This is a guest post by Rachael from KitchenCourses.com.
During the coldest months of the year, so many of us flock towards meals that are heavy, meaty, and hearty. We all tend to rely on foods that warm us up and warm us through, but sometimes forget to get enough fruits and vegetables onto our plates.
Eating “in season” is one of the most simple and cost effective ways to get more fruits and vegetables to your plate any time of year. When you eat fruits and vegetables that are in season, the flavors will jump out at you, the nutrients found in them shoots through the roof, and the price you’ll pay is significantly cheaper than buying these same ingredients in their off-season.
Some of the produce picks that will soon be making their way to your local market in the next few weeks are: citrus fruits, dark leafy greens, and root vegetables. Here are three recipes that will have you saving money this winter and keeping your nutritional levels high.
Spinach Salad with Clementines, Feta, and Walnuts
Serves four
- 1-10 oz. bag fresh baby spinach leaves
- 2 clementine oranges, peeled and segmented
- ¼ cup crumbled feta cheese
- ¼ cup walnuts
- ¼ cup olive oil
- 2 tbsp white wine vinegar
- Juice of 1 clementine orange
- ¼ tsp salt
- ¼ tsp pepper
- In a large bowl, create the dressing by adding olive oil, vinegar, juice of one clementine orange, salt, and pepper. Whisk together to combine.
- Next, add fresh baby spinach leaves and toss to evenly coat the leaves with the dressing. Sprinkle on feta cheese and walnuts.
- Divide evenly among four plates and serve.
Curried Sweet Potato Soup
Serves four
- 2 lbs sweet potatoes
- 1 onion
- 2 tbsp butter
- 2 tbsp curry powder
- 3 cups chicken stock (or vegetable stock)
- Preheat the oven to 350 degrees F. Peel and cut the sweet potatoes into cubes. Spread into an even layer on a roasting pan or 9 x 13” glass baking dish. Sprinkle with salt and pepper, then place into the oven to roast for 60 minutes.
- Within the last few minutes of the sweet potatoes, prepare an onion, by cutting into cubes. Preheat a soup pot over medium high heat and add butter. Sauté onions until translucent, about ten minutes.
- Once the sweet potatoes are done being roasted, transfer to the soup pot along with the onions. Add the curry powder and stock and bring to a boil. When the soup has reached a boil, lower the heat to medium low and simmer for 15 minutes. Puree with an immersion blender or work in batches to create a smooth velvety texture. Adjust the seasonings, then divide among four bowls and serve.
Kale and Tomato Pasta
Serves four
- 1 lb whole wheat pasta
- 1 bunch fresh kale, rinsed
- 1 clove garlic, minced
- 2 Roma tomatoes, chopped
- 1 ½ cups crushed tomatoes
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- Heat a large pot of water over medium high heat to prepare for boiling noodles.
- Meanwhile, prepare the kale by slicing the leafy parts away from the hearty stalk. Tear the leaves into two-inch pieces. Heat a pan over medium high heat with olive oil. Add minced garlic and kale. Sauté the kale leaves, adding one tablespoon water to help steam them. Once the kale has cooked for a few minutes, it will appear bright green and wilted.
- Drop the pasta into the boiling water and add a pinch of salt to the water to season it. Cook according to package directions. Strain.
- In the same pan that was used to prepare the kale, add the tomatoes and pasta and heat over medium heat. Add the crushed tomatoes, salt, and pepper. Stir to combine and allow the flavors to mingle about ten minutes.
- Adjust the seasonings with salt and pepper. Divide among four plates and serve.
Eating fresh seasonal produce will benefit you any time of year and these winter recipes will be sure to get you through the cold spell with a full stomach and wallet.
How do you make the most of winter produce?
Rachael is the blogger behind KitchenCourses.com and is the author of How to Cook For Yourself: A Complete Beginner’s Guide. She writes about her passion for food, eating well while saving money, and inspires people to get familiar with their kitchens and cook for themselves.
