plates of food made from winter recipes

    Published: February 23, 2016

    3 Winter Recipes to Try Today

    Hearty oatmeal, cauliflower, and beetroot meals

    For most of the US, when winter really knuckles down and gets to work it’s time to make some healthy, hearty meals to warm us up. With this in mind we’ve selected three hearty meals to keep the frosty winds at bay—even the salad beats the winter blues with its bright colors and willingness to pair with a warm, crusty loaf of bread.

    As with all our recipes, we recommend cooking with freshly filtered water. Tap water can leave an unwanted residual taste, and we believe in letting the meal’s ingredients shine through.

    Cinnamon Roll Oatmeal

    Oatmeal’s one of those breakfast meals that can be sublimely delicious or utterly bland, depending on how you make it. This recipe is definitely in the sublime category.

    • ½ cup steel cut oats
    • 1½ cups water
    • 2 tablespoons brown sugar
    • 3 tablespoons butter
    • 2 teaspoons ground cinnamon
    • 2 tablespoons cream cheese
    • ¼ cup powder sugar
    • Splash of milk.

    Cook the oats in the filtered water according to the package instructions. While the oats cook, combine the brown sugar, cinnamon, and butter in a microwave safe bowl. Microwave in 20 second blasts, stirring between each blast until the ingredients are melted and warm.

    In a second microwave safe bowl, warm the cream cheese for 10 to 15 seconds. Add the powdered sugar and milk to the cheese, mixing to combine.

    Ladle the oatmeal into two bowls, topping each bowl with half the cheese mixture and half the cinnamon mixture.

    Pasta with Cauliflower and Brussels Sprouts

    This zesty pasta is great for a cold winter’s day. be cautious when seasoning with salt and pepper though—the anchovies already give it a salty zest.

    • 12 ounces brown rice pasta
    • 1 small or medium head of cauliflower
    • ¾ pound Brussels sprouts
    • 3 tablespoons olive oil
    • ¼ cup chopped fresh parsley
    • 1/3 grated Parmesan cheese
    • 3 tablespoons capers
    • 4-6 anchovies, mashed into a paste
    • Zest of one lemon
    • ¼ dried chili flakes
    • Salt and pepper to taste.

    Preheat the oven to 400° F.

    Trim the Brussels sprouts and slice lengthwise. Remove the stem and leaves from the cauliflower and chop into chunks the same size as the sprouts.

    While a bowl of filtered water comes to a boil for the pasta, toss the cauliflower and Brussels sprouts in one tablespoon of the olive oil. Salt and pepper to taste and spread the vegetables in a single layer on a baking sheet. Roast until tender and browned at edges—about 20 to 30 minutes, turning once halfway through the roasting.

    Cook pasta in filtered water according to package instructions, then drain, reserving ½ cup of the cooking liquid. Return pasta to pot, add remaining two tablespoons olive oil, parsley, parmesan, capers, anchovy paste, lemon zest and chili flakes. Add cooking liquid as needed if mixture seems dry. Add vegetables and toss again, reheating over a low temperature if needed. Garnish with parmesan and parsley if desired.

    Beet and Potato Salad

    Thick and hearty, this salad pairs well with a loaf of thick, crusty bread.

    • 500 g raw beetroot, peeled and cut into chunks
    • 4 tablespoons olive oil
    • 1 teaspoon caraway seeds
    • 1 tablespoon dark brown sugar, plus one pinch
    • 500 small waxy potatoes cut to the same size as the beetroot chunks
    • 1 finely sliced red onion
    • Zest and juice of one lemon
    • 1 teaspoon red wine vinegar
    • 50 g raisins
    • Handful of chopped fresh parsley.

    Preheat the oven to 390° F.

    Put chopped beetroot on a baking tray and toss with two tablespoons of olive oil, the caraway seeds, and one tablespoon of the brown sugar. Season with salt and pepper and roast for 35 to 40 minutes until the sugar has caramelized. Set aside to cool.

    Bring a pan of filtered water to boil, and cook the potatoes for 12 minutes or until just tender. Drain and cool.

    Place red onion slices in a heat-proof bowl, cover with just boiled filtered water, and soak for 2 minutes. Drain, return to bowl and toss with lemon juice and pinch of salt. Let sit for twenty minutes until onion turns a bright pin.

    Drain liquid from the onion into a bowl, whisking in red wine vinegar, the remaining pinch of sugar, and the last two tablespoons of olive oil until emulsified. Season with salt and pepper to taste.

    Toss cooled beetroot and potatoes with dressing in large bowl, then stir in onion, lemon zest, raisins, and parsley.