Having a Happy New Year so far?  Looking for just one more resolution, one you can actually stick to?  The new Year and January are the perfect time to experiment with seasonal produce.  Most of you can easily recall strawberry and tomato seasons but you can you name the seasonal vegetables for January?  Generally, we are somewhat less familiar with what’s in season this time of year.  Here’s what’s in season in January and below are some recipes that will give you ways to use them.

In season now are, 

Beets,

Celery and celery root,

Chicory,

Collards,

Grapefruit,

Kale,

Kumquat,

Leeks,

Lemons,

Limes,

Mandarins,

Oranges,

Parsnips,

Pears,

Potatoes,

Rutabaga,

Turnips.

Roasted Winter Vegetable Salad 

2 cups Brussels sprouts, halved

2 cups sweet potatoes, cubed

2 cups carrots, sliced

3 tablespoons olive oil

Salt and pepper to taste

4 cups mixed greens

1/4 cup balsamic vinegar

1 tablespoon Dijon mustard

Preheat oven to 425°F (220°C). Toss Brussels sprouts, sweet potatoes, and carrots with olive oil, salt, and pepper. Spread on a baking sheet.

Roast for 20-30 minutes, or until tender and caramelized. Check regularly to avoid burning. 

In a small bowl, whisk together balsamic vinegar and Dijon mustard.

In a large bowl, combine mixed greens and roasted vegetables. Drizzle with dressing and toss gently.  Serves 4.

Warm Spinach and Mushrooms Salad

 4 cups fresh spinach

2 cups mushrooms, sliced

1/2 cup red onion, sliced

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and pepper to taste

In a skillet, heat olive oil over medium heat. Add mushrooms and onions; sauté until softened.

In a bowl, combine spinach, sautéed mushrooms, balsamic vinegar, salt, and pepper.

Toss gently and serve warm.  Serves 4.

Apple Cheddar Winter Salad

4 cups mixed greens

1 apple, chopped

1/2 cup sharp cheddar cheese, shredded

1/4 cup walnuts, toasted

3 tablespoon olive oil

1 tablespoon apple cider vinegar

Salt and pepper to taste

In a large bowl, combine mixed greens, apple, cheddar cheese, and walnuts.

In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.

Drizzle dressing over salad and toss to combine.  Serves 4.

Winter Grain and Vegetable Bowl

1 cup quinoa, cooked

2 cups mixed roasted vegetables (carrots, sweet potatoes, bell peppers)

1/4 cup feta cheese, crumbled

1/4 cup sunflower seeds

3 tablespoons olive oil

1 tablespoon red wine vinegar

Salt and pepper to taste

In a large bowl, combine cooked quinoa, roasted vegetables, feta cheese, and sunflower seeds.

In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.

Drizzle dressing over the grain bowl and toss to combine.  Serves 4.

Spicy Sweet Potato and Black Bean Chili

2 large sweet potatoes, peeled and cubed

1 can (15 oz) black beans, drained and rinsed

1 can (14 oz) diced tomatoes

1 onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional, for extra heat)

3 cups vegetable broth

Salt and pepper to taste

Fresh cilantro and lime wedges for garnish

Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper, sautéing for 5-7 minutes, or until softened.

Stir in the cubed sweet potatoes, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for another 2-3 minutes to toast the spices.

Add the diced tomatoes, black beans, and vegetable broth to the pot, stirring to combine.

Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the sweet potatoes are tender and the chili has thickened.

Taste and adjust seasoning, adding more salt, pepper, or chili powder if needed.

Serve hot, garnished with fresh cilantro and a squeeze of lime.

Cabbage and Potato Hash

1 small head of cabbage, shredded

3 medium potatoes, peeled and diced

1 onion, chopped

2 teaspoon olive oil

2 cloves garlic, minced

1 tsp smoked paprika

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until golden and crispy on the outside and tender on the inside.

Add the chopped onion and garlic to the skillet and cook for another 5 minutes, until softened and fragrant

Stir in the shredded cabbage, smoked paprika, salt, and pepper. Cook for another 8-10 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.

Taste and adjust seasoning, adding more salt or pepper as needed.

Serve hot, garnished with fresh parsley.

Winter Vegetable Shepherd’s Pie

4 large potatoes, peeled and chopped

2 tablespoons butter

1/4 cup milk (or vegetable broth for a lighter version)

Salt and pepper to taste

1 cup carrots, diced

1 cup parsnips, diced

1 cup peas

1 onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon tomato paste

1/2 cup vegetable broth

1 teaspoon thyme

1/2 teaspoon rosemary

1/4 teaspoon smoked paprika

Preheat the oven to 375°F (190°C).

In a large pot, boil the chopped potatoes until tender, about 10-15 minutes. Drain and mash with butter, milk (or broth), salt, and pepper until smooth and creamy. Set aside.

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.

Stir in the diced carrots, parsnips, peas, tomato paste, vegetable broth, thyme, rosemary, and smoked paprika. Cook for 10-12 minutes, or until the vegetables are tender and the mixture thickens.

