One Pot Meals

from San Joaquin Magazine March 2023

Grape Expectations

DELICIOUS DINNER, LESS CLEAN-UP

 BY SARAH STEFFENS @SARAHSTEFFENS_PERSONALCHEF

What’s for dinner?” It seems to be the eternal question that we all face each day, and some of us, with less time than others to settle on the answer. Enter the one-pot meal, a dish that is as convenient as it is comforting, and containing all of the elements of a complete meal (protein, starch, and vegetables). The beauty of the one-pot meal is in its simplicity, a recipe where lots of flavors meld together to create something mouth-watering and memorable. And with its ease of clean-up, a one-pot meal is something everyone can enjoy. With spring in the air, we’re drawn to the bright flavors of seasonal veggies, while still enjoying the remaining bits of warmth and comfort of late winter. The following one-pot recipe is a dish you will want to make over and over again.

It’s a balance of lean protein from ground lamb, spaghetti made from chickpeas (both high in fiber and protein), and an array of vitamins and minerals from asparagus, baby spinach, and sweet peas. It’s tossed in a homemade walnut pesto, but if you’re short on time, go ahead and use a store-bought variety. Either way, you’re going to love having an answer to that nagging question we ask ourselves each day.

SPRINGTIME VEGGIE PASTA WITH LAMB & WALNUT PESTO

Prep Time: 10 minutes

Cooking Time: 35 minutes

Serves: 4-8

INGREDIENTS:

8 oz. dried chickpea spaghetti

1 tbsp. butter or avocado oil

1 medium yellow onion, peeled and diced

2 tsp. sea salt

1 tsp. black pepper

½ lb. asparagus (tough ends removed), chopped

½ tsp. garlic powder

½ tsp. dried red pepper flakes

1 tsp. dried fennel seeds

1 tsp. dried oregano flakes

1 lb. ground lamb

2 cups baby spinach

1 cup frozen sweet peas

WALNUT PESTO:

3 cups fresh basil leaves

1 medium garlic clove, peeled and minced

3 tbsp. fresh. lemon juice

Zest from ½ lemon

1 tsp. sea salt

2 tbsp. nutritional yeast (or shredded parmesan cheese)

¼ cup toasted or raw chopped walnuts

¼ cup olive oil

INSTRUCTIONS:

Fill large pot 2/3 full of water. Bring to a boil over medium-high heat. Add dried chickpea pasta and cook according to box’s directions (about 10 minutes), stirring occasionally. When done, strain through a colander, reserving ¼ cup of pasta water to use later. Set drained pasta aside. Return pot to stove and set to medium-low heat. Add butter or avocado oil and diced onion. Season with sea salt and black pepper and sauté until onions begin to soften and brown, about 5 minutes.

Add chopped asparagus and stir into onion. Season with garlic powder, dried red pepper flakes, fennel seeds, and dried oregano flakes. Sauté until asparagus has softened, about 5 minutes.

Add ground lamb and break up with wooden spoon or spatula. Increase stove’s heat to medium, and continue to sauté, stirring often, until the lamb is cooked through, about 10 minutes. Add baby spinach to pot and stir as it wilts. Add frozen peas and stir as they defrost. Stir in reserved pasta water.

Add cooked chickpea spaghetti back into pot in batches using your hands and stir well into the veggie and lamb mixture. When it is distributed evenly in the pot, add the entire batch of walnut pesto and combine.

Serve between four as a main meal, or between eight as a side dish. Store leftovers in an airtight container in the fridge for up to 3 days.

Celebrating their 14th year in the Historic Tracy Inn, the chefs at Tracy Thai Restaurant have produced countless satisfied customers, with their wonderfully inventive dishes. The chef makes classics dishes like ‘Pad Thai’ and ‘Tom Kar Gai’ that leave the diner feeling that they have been transported to a street in Thailand. Many of the dishes such as Eggplant prawns, or Garlic Pork reflect a homestyle feel. The Menu is a delight and there are always Lunch and Dinner Specials. The wood panels and decors at Tracy Thai will bring you to a classic home style in Thailand. With a warm, cozy ambiance and delicious food, you would enjoy your meal at Tracy Thai.

TRACY THAI

1035 Central Ave., Tracy, (209) 833-9703

Owners Harry and Susan Yu have been a major part of the local economy since 2007 when Mikasa opened its location in Lathrop. Cooking with local produce and only using the freshest fish right from the Bay has always been key to their success. Fortunately the Yu’s chose Tracy for their newest location stocking the full bar with the most extensive liquor, sake, wine and beer selection around. Plus, with happy hour 7 days a week you’ll be sure to get your fill!

Mikasa also offers off site catering and a separate banquet room for all your rehearsal dinners, large parties or business needs. Try the special SJM Roll (pictured)

MIKASA JAPANESE BISTRO

2610 S. Tracy Blvd. Ste. 110 Tracy, (209) 830-8288

15138 S Harlan Rd., Lathrop, (209) 858-1818

Hailed as one of the most authentic powerhouses of Japanese cuisine in the San Joaquin valley, Komachi offers a diverse array of exquisite dishes, ranging from the freshest sashimi to mouth-watering sushi rolls. “Come as a customer, leave as our family.” Hours: MonThur 11AM to 9PM, Fri - Sat 11AM to 9:30PM, Sun closed

Komachi Sushi

307 S. Lower Sacramento Rd. Lodi, (209) 334-3131 SushiKomachi.com

Nestled on the Brickwalk in Lincoln Center Midgley’s Public House specializes in steaks and seafood, with an extensive appetizer menu and unique desserts. Our bar menu consist of several unique cocktails, fine wines and spirits. We have several dining options including our extensive patio, dining room with floor to ceiling open windows, and a large bar area. We offer several dining options for large parties and do catering of all sizes, including our own food truck, Midgley's Public Truck, that can be rented for private and public events.