WINTER

This season is a time for rest and reflection with recipes for warmth and comfort.

Blood Oranges
persimmon
Cranberries
Grapefruit

Broccoli
Brussels Sprouts
Butternut Squash
Cauliflower

Kiwi
dates and figs
PomegranateS
plum

Leeks
Onions
Parsnips
carrots

  • Persimmon and Pomegranate Salad with Maple Vinaigrette and Candied Walnuts

    For candied walnuts

    1 1/2 cups whole raw walnuts

    1/3 cup maple syrup

    1/4 teaspoon fine sea salt

    For the Maple Vinaigrette

    1/3 cup balsamic vinegar

    1/3 cup extra virgin olive oil

    2 tablespoons maple syrup

    1 clove garlic, minced

    1 teaspoon ground cinnamon

    1 teaspoon Dijon mustard

    Salt and pepper, to taste

    For the Salad

    1 small head radicchio, chopped

    8 ounces baby spinach

    2 medium firm Fuyu persimmons, sliced

    1/2 cup pomegranate arils

    4 ounces crumbled goat cheese

    Instructions

    To make the candied walnuts, in a small skillet, combine the walnuts, maple syrup, and sea salt. Cook over medium-high heat, stirring frequently, until the walnuts are coated thickly and no syrup remains in the skillet. Spread walnuts into a single layer on parchment paper to cool.

    To make the maple vinaigrette, in a jar with a tight-fitting lid, combine all vinaigrette ingredients. Close the lid and shake until smooth.

    To assemble the salad, layer the radicchio with the baby spinach. Then top with sliced persimmons, pomegranate, goat cheese, and candied walnuts. Drizzle on dressing, toss the salad, and enjoy.

  • Roasted Butternut Squash

    1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes

    1 ½ tablespoons extra-virgin olive oil

    1 ½ tablespoons pure maple syrup

    1 ¾ teaspoons kosher salt do not use table salt, or the recipe will be too salty (or reduce the amount and add a bit at the end as needed)

    ¾ teaspoon ground cinnamon

    ½ teaspoon ground black pepper

    1 tablespoon chopped fresh rosemary

    Instructions

    Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.

    Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.

    Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.

  • Carrot Leek soup

    2 tablespoons ghee

    3 medium leeks (white and light green parts only, sliced thin)

    2 teaspoons fresh thyme leaves

    2 teaspoons fine sea salt

    4 ribs celery (chopped coarsely)

    2 pounds carrots (peeled and chopped coarsely)

    5 cups chicken broth

    1 cup sour cream

    Instructions

    Melt the ghee in the bottom of a Dutch oven or heavy stock pot over medium heat, and then drop in the leeks and thyme leaves. Sprinkle them with salt, stir, and then cover the pot. Allow the leeks to sweat in the hot fat about 5 minutes, or until they begin to turn tender.

    Dump the celery and carrots into the pot, and then pour in the chicken broth. Increase the heat to medium-high. When the contents of the pot reach a boil, turn down the heat to medium, and simmer, covered, about 25 minutes or until the vegetables are fall-apart tender.

    Turn off the heat, and then stir in the sour cream. Puree with an immersion blender until perfectly smooth, and then ladle into bowls to serve hot. Store any leftovers in a sealed container in the fridge for up to 5 days.

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