What to Do When You’re Sick of Winter Produce
Is it possible to have too much of a good thing when it comes to seasonal fruit and veggies? You might say yes if you’re staring at a pile of winter produce wondering how you can eat the same thing again and again.
We’re here to help.
If you’re running low on ideas for keeping a Northwest-inspired meal interesting through the colder months, try these suggestions for three delicious and in-season ingredients sure to liven up any dinner plate.
An apple a day keeps the doctor away, but you don’t have to pick one up and eat it raw to get the benefits. Break out the slowcooker and make a batch of chai-spiced slow cooker applesauce from Nourish Northwest. It’s good for breakfast with Greek yogurt or oatmeal and great for kids’ lunches. For another take on cooking with apples, try an easy apple and fennel slaw or these six healthy appetizers.
Leeks are in the same family as onion and garlic. They can be scary when eaten raw, so sweeten them up by cooking them. Orangette suggests simply boiling and dressing leeks with a mustard vinaigrette to make a tasty side dish. But don’t be afraid to also use them in the classic leek and potato soup. This version from Mother Rimmy is a hearty, healthy winter meal that cuts out the butter and cream.
Though labor intensive, butternut squash delivers dense nutrients and great flavor. It’s also easy to hide if you have picky eaters in your household. Peel it, cube it and roast in the oven. Then puree it and add to a variety of other dishes, such as meatloaf or burgers, pasta with tomato sauce or a quesadilla to lighten up the cheese filling. If you’re not trying to hide the squash, let it shine in rice pilaf as a healthy alternative to traditional stuffing.
Have a creative way to use seasonal winter fruit or vegetables? Share your ideas in the comments here.