Winter Warm-Up Recipes

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courtesy of Family Features

When cold weather hits, it’s natural to seek comfort in a variety of forms: warm blankets, layers of sweaters and delicious, hearty meals. Winter is the perfect season for spending time indoors honing cooking skills to take your culinary creations to the next level.

With less daylight hours during the winter, many people tend to get sleepy earlier. Quick weeknight dinner recipes are usually ideal, especially when they take only 30 minutes or so to prepare. Easy dishes are perfect for those nights when you want something savory and delicious, but you also want to get into pajamas and onto the nearest couch as soon as possible. Few things are better than a warm bowl full of flavor like this taste-tempting curry recipe bursting with caramelized onion and roasted garlic notes.

Chickpea, Spinach and Coconut Curry

Makes 6 servings

In large skillet over medium heat, heat olive oil, ginger, garlic, onions, turmeric, salt and 1/2 teaspoon crushed red pepper. Cook 6-8 minutes, or until onions begin to brown, stirring frequently. Add chickpeas, sauce and coconut milk; cook 3-4 minutes, or until heated through. Add spinach; cover with lid. Simmer 3-4 minutes, or until spinach is wilted. Mix well.

2 tablespoons olive oil
1 tablespoon ginger, freshly grated
3 cloves garlic, minced
1 large yellow onion, chopped
1 tablespoon turmeric
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper, plus additional, to taste
1 can (29 ounces) chickpeas, drained and rinsed
1 jar (24 ounces) FarmToFork Caramelized Onion & Roasted Garlic Sauce
1 can (15 ounces) light coconut milk
4 cups baby spinach
1/2 cup non-fat plain Greek yogurt, stirred
1/2 cup cilantro, coarsely chopped
2 naan flatbreads, toasted and sliced

Spoon mixture into six serving bowls and top each with spoonful of yogurt, pinch of cilantro and additional crushed red pepper, to taste. Serve with flatbread slices.

Find more winter recipes at farmtoforksauce.com.

Savory Harissa-Roasted Chicken and Vegetables

Makes 6 servings

1/3 cup harissa paste, divided
1/3 cup olive oil, divided
1 large red onion, cut into 1/2-inch thick slivers
1 small head cauliflower, cut into small florets
1 jar (24 ounces) FarmToFork Marinara Sauce, divided
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
3/4 teaspoon ground black pepper, divided
6 bone-in, skin-on chicken thighs (about 2 pounds)
1 pound rainbow carrots, trimmed and peeled
1 lemon, juice only, divided
1/4 cup finely chopped fresh herbs such as dill, mint or cilantro, divided
1 1/2 cups plain Greek yogurt

Heat oven to 425 F. In large bowl, whisk 2 tablespoons harissa and 2 tablespoons oil. Add onions and cauliflower; toss to combine. Spread vegetable mixture in single layer on 17-by-12-inch foil-lined rimmed baking sheet.

In same bowl, whisk remaining harissa, 2 tablespoons oil, 1 cup marinara sauce, cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken; toss with tongs until well coated. Arrange chicken atop vegetables on baking sheet. Bake 50-55 minutes, or until chicken is deep golden brown and internal temperature reaches 165 F.

Use vegetable peeler to create long ribbons of carrots. In bowl, toss carrots with 1 tablespoon lemon juice, 2 tablespoons chopped herbs and remaining oil, salt and pepper. In separate bowl, mix yogurt, remaining lemon juice and remaining herbs.

Serve each chicken thigh with roasted vegetables, dollop of herbed yogurt, carrot mixture and 1/4 cup warmed marinara sauce.

Gnocchi with Hearty Mushroom Bolognese

Makes 6 servings

1 yellow onion, coarsely chopped
1 carrot, coarsely chopped
2 ribs celery, coarsely chopped
2 cloves garlic
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 pounds button, cremini or portobello mushrooms
1 jar (24 ounces) FarmToFork Marinara Sauce
3 tablespoons butter
1 pound refrigerated or frozen gnocchi
1/2 cup pecorino Romano cheese, grated
1/4 cup Italian parsley, coarsely chopped

In food processor, pulse onions, carrots, celery and garlic until finely chopped. In large pot over medium-high heat, heat olive oil. Add chopped vegetables, salt and pepper. Cook 10 minutes, or until softened, stirring occasionally.

In food processor, pulse mushrooms until coarsely chopped. Add to large pot with vegetables. Cook 10-12 minutes, or until most liquid is evaporated, stirring occasionally. Stir in marinara sauce and butter.

Cook gnocchi according to package directions; drain. Add to sauce mixture; mix gently. Sprinkle with cheese and parsley.

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