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.
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This is a mix between a soup and a stew. My favorite part about this Ribollita is the crusty garlic bread that sits on the bottom of the bowl and absorbs all of the amazing flavors of the sage, beans, vegetables and broth. This is a filling and healthy vegan meal that you can pull together in no time. (Adapted from Shira Bocar, Healthy Appetite)

Whole Roasted Lemon Chicken

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Sometimes on a wintery Hanukah night, as the candles burn inside it’s nice to sit around the table with family and friends and eat a simple and homey roasted chicken. This whole roasted chicken, with some extra bright flavor from lemons squeezed over the top, will hit the spot this Hanukah. I cook the chicken along with onions, carrots and potatoes, in one large roasting dish, so that all you have to do is carve it up and your whole meal is ready! (Inspired by Julia Child’s Roast Lemon Chicken)