Tender fish balls simmered in a tomato sauce scented with paprika, cumin, and garlic. This is one of those dishes that tastes even better the next day, after the spices have had time to settle into the sauce. Serve it with challah, pita or rice.

Ingredients:

• 450g white fish, skin removed

• 1 small onion

• 2 garlic cloves

• 1 tablespoon dried cilantro

• 1 tablespoon dried parsley

• 1 egg

• ¼ cup breadcrumbs

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp ground cumin

For the sauce:

• 2 tbsp olive oil

• 4 garlic cloves, sliced

• 1 tbsp paprika

• 1 tsp ground cumin

• ½ tsp turmeric

• ¼ tsp cayenne pepper (optional)

• 2 tbsp tomato paste

• 1 can (14 oz / 400 g) crushed tomatoes

• 1 cup water

• 1 tsp salt

Recipe:

1. Finely chop the fish or pulse it in a food processor until coarsely minced. Transfer to a bowl.

2. Finely grate or mince the onion and garlic. Add them to the fish along with the cilantro, parsley, egg, breadcrumbs, salt, pepper, and cumin. Mix until evenly combined.

3. Roll into golf-sized balls and set aside.

4. In a wide pan over medium heat, warm the olive oil. Add the sliced garlic and cook until fragrant.

5. Stir in the tomato paste, paprika, cumin, turmeric and cayenne. Cook for about a minute before adding the crushed tomatoes, water, and salt.

6. Bring the sauce to a gentle simmer, then nestle in the fish balls.

7. Cover and cook for 20–25 minutes, spooning sauce over the fish balls every five minutes.

Watermelon Cherry Mint Popsicles

This is my favorite way to use up ripened summer fruit. Sweet watermelon and cherries blend into popsicles that taste like July. The mint keeps them fresh, and a squeeze of lemon brightens everything up.

Ingredients:

• 2 cups watermelon, cubed

• ½ cups fresh cherries

• 8–10 mint leaves

• ½ lemon

• pinch of salt

Recipe:

1. Pit the cherries and cut the watermelon into cubes.

2. Add the watermelon, cherries, mint, and a pinch of salt to a blender.

3. Blend until smooth.

4. Stir in the juice of half a lemon.

5. Pour into popsicle molds and insert sticks.

6. Freeze overnight.

7. To take out, briefly run the molds under warm water before removing the popsicles.

Homemade Kimchi

Recently the US Department of Health recommended eating more fermented foods and I said, Roger that. I’m a fan of homemade sauerkraut but I wanted to have multiple ferments in my fridge. I found that making kimchi at home is surprisingly simple, and once you make your first batch it’s easy to repeat. It’s spicy, tangy, crunchy and a little sweet. I like eating some straight from the jar, or adding a little to ground beef bowls, or even on my breakfast sandwiches.

Ingredients:

• 1 large chinese cabbage (napa cabbage in the US)

• ¼ cup salt

• water

For the paste:

• 5 garlic cloves

• 1-inch fresh ginger

• 1 tbsp honey

• 2 tbsp fish sauce

• ¼ cup gochugaru (Korean red pepper flakes)

• 4 scallions

• 1 medium carrot, daikon, radish, or parsnip

Recipe:

1. Chop the cabbage into bite-sized pieces and place in a large bowl.

2. Sprinkle with the salt and toss well. Cover with water and let sit for 1½ hours, tossing twice.

3. Drain the cabbage and rinse multiple times under cold water. Let it drain well.

4. Finely grate the garlic and ginger. In a bowl, combine them with the honey, fish sauce, and gochugaru to make a thick paste.

5. Julienne the carrot, daikon, radish or parsnip, and thinly slice the scallions. Mix into the paste.

6. Add the cabbage and use your hands to massage the paste into every leaf.

7. Pack the kimchi tightly into a clean mason jar, pressing it down so the vegetables release their juices and are somewhat submerged. Leave about an inch of space at the top.

8. Leave the jar at room temperature for 1-3 days. Taste it daily and once it reaches your preferred level of fermentation, transfer it to the refrigerator where it will continue to develop flavor.

Here’s an opportunity to use up the bag of frozen peas in your freezer. A simple, deeply comforting green soup that tastes like late spring. Sweet peas and garlic meld into a savory broth that feels clean but grounding.

Ingredients:

• 1 bag frozen peas

• 1 onion

• 5–6 garlic cloves

• 2½–3 cups meat stock (beef, chicken or lamb)

• 1 tbsp olive oil

• 1 tsp kosher salt, or to taste

• black pepper

• red chili flakes

Recipe:

1. Finely chop the onion and garlic. In a mesh strainer, rinse the frozen peas under lukewarm water to thaw and remove freezer burn.

2. In a pot over medium heat, warm the olive oil and sauté the onion until soft and translucent. Add the garlic and cook for another minute until fragrant.

3. Pour in the stock and bring to a gentle simmer. Add the peas and cook for about 5 minutes, just until they are tender and bright green.

4. Blend until smooth using an immersion blender or regular blender. Add salt and pepper to taste.

5. Serve hot with a drizzle of olive oil and red chili flakes.

Peach and Nectarine Juice

Fresh, slightly floral, and looks like a sunset. I like to enhance the natural tartness of the stone fruit with lemon.

Ingredients:

• 4–5 ripe peaches

• 2–3 nectarines

• ½ lemon

• filtered water as needed, about a ¾ of a cup

Recipe:

1. Pit and roughly chop the peaches and nectarines, keeping the skins on.

2. Add everything to a blender with the filtered water and blend until completely smooth.

3. Pour through a cheesecloth, nut milk bag, or fine sieve lined with cloth. Let it strain naturally, then gently squeeze to extract the juice.

4. Finish with half a lemon’s juice and stir.

5. Chill before serving.

Miso Butter Pasta

I eat this several times a week when I’m home for lunch. The miso melts into the butter and garlic, coating the pasta in umami deliciousness. I grew up eating pasta with soft shredded cheese, and think it’s superior to parmesan as a topping. Spelt wheat is my favorite pasta in terms of taste and mouthfeel, but regular or whole wheat would be fine too.

Ingredients:

• 60 g dry spelt wheat pasta

• 2-3 tsp butter

• 2 tsp olive oil

• 1–2 tsp dark miso paste (to taste)

• 2 garlic cloves

• red pepper flakes, to taste

• ¼ cup shredded cheese

• salt, for pasta water

Recipe:

1. Cook the pasta in salted water until just al dente. Reserve about a half cup of pasta water before draining.

2. Finely mince the garlic.

3. In a pan over low to medium heat, melt the butter and add the olive oil. Add the garlic and half the red pepper flakes and cook gently until fragrant.

4. Dissolve miso in the pasta water, add to the pan and reduce until it becomes a smooth sauce.

5. Add the drained pasta and toss until fully coated.

6. Top with shredded cheese and more red pepper flakes and bon appetite.

Slow-Cooked Lamb Stew with Swiss Chard

A slow cooked, warming stew with soft vegetables and gentle spice. The swiss chard adds brightness at the end, balancing the richness of the lamb.

Ingredients:

• 1 kilo (2–2½ lb) lean lamb leg or shanks, trimmed of visible fat, cut into chunks

• 1 large onion

• 5 garlic cloves

• 3 carrots

• 1 sweet potato

• 1 can white beans, drained and rinsed

• 1 can crushed tomatoes

• 2 tbsp tomato paste

• 1 bunch swiss chard

• 2½ cups broth or bouillon

Spices:

• 2 tsp cumin

• 1 tsp paprika

• 1 tsp turmeric

• ½ tsp cinnamon

• ½ tsp coriander

• ½ tsp black pepper

• 1½ tsp kosher salt

Recipe:

1. Chop the onion, mince the garlic, thickly slice the carrots, and cut the sweet potato into medium cubes.

2. In a pan over medium high heat, brown the lamb on all sides.

3. Add the onion, garlic, and carrots to the slow cooker, then place the lamb on top.

4. In a bowl, mix together the crushed tomatoes, tomato paste, broth, and spices. Pour over everything.

5. Cover and cook on low for 8 hours.

6. About 45 minutes before the end of cooking, thinly slice the swiss chard and stir it in along with the sweet potato and white beans. Cover and continue cooking.

7. Taste and adjust seasoning.

Orange Creamsicle Chia Pudding

Creamy and bright with a soft citrus flavor. It’s lightly sweet, a little nostalgic, and easy to keep in the fridge for a few days.

Ingredients:

• zest of 1 orange

• juice of 1 orange

• 1 can (400 ml) lite coconut milk

• ¼ cup chia seeds

• 1 heaping tbsp of honey, or to taste

• pinch of kosher salt

Recipe:

1. Very finely chop the orange zest.

2. In a bowl, whisk together the orange zest, orange juice, coconut milk, and salt.

3. Add about a third of the liquid to the chia seeds, mix well so there’s no clumps, and let it sit for about 5 minutes before repeating twice until everything is mixed together.

4. Let sit for 5 minutes, then stir again to evenly distribute the seeds.

5. Cover and refrigerate overnight.

Celery Juice

This is an easy way to make celery juice without a juicer. It keeps well in the fridge for a couple of days.

Ingredients:

• 1 bunch celery

• water, as needed

Recipe:

1. Thoroughly clean and roughly chop the celery.

2. Add to a blender with a splash of water and blend until fully smooth.

3. Pour through a cheese cloth or nut milk bag and strain, squeezing out as much liquid as possible.

4. Store in the fridge and serve cold.

Gefilte fish served with beet chrain (recipe below), fresh dill, and pickled ginger.

Gefilte Fish

Ingredients:

Fish Mixture:

• 500 g white fish fillets (e.g. cod, haddock, flounder)

• 500 g carp or salmon

• 2 smaller white onions

• 2 eggs

• ¼ cup cold water

• ¼ cup matzo meal

• 1 Tbsp olive oil

• 1½ tsp kosher salt

• ½ tsp ground black pepper

• ½ tsp honey

• 3 Tbsp fresh dill, chopped

• 2 Tbsp parsley or chives, chopped

• Zest of a small lemon

Poaching Broth:

• 2 carrots

• 2 celery stalks

• 1 medium onion

• ⅓ cup dry white wine

• 1 tsp salt

• 1 tsp ground black pepper

• 1 bay leaf

To serve:

• Pickled ginger

• Fresh dill

• Beet chrain (recipe below)

Recipe:

1. Grind the fish in a food processor until finely chopped.

2. Finely chop the onions for the fish mixture. In a large bowl, combine the fish, onions, eggs, cold water, matzo meal, olive oil, salt