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"Be bold, be restless, be wrong, be foolish and be friends. It’s a good start."
— STACEY ABRAMS
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I love to share endlessly about the bounty available for summer cooking, but this issue is all about the bounty of winter! I do enjoy celebrating whatever produce is in season, even in the winter, but truly embracing winter is always a little more challenging for me. It’s cold, and I admit I spend moments during these months feeling a little bit sorry for myself. I miss the sunshine and the community of my weekly farmers market and hibernating honestly just doesn’t come naturally to me. That being said, I can think of no better way to shift than by fully embracing winter cooking.
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ROASTED BUTTERNUT SQUASH WITH GROUND SIRLOIN
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Once, while doing a winter Whole30, I asked Crumbles what they would like to see more of, and so many replied, “Cooking with ground beef!” An absolute blog favorite is my Roasted Butternut Squash with Ground Sirloin. It’s sumptuous, delicious, simple to make, and inexpensive. What’s not to love about that? This dish is next level and an absolute winner every time I make it.
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Citrus is another reason to celebrate winter. There are so many spectacular choices from California, a place that's so near and dear to my heart. Winter is a wonderful time for ruby red grapefruit. It feels like a treat to peel and section one, put it in a jar in the fridge, and discover it waiting for me the next day. Some of my other favorite winter fruits include Cara Cara oranges, Meyer lemons, navel oranges, blood oranges, clementines, limes, and specialty citrus like Buddha’s hand, kumquats, caviar limes, and pomelos. I also simply adore pomegranates. People often don’t realize that late season grapes from California are available through the end of January.
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BEFORE AND AFTER SWEET POTATOES
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Sweet potatoes are so delightful, whether thinly sliced, dressed with olive oil, and roasted in the oven or cut into cubes and roasted. They’re wonderful and satisfying on a salad or as a snack.
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THE BOUNTY OF WINTER VEGETABLES
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Butternut squash is great, but if you’ve never had a Delicata squash, it’s an absolute must do. It’s easy to cut in half and save the seeds to roast later. Simply prepared with olive oil, salt, and pepper it is a delightful way to enjoy the winter harvest.
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Winter is also a fantastic time to celebrate onions and garlic. My Marinated Red Onions and Garlic Confit are two wonderful ways to these ingredients up a notch. If you haven’t tried them, now is absolutely the moment!
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MUSHROOM RAGU FROM THE COOKBOOK
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It’s a beautiful time to enjoy mushrooms, whether sautéed, in a soup, or in the delicious Mushroom Ragu from my cookbook.
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Roy has a lovely way of preparing broccoli: steam the broccoli and, once cooked, mash half of it and puree the other half in the blender with olive oil and Garlic Confit. Then combine the mashed with the blended and add salt, pepper, and more olive oil or butter. It’s pretty dreamy and perfect as a winter side dish.
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Speaking of winter sides, how about root vegetables like turnips, rutabagas, kohlrabies, carrots, and artichokes. On page 267 of the cookbook, I have a delicious Carrot with Fennel dish, which is perfect for weeknight eating. Turnip is a white ground root that can be pan seared, roasted, glazed, mashed, or used in salads or soups.
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Kohlrabi is a member of the wild cabbage family that looks almost like a cross between a turnip and celery. You can roast it with savory flavors like garlic, cheese, herbs, and nuts, or use it raw in slaws and salads. This Kohlrabi, Fennel, and Blueberry Salad is a dish Lucy and I enjoyed at Stephanie Izard’s restaurant more than 10 years ago, and Lucy remembers it to this day. Speaking of kohlrabi, a restaurant in Chicago called Girl and the Goat makes this salad, which is so delicious that Lucy orders it every time.
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Radishes are crispy and delicious and versatile as a crunchy snack, part of a winter salad, or even roasted. Winter is a good time to enjoy rough, leafy greens. Radicchio, which is a red-leafed chicory, tastes great roasted, grilled, or raw. It pairs best with acidic ingredients like balsamic vinegar, capers, and citrus, and creamy ingredients like sour cream, cheese, and nuts.
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Romanesco is an edible flower bud that is like a cousin to broccoli but tastes like cauliflower. It’s often roasted with garlic and lemon, and it goes well with olives and capers. Endive is a young chicory plant that is fabulous sautéed, roasted with garlic, lemon, or balsamic, or simply raw in a salad. It also makes perfect lettuce cups!
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To continue our celebration of the bounty of winter, this week we are going to hear from a farmer, three specialty chefs, and a coach who talks about living your best life. Each offers some beautiful, practical inspiration below the podcast.
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In this episode, Chef Zoe Adjonyoh, author of Zoe’s Ghana Kitchen, joins me for a delightful conversation ranging from the gifts of the pandemic to the African food movement to personal growth. Zoe’s approach to food activism and diversity in food has not only brought personal success, but it’s shifted awareness about what “African food” means in the restaurant world.
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This episode is in parternship with:
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There is something so ancient and special about the pomegranate, which invokes the mysteries of the East. A staple for centuries, it has been touted recently for its many health benefits. You can truly appreciate a pomegranate’s beauty in its complexity. We grow both white and red. Here are a few tips to enjoy the jewel of all fruits.
