Winter

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed

• 2 medium red beets, peeled and diced

• 1 large apple, chopped (something tart works great)

• 1 white onion, chopped

• 2 cloves garlic, minced (optional)

• 2 tbsp olive oil

• 4 cups vegetable or chicken broth

• ½ tsp salt (more to taste)

• ¼ tsp black pepper

• ½ tsp dried thyme or sage

• 1-2 tbsp maple syrup (optional— balanced the earthiness of beets)

• A splash of cream or coconut milk (optional, for richness)

Instructions:

1. Sauté chopped onion (and garlic if using) in olive oil until softened.

2. Add diced beets, acorn squash, and apple. Cook for a few minutes.

3. Pour in broth. Season with salt, pepper, and thyme/sage. Simmer 25-30 minutes, until tender.

4. Blend until smooth (immersion blender or batches).

5. Stir in cream/coconut milk if desired and adjust seasoning or add maple syrup to taste.

6. To serve: Top with a swirl of cream/yogurt, toasted seeds, or croutons. Pairs nicely with crispy leftover stuffing or crusty bread.

Ingredients:

• 1 medium butternut squash, peeled and cubed

• 1 bunch collard greens, stems removed and leaves sliced

• 1 red onion, thinly sliced

• 2-3 tbsp olive oil

• 2 cloves garlic, minced

• salt & pepper to taste

• ½ tsp smoked paprika (optional)

• ½ tsp chili flakes (optional)

• splash of apple cider vinegar or lemon juice

• 1 cup vegetable or chicken broth (or water)

Instructions:

1. Roast the butternut squash: Preheat your oven to 400°F. Toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper, then spread onto a baking sheet. Roast for 25-30 minutes, or until tender and lightly browned.

2. Caramelize the red onions: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the sliced red onion and cook, stirring occasionally, until soft and golden brown, about 20-25 minutes. Remove the onions from the skillet and set aside.

3. Sauté the greens: In the same skillet, add the remaining olive oil over medium heat. Add the minced garlic and optional red pepper fakes and smoked paprika, cooking for about 1 minute until fragrant. Add the chopped collard greens (in batches if needed), stirring until they begin to wilt.

4. Simmer the greens: Pour in the broth and apple cider vinegar. Bring the mixture to a simmer, then reduce the heat, cover, and cook until the collards are tender, about 15-20 minutes, stirring occasionally.

5. Combine ingredients: Stir the roasted butternut squash and caramelized red onions into the skillet with the collard greens. Cook for an additional 5 minutes until all ingredients are heated through and well combined.

6. Season and serve: Taste and adjust the seasoning with salt and pepper as needed. Serve immediately as a side dish or main course.

Ingredients:

• 1 white onion, diced

• 3-4 white potatoes, peeled and diced

• ½ head red cabbage, chopped

• 1 small acorn squash, peeled, seeded, and cubed

• Olive oil

• Salt & pepper

• Water or broth (enough to cover vegetables)

Instructions:

1. Heat a splash of olive oil in a large pot over medium heat. Add the diced white onion and cook until soft and fragrant.

2. Stir in the potatoes and acorn squash, season with salt and pepper.

3. Add enough water or broth to cover the vegetables. Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes, until everything is tender.

4. Stir in the red cabbage and simmer for 5-7 more minutes, just until softened.

5. Taste and adjust seasoning. Serve hot.

Serving Tip: Serve with crusty bread or top with a drizzle of olive oil and fresh black pepper for extra warmth and flavor.

Ingredients:

• 1 acorn squash, seeded and cut into wedges or cubes

• 2 white potatoes, cubed

• 2 turnips, peeled and cubed

• 2-3 carrots, sliced into thick coins

• 1 large white onion, cut into wedges

• 1 small green cabbage, thinly sliced

• 2 apples (any good cooking apple), sliced

• Olive oil

• Salt and black pepper

• Optional seasonings: dried thyme, rosemary, or sage

• Optional finish: apple cider vinegar or Dijon mustard

Instructions:

1. Preheat over to 425°F and roast acorn squash, potatoes, turnips, carrots, and onion with olive oil, salt, pepper, and herbs for 35-45 minutes, flipping once.

2. While vegetables roast, sauté cabbage in olive oil with salt until soft and lightly browned; add apples and cook until tender.

3. Serve the apple-cabbage mixture over or alongside the roasted vegetables.

Serving Tip: Top with a fried or poached egg, or finish with a splash or apple cider vinegar for brightness!

Ingredients:

• 2 medium red beets, roasted and diced

• 1 apple, peeled and chopped

• Butterhead lettuce leaves, gently torn

• Optional: thin slices of red onion

• 3 tbsp butter

• Pinch of salt

• Black Pepper

Instructions:

1. Make browned butter. Melt butter in a small pan over medium heat until it turns golden and nutty. Remove from heat immediately.

2. Warm the compote. In another pan, gently heat the beets and apples with 1-2 tbsp of the browned butter. Add a pinch of salt and black pepper. Cook just until the apples soften but don’t collapse.

3. Assemble. Lay butterhead lettuce on plates. Spoon the warm beet-apple mixture over the leaves.

4. Finish. Drizzle the remaining browned butter. Add a few red onion slices if using.

Serving Note: Serve the beet-apple mixture warm over very cold, crisp butterhead lettuce to highlight the warm-cold contrast. Finish with flaky salt and black pepper just before serving.