Dinner’s ready — and it started in the raised beds, not the pantry. This one is a little shoutout to @Pawpawridgehomestead, whose outdoor cooking tutorial talked me through pulling this off. Thanks for the lesson.
Plan and assemble
Start with a main that cooks well over a grill or a single pan — chicken pieces, sausage, or firm fish — alongside hearty vegetables like potatoes, carrots, and bell peppers. Keep the seasoning simple: salt, pepper, a basic herb mix, and something for the pan, whether that’s oil or butter.
Prep for quick cooking
Chop vegetables into uniform pieces so everything cooks at the same rate. Marinate the protein ahead of time if you want more flavor, or just rub it with oil and herbs for something lighter. Arrange it all on a tray or in foil packets so it’s easy to carry straight out to the fire.
Three ways to cook it
- Grill or skillet — heat the surface, add oil, cook the protein through, then add vegetables as needed. A lid or foil traps heat for faster cooking.
- Foil packets — combine protein, veggies, and seasoning in foil, seal, and set over coals or on the grill. Cleanup is basically nonexistent, and the flavor stays concentrated.
- One-pan — sear the protein first, add vegetables and a splash of broth or water, cover, and let everything steam until tender.
Nothing fancy — just what was ready to pick that afternoon, cooked outside while the light was good.
Forest Girl Farm 
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