[Instant Pot] Double-Decker Coffee Pot Roast + Butternut Mash

Double Decker Dinner is a personal favorite Instant Pot recipe theme, all about finding the right combination of foods that pair together as a balanced meal and that can be stacked and cooked at the same time in the same pressure cooker. It’s one-pot wonderful! 

I’ve been told that my grandmother cooked a famously aromatic pot roast made with coffee. Unfortunately nobody knows the recipe, so imagined how I would like it to taste. Deeply savory, slightly bitter but countered with natural sweetness from onions, enhanced with thyme and bay leaf, and finished with a touch of syrupy acidity from aged balsamic vinegar. I gave it a shot, and it was love at first bite. Now, I am here to make sure nobody loses this recipe!

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MyPlate Bake #4: Greek Turkey Meatballs with Saucy Green Beans and Acorn Squash

The MyPlate Bake: Greek Turkey Meatballs
National Nutrition Month is coming to a close, but we still have time to bite into one more tasty variation on the MyPlate Bake! So far we’ve cranked up the oven for Maple Dijon Chicken with broccoli and potato wedges, Sriracha BBQ Tofu with spiralized zucchini medley and sweet potatoes, and SuperFood Salmon with crispy kale and tiny perfect roasted potatoes. Yeah… the flavorRD household has been eating well this month!

And that’s what this project is really all about: eating well. Life gets crazy and complicated, but it’s so important to make it a priority to take care of our well-being. If I’ve helped even one person to feed themselves good food with a minimum of stress and a maximum of flavor, I consider that a win.

For our last venture into effortlessly balanced one-pan meals, we’re going Greek! This wholesome meal is built on fresh veggies and lean protein, and made irresistible with savory Mediterranean-style flavors. If you’ve already been tuning in for this series, I’m sure you’ve got the hang of this method by now. But let’s take one last time to break down exactly how simple this is…

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Savory Stuffed Acorn Squash

Fall is taking its sweet time making its way to San Diego. And the infinite scroll on my Pinterest feed just offers too many pages of impeccably styled autumnal foods for my own good. With the allure of cool days and pumpkin-everything, there’s only so much more I can take of ice water and chopped salads for dinner. If you’re in the same boat, I wish I had a better solution than this one: let’s pretend. This week, I suspended my disbelief long enough to fire up the oven and whip up this roasted seasonal squashy treat. So worth it!

The result was savory, satisfying, and absolutely LOADED with nutrition. And while it gives off the vibe of a fancier weekend dinner, this thing is a 40 minute meal! I can hardly think of an easier way to break into the new season and fulfill your hearty home-cooking dreams.

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