Transfer the vegetable mixture into a baking dish and spread it evenly.

Spoon the mashed potatoes on top of the vegetables and spread them out into an even layer.

Bake the shepherd’s pie in the oven for 25-30 minutes, or until the top is golden brown.

Serve hot, garnished with extra thyme or rosemary.

Stuffed Acorn Squash

2 acorn squashes, halved and seeded

1 cup cooked wild rice

1/2 cup dried cranberries

1/4 cup chopped pecans

1/2 cup crumbled goat cheese

Salt and pepper to taste

Preheat your oven to 375°F.

Place squash halves on a baking sheet and roast for 45 minutes.

In a bowl, combine wild rice, cranberries, pecans, and goat cheese.  Season with salt and pepper.

Stuff each squash half with the mixture.

Bake for an additional 15 minutes.

Beet and Goat Cheese Salad

3 large beets, roasted and sliced

4 cups mixed greens

1/4 cup crumbled goat cheese

1/4 cup walnuts, toasted

Balsamic glaze for drizzling

Salt and pepper to taste

Arrange mixed greens on a platter.

Top with roasted beets, goat cheese, and walnuts.

Drizzle with balsamic glaze.

Season with salt and pepper.

Collard Green Wraps

6 large collard green leaves

1 cup cooked quinoa

1 avocado, sliced

1 red bell pepper, sliced

1/4 cup hummus

Lemon juice, salt, and pepper

Lay collard leaves flat and trim the thick stems.

Spread hummus on each leaf.

Layer quinoa, avocado, and bell pepper slices.

Drizzle with lemon juice and season with salt and pepper.

Roll tightly and secure with toothpicks.

Parsnip and Potato Gratin

2 large parsnips, sliced thin

2 large potatoes, sliced thin

1 cup heavy cream

1 cup grated Gruyère cheese

2 cloves garlic, minced

Salt, pepper, and nutmeg

Preheat your oven to 375°F.

Layer parsnips and potatoes in a baking dish.

Mix cream, garlic, salt, pepper, and nutmeg, and pour over the layers.  Top with Gruyère cheese.

Bake for 45-50 minutes until golden and bubbly.

Winter Vegetable Stir-fry

1 cup broccoli florets

1 cup sliced carrots

1 cup sliced bell peppers

1 cup snap peas

1/4 cup soy sauce

1 tablespoon sesame oil

2 cloves garlic, minced

Cooked rice for serving

Heat sesame oil in a wok or large pan.  Add garlic and sauté for 30 seconds.

Add broccoli, carrots, bell peppers, and snap peas.  Stir-fry for 5-7 minutes until vegetables are tender-crisp.

Stir in soy sauce and cook for an additional minute.

Serve over rice.

Broccoli Cheddar Stuffed Potatoes

4 large baking potatoes

2 cups steamed broccoli florets

1 cup shredded cheddar cheese

Salt and pepper

Preheat your oven to 400°F.

Poke holes in potatoes and bake for 45 minutes until tender.  Cut potatoes in half and scoop out some of the flesh.

Mix potato flesh with broccoli, cheese, salt, and pepper.

Fill potato skins with the mixture.

Bake for an additional 10 minutes.

Winter Fruit Salad

For the Salad

1 pound, about 5 Clementine oranges, peeled and separated into segments

2 pears, cored and sliced

2 apples, cored and sliced

1 large pomegranate, large enough to get about 1 to 1 ½ cups of arils or seeds

4 kiwis, peeled and sliced

For the Lemon Lime Syrup

3 tablespoons local honey

2 tablespoons fresh lime juice, from 1 medium lime

2 tablespoons fresh lemon juice, from 1 medium lemon

In a large mixing bowl combined all of the prepared fruit.  

In a measuring cup, combine honey, lemon juice, and lime juice, until honey is dissolved.  

Drizzle dressing over salad and toss gently to combine.  Serve right away or cover and refrigerate if not serving right away.  Serves 6.

Parmesan Baked Rutabaga

2 pounds rutabagas

¼ cup extra virgin olive oil

2 cloves garlic, minced

8 sprigs fresh thyme, leaves removed

1 teaspoon salt

½ teaspoon black pepper

½ cup fresh shredded Parmesan, divided

1/3 cup vegetable stock

Preheat the oven to 375 degrees.  Peel and slice the rutabagas crosswise into rounds, about 1/8 inch thick.  A mandolin will make this job much easier.  Rutabagas can be tough to cut, to make it a little easier place in the microwave for about a minute, this will soften it up a bit.  

Place the oil in a large bowl, and stir in half the parmesan, the garlic, chopped thyme, salt, and pepper.  Toss to coat.

Layer the rutabaga slices into sideways stacks in the baking dish.  They should be tight enough that the slices stay upright.  Pour the vegetable stock over the stack.  Cover with foil and bake until the edges and tops are golden brown and the center is tender, about 45 to 55 minutes.  

Remove the foil, sprinkle on the remaining parmesan, cook 5 to 10 minutes to melt.  Garnish with extra thyme.  Serves 8.