The year stretches into the final months. With a contented and most deserved yawn, nature settles in for a long winter's nap. The leaves accumulate faster than ever, piling up as fast as our to-do list. We begin our holiday planning, shopping lists, and menu planning. This most wonderful time of the year - well, it can be overwhelming!
Deep breaths, my friends. We mustn't stress. The holidays, and honestly, all of our time shouldn't be wished away as something we just "get through". We can do this, and make it a lovely holiday - peaceful, and joyous. Remembering that sometimes simplicity is best, and anything from the heart and hearth can be better than anything from the store. While we can't help you get your shopping done, we can certainly inspire you to use up that spinach, cabbage, and carrots, and create amazing healthy dinners this winter.
Smashed Brussels Sprouts
A fun way to enjoy those beautiful Brussels sprouts you got, that are still in the fridge crying out to be cooked! Thanks Mare for this idea!!! I can't wait to make these!
Mashed Medley - The Stamppot
This recipe couldn't be more easy or flexible for weeknight dinners. Use up those root veggies, spinach, potato, cabbage, onion, leeks, sauerkraut, endive, Brussels sprouts, kale - you get the idea! You're basically just boiling it all with the potatoes and then mashing them up in a pile of deliciousness.
Top it with your favorite protein. I love Field Roast Apple Sage Sausages on top! Feel free to experiment with whatever is in your fridge!
Sauerkraut
Don't fear the sauerkraut! Packed with probiotics, sauerkraut can help you stave off those colds this winter and keep the digestion train on schedule! Make a bunch so you always have some on hand for recipes like stamppots above, or just with sausages or reubens, or on your lunch salad or buddha bowls! Its as easy as 1) cut, 2) salt 3) smash. (then 4, wait a couple weeks - that's the hardest part!)
I've used this recipe by the Pioneer Woman for years now. You can do this 100% by hand. However, if you have a food porcessor with a thin slicing blade, the process just became super quick and easy. For an even more mind blowing trick, this year i started using vacuum seal bags to seal the sauerkraut. It ferments and ages right in the sealed bag, and you can store out at room temperature for the first few weeks then move to fridge, with ready to go bags that pack easier and won't spill. I was scared to try this, but it worked so amazingly well, I make most of mine this way now! If you're not there yet, don't worry. Store in a mason jar and you are good to go!
Root Veggie Pancakes
Who doesn't love a good potato pancake? Well, now we can switch it up and use our carrots, sweet potato, beets, and all our favorite root veggies inside! Imagine the family gobbling down these nutritional powerhouses with satisfied smiles, and feel good knowing you used your organic local CSA veggies to feed them.
Butternut Squash Mac & Cheese
Those butternut squash lend so well to make this creamy mac & cheese dish. Savor the rich fall flavors that twist this classic dish! Thanks Mare for this recipe!
So, let's all remember to breathe and take a step back and enjoy this season. Spend time with your loved ones. Maybe make some of these recipes together! Oh, and about those leaves. Just leave 'em be! Many native animals and pollinating insects rely on those leaves to emerge in the spring. So save yourself a little work and save your garden and its inhabitants all in one! One more way to help that winter dream of a beautiful spring.
That's it for now, friends! Snuggle up, stay warm and healthy, and keep eating the rainbow!
Colleen
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