It looks like I owe you readers (particularly those in the Northeast) an apology, because I think I jinxed things with this week’s theme. “Oh, hey, it’s the middle of winter,” I thought, “Let’s do another winter seasonal recipe week.” And just a few days later…
Was it the siren song of dark, leafy greens, one of the staples of mid-winter seasonal eating?
Or the lure of the hearty taste of roasted root or cruciferous vegetables, tossed with crunchy sunflower seeds?
Whatever brought it calling, the blizzard’s sweep through our north-of-Boston town sure provided me with a timely backdrop for this week’s recipe theme.
I first tried out the roasted cauliflower, beet and greens salad pictured above after my husband earmarked it in the recent Nutrition Action issue. It’s a classic combo of those dark greens and root vegetables that are key to many winter seasonal recipes – salads, stews, pasta dishes and more. But this time of year, there are also great ways to make use of the bright, crisp citrus fruits that thankfully become plentiful.
I’ve rounded up a week’s worth of recipes that showcase winter’s surprisingly tasty variety. You should try them once you’ve dug the car out of that 5-foot snow drift:
- Roasted cauliflower and arugula salad from Eat Life Whole (here) – not the actual recipe I made, which has not yet been posted to Nutrition Action’s website. But if you omit the cheese and add in some cooked, diced beets, this is the same basic idea.
- Turkey stew with root vegetables from Simply Recipes (here)
- Winter pasta salad from The Daily Green (here)
- Citrus curried couscous with brussel sprouts from Cooking Light (here)
- Winter vegetable curry from The Food Network (here)
- Skillet gnocchi with chard and white beans from Eating Well (here) – I think I’ve featured this before, but it’s certainly tasty enough for two mentions
- Snap pea, grapefruit, maple and nut salad from Lunch Box Bunch (here)