There is something about the month of January that inspires me to cook on hyperdrive. I think it started many years ago when I received Barbara Kingsolver's Animal, Vegetable, Miracle for Christmas, and devoured the entire thing in two sittings. For the unfamiliar, Kingsolver and her family moved from the Southwestern United States to an Appalachian farm, and challenged themselves to either grow, tend, and make all their food, or personally know the supplier. I went back to Seattle inspired to buy locally sourced ingredients and make all my meals from scratch for the month of January. Ever since, the impulse to be more creative in the kitchen has hit at the beginning of the new year.
Here are a few of my favorite recipes! Note: the quantities vary on what I have in my kitchen, so none are included here.
Roasted Vegetable and Couscous Winter Salad
Ginger sesame dressing (recipe here)
Coat carrots, cauliflower, broccoli, and shallots in olive oil and add two pinches of salt. Roast at 400 degrees for 20 minutes. Toss in bowl with cooked couscous, arugula, and ginger sesame dressing.
Cheeseless Mushroom Pizza with Lemon Herbed Arugula
Pizza dough (recipe here)
Pizza sauce (recipe here)
Juice of half a lemon
Sautee mushrooms in olive oil for about 3 minutes. Arrange on top of fresh pizza dough and sauce and bake per recipe. Toss lemon juice, arugula, dried oregano, and dried basil, arranged on top of cooked pizza.
Lentil, Sausage, and Kale Winter Salad with Dijon Dressing
Green lentils, cooked
Red wine vinegar
Sautee onions in olive oil until translucent. Add kale, cover, and cook until slightly wilted. Combine olive oil, garlic, red wine vinegar, dijon mustard and a pinch of salt in a small bowl and whisk. Combine cooked lentils, sausage, kale, onions, and dressing and toss.
So what are you cooking this winter?