1. Choose the ones with cracks.
2. Cut them starting at the stem, like you would an orange.
3. Choose whole pomegranates, instead of cleaned seeds, at the store. It’s the more healthful option.
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I am passionate about capturing summertime through canning, each jar representing a moment when the produce was at its best. If you can’t enjoy the bounty of winter, preserve the bounty of summer! We will be relaunching our blended heirloom tomatoes in summer 2021.
Amber Balakian, Owner/Manager
@balakianfarms
balakianfarms.com
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LOSE WEIGHT BY LOVING WHAT YOU EAT
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Shouldn’t I eat bland, boring food to lose weight? No: eat fuller fat versions of dairy, add bacon, and use the bounty of the seasons to add flair. Creativity and high-flavor ingredients (think a strong blue cheese thrown into an everyday salad) lead to greater satisfaction and less “trolling” between meals. Loving your food leads to longer adherence and greater success with weight loss long term. Combat boredom with simple seasonal shifts like throwing together a roasted butternut squash and cauliflower hash under your eggs. It doesn’t need to be difficult or “fancy,” but thoughtful and interesting. The bounty of this season is that it’s an excellent time to lose weight. Outline three of four habits that you know give you the most success. More cooking and eating at home, getting back to exercise, or adding more water into your day? Push into them now to make them second nature.
Interested in making lasting changes? Join my 10-week LIVE (via Zoom) weight loss course based on my book Target 100. The course launches Sunday, January 10, and Tuesday, January 12. lizjosefsberg.com/sunday-beginners-course
Liz Josefsberg, Weight Loss Expert
@lizJosefsberg
LizJosefsberg.com
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COZY INSTANT POT PALEO CHILI
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This cozy dish, which is both AIP and Whole30 compatible, is filled with ground meat and lots of root vegetables, like butternut squash, rutabaga, and carrots, to warm your belly. I love celebrating a variety of veggies that are packed with nutrients from the winter bounty. Get as creative as you'd like when you make yours. The warming spices, like ginger and cinnamon, bring a wonderful flavor, even without the use of tomatoes or beans! Everyone can enjoy this dish, regardless of food sensitivities, and it's convenient enough to make in an Instant Pot and simple to adapt to a slow cooker or stovetop. Click here for the recipe.
Alison Marras, Nutritional Therapy Practitioner and Food Blogger
@foodbymars
foodbymars.com
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RADICCHIO AND ENDIVE SALAD WITH
JAMMY EGGS AND BAGNA CAUDA DRESSING
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PHOEBE'S RADICCHIO AND ENDIVE SALAD
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As a recipe creator for folks who are chronically ill or have Irritable Bowel Syndrome, I have heard that their diets become limited to plain chicken and green salads. Nevertheless, there’s a whole spectrum of greens available that are vibrant and full of flavor, especially in wintertime. Bitter lettuces are the unsung heroes of the salad world. Radicchio and treviso add a gorgeous pop of color, while curly escarole and frisée offer nooks and crannies for dressing to cling to. This recipe from my book uses a bagna cauda dressing based on the Italian anchovy dip. It is a trifecta of healthful fats: oily fish, warm ghee, and olive oil. The canned fish adds a salty bite to the rich, oozy eggs and bitter lettuces.
Phoebe Lapine, Gluten-Free Chef and Author of SIBO Made Simple
@phoebelapine
feedmephoebe.com
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ROOT VEGETABLE SOUP WITH BACON AND KALE
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WINTER'S BOUNTY - PICTURE COURTESY OF CALIFORNIA GROWN
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Cooking is an act of bonding that I have brought into my five kids’ lives. My grandmother taught me to befriend nature early on by using seasonal ingredients in her cooking. Root vegetables were the theme during the winter, making her home smell like what I now call comfort. Cooking is an art that activates all my senses. When I cook, I am able to recreate a dish she made, closing my eyes and feeling her presence. Sometimes I can even hear her saying, "Here, let me show you how it’s done." Each time I cook for my family, stories flow through my mind, stories from a time when I used to be my grandmother's sous chef.
Click here for the Root Vegetable and Soup with Bacon and Kale recipe.
Claudia González, Chef Claudia, Whole30/Paleo Specialty Chef
@chefclaudiastaste
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THE HURLEY PLATE IN MOONDUST
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COMING SOON! THE NEW HURLEY PLATE!
We are almost there! We are so excited about the The Hurley Plate and have been working behind the scenes to get it just right. It's a bigger version of the Fred and is named after my grandfather. I am personally getting a set in black, sapphire, jade, and pearl. They just make me so happy!
To get on the waiting list, click here and
we'll notify you when they are ready to go!
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THE HURLEY PLATE IN OATMEAL
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I'm so excited to be giving away a Fred Bowl this week. Named after my father, who was an operations guy, this bowl is sturdy, practical, a workhorse, and is perfect for mise en place and any kitchen! Click below to enter.
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I love how approachable Teri's recipes are! It truly shows how easy it can be to create delicious and elegant meals to share with loved ones.
Andrea Ratulowski, Holistic Nutritionist (FNTP)
Bend, Oregon
@OurRadiantLife
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If you want to be featured here with the cookbook, DM Teri and let her know.
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