WINTER
This season is a time for rest and reflection with recipes for warmth and comfort.
Blood Oranges
Clementines
Cranberries
Grapefruit
Broccoli
Brussels Sprouts
Butternut Squash
Cauliflower
Kiwi
Kumquats
PomegranateS
Quince
Leeks
Onions
Parsnips
Red cabbage
Welcome to our Seasonal Recipes Hub
WINTER WARMERS
Eating with the seasons is not only a delicious way to enjoy the freshest produce, but it is also wonderful way to stay in tune with nature and support local farmers. Our collection of healthy seasonal recipes will inspire you to make the most of each season bounty with dishes that are nutritious as they are flavourful.
Cozy up with our winter recipes that feature seasonal staples like sweet potatoes, kale, and citrus. try our spiced lentil stew, orange glazed carrots, and delightful pomegranate quinoa salad to nourish your body during the colder months.
Ingredients
For the Mashed Potatoes:
4 large russet potatoes, peeled and chopped
2 cloves garlic, minced
1/2 cup plain Greek yogurt (probiotic-rich)
1/4 cup unsweetened almond milk (or any milk of choice)
2 tablespoons olive oil
Salt and pepper to taste
Fresh chives, chopped (optional, for garnish)
Salt and pepper to taste
For the Sautéed Mushrooms:
2 cups sliced mushrooms (such as cremini or shiitake)
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
For the Roasted Brussels Sprouts:
2 cups Brussels sprouts, trimmed and halved
2 tablespoons olive oil - 1 teaspoon balsamic vinegar
Method
1. Prepare the Mashed Potatoes: - Place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. - Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes. - Drain the potatoes and return them to the pot. Add the minced garlic, Greek yogurt, almond milk, and olive oil. Mash until smooth and creamy. - Season with salt and pepper to taste. Keep warm.
2. Roast the Brussels Sprouts: - Preheat your oven to (200°C). - Toss the halved Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper. - Spread them out on a baking sheet in a single layer. - Roast for 20-25 minutes, stirring halfway through, until they are crispy and golden brown.
3. Sauté the Mushrooms: - While the Brussels sprouts are roasting, heat olive oil in a large skillet over medium heat. - Add the minced garlic and cook for 1 minute until fragrant. - Add the sliced mushrooms and thyme, then sauté for about 10 minutes until the mushrooms are browned and tender. Season with salt and pepper to taste.
4. Assemble the Dish: - Serve a generous scoop of mashed potatoes on each plate. - Top with the sautéed mushrooms. - Add a serving of roasted Brussels sprouts on the side. - Garnish with fresh chives if desired.
Ingredients
2 large sweet potatoes, peeled and cut into
1-inch cubes - 1 bunch kale, stems removed and leaves chopped
2 tablespoons olive oil, divided
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper, to taste
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
1/4 cup crumbled feta cheese (optional)
For the Dressing:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and pepper, to taste
Method
1. Roast the Sweet Potatoes: - Preheat your oven to 200°C. - On a baking sheet, toss the sweet potato cubes with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. - Spread the sweet potatoes in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
2. Prepare the Kale: - While the sweet potatoes are roasting, drizzle the chopped kale with the remaining 1 tablespoon of olive oil and a pinch of salt. This helps to soften the kale and make it more palatable.
3. Make the Dressing: - In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined. Quickly blanch the kale in a pan.
4. Assemble the Salad: - In a large bowl, combine the roasted sweet potatoes, massaged kale, dried cranberries, and chopped walnuts or pecans. - Drizzle the dressing over the salad and toss to coat.
5. Serve: - Transfer the salad to a serving platter and sprinkle with crumbled feta cheese, if using. Enjoy!
Ingredients
1 cup quinoa
2 cups water or vegetable broth
1 cup pomegranate seeds
1 cup cucumber, diced
1/2 cup red capsicum, diced
1/4 cup red onion, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup feta cheese, crumbled (optional)
1/4 cup walnuts or pecans, chopped
Add Chickpeas (optional)
For the Dressing:
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 teaspoon honey or maple syrup
Salt and pepper, to taste
Method
1. Cook the Quinoa: - Rinse the quinoa under cold water to remove any bitterness. - In a medium saucepan, bring the water or vegetable broth to a boil. - Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. - Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
2. Prepare the Dressing: - In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, honey or maple syrup, salt, and pepper until well combined.
3. Assemble the Salad: - In a large bowl, combine the cooked quinoa, pomegranate seeds, diced cucumber, diced red capsicum, finely chopped red onion, parsley, mint, and nuts. - Pour the dressing over the salad and toss to combine.
4. Serve: - Transfer the salad to a serving bowl and sprinkle with crumbled feta cheese, if using. - Serve immediately or chill in the refrigerator for an hour to allow the flavours to meld.
