin 
1/8 teaspoon ground cinnamon 
1 pinch cayenne pepper optional 
One 14.5-ounce can diced tomatoes I like to use fire roasted tomatoes when possible for extra smokiness. 
3 cups cubed butternut squash go for ½-inch cubes 
½ bunch lacinato kale center ribs removed, chopped (about 2 cups) 
4 cups low-sodium chicken broth 
1 pound boneless skinless chicken thighs 
Salt 
 
 
Instructions: 
1. Heat 1 tablespoon olive oil in a Dutch oven or large saucepan over medium heat. When the oil is hot and shimmering, add the chicken sausage and cook for about 5 minutes until lightly browned. Add the onion and garlic to the pan and cook for 2 to 3 minutes until the onion is translucent and the garlic is fragrant. Add the smoked paprika, oregano, cumin, ground cinnamon and cayenne (if using) and cook, stirring constantly, for 1 minute to toast the spices. 

2. Add the tomatoes, butternut squash, kale, and chicken broth to the pan. Bring to a boil, then reduce the heat to a simmer. Add the chicken thighs, cover the pan with a lid, and cook for 25 minutes.
3. After 25 minutes, carefully remove the chicken thighs from the saucepan to a plate or cutting board. Using two forks, shred the meat into small pieces.
4. Scoop about 1 cup of butternut squash from the pot and mash it with a fork. (Don’t panic if there’s some tomatoes and kale in the mash, it’s all going back in the pot anyway. Duh.)
5. Return the shredded chicken and mashed squash to the saucepan and simmer, uncovered for another 10 minutes. Taste and season with salt if needed. Ladle stew into bowls and serve hot.

Sweet Potato and Black Bean Stew with Quinoa and Kale 
Created by:  Serene Wolf  

A delicious & warming dinner, or makes for an easy and delicious lunch throughout the week! 

 
Ingredients: 
1½ TBSP extra-virgin olive oil 
½ medium yellow onion minced 
4 garlic cloves minced 
Kosher salt 
1 tsp smoked paprika 
¾ tsp ground cumin 
1 chipotle canned in adobo minced 
1 TBSP adobo sauce from the chipotle can 
1 large sweet potato cut into ¾-inch cubes (about 3½ cups cubed sweet potatoes) 
One 15-ounce can black beans rinsed and drained 
One 15-ounce can tomato puree 
3 cups low-sodium vegetable broth 
1/3 cup uncooked quinoa 
4 packed cups baby kale or spinach 
Juice of ½ lime 

For serving: optional 
2-3 ounces crumbled goat cheese 
Freshly chopped cilantro leaves 
Crumbled tortilla chips 
 
Instructions:  
1. Heat the olive oil in a medium Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the onion, garlic, and a pinch of salt and cook for about 5 minutes until the onions are very soft and translucent. (Be very careful not to burn the onions and garlic, people!! If they start to brown at all, turn down the heat immediately.) 

2. Add the smoked paprika and cumin and cook for 1 minute to get the spices nice and toasty. Add the chipotle adobo sauce, sweet potato, black beans, tomato puree and broth to the pot. Bring to a boil, then lower to a simmer and cook for 15 minutes until the sweet potatoes are beginning to soften.
3. Stir in the quinoa and simmer for 15 minutes more until the grains and sweet potatoes are tender.
4. Stir in the baby kale or spinach and the lime juice and cook just until the greens have wilted. Taste and season with extra salt if necessary.
5. Ladle the stew into bowls, garnish with goat cheese, cilantro, and crumbled tortilla chips, and serve piping hot.

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