As much as we want to deny it, winter is coming. With the chaos that comes with fall—school reopening, Thanksgiving, hockey, football—the cold weather that comes with winter always catches us off guard.
And while the summer bring us fresh, bountiful pounds upon pounds of berries, peaches, chard, and corn, your winter doesn't have to be bland.
Butternut squash pizza with crispy sage
From Alexandra Cooks
1 small butternut squash
2 cloves garlic
A few sprigs of thyme, leaves removed
1/4 cup freshly grated Parmigiano Reggiano
10-15 sage leaves
1. Preheat the oven to 400ºF.
2. Remove squash skin by slicing the top of the squash about 1/2-inch under the stem to create a flat edge. Repeat with the other end. Cut crosswise through the squash just above the bulb (cutting the squash into two pieces makes the peeling process easier). Stand the squash (whichever piece you want to peel first) upright and, being careful not to slice off your fingers, run your knife down the sides of the squash removing the peel along the way. Repeat with bulb portion if desired. After peeling the bulb portion, cut it in half, scoop out seeds and discard. Cut the peeled squash crosswise into 1/4-inch thick slices. I
3. Place the slices of squash on a baking sheet, drizzle with olive oil, season with salt (to taste), toss to coat, redistribute onto sheet in one layer and place in the oven for about 20 minutes, or until fork tender.
4. Meanwhile, peel and finely chop the garlic and add it to about 1/4 cup of olive oil.
5. Brush prepared pizza dough with the garlic olive oil.
6. Spread a thin layer of fresh ricotta over the garlic oil. Sprinkle with fresh thyme to taste. Top with baked squash slices. Top with grated Parmigiano. Bake for 8 to 10 minutes.
7. While the pizza cooked, fry the sage in hot oil (no longer than 5 seconds) until you see the leaves curl. Drain on paper towel once crisp.
8. Remove the pizza from the oven and top with the crispy sage.
One pan sage and onion chicken and sausage
1 large onion
125 ml olive oil
2 teaspoons english mustard
1 tablespoon dried sage
1 tablespoon worcestershire sauce
2 kilograms chicken (jointed into 10 pieces)
2 tablespoons chopped fresh sage (or chives or watercress to serve)
1. Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, the lemon juice, the squeezed-out husks cut into eighths, and the Worcestershire sauce.
2. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces.
3. Leave to marinate in the fridge overnight, or for up to two days.
4. Preheat the oven to gas mark 7/220°C/425ºF. Allow the chicken to come to room temperature in its marinade.
5. Arrange the chicken pieces in a roasting tin, skin-side up, with the marinade, including all the bits and pieces, and tuck the sausages around them.
6. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes.
7. Turn the sausages over halfway through to colour them evenly.
8. Arrange the chicken and sausages on a large platter.
Baked Rosemary Beet Chips
From Minimalist Baker
3 medium-large beets, rinsed and scrubbed
Olive or canola oil
2-3 sprigs rosemary, roughly chopped
Sea salt and black pepper, to taste
1. Preheat oven to 375 degrees F.
2. Thinly slice beets with a mandolin (or a sharp knife) to ensure that you'll get crispy chips.
3. Divide between two baking sheets and spray or very lightly drizzle with olive oil.
4. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer. Make sure the slices do not touch.
5. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
6. Cool, season with black pepper (to taste), and serve.
Easy Rosemary-Rubbed Pork Chops
From The Kitchn
2 tablespoons brown sugar
1 tablespoon chopped rosemary
1 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 pork loin chops (about 3/4 pound each)
2 teaspoons olive oil
1. Combine the brown sugar, rosemary, salt, and pepper in a small bowl. Rub mixture all over chops. Let spices penetrate meat for a few minutes before cooking.
2. Warm a grill pan or skillet over medium-high heat. Add the oil and swirl to coat the pan. Lay the pork chops in the pan to cook.
3. Cook for 6 minutes, then flip the pork chop. Cook for 6 more minutes and then begin checking for doneness.
4. The pork chop is done when the interior registers at least 145°F with an instant-read thermometer.
5. A 1-inch thick chop will be done (medium-rare) in about 12 minutes total; cook an extra minute or two per side if you prefer your chops more well-done.
