Simple Recipes for the Season: Winter 2015
Winter has arrived, bringing festive celebrations, much-needed rain and an abundance of citrus. These colder, darker days prompt us to stay indoors, with something roasting in the oven or bubbling on the stovetop, sipping tea or perhaps a bit of whiskey if we’re feeling particularly chilled. It’s a time for contemplation, coziness and the sort of hearty dishes that keep our bellies full while lending enough brightness to keep our spirits up. Springtime will be here soon enough!. Illustrations by Heather Hardison.
Supreme an orange, a pomelo and a tangerine, reserving their juice. Thinly slice a fennel bulb and cut an avocado into wedges. Arrange the slices on a platter, then drizzle with olive oil and the reserved citrus juice. Top with fresh parsley leaves, flaky sea salt and pepper.
Mix goat cheese, lemon zest and honey together until smooth. Slice Medjool dates lengthwise, remove the pits and stuff each one with a spoonful of the goat cheese mixture. Finish with a drizzle of honey and a few flakes of Maldon sea salt.
Cut a delicata squash into rings. Toss with chickpeas and olive oil, then season well. Roast at 375° until golden brown. Meanwhile, mix Greek yogurt with a spoonful of tahini, a squeeze of lemon, minced garlic and a pinch of salt. Serve the squash and chickpeas with the yogurt alongside.
Make your favorite pizza dough and sauce.Brush the dough with olive oil. Add a layer of sauce, then caramelized red onions, sautéed king trumpet mushrooms and sliced mozzarella. Sprinkle with thyme. Bake on a pizza stone in a very hot oven until the crust turns a deep golden brown.
Trim broccolini, leaving on the stems and leaves. Toss with a generous amount of olive oil, a pinch of chili flakes, salt and pepper. Roast at 425° until caramelized and beginning to blacken in places. Squeeze lemon juice over top and serve hot.
Whisk together olive oil, lemon juice, Dijon mustard, grated Parmesan, salt and pepper to make a dressing. Cut chicory into bite-sized pieces and toss with the dressing. Finish with toasted walnuts, thinly sliced apple and long ribbons of Parmesan cheese.