One Pan Forager: Simple Meals With One Pot, One Pan, and What You Can Find Harvest Book

One pan. One pot. One dish. Real food from what’s already around you.If you’re tired at the end of the day, staring at a crowded sink and a half-empty fridge, this book is for you. One Pan Forager is a down-to-earth cookbook for people who want honest, filling meals without the pile of dirty dishes or the pressure of “perfect” ingredients.You don’t need a stocked pantry, a spotless kitchen, or a field guide in your back pocket. You need one good pan and a little attention to what you already have—on your shelves, in your fridge, and, if you choose, growing outside your back door.Inside you’ll find:50 one-pan meals that use a single skillet, pot, baking dish, or sheet pan—no juggling burners, no “meanwhile” steps, no juggling three pans at once.Optional foraged ingredients in every chapter, clearly marked and always backed up by a simple store-bought substitute. If you don’t forage, every recipe still works.Five practical chapters that match how real life feels:One Skillet, What’s Growing NearbySheet Pan Meals from Market and MeadowOne Pot, Old WaysOne Dish, Oven-Baked and SimpleEnd-of-the-Week ForagerEnd-of-the-week “save it” meals that catch leftovers, scraps, and small containers of “almost enough”: fried rice patterns, hashes, grain bowls, noodle soups, and no-waste baked dinners.Plain-language instructions with no charts, no fussy techniques, and no specialty gadgets beyond a pan, a pot, a knife, and an oven.Built-in flexibility for tight budgets and busy days: beans instead of meat, water instead of broth, store greens instead of wild plants, and plenty of “use what you have” notes.You’ll cook things like:Skillet Eggs with Dandelion GreensGround Beef and Chickweed Skillet (or just pantry greens)Sheet Pan Chicken with Roasted Roots and Wild HerbsOne-Pot Wild Greens SoupBaked Pasta with Garlic and Backyard GreensEnd-of-the-Week Fried RiceLast-Bits Hash with Egg on TopAt the back of the book, you’ll also find:Foraging Notes that keep things grounded: this is not a plant ID guide, and wild ingredients are always optional.One-Pan Kitchen Basics, so you can cook from this book even with a tiny, tired kitchen.Safe, Simple Substitutions that show you how to swap grains, beans, greens, herbs, and liquids without wrecking the recipe.Hannah Wilcox writes the way most of us cook: a little tired, a little practical, and always trying to turn “not quite enough of anything” into exactly enough for the people at the table. One Pan Forager isn’t about impressing anyone. It’s about eating well with one pan, one pot, one dish—and whatever you already have within reach.If you want food that’s simple, steady, and forgiving, this book belongs on your kitchen counter.