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Nourishing Winter Recipes

As the days grow shorter and colder, our bodies crave richer, more comforting foods to sustain us through the winter months. Nourishing winter recipes often feature hearty ingredients like root vegetables, whole grains, and lean proteins, which provide a boost of energy and support for our immune systems during this time of year. Whether you're looking for a warm, soothing bowl of soup or a satisfying, filling main course, these recipes will help you stay nourished and cozy through the winter season.

Hearty Soups to Warm the Soul​

  • Creamy Butternut Squash Soup

    • 1 large butternut squash
    • 2 tablespoons butter
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup heavy cream
    • 2 tablespoons honey
    • Fresh cilantro leaves for garnish

    Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45 minutes. Scoop out the flesh and puree with butter, onion, garlic, cumin, salt, and pepper until smooth. Stir in heavy cream and honey until well combined. Serve hot, garnished with fresh cilantro.

  • Spicy Black Bean Soup

    • 1 can black beans, drained and rinsed
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 jalapeño pepper, seeded and finely chopped
    • 2 cups vegetable broth
    • Fresh cilantro leaves for garnish

    Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional minute. Add black beans, jalapeño, and broth; bring to a boil. Reduce the heat to low and simmer for 20-25 minutes or until heated through. Serve hot, garnished with fresh cilantro.

  • French Onion Soup

    • 3 large onions, thinly sliced
    • 2 tablespoons butter
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 6 cups beef broth
    • 2 cups grated Gruyère cheese
    • 4 slices baguette, toasted
    • Fresh thyme leaves for garnish

    Heat butter in a large pot over medium heat. Add onions and cook until caramelized, stirring occasionally, about 20-25 minutes. Season with salt and pepper to taste. Stir in broth and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes or until heated through. Preheat broiler. Ladle soup into oven-proof bowls; top each bowl with a toasted baguette slice, grated cheese, and fresh thyme leaves. Broil until cheese is melted and bubbly.

Hearty Main Courses for Winter​

  • Braised Beef Short Ribs

    • 4 pounds beef short ribs
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 cup red wine
    • 1 cup beef broth

    Heat oil in a large Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, thyme, salt, and pepper; cook for an additional minute. Add short ribs and brown on all sides, about 5-7 minutes per side. Transfer ribs to a plate; set aside. Reduce the heat to medium-low and add red wine to pot; bring to a boil, scraping up any browned bits from bottom of pot. Simmer until reduced by half, stirring occasionally, about 10-15 minutes. Add broth and bring to a simmer. Return short ribs to pot and braise for 2-3 hours or until meat is tender.

  • Roasted Chicken with Vegetables

    • 1 whole chicken (4 pounds)
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 2 carrots, peeled and chopped
    • 2 potatoes, peeled and chopped
    • 1 teaspoon dried thyme
    • Salt and pepper to taste

    Preheat oven to 425°F (220°C). Heat oil in a large roasting pan over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in garlic; cook for an additional minute. Transfer chicken to roasting pan; season with thyme, salt, and pepper. Arrange vegetables around the chicken and roast for 45-50 minutes or until cooked through.

  • Stuffed Acorn Squash

    • 2 acorn squash
    • 1/4 cup brown sugar
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 cup cooked rice
    • 1 cup shredded cheddar cheese

    Preheat oven to 400°F (200°C). Cut squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up; drizzle with oil and sprinkle with brown sugar. Roast for 30-40 minutes or until tender. Heat butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, salt, and pepper; cook for an additional minute. Stir in cooked rice and shredded cheese; cook until heated through. Stuff each squash half with the rice mixture and serve hot.

Healthy Desserts to Brighten Up Winter​

  • Warm Apple Crisp

    • 6-8 medium apples
    • 1/4 cup all-purpose flour
    • 1/2 cup granulated sugar
    • 2 tablespoons butter, melted
    • 1 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon salt
    • 1 cup rolled oats

    Preheat oven to 375°F (190°C). Peel and slice apples; mix with flour, sugar, cinnamon, nutmeg, and salt in a large bowl. Transfer mixture to a 9x9-inch baking dish. Mix melted butter with oats until crumbly; sprinkle over apple mixture. Bake for 30-40 minutes or until golden brown.

  • Chocolate Chia Seed Pudding

    • 1 cup chia seeds
    • 2 cups almond milk
    • 2 tablespoons honey
    • 1/4 teaspoon salt
    • 1/4 cup unsweetened cocoa powder

    Mix chia seeds, almond milk, honey, and salt in a medium bowl. Whisk until well combined; cover and refrigerate for at least 2 hours or overnight. Stir in cocoa powder; serve chilled.

  • Coconut Lime Panna Cotta

    • 1 cup heavy cream
    • 1/4 cup unsweetened coconut milk
    • 2 tablespoons honey
    • 1 tablespoon freshly squeezed lime juice
    • 1/4 teaspoon salt

    Mix heavy cream, coconut milk, honey, lime juice, and salt in a small bowl. Whisk until well combined; cover and refrigerate for at least 2 hours or overnight. Serve chilled.

Enjoy these nourishing winter recipes to warm your body and soul!