It’s that time of year when the sun sinks too early and you’re ready to light a fire, or at least scented candles. While we might think longingly back on summer and its exuberant offerings of fresh tomatoes, luscious stone fruit and tender baby greens, it’s time to relish in the bounty of winter vegetables. The winter months give us a number of hearty veggies that provide comfort and superb FoodTrient nutrition, not to mention versatility and great taste.
Grace O, founder of FoodTrients, the health and wellness food website, lists the most FoodTrient-packed fresh winter vegetables available this time of year:
For more information about the health benefits of winter vegetables and recipes click here: Taste the Warmth of Hearty Winter Vegetables – FoodTrients.
Warm up this winter with these two FoodTrient-packed recipes.
Recipes and photos may be reprinted with the following attribution:
Recipe(s) and photo(s) reprinted with permission of Grace O and www.FoodTrients.com
This is an easy and satisfying soup to make. You can add in leftover chicken if you like to make it even more substantial.
4 Tbs. extra virgin olive oil
1 large onion, diced
3 stalks of celery, sliced
3 carrots, sliced into coins
2 15-oz. cans cannellini beans, drained and rinsed
4 cups (1 carton) low sodium chicken or vegetable broth
Juice of ½ lemon
4 cloves of garlic, minced
¼ cup fresh cilantro leaves, chopped
1 bunch of rainbow chard, washed and roughly chopped
Freshly ground pepper
1. Heat 1 tablespoon of the olive oil in a medium pot over medium-high heat. Add the onion, celery, carrots, and 1 tsp. salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer, and cook 10 minutes.
2. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and cilantro and cook until the garlic is soft, about 30 seconds. Stir in the chard, cover, and cook until wilted, about 1-to-2 minutes.
3. Scrape the contents of the skillet into the pot, add in the lemon juice and simmer until heated through, about 5 minutes. Season with salt and pepper.
So, settle down by the fire (or a bunch of candles) and comfort yourself with some hearty winter vegetables.
Nothing brings out the natural sweetness and earthiness of parsnips like roasting. They go especially well with pork, chicken, and other fruits and vegetables such as apples, carrots, pears, and spinach.
2½ lb. fresh parsnips, scrubbed and cut in half lengthwise into batons
5 Tbs. butter
2 cloves of fresh, peeled garlic
2 tsp. fresh minced rosemary
Salt and pepper to taste
Chopped fresh parsley for garnish
Crushed red pepper flakes (optional)
1. Preheat oven to 450˚F. Spread the parsnips on a rimmed baking sheet.
2. Melt the butter in a skillet over medium heat. Stir in the garlic and cook for 20 seconds. Remove from the heat and stir in the rosemary.
3. Pour the rosemary garlic butter over the parsnips. Season with salt and pepper. Toss to coat. Spread parsnips out in a single layer.
4. Roast the parsnips for 15 minutes. Stir and continue to roast for 8-to-10 more minutes, or until tender. Remove from the oven. Salt and freshly ground pepper to taste.
5. Garnish with parsley, crushed red pepper flakes, and serve.
FoodTrients® is a philosophy and a resource dedicated to the foods and rejuvenating nutrients that help us fight the diseases of aging and promote longevity. All of the recipes combine modern scientific research and medicinal herbs and ingredients from cultures around the world. They’re loaded with flavor and superfoods, which promote wellness, increase energy and vitality, improve skin, and help people look and feel younger.
For more information:
Barbara Weller – Editor/ FoodTrients / email@example.com / 818-788-7422
Trina Kaye – Public Relations / The Trina Kaye Organization / TrinaKaye@tkopr.com / 310-963-3964