Balsamic Glazed Endive

Endive is a great spring vegetable. I love the bitterness of the endive, which is not too powerful. I simmer the endive in broth and balsamic vinegar until it gets soft and the liquid makes a thick syrup that I drizzle on top. The sweet balsamic glaze pairs very well with the slightly bitter endive.
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Hash with poached eggs may be a traditional breakfast dish, but we love to eat this one for supper. The lamb with the middle-eastern spices along with the crispy potatoes and sautéed chard combine to create a flavorful dish. Don’t forget to top the hash with the eggs, poached until the yolk is cooked but still runny. Serve it up so that everyone gets an egg to mix into the hash. (Adapted from Cooks Illustrated Mediterranean Cookbook)
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I normally associate lasagna with summer veggies. This is a great winter version, that uses butternut squash, Kale and mushrooms along with the warm flavors of nutmeg, sage and thyme to create an earthy and filling lasagna to be enjoyed as the snow falls and summer is a distant memory.

Pasta Puttanesca

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Pasta Puttanesca This is a great pantry pasta that you can pull together in no time, with ingredients that you likely have sitting around in your house. I love the salty and spicy ingredients here, like capers, olives, anchovies and red pepper flakes, that give this pasta its kick. Feel free to include your own additions or take out those that don’t suit you.
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If you want a pasta dish that is a little off the beaten path and beautiful, this is the one! The pasta turns bright purple from the beets and the white ricotta on top creates a bright contrast. I’m calling this a pesto, but it has a very different flavor profile from your standard basil/garlic/pine nut pesto. The beets and walnuts, along with the sundried tomatoes create an earthy depth of flavor – but don’t leave out the ricotta on top. It really rounds out the dish with a creaminess that pulls it all together.
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Sheet pan meals are the best! You place your entire meal on the tray, chicken and protein together, cook them and all there is to the cleanup is throwing away the parchment paper and you are done! This recipe uses lemony sumac and a great spice mix to coat both the chicken and the vegetables. The cauliflower, carrots and onions roast until they are carmelized and their sweetness comes out – making for a great balance with the chicken and roasted lemons. (Adapted from Cooking Light)

Sweet Potato Soup

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This sweet potato soup is super easy to make and is a great addition to your winter comfort recipes. Who can resist sweet potatoes in general? And with a base of carmelized onions and garlic, along with the rosemary that imparts its flavor while cooking, this soup has a complex flavor that works so well with the sweet potatoes. This soup freezes very well, so make a big batch and save some for later.

Mujadra

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Mujadra is a classic middle eastern dish that combines warm spices with lentils and rice into a hearty vegan meal. What puts this dish over the top is the mound of deep carmelized onions that are served on top of this dish or mixed in. If you are up for making this dairy, you can serve it with some labneh or sour cream on the side…

Moroccan Meatball Tagine

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Tagines are great winter meals. This one has meatballs that cook in a spicy sauce, that includes all the best of middle eastern spices, like cumin and cinnamon. If you are up for a twist on a traditional meatball dinner, serve this morrocan version meatball tagine with cous cous for a deliciously different weeknight meal.
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This dinner salad has a delicious mix of salty and sweet, crunchy and smooth. The salty feta and pungent pickled onions are balanced by the sweet raisins, delicata squash and balsamic dressing, while the smooth avocado contrasts with the crunchy nuts. My kids love this salad and polished off the entire tray – you never know what might happen when you serve a filling salad for dinner…!