RECIPES: A fresh approach to using up winter produce
Eating seasonally during the winter months, when the produce doesn’t seem as vibrant as the rest of the year, can feel challenging. But bright beautiful produce, like citrus, winter greens and root vegetables are available to help you elevate your menus. These recipes were created using the grocery store circulars to see what produce was on sale, which is a great trick to get an idea of what’s in season.
A warm grain bowl with sauteed greens, crispy chicken thighs and pickled onions is one of my all-time favorites because it’s so versatile. You can switch out the grains to one you prefer, use whichever you have on hand, or try something new like quinoa or bulgur wheat. The greens I use really depend on what’s in season and what’s on sale, both of which keep this dish interesting. You can use different cuts of chicken, leftover chicken breasts or rotisserie chicken, or other proteins you enjoy, in place of the chicken thighs.
I keep pickled onions on hand because they add a really nice bright counterpoint to most any dish, especially those that have fatty or soft textured ingredients. The best part of this pickled onion recipe is that I can add or substitute different vegetables for the onions, and still use the same remaining ingredients. I particularly like sliced jalapenos, which contribute a little spice.
Roasted root vegetables can get redundant, which is why it’s important to pick the right combination of vegetables and toppings, like Roasted Parsnips and Carrots with Horseradish Cream. The natural sweetness of the parsnips and carrots is brought out when they are caramelized while roasting. A mixture of pungent prepared horseradish, mayonnaise and rich cream pairs well as a topping for this easy side dish while panko breadcrumbs add crunch.
I usually associate winter desserts with holiday cakes, cookies and pies, and winter citrus as something to snack on. These recipes for orange-scented shortbread cookies and lemon curd have totally changed my view of a winter dessert. The aroma of the fresh orange zest brightens up a classic shortbread cookie recipe. Lemon juice and zest add freshness to the lemon curd, making what can only be described as a tangy buttery treat. Eating them together is what makes the shortbread and lemon curd sing.
Enjoy these dishes together or pair them with other menu favorites. You’ll find that taking a new approach with winter produce makes everyday meals taste even better.
Jennifer Hill Booker is a professional chef and the owner of Bauhaus Biergarten and Your Resident Gourmet spice line. Follow her work at chefjenniferhillbooker.com.
Spring in Atlanta
- Out with the old: A fresh approach to using up winter produce
- Be proactive about seasonal allergies
- Mark your calendar for these Spring festivals
Explore more local tips for Spring in Food and Dining, Things to Do, and Health and Wellness.
RECIPES
Enjoy fresh seasonal produce, even in winter, with recipes that elevate everyday meals with unexpected twists. You can make these roasted root vegetables, grain bowls and lemon-curd kissed shortbread cookies even when time and money is tight.
Roasted Carrots and Parsnips with Horseradish Cream
Horseradish cream adds a little heat to balance the natural sweetness of roasted carrots and parsnips, while toasted panko brings an unexpected crunch.
- 1/2 cup mayonnaise
- 1/4 cup heavy cream
- 2 tablespoons grated horseradish
- 3 large garlic cloves, minced, about 1 tablespoon
- 6 medium carrots washed, peeled and split lengthwise
- 6 medium parsnips, washed, peeled and split lengthwise
- ¼ cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1/2 cup panko breadcrumbs
- Heat the oven to 375 degrees. Line a sheet pan with parchment paper.
- In a small bowl, combine the mayonnaise, cream, horseradish and garlic. Set aside.
- Place carrots and parsnips in a large bowl and toss with olive oil, salt and pepper. Pour carrots and parsnips in a single layer onto the prepared sheet pan and place in the oven.
- Roast for 20 minutes until the carrots are soft and both carrots and parsnips are golden brown.
- Remove from oven and drizzle the carrots and parsnips with mayonnaise-horseradish mixture. Sprinkle with panko breadcrumbs and return to oven for 5 minutes, or until the breadcrumbs are brown.
- Remove from oven and transfer to a serving platter. Serve warm.
Nutritional information
Per serving: Per serving: 400 calories (percent of calories from fat, 59), 4 grams protein, 38 grams carbohydrates, 11 grams total sugars, 9 grams fiber, 27 grams total fat (6 grams saturated), 18 milligrams cholesterol, 640 milligrams sodium.
Warm Grain Bowl with Sauteed Greens, Crispy Chicken and Pickled Onions
Grains add great texture to a dish and the nuttiness of brown rice makes it the perfect base for this Warm Grain Bowl. I prefer Lundberg Jubilee Rice, which is a mixture of brown, red, wild and sweet short-grain rice. Cook the rice ahead and reheat with a little stock or water.
