Gooseberry Patch - Our Best One Bowl Meals

To everyone who wants a simple, comforting meal. Gooseberry Patch An imprint of Globe Pequot 246 Goose Lane Guilford, CT 06437 www.gooseberrypatch.com 1 800 854 6673 Copyright 2018, Gooseberry Patch 978-1-62093-329-9 All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Printed in Korea. ........................... Do you have a tried & true recipe tip, craft or memory that youd like to see featured in a Gooseberry Patch cookbook? Visit our website at www.gooseberrypatch.com and follow the easy steps to submit your favorite family recipe.

Or send them to us at: Gooseberry Patch PO Box 812 Columbus, OH 43216-0812 Dont forget to include the number of servings your recipe makes, plus your name, address, phone number and email address. If we select your recipe, your name will appear right along with it and youll receive a FREE copy of the book!

Whether it's for breakfast, lunch or dinner, there's nothing more comforting than cooking up a big bowl of something hearty and delicious. Filled with grains, noodles, veggies or meat, one-bowl meals are perfect for a simple and satisfying meal. There's no wrong way to whip up a one-bowl meal, so have some fun! Consider our recipes just a starting place to create meals your family will love, using their favorite ingredients. Here are a few tips for making one-bowl meals memorable and delicious: Start with the base: Pasta, noodles, rice, quinoa, oats, greens, yogurt... the base of your bowl can be anything you like.

This sets the stage for the whole meal. Add your protein: Poached eggs, grilled shrimp, fried chicken, spicy black beans, chopped nuts...what are you in the mood for? Add-ins: Color and texture are important in one-bowl meals. Shredded carrots, diced tomatoes and green onions are just a few of the colorful veggies you can add to a bowl. Purple cabbage, blueberries, strawberries, the choices and flavor combinations are endless! Spice it up: A dash of salt & pepper may be all you need, but consider other flavor boosters such as hot pepper sauce, pickle relish or spicy brown mustard.

Add some crunch: From croutons and crunchy apples to toasted nuts or seeds, a little crunch adds great texture to any bowl. Top it off: A dollop of sour cream, drizzle of dressing, splash of cream, sprinkle of chopped fresh herbs...little touches can add big flavor.

These toppings are easy to customize too. Grated Parmesan cheese, crumbled feta, shredded Cheddar...pick your favorite! The most important thing to remember when creating your one-bowl meals? Have fun!

CHAPTER ONE Melon-Berry Bowls Ritas Turkey Hash Jennifer Gutermuth, Oshkosh, WI I love eating veggies for breakfast! I use whatever is in my kitchen...red pepper, zucchini, green beans. They are all good in this bowl. Makes 4 servings1 T. olive oil1 lb. fresh spinach leavesHoney Mustard Dressing3 c. cabbage, shredded1-1/2 c. cooked brown rice, warmed1/2 c. hummus1 avocado, peeled, pitted and diced4 eggsGarnish: chopped pecans, pumpkin seeds Heat oil in a skillet over medium-high heat. hummus 1 avocado, peeled, pitted and diced4 eggsGarnish: chopped pecans, pumpkin seeds Heat oil in a skillet over medium-high heat.

Add asparagus and saut for 4 to 5 minutes, stirring occasionally, until tender; set side. In a separate bowl, combine spinach and Honey-Mustard dressing. Add asparagus, cabbage and rice; toss until combined. Divide spinach mixture evenly among 4 bowls. Top each with hummus and avocado; set aside. To poach eggs, fill a skillet with water and bring to a simmer over medium-high heat.

Swirl water with a spoon and gently slide in each egg from a saucer. Cook until set, about 2 minutes. Use a slotted spoon to remove each egg to a bowl. Garnish as desired. Honey-Mustard Dressing:2 T. lemon juice2 t. mustard2 T. honey1 clove garlic, mincedsalt and pepper to taste In a small bowl, whisk together all ingredients. honey 1 clove garlic, mincedsalt and pepper to taste In a small bowl, whisk together all ingredients.

HOT TIP If you prefer cooked cabbage over raw, toss the cabbage in along with the asparagus. Itll cook up in no time! JoAnn, Gooseberry Patch

This makes a hearty breakfast, but sometimes we have this for a light dinner too. Makes 4 servings1/2 c. quinoa, uncooked, rinsed and drained1-1/4 c. almond milk1/2 t. cinnamon1/8 t. nutmeg1/8 t. saltOptional: almond milk, maple syrup, chopped pecans, shredded coconut Prepare Maple Roasted Apples. salt Optional: almond milk, maple syrup, chopped pecans, shredded coconut Prepare Maple Roasted Apples.

Meanwhile, in a saucepan over medium heat, stir together quinoa, almond milk, vanilla, spices and salt. Bring to a boil; reduce heat to low. Simmer for 10 to 15 minutes, until quinoa is cooked through and liquid has been absorbed. Remove from heat; cover and let stand for 5 to 10 minutes. Fluff with a fork. To serve, divide warm quinoa among 4 bowls; top with apple mixture.

Garnish as desired. Maple Roasted Apples:1 T. coconut oil, melted2 T. maple syrup1/2 t. vanilla extract1/4 t. nutmeg2 Gala apples, quartered and cored In a bowl, whisk together coconut oil and maple syrup; stir in vanilla and spices. nutmeg 2 Gala apples, quartered and cored In a bowl, whisk together coconut oil and maple syrup; stir in vanilla and spices.

Add apples; toss until coated. Arrange apples on a parchment paper-lined rimmed baking sheet. Bake at 375 degrees for 20 to 25 minutes, basting with pan juices once or twice, until golden. Cool slightly. SIMPLE INGREDIENT SWAP Out of quinoa? Try using brown rice instead. Bob Gurlinger, Kearney, NE