W I N T E R P R O D U C E C O O K I N G T I P S
LO O K F O R N E W WAYS TO U S E I N G R E DI E N T S . Sure, winter squash is delicious roasted and sprinkled with brown sugar. But it’s also a natural fit for a pureed coconut curry soup or stuffed with lamb gyro meat and greens, said Hale. “Try adding or substituting the winter produce into your favorite recipes,” she said. For example, Dunsford loves burritos stuffed with kale, sweet potatoes and black beans – not exactly your typical burrito ingredients but delicious, nonetheless.
FA K E A S A L A D. If you miss lighter dishes during the cold months and find raw winter greens too tough and fibrous, learn to fake it by shredding collards, kale and similar greens. Toss them with salad dressing and let them sit while you prepare the rest of your meal, and you’ll be able to eat it like a tender greens summer salad, Hale suggested.
A D D B R IG H T N E S S . If you miss the freshness of summer, season ingredients with vinegars or citrus juices. Dunsford likes to saute root vegetables and season them with sherry, rice vinegar or soy sauce.
W H E N I N D O U BT, R OA S T. “I love spaghetti squash roasted with butter, salt and pepper,” Dunsford said. “Whenever our members are less than excited about a vegetable, I tell them to chop it up, combine it with other veggies, add lots of garlic and toss it with olive oil and salt, then roast it to within an inch of its life – for at least an hour at 400 or 450 degrees, stirring every 20 or 30 minutes. The result is rich, caramelized amazingness,” said Hale.
November 2019
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