Healthy Recipes To Kick Off the New Year

By Sunny Anderson

As we continue into winter term, cooking can feel more like a chore than something fun to do. Sitting down at the end of a long day with a home-cooked meal, especially in this cold and rainy weather, has been my nightly routine recently. With the abundance of seasonal winter veggies being offered at the farmers market as well as in stores like Trader Joe's and Safeway, I have decided to focus on using what is in season and fresh right now. I hope you can find comfort in these yummy, easy meals this winter too.

Parmesan Tahini Kale Salad with Breadcrumbs and Crunchy Chickpeas

Credit: https://www.halfbakedharvest.com/parmesan-tahini-kale-salad/

Ingredients:

1 can (14 oz) chickpeas, drained, plus patted dry

1/4 cup extra virgin olive oil

1 teaspoon chipotle chili powder

1 teaspoon smoked paprika

kosher salt and black pepper

1 1/2 cups Panko breadcrumbs

1/4 cup pinenuts (optional)

2 cloves garlic, smashed

1/4 cup + 1/2 cup grated parmesan

2 heads curly kale, shredded

1-2 avocados, sliced

Parmesan Tahini Dressing:

1/2 cup extra virgin olive oil

1/2 cup tahini

1/4 cup lemon juice

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1-2 cloves garlic, grated

1/2 cup grated parmesan cheese

US Customary – Metric

Instructions:

1. Preheat oven to 425° F.

2. On a baking sheet, toss the chickpeas, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Bake for 15 minutes. Add 1/4 cup parmesan, toss and bake 5-10 minutes, until extra crisp.

3. During the same time, on a baking sheet, toss the breadcrumbs, pine nuts, and garlic with 2 tablespoons of olive oil and a pinch of salt. Bake 10 minutes, until toasted.

4. Meanwhile, add the kale and 1/2 cup parmesan to a large salad bowl.

5. To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and adjust the salt.

6. Pour the dressing over the kale, add 1/2 cup parmesan and toss well, massaging the dressing into the kale. Top the salad with avocado, then add a handful of parmesan. Top with breadcrumbs and chickpeas. Serve and enjoy!

Zesty Broccolini Pasta

Credit: https://www.delicious.com.au/recipes/zesty-broccolini-pasta/p8wh5rxc?r=recipes/collections/0oop6zb6

Ingredients:

300g fusilli pasta

1 cup (250ml) extra virgin olive oil, plus extra to drizzle

6 garlic cloves, finely chopped

3 long red chilies, finely chopped

2/3 cup (165ml) white wine

Finely grated zest & juice of 3 lemons

4 bunches broccolini, tops cut into 3cm lengths, remainder finely chopped

1/4 cup (20g) finely grated pecorino

2/3 cup (100g) pumpkin seeds (pepitas), toasted

Baby sorrel leaves (substitute torn larger sorrel leaves), to serve

Instructions:

1. Cook pasta according to instructions. Refresh under cold water and set aside.

2. Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and chili, and cook, stirring, for 1 minute or until fragrant. Add wine and lemon zest and juice, bring to a boil and cook, stirring frequently, for 3 minutes or until reduced slightly. Add broccolini, cover and cook, stirring halfway, for 4 minutes or until broccolini is tender. Stir through cooked pasta and pecorino.

3. Transfer to a serving platter and scatter with pepitas and sorrel. Drizzle with extra oil to serve.

Vegan Tuscan Wild Mushroom Soup

Credit: https://lucyandlentils.co.uk/recipe/tuscan-wild-mushroom-creamy-soup

Ingredients:

4 cloves garlic minced

1 white onion finely diced

1 pepper chopped into 4cm squares

2 tbsp Pure Dairy Free Sunflower Spread

5-6 sun-dried tomatoes chopped into small chunks

200 g mixed mushrooms chopped

400 ml veg stock made with boiling water and 1/2 stock cube

200 ml plant-based cream can also use oat-based creme fraiche

Herbs

1 tbsp smoked paprika

1 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

Large pinch salt & pepper

1 tbsp cornflour to thicken, optional

Instructions:

1. Add the Pure spread to a deep pan, place on medium heat then add the onions and fry for around 5 minutes

2. Add the minced garlic cloves, sundried tomatoes, pepper, and mushrooms to the pan along with all of the herbs and fry for a further 6-7 minutes

3. Once the mushrooms have browned add the vegetable stock, give a stir then reduce the heat right down

4. Add the cream and stir together, taste test adding more seasoning/herbs if needed

5. Serve with a slice of crusty bread & a generous slather of vegan butter

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Credit: https://www.halfbakedharvest.com/coconut-chicken-curry/

Ingredients:

2 pounds boneless skinless chicken breasts or thighs

1 tablespoon ground turmeric

2 teaspoons ground ginger

1/4-1 teaspoon cayenne pepper, to taste

3 tablespoons sesame oil or extra virgin olive oil

1 shallot, chopped

4 cloves garlic, minced or grated

1 inch fresh ginger, sliced

2 cans full-fat coconut milk

2 tablespoons fish sauce or soy sauce

kosher salt

2 cups sweet potato chunks, thicker is better

1/2 cup fresh cilantro, chopped

CRISPY SHALLOT OIL

1/2 cup sesame or peanut oil

3-4 shallots thinly sliced

1-3 tablespoons Thai red curry paste

chili flakes

1/2 cup chopped fresh Thai or regular basil

Instructions:

CROCKPOT

1. In the bowl of the crockpot, toss the chicken with the turmeric, ground ginger, cayenne, and sesame oil. Add the shallots, garlic, ginger, coconut milk, sweet potatoes, and fish sauce. Cover and cook on low for 4-6 hours or on high for 2-4 hours.

2. Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the cilantro. Season to taste with salt.

3. To make the shallot oil. In a skillet, cook the sesame oil and shallots over medium heat until they begin turning golden and crisp, 5 minutes. Using a fork, remove the shallots from the oil. Set aside.

4. Turn the heat off, stir in the red curry paste, basil, and chili flakes. Season with salt.

5. Serve the chicken and sauce over rice. Drizzle with oil and top with shallots.

INSTANT POT – DONE IN 30 MINUTES

1. In the bowl of the instant pot, toss the chicken with the turmeric, ground ginger, cayenne, and sesame oil. Add the shallots, garlic, ginger, coconut milk, sweet potatoes, and fish sauce. Cover and cook on high pressure for 8-10 minutes.

2. Release the steam, switch the instant pot to sauté, and cook 10 minutes to thicken the sauce. Stir in the cilantro. Season to taste with salt.

3. Finish as directed above.

STOVE – 45 MINUTES OR SO

1. In a Dutch oven, combine the chicken with the turmeric, ground ginger, cayenne, and sesame oil. Add the shallots, garlic, ginger, coconut milk, sweet potatoes, and fish sauce. Cover and cook over medium heat for 15-25 minutes, stirring occasionally, until the chicken is tender and falling apart.

2. Remove the lid, and simmer over medium-high heat for 10-15 minutes to thicken the sauce. Stir in the cilantro. Season to taste with salt.

3. Finish as directed above.

Sweet Potato Salad

Credit: https://www.loveandlemons.com/sweet-potato-salad-recipe/#wprm-recipe-container-51120

Ingredients:

2 Roasted Sweet Potatoes, (cubes)

1 recipe Tahini Dressing, (makes a bit extra)

4 cups arugula

⅓ cup crumbled feta

1 avocado, sliced

Lemon wedge, for squeezing

3 tablespoons toasted pepitas

Sea salt and freshly ground black pepper

Instructions:

1. Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes.

2. Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.