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.

Ingredients:

• 1 small green cabbage, thinly sliced

• 2 medium white onions, thinly sliced

• 3 medium white potatoes, thinly sliced (use a mandoline if possible)

• 3 cloves garlic, minced

• 1 cup heavy cream (or half-and-half for lighter taste)

• ½ cup grated Gruyère or sharp cheddar cheese

• 2 tbsp butter

• 2 tbsp olive oil

• ½ tsp nutmeg

• Salt and pepper, to taste

• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat oven to 375°F (190°C).

2. Sauté onions in butter and olive oil until golden; add garlic at the end.

3. Sauté cabbage with salt, pepper, and nutmeg until slightly wilted.

4. Layer potatoes, cabbage, and onions in a greased dish, finishing with potatoes.

5. Pour cream over layers, top with cheese, and cover with foil.

6. Bake 35-40 mins covered, then 15-20 mins uncovered until golden.

7. Rest 5 mins and garnish with thyme or rosemary.

Ingredients:

• 1 medium red onion

• 1 medium butternut squash, peeled and cubed

• 1 medium sweet potato, peeled and cubed

• 1 small red beet, peeled and cubed

• 1-2 winter radishes, sliced thin

• 1 tbsp coconut oil or butter

• 2 cloves, garlic minced

• 1-in piece fresh ginger, grated 1 tbsp curry powder (mild or hot, to taste)

• 1 tsp ground cumin

• ¼ tsp ground cinnamon (optional)

• 4 cups vegetable broth

• 1 can (14 oz) coconut milk

• Salt and pepper, to taste

• Juice of 1 lime (optional, for brightness)

• Fresh cilantro or parsley for garnish

Instructions:

1. Sauté aromatics. In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger. Cook until fragrant and soft, about 3-4 minutes.

2. Add spices. Stir in curry powder, cumin, and cinnamon for 30 seconds to bloom the flavors.

3. Add vegetables. Add butternut squash, sweet potato, beet, and radishes. Toss to coat in the spiced.

4. Simmer. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, until vegetables are tender.

5. Add cabbage & coconut milk. Stir in red cabbage and coconut milk. Simmer 5 more minutes until cabbage is lightly softened.

6. Blend. Use an immersion blender to puree the soup until smooth (or leave slightly chunky if you prefer texture).

7. Season. Taste and adjust salt, pepper, and lime juice.

8. Serve. Garnish with fresh cilantro or parsley and a drizzle of coconut milk if desired.

Ingredients:

• 1 large green cabbage

• 2 carrots

• 1 small onion

• 2 tablespoons olive oil

• 3 tablespoons tomato paste

• ½ teaspoon sugar

• ½ teaspoon salt, to taste

• ½ cup hot boiling water

• 1 bay leaf

Instructions:

1. Wash the cabbage and remove the outer leaves. Cut it in 4 wedges and shred it thinly. Grate thew carrots on the medium shred of the box grater. Dice the onion finely.

2. Heat 2 tablespoons of olive oil over medium heat in a big frying pan. Add onions and cook them for 2-3 minutes, stirring occasionally. Add the carrots and cook together for another 3-5 minutes.

3. In a small bowl, mix 4 tablespoons of water, 3 tablespoons of tomato paste, ½ teaspoon of sugar, and half the salt. Add the mix to the pan and mix well with carrots and onions.

4. Start adding cabbage gradually, one handful at a time by letting it settle down. Cabbage will shrink a lot as you cook it. Once all cabbage is added, cover the pan with the lid and cook covered for about 5 minutes over low-medium heat, stirring every minute to prevent cabbage from burning.

5. Add hot boiling water and bay leaf to the pan. Cover and cook on low heat for about 30 minutes, stirring every 3-5 minutes until the cabbage is soft. If you prefer your cabbage “al dente” with a little crunch, it will take 20 minutes. Softer cabbage is ideal for pies and dumplings, while crunchier is great as a side dish. Enjoy!

Ingredients:

• 2 sweet potatoes, peeled and chopped

• 1 small butternut squash, peeled and chopped

• ½ head red cabbage, thinly sliced

• 1 small onion or shallot (optional)

• Apple cider vinegar or red wine vinegar

• Butter or olive oil

• Salt & pepper

• Optional add-ins: nutmeg, thyme, maple syrup

Instructions:

1. Boil or steam the sweet potatoes and butternut squash until very tender.

2. Mash with butter or olive oil, salt, pepper, and a pinch of nutmeg if you like. Keep warm.

3. In a skillet, sauté onion (if using) in olive oil until soft. Add red cabbage and cook until wilted and tender, about 10–12 minutes.

4. Splash in vinegar and a tiny drizzle of maple syrup; season to taste.

5. Spoon the mash onto plates and top with the warm cabbage.

Optional Upgrades:

• Add browned butter to the mash

• Finish with toasted nuts or seeds

• Serve alongside roasted pork, chicken, or mushrooms

Ingredients:

• 1 acorn squash, peeled if desired and cubed

• 3-4 carrots, sliced on the bias

• 1 bunch winter radishes, sliced

• Olive oil

• Salt and black pepper

• Optional add-ins: chopped parsley, toasted nuts or seeds, crumbled cheese

Instructions:

1. Heat over to 425° F. Toss squash and carrots with olive oil, salt, and pepper.

2. Roast for 25-30 minutes, until tender and caramelized.

3. While they roast, sauté radishes in a skillet with olive oil and garlic until just tender and lightly golden.

4. Combine roasted squash and carrots with warm radishes.

5. Finish with a drizzle of olive oil, extra salt and pepper, and any optional toppings.

Serving Options:

• A main with bread or grains

• A side for roasted meats

• Or topped with an egg for an easy winter dinner

Ingredients:

• 2 red beets

• 1 small butternut squash, peeled

• 1 large sweet onion, cut into wedges

• 1 large sweet potato, cubed

• 2-3 tbsp olive oil

• 1 tbsp maple syrup

• Optional: thyme or rosemary

Instructions:

1. Heat oven to 425°F (220°C).

2. Toss all vegetables with olive oil, maple syrup, salt, and pepper.

3. Spread in a single layer on a baking sheet.

4. Roast 40-50 mins, flipping halfway, until tender and caramelized.

5. Finish with herbs if desired and serve warm.

Ingredients:

• 1 spaghetti squash, halved and seeded

• 3 white potatoes, thinly sliced

• 3 carrots, thinly sliced

• 1 large white onion, thinly sliced

• 3-4 tbsp olive oil

• 2 cloves garlic, minced (optional)

• 1 tsp dried thyme or Italian seasoning

• salt & pepper

• ½ cup grated Parmesan or shredded mozzarella (optional, but delicious)

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Drizzle squash halved with olive oil, salt, and pepper and roast cut-size down for 35-45 minutes, until tender.

3. Scrape into strands and spread evenly in the bottom of a lightly oiled baking dish.

4. In a skillet, heat tbsp olive oil. Add onion (and garlic) and cook until soft and golden, about 5-7 minutes.

5. Toss sliced potatoes and carrots with olive oil, thyme, salt, and pepper.

6. Layer the squash, mixing in the sautéed onions as you go.

7. Cover tightly with foil and bake at 375°F (190°C) for 35-35 minutes, until potatoes are tender.

8. Remove foil, sprinkle with cheese if using, and bake uncovered for another 10-15 minutes until golden.