Fall is a perfect time for one-pot meals. Hardier fresh summer vegetables are still available, such as broccoli, kale, etc., and fall root vegetables and squash are ready for harvest.
While this recipe may seem unassuming and ordinary, don’t be fooled. It is actually a surprisingly rich and flavorful meal, especially when made with fresh, perfectly ripe local vegetables. Even better, it meets all my criteria for one-pot perfection–hearty, scales up easily so leftovers can be frozen, leftovers taste as good or better than the original batch, dish contains ingredients from several major food groups, simple to fix, and tastes good. Continue Reading