Local farm-fresh fruits and vegetables may be scarce right now, but there is plenty of winter produce on the market. These five recipes make the most of these ingredients, combining them to create healthy, comforting winter dishes.
Photograph courtesy of Perfect Puree of Napa Valley
1. Kale, Quinoa and Butternut Squash Bowl with Pomegranate Vinaigrette
Roasted squash adds color, flavor and nutritional value to this recipe. Chef Suki Otsuki complements the squash with kale, quinoa and a zesty pomegranate vinaigrette for a plant-forward bowl that will brighten a winter menu.
Comforting, chill-chasing pot pies are always welcome in winter. At Roofers Union in Washington, D.C., chef Marjorie Meek-Bradley changes up the favorite by using duck as the protein, rounding out the filling with lots of vegetables. The duck confit can be purchased already cooked to save labor and time.
Photograph courtesy of California Table Grape Commission
3. Farro Salad with Grapes, Pistachios and Feta
California-grown red and green grapes are available through the end of January, so this is a timely recipe to make right now. Chef Rebecca Peizer uses farro, a hearty ancient grain, as the base for the salad, then tosses in the grapes, pistachios and feta cheese for contrast. A red wine vinaigrette ties it all together.
This easy-to-execute recipe highlights the sweetness and earthiness of acorn squash, a staple in the winter produce bin. Chef David Guas whips together a versatile honey butter, adding fresh sage to amplify the flavor of the sage honey.
Apples are abundant in winter, and chef Tamra Scroggins of Daily Grill makes the most of the fruit in this craveable dessert—so irresistible, she calls it “crack.”
AI had a large presence, in unexpected ways, at the National Restaurant Association show, especially when it comes to sustainability. Plant-based seafood and sustainable cooking oil also made an appearance.
New takes on old-school recipes and flavors were spotted throughout the show. Favorite after-school snacks, Saturday morning cereal and birthday cake sprinkles are the inspo.
The U.S. Department of Agriculture (USDA) and its partners have announced the first round of grant recipients for the program, which aims to support projects intended to strengthen the supply chain for school foodservice programs.
