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One Pot Meals

Pumpkin Soup

We’re on a mission to spread the word that pumpkins are so much more than holiday decor! They’re incredibly nutritious, their seeds can be roasted for a healthy prebiotic-packed snack, and their pulp can be easily roasted and transformed into myriad mouth-watering dishes from pumpkin curry to pumpkin cheesecake and beyond. This pumpkin soup recipe is simple to make and it freezes beautifully. Pick up a pie pumpkin or two while they’re featured in our weekly sale from October 19th – 25th and reintroduce yourself to this versatile seasonal squash!

Cauliflower Curry

Looking for a deliciously simple one-pot vegetarian curry dish that also happens to be gluten-free? We think you’ll love this one and you’ll find most of the ingredients you’ll need in our weekly sale from October 12th – 18th, which honors our duel celebrations of Fair Trade Month and Non-GMO Month. 

Abenaki Three Sisters Soup

Like many cultures around the world, the Abenaki celebrate a Fall harvest festival and the “Three Sisters” are often part of the celebratory feast.  Much has been documented about the significance of this famous companion planting of corn, beans, and squash and the importance of their cultivation.  This particular recipe comes to us from Shelburne Farms, who collaborated with Abenaki Scholar and Paleoethnobotanist Fred Wiseman and Anna Roy-Wiseman, to create a harvest dinner in celebration of the traditional Abenaki agricultural year. Three Sisters soup is almost a universal dish throughout Indigenous North America. To develop this particular recipe, Roy-Wiseman tasted several traditional recipes from various Native cooks in the region and experimented with adding various spices and Native American additions such as tomatoes, peppers, and onions, to fit a more modern palette. You can find many of the ingredients needed for this hearty soup in our weekly sale from October 5th – 11th in celebration of Indigenous Peoples’ Day. 

 

 

Jambalaya

Jambalaya is a dish that brings together West African, French, and Spanish influences all into one colorful, flavorful dish. It’s popular fare during the Mardi Gras/Carnival season that culminates on “Fat Tuesday” which falls on February 21st this year. Our weekly sale from February 16th – 22nd celebrates the traditional flavors of Mardi Gras, so it’s a perfect time to try this one-pot comfort food wonder! 

Chili

The Big Game is upon us and regardless of your sports fan status, we think you’ll love this hearty chili recipe. It’s a simple, one-pot meal that features a handful of ingredients from the weekly sale display from February 8th – 14th, so it’s easy on the budget. Using dried beans requires a little more advanced preparation (soaking) and a longer cooking time, but dried beans are much more economical and the longer cook time allows a deep, rich flavor to develop.  Cook up an extra-large pot and freeze the leftovers for a busier weeknight. You’ll be so glad you did!

Moroccan Vegetable Tagine

Our weekly sale from February 2nd – 8th celebrates Moroccan cuisine and we think you’ll love this warm, hearty vegetable tagine that can easily be pulled together using ingredients from the weekly sale. The word tagine refers both to this traditional Moroccan meal and also the traditional clay or ceramic vessel with a domed or conical-shaped lid in which the stew is often cooked. Since most of us do not have a tagine on hand, this recipe offers a way to prepare this delicious dish using a heavy pot or Dutch oven. 

Pumpkin Soup

We’re on a mission to spread the word that pumpkins are so much more than holiday decor! They’re incredibly nutritious, their seeds can be roasted for a healthy prebiotic-packed snack, and their pulp can be easily roasted and transformed into myriad mouth-watering dishes from pumpkin curry to pumpkin cheesecake and beyond. This pumpkin soup recipe is simple to make and it freezes beautifully. Pick up a pie pumpkin or two while they’re featured in our weekly sale from October 20th – 26th and reintroduce yourself to this versatile seasonal squash!

Murgh Makhani (Butter Chicken)

According to Sam Sifton, who adapted this recipe for New York Times Cooking, “Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth, and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger, and tomatoes scented with garam masala, cumin, and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.” You will find several of the ingredients, some of which are Fairtrade Certified in honor of Fairtrade Month, in our Weekly Sale from October 13th – 19th, so it’s a perfect time to give this one a try!

Abenaki Three Sisters Soup

Like many cultures around the world, the Abenaki celebrate a Fall harvest festival and the “Three Sisters” are often part of the celebratory feast.  Much has been documented about the significance of this famous companion planting of corn, beans, and squash and the importance of their cultivation.  This particular recipe comes to us from Shelburne Farms, who collaborated with Abenaki Scholar and Paleoethnobotanist Fred Wiseman and Anna Roy-Wiseman, to create a harvest dinner in celebration of the traditional Abenaki agricultural year. Three Sisters soup is almost a universal dish throughout Indigenous North America. To develop this particular recipe, Roy-Wiseman tasted several traditional recipes from various Native cooks in the region and experimented with adding various spices and Native American additions such as tomatoes, peppers, and onions, to fit a more modern palette. You can find many of the ingredients needed for this hearty soup in our weekly sale from October 6th – 12th in celebration of Indigenous Peoples’ Day. 

 

 

Scalloped Potato & Kale Casserole

This delicious casserole makes a perfect dish for your Easter brunch, or any occasion when you need to feed a crowd. You’ll find ham and potatoes featured in our Weekly Sale from April 14th – 20th, so it’s a perfect time to give this recipe a try! The original recipe did not include ham and it’s easy to leave it out if you prefer. It’s a fan favorite of our Produce Manager, Kira, who declared it “the most decadently delicious”!