- 2 cups whole grain brown rice
- 3 1/2 cups chicken stock, vegetable stock or water
- 1 teaspoon salt
- Sauteed Greens (recipe follows)
- Crispy Roasted Chicken Thighs (recipe follows)
- 3/4 cup Pickled Onions (recipe follows)
- Bring the rice, stock and salt to boil in 4-quart saucepan over high heat.
- Cover with a tight-fitting lid and reduce heat to a very low simmer. Do not lift the lid. Cook for 40 minutes, remove from heat and allow to sit for an additional 10 minutes with the lid on.
- Remove lid and fluff with a fork.
- Divide the rice between 6 warm bowls. In each bowl, place about 3/4 cup sauteed greens on half of the rice, add 1 chicken thigh to the other half. Garnish the bowl with 2 tablespoons of pickled onions.
Nutritional information
Per serving: Per serving: 628 calories (percent of calories from fat, 29), 50 grams protein, 59 grams carbohydrates, 7 grams total sugars, 4 grams fiber, 20 grams total fat (5 grams saturated), 218 milligrams cholesterol, 1,416 milligrams sodium.Sauteed Greens
This simple recipe highlights the flavor of your favorite winter greens and is so easy to make that it will become a weeknight staple.
- 2 tablespoons olive oil
- 1 small onion, sliced, about 1/2 cup
- 3 cloves garlic, minced, about 1 tablespoon
- 10 cups kale, baby turnip or mustard greens, rinsed, julienne cut into 1/4-inch thick ribbons
- 1/4 cup vegetable stock
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- Heat olive oil in a large saute pan over medium-low heat. Add the onion and garlic, cooking until soft, about 5 minutes.
- Using tongs, mix in the kale or other greens; stirring to coat with the oil. Cook until greens wilt, about 5 minutes, then add the vegetable stock, lemon juice and season with salt, pepper and optional red pepper flakes.
- Cook an additional 5 minutes or until greens are tender.
Nutritional information
Per serving: Per serving: 81 calories (percent of calories from fat, 56), 2 grams protein, 7 grams carbohydrates, 1 gram total sugars, 3 grams fiber, 5 grams total fat (1 gram saturated), no cholesterol, 227 milligrams sodium.Crispy Roasted Chicken Thighs
The key to crispy chicken is making sure that the skin is dry, well salted and baked in a very hot oven.
- 6 skin-on, boneless chicken thighs, about 6 ounces each
- 1 tablespoon kosher salt
- 2 teaspoons fresh ground black pepper
- Heat the oven to 425 degrees. Set a wire rack inside a broiler pan or baking pan. In a small bowl, mix the salt and pepper.
- Pat the chicken thighs dry with paper towels. Season the chicken skin and underside of the thighs liberally with the salt and pepper mixture.
- Arrange the chicken on the rack with at least 2 inches of space between the thighs.
- Transfer the pan to the oven and roast until the chicken skin is golden, about 20 minutes. Reduce oven temperature to 375 degrees and continue roasting until juices run clear and internal temperature reaches 185 degrees, about 20 minutes more.
- Remove from the oven and let rest for 5 minutes before serving.
Nutritional information
Per serving: Per thigh: 298 calories (percent of calories from fat, 42), 41 grams protein, trace carbohydrates, trace total sugars, trace fiber, 13 grams total fat (4 grams saturated), 218 milligrams cholesterol, 355 milligrams sodium.Pickled Onions
This quick pickle has layers of sweet, tangy crunch that is a refreshing counterpoint to rich dishes or those containing soft textured ingredients. The pink hue adds a terrific pop of color.
- 2 large yellow onions, sliced thin, about 2 cups
- 1 small red onion, sliced thin, about 1 cup
- 5 sprigs fresh thyme
- 2 cups white wine or apple cider vinegar
- 3/4 cup water
- 1/2 cup sugar
- 1 tablespoon kosher salt
- 1 tablespoon pickling spice
- 1/4 teaspoon red pepper flakes, optional
- Place sliced yellow and red onions and thyme in a plastic or ceramic bowl, and set aside.
- Combine vinegar, water, sugar, salt, pickling spice and optional red pepper flakes in a stainless steel saucepan. Place on medium heat and bring to a boil. Remove from heat as soon as it comes to a rolling boil.
- Carefully pour hot vinegar mixture over sliced onions and lightly cover the bowl with plastic wrap.
- Allow the pickled onions to cool to room temperature.
- Enjoy immediately or transfer to an airtight container and refrigerate for up to 3 months.
Nutritional information
Per serving: Per 2-tablespoon serving: 27 calories (percent of calories from fat, 1), trace protein, 6 grams carbohydrates, 5 grams total sugars, trace fiber, trace total fat (trace saturated), no cholesterol, 142 milligrams sodium.
