It’s true that this time of year is often the going-out-iestof all. But frankly, it’s cold, you guys. And
sometimes, we’d just rather stay in. And eat.
There’s nothing like a big pot of yummy simmering on the
stove to make you psyched to cuddle up and hibernate while the chilly
wind blows past your window. To help you take advantage of this
delicious season we sat down and came up with winter's three most essential
These are the A-listers, the classics, the ones everyone
should master. Take a look at our how-to guide, and you’ll be on your
way to a winter wonderland, in your very own kitchen.
Lemon-Dijon Roast Chicken
1 2 ½ - 3 lbs. fresh chicken, rinsed and dried
1 sprig fresh rosemary
¼ cup whole-seed Dijon mustard
Coarse sea salt, to taste
Pull rosemary off the sprig, and sprinkle over and around the bird.
Squeeze the lemon over chicken, paying special attention to the breast.
Place lemon rinds inside the chicken cavity as far as they’ll fit. This will infuse the whole bird with a light lemon flavor.
Sprinkle with sea salt and place in the middle of the oven.
Cook for 50-60 minutes, or until thigh juices run clear.
I mean, who needs turkey?
2 15 oz cans cannellini beans
1 28 oz can whole peeled tomatoes
1 cup green beans
2 large carrots
1 tsp basil
6 cups kale, roughly chopped
10 cups chicken or vegetable stock
In a large pot, over a medium-high heat, sauté carrots and onions in a splash of oil until the onions start to caramelize.
Toss in the rest of the vegetables…
And stir up until well combined.
Pour in stock and tomatoes.
Using your spoon, smush tomatoes until they come apart.
Let the soup simmer and pour the first can of (rinsed!) beans into a small bowl. Using a spoon, mash until you have a chunky paste.
Add mashed beans to the soup and stir until well incorporated. This step helps create a thicker, hearty soup (while keeping it healthy).
Add the second can of beans, whole.
Sprinkle with basil, and let your soup simmer for about 10 minutes, or until the vegetables are soft…
…Or you just can’t wait any longer.
2 large beets
2 tbsp olive oil
½ cup chicken (or vegetable) stock
Toss them up and place into a roasting pan (metal, clay, or Pyrex will all work).
Drizzle lightly with olive oil — just enough to coat the veggies — and toss well.
Pour stock over the mix. This softens the veggies ever so slightly, but still lets them get nice and crispy.
Pop ‘em in the oven for 90 minutes, tossing once or twice throughout to re-coat the vegetables.
Enjoy hearty, healthy goodness.