According to fruitsandveggiesmorematters.org, fruits and vegetables that are “in season” during the winter months are:
Apples, Belgian Endive, Brussels Sprouts, Cherimoya, Chestnuts, Collard Greens, Dates, Grapefruit, Kale, Kiwifruit, Leeks, Oranges, Passion Fruit, Pear, Persimmons, Pummelo, Radicchio, Red Currants, Sweet Potatoes, Tangerines, Turnips, Winter Squash
The following recipes feature these in season fruits and veggies, for the perfect winter meal.
Roasted Butternut Squash and Apple Bisque
From Good Housekeeping
Ingredients
- 1 1/2 pound(s) Granny Smith apples, peeled, cored, and quartered
- 4 1/2 pound(s) (about 3 medium) butternut squash, each cut lengthwise in half and seeded
- 1 large (about 10 ounces) onion, peeled and cut into quarters
- 3 tablespoon(s) olive oil
- 1/4 cup(s) packed brown sugar
- 3/4 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground cardamom
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) ground pepper
- 3 can(s) (14 to 14 1/2 ounces each, or 5 1/4 cups) chicken broth
- Plain low-fat yogurt (optional)
- Fresh chives and coarsely ground pepper, for garnish
Directions
1. Preheat oven to 425° F. Divide apples, squash (cut sides up), and onion between two 15 1/2″ by 10 1/2″ jellyroll pans or shallow large roasting pans; drizzle with oil. Toss onions and apples to coat with oil. In cup, mix brown sugar, cinnamon, cardamom, salt, and pepper. Sprinkle spice mixture over ingredients in pans. Place pans on 2 oven racks; roast 1 hour or until very tender and golden, rotating pans between upper and lower racks halfway through roasting time. Cool slightly.
2. With spoon, scoop out flesh from squash halves and transfer to medium bowl. Discard any dark, tough bottom layers from onion quarters. Cut onion and apples into large chunks.
3. In blender at low speed, blend one-third of roasted vegetable mixture with 1 can broth until pureed. Pour pureed mixture into 4-quart saucepan. Repeat 2 more times with remaining vegetable mixture and broth. Add 2 cups water to pureed mixture; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes to blend flavors. (If not serving soup right away, spoon into large bowl; cover and refrigerate up to 2 days, or ladle soup into freezer-safe containers and freeze up to 1 month. Thaw in refrigerator overnight; to serve, reheat over medium heat.)
4. To serve, ladle soup into individual soup bowls and swirl some yogurt into each if you like. Garnish with chives and sprinkle with pepper.
Maple-Roasted Chicken Thighs with Sweet Potatoes
From Good Housekeeping
Ingredients
- 4 large skinless chicken thighs, about 1 1/2 pounds with bones
- 2 small (about 1 pound total) sweet potatoes, peeled and cut into 1-inch chunks
- 1 small onion, cut into 1-inch pieces
- 8 ounce(s) baby carrots
- 8 ounce(s) parsnips, (can be substituted for above ingredient), cut into 1-inch chunks
- 1/4 cup(s) maple syrup
Directions
1. Preheat oven to 450° F.
2. In 15 1/2″ by 10 1/2″ jellyroll pan or large shallow roasting pan, combine chicken, sweet potato chunks, onion, baby carrots, maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper, and toss to coat.
3. Roast chicken mixture 40 to 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly, stirring vegetables once and turning chicken over halfway through roasting.
Persimmons Pudding
From Allrecipes.com
Ingredients
- 1/2 teaspoon baking soda
- 2 cups persimmon pulp
- 2 1/2 cups white sugar
- 2 eggs, beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1 pinch salt
- 2 1/2 cups milk
- 4 tablespoons melted butter
Directions
1. Preheat oven to 325° F (165° C). Butter one 9×13 inch baking pan.
2. In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.
3. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.
4. Pour into baking pan and bake for 55 minutes. The pudding will rise but will fall when removed from oven.