6. Bone-in chops will also take a few extra minutes to cook.
7. Place the pork chops on a plate and pour the pan juices over the top. Tent loosely with foil, and let rest a few minutes before serving.
Spanish Potato Frittata
4 oz. (about 2¼ cups) crushed thick-cut potato chips, like Cape Cod brand
2 oz. thinly sliced serrano ham or prosciutto
¼ cup finely chopped canned piquillo peppers or pimentos
1 tbsp. thyme leaves
8 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 tbsp. olive oil
1. Heat broiler to high.
2. Combine potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow chips to soften in eggs (~5 minutes).
3. Heat oil in a skillet over medium-high heat, and add egg mixture. Cook, without stirring, until bottom begins to brown (~3 minutes).
4. Place in broiler, and broil until set and golden on top.
44-Clove Garlic Soup
From Smitten Kitchen
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
1. Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat.
2. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
3. Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes.
4. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes.
5. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
6. Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Mango Chili Rice Salad
1 cup brown rice
1 cup celery leaves (or) cilantro
1 cup mint
1 cup basil
1 cup flat-leaf parsley
1 cup green onion
3 leaves kaffir lime leaves
3 stalks fresh lemongrass
2-3 chilies of choice
1/4 cup coconut oil
salt to taste
1. In a medium saucepan bring 2 cups water and 1/4 teaspoon salt to boiling.
2. Slowly add 1 cup long grain rice and return to a boil.
3. Reduce the heat and cover with a tight-fitting lid. Cook about 45 minutes or until rice is tender and water is absorbed.
4. Remove pan from heat and let stand, covered for 5 minutes. Fluff rice with a fork before serving.
5. Segment mango into bite sized pieces. Set aside in a bowl or prep plate.
6. Julienne celery, mint, basil, and parsley or keep leaves whole. Set aside.
7. Cut green onion AND chili(es) of choice at a bias, add to prepped herbs and mango that you’ve set aside.
8. Chop shallots and fry in a small saucepan over medium heat in coconut oil for 5-10 minutes. While the shallots sizzle, prepare fresh lemon grass stalks. You will need a very sharp knife, as the stalks are quite firm. Remove the lower bulb and shed any tough outer leaves. Slice into thin rounds and pound the pieces with a pestle & mortar until softened and fragrant. Add to the shallots.
9. Cut kaffir lime leaves into thin strips with scissors, add to shallots and lemongrass. Let simmer for another 5 minutes or until slightly browned and fragrant. Add a bit of coconut oil if the mix starts to dry out.
10. Toss together cooled rice and the prepped herbs, mango, etc. Pour fried shallot mixture over the salad and toss again. Add salt and juice of several limes as desired.
Mushrooms & Red Wine Pasta
From A Beautiful Mess
1/2 lb. uncooked pasta (any kind you have/prefer)
16 oz. mushrooms
1 tablespoon olive oil
1 tablespoon butter
2 cloves minced garlic
1/3 cup red wine
1/3 cup vegetable stock
2 tablespoons balsamic vinegar
salt + pepper to taste
goat cheese (or feta) & chopped parsley to garnish
1. Begin cooking the pasta in boiling, salted water until al dente. In the meantime scrub the mushrooms. Slice thin and set aside.
2. In a large pan or skillet heat the oil and butter together. Saute the minced garlic for 1 minute until very fragrant. Add in the mushrooms, wine and stock.
3. Cook until the liquid has reduced and the mushrooms are cooked through (6-8 minutes). Add in the cooked (and drained) pasta.
4. Stir in the balsamic vinegar and continue cooking so everything gets coated in the wine juice.
5. Taste and add salt + pepper if needed.
6. Serve hot topped with goat cheese and fresh parsley.
Liven up these recipes by using fresh vegetables, microgreens, and herbs grown in an Urban Cultivator indoor garden appliance! With automatic lighting, watering, and humidity controls, the farm-to-table sentiment is easier to bring to life than ever.
Do you have any recipes to share with us? What do you eat to keep you happy throughout the winter months? Let us know in the comments section!