Orange-Scented Shortbread with Lemon Curd
Buttery, delicate and crisp, with just a hint of orange, this classic shortbread is something special. For a real treat, pair each serving with 1 tablespoon Lemon Curd. This cookie will become a favorite. Luckily, it’s easy to make.
You can change the look of your shortbread cookies by shaping the dough into a rectangular log.
- 1 cup granulated sugar, divided
- 1 tablespoon orange zest
- 2 teaspoons kosher salt, divided
- 3/4 pound salted butter, room temperature, cut into 1-inch pieces
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1 cup + 2 tablespoons Lemon Curd (recipe follows)
- In a small bowl, mix 1/4 cup sugar, orange zest and 1 teaspoon salt together with a fork. Cover with a clean towel and set aside.
- Using a hand mixer or a stand mixer with the paddle attachment on low speed cream the butter and remaining 3/4 cup sugar, increasing to medium speed as the butter combines, until light and fluffy, at least 5 minutes.
- Scrape the sides of the mixing bowl and mix in the vanilla and lemon extracts.
- In a medium bowl, mix the flour and remaining 1 teaspoon salt together with a fork.
- Add 1 cup of the flour-salt mixture to the butter-sugar mixture and mix until just combined. Mix in the remaining flour in 1 cup additions, scraping the sides of the bowl after each addition. The dough should be firm and stick together. If the dough is crumbly, mix in 1 tor 2 teaspoons of water. Do not over mix.
- Remove the shortbread dough and divide it in half, placing the dough on 16x12-inch pieces of parchment paper. Roll the dough into 2-inch wide logs.
- Wrap the dough with the parchment paper and refrigerate to chill for at least an hour or overnight.
- When ready to bake, heat the oven to 325 degrees.
- Line a cookie sheet with a new piece of parchment paper.
- Remove the chilled shortbread dough from the refrigerator and cut into ½-inch thick discs.
- Transfer the disks to the prepared cookie sheet, 1 inch apart. Lightly prick the surface of each disc with fork 2-3 times to help the cookies bake evenly. Sprinkle each disk with about 1/4 teaspoon of the orange sugar mixture.
- Place cookie sheet in the refrigerator for another 10 minutes. This will help reduce the risk of the cookies spreading.
- Transfer cookie sheet from the refrigerator to the oven and bake for 12-15 minutes or until the cookies are very pale tan in color and firm around the edges.
- Remove the cookie sheet from the oven, and place the cookie sheet on a cooling rack for 5 minutes. Sprinkle the cookies with the remaining orange sugar, as desired.
- Using a flat spatula, remove the cookies from the cookie sheet and place on a serving dish. Cookies will keep at room temperature in an airtight container for up to 2 weeks.
Nutritional information
Per serving: Per 2-cookie serving: 308 calories (percent of calories from fat, 55), 3 grams protein, 33 grams carbohydrates, 17 grams total sugars, 1 gram fiber, 19 grams total fat (12 grams saturated), 79 milligrams cholesterol, 295 milligrams sodium.Lemon Curd
Lemon curd is a creamy citrus jam that’s both sweet and tart. This version is simple to make, using fresh lemon juice and lemon zest for a bright flavor and aroma of winter citrus.
- 4 large egg yolks
- 2/3 cup sugar
- 1/3 cup fresh lemon juice, from about 2–3 lemons
- 1 tablespoon lemon zest, from about 1 lemon
- 1/4 teaspoon salt
- 6 tablespoons salted butter, cut into 12 pieces, room temperature
- Place a small 2-quart double boiler over high heat. Add 4 cups of water, bring to a boil and reduce heat to a low simmer. (High heat will scramble the egg yolks.)
- Place egg yolks, sugar, lemon juice, lemon zest and salt into the top pot of your double boiler. Using a silicone whisk, whisk until the mixture is completely blended. Whisk constantly as the lemon curd cooks to prevent the egg yolks from scrambling. (If the eggs start to look scrambled, remove the top of your double boiler from the heat, add 1 teaspoon of water and continue to whisk until smooth. Reduce the heat more and return the top of your double boiler to the heat.)
- Continue to cook and whisk until the curd thickens, about 10 minutes. Remove the pan from heat and whisk in the butter, one piece at a time.
- Once the butter has been whisked in and there are no lumps, pour the lemon curd into a 2-cup jar or bowl and place a piece of plastic wrap directly on top of the curd. This prevents a skin from forming.
- The lemon curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
- Refrigerate in an airtight container for up to 10 days, or freeze for up to 6 months. If frozen, thaw in the refrigerator overnight before serving.
Nutritional information
Per serving: Per 1-tablespoon serving: 60 calories (percent of calories from fat, 60), trace protein, 6 grams carbohydrates, 6 grams total sugars, trace fiber, 4 grams total fat (2 grams saturated), 38 milligrams cholesterol, 49 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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