Eating fresh in winter months

Now that you have a list of fresh fruits and vegetables are available during winter months, what should you do with all of them? Start prepping and cooking! To help get you started, here are a few recipes that utilize some winter vegetables to keep your menus fresh over the next few months:

Vegetarian Chili

• 2 tbsp olive oil
• 1 med onion diced
• 1 green pepper seeded & diced
• 1 clove of minced garlic
• 2 cups of corn fresh or frozen
• 2 cans of beans drained [black beans, kidney beans, cannellini beans etc.]
• 1/2 butternut squash peeled & diced [~2-2 1/2 cups]
• juice of 1 small lime
• 4 cups of broth [Chicken or vegetable, low-sodium ]
• 1 28 oz can of crushed or diced tomates [no salt added]
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp cayenne pepper
• salt & pepper to taste
• ** if you wish to add meat to chili, feel free to add 1 lb of ground meat. Bison is an excellent lean meat option.

Directions

1. Heat olive oil & sauté onoin, green pepper and garlic [if cooking meat, cook & brown meat at this time]
2. Add broth, tomatoes, beans, corn, butternut squash, tomato paste, and seasonings
3. Simmer on low for 45 minutes
4. Season with salt & pepper as desired
5. Cook pasta [if desired] on side
6. Serve chili over pasta

[photo credit and recipe via Lauren Kime, RD, LDN]

Winter Panzanella

For the croutons:

• 1/4 cup unsalted butter
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped fresh thyme
• 6 cups day-old bread, crust removed, cubed
• 6 tablespoons finely grated Parmesan, plus more for garnish
• Salt and freshly ground black pepper

For the salad:

• 1 small red onion, sliced thinly lengthwise
• 3 tablespoons sherry vinegar
• Gray salt
• 4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
• 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh sage
• Freshly ground black pepper
• 1/2 pound Brussels sprouts, ends trimmed, then quartered
• 1/2 cup fresh Italian parsley leaves

Directions

1. Preheat oven to 400°F.
2. Melt the butter in a large skillet over moderate heat and cook until it foams.
3. Add the garlic and thyme, and immediately add the bread cubes.
4. Toss to coat well.
5. Add most of the grated cheese and stir.
6. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese.
7. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes.
8. Set aside and let cool.
9. Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.
10. Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper.
11. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.
12. Bring a large pot of salted water to a boil.
13. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.
14. Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.
15. In a large bowl combine the roasted squash, croutons, and Brussels sprouts.
16. Add the vinaigrette and toss.
17. Add the parsley leaves and toss again.
18. Taste and adjust the seasoning.
19. Garnish with grated Parmesan and serve immediately.

[photo and recipe via Smitten Kitchen]

Braised and Glazed Butternut Squash

• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• 11/2 pounds butternut or other winter squash, peeled and cut into 1/2- to 1-inch cubes
• 1/4 cup vegetable stock or water
• Salt and freshly ground black pepper
• Chopped parsley leaves for garnish

Directions:

1. Put the oil and garlic in a large, deep skillet with a tight-fitting lid over medium heat.
2. When the garlic begins to color, add the squash and stock and sprinkle with salt and pepper.
3. Bring to a boil, cover, and turn the heat down to low.
4. Cook, stirring once or twice, until the squash is tender, about 15 minutes.
5. Uncover the pan and raise the heat to medium-high.
6. Cook, shaking the pan occasionally and stirring somewhat less often, until all the liquid is evaporated and the squash has begun to brown, 5 to 10 minutes.
7. Turn the heat back down to low and cook until the squash is as browned and crisp as you like.
8. Taste and adjust the seasoning, garnish, and serve.

[photo and recipe via Mark Bittman’s favorite recipes]