For winter meals, get into a stew – or a few

This one-pan meal is bright, intense and satisfyingly filling, given its ingredients. Using skin-on fish helps the delicate chunks from breaking up during cooking. Serve with something green on the side. Adapted from “Simple, Honest Food: The Best of Bill Granger,” by Bill Granger (Globe Pequot Press, out of print, 320 pages).

Cut the onion into very thin slices. Peel and mince the ginger. Crush the garlic. Use paper towels to pat the fish dry, then cut the fish into bite-size chunks that are on the large side.

Heat a large, heavy-bottomed skillet (not cast iron) over medium-low heat. Spread the almonds in the skillet; toast them for a few minutes, shaking the pan as needed, until they are fragrant and lightly browned. Transfer to a plate to cool.

Return the skillet to the stovetop; increase the heat to medium. Pour the oil into the skillet. Once it is heated, add the onion and stir to coat. Cook for 5 minutes, stirring occasionally, until the onion becomes translucent, then add the garlic, ginger, cumin, turmeric and cinnamon stick.

Stir to incorporate, then cook for 2 minutes, until fragrant. Add the cayenne pepper, tomatoes and their juices, the water and a pinch of the salt.

Cook, stirring often, for 10 minutes. Gently stir in the fish. Cook for 3 to 5 minutes, moving the fish around so it cooks evenly.

Drain the chickpeas, then add to the skillet along with the honey. Season with the black pepper to taste; taste for salt and add accordingly. Discard the cinnamon stick. Garnish with the parsley leaves and toasted almonds. Serve hot.

Tip: To cut and peel the squash, pierce the squash several times with the tip of a sharp knife. Microwave it on high for 1 to 2 minutes; allow to stand 3 minutes. Cut off the stem ends, cut in half and scoop out seeds with your hands or a spoon. You can then peel the squash with a knife or vegetable peeler and cut into the desired size cubes.

For a vegetarian dish, omit chicken and proceed as recipe directs. Recipe from The Kansas City Star.

Heat oil in a Dutch oven. Add chicken, onion and garlic and cook, stirring frequently, about 5 minutes or until chicken is lightly browned. Add squash and cook, stirring frequently, 10 minutes.

Stir in sweet potatoes, carrots, red pepper, curry powder, ginger, red pepper flakes and stock. Cover and cook over low heat 20 minutes. Stir in beans and cook 5 to 10 minutes or until vegetables are tender.

Dissolve cornstarch in 2 tablespoons cold water. Stir cornstarch mixture into curry. Cook, stirring frequently, 5 minutes or until bubbly and lightly thickened.

Ladle into bowls. Garnish each serving with minced cilantro.

If you’re just getting back in your running shoes after the holidays, this protein-rich stew is good for repairing torn muscle tissue; there also are plenty of carbs to restock your energy stores for future workouts. It’s also rich in iron, necessary for the production of hemoglobin in your red blood cells, which carries oxygen from the lungs to the muscles.

Cook the stew overnight in a slow cooker then keep on warm so it’s ready when you return from your run, famished. Or have it ready to go in the pot so you can slow-cook it while you’re logging miles. Leftovers can be reheated in the microwave.

You’ll find wheat berries, a whole grain full of vitamins and fiber, in the organic section of larger groceries stores. Serve with crusty bread or salt sticks.

Recipe from “The Runner’s World Cookbook: 150 Ultimate Recipes for Fueling up and Slimming Down” by the editors of Runner’s World (Rodale, $27.50, 288 pages)

Heat a large skillet over medium-high heat. Add 1 tablespoon oil.

Meanwhile, place stew meat, flour and a few dashes of salt and pepper in a large resealable plastic bag. Seal it and shake until all the meat is coated with flour. Add meat to the hot pan and brown on all sides, in batches if necessary, for 5 minutes. Add the second tablespoon oil, if necessary, to prevent the meat from sticking.

Add the celery, leek and onion to the skillet. Cook for 2 minutes, stirring constantly. Add carrots and cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Transfer vegetables to a slow cooker.

Add 1/2 cup broth to the skillet and scrape up the brown bits on the bottom. Add broth and scrapings to the slow cooker. Add beef (and any juices that have collected on the plate), wheat berries, tomato paste, Worcestershire sauce, bay leaf, thyme, pepper flakes and remaining 3 1/2 cups broth to the slow cooker. Cover securely with a lid and cook on low for 6 hours.

After 6 hours, stir the stew, season to taste with salt and pepper, and check for doneness. The meat, veggies and wheat berries should be very tender. If not, cook for another 1 to 2 hours. Remove the bay leaf before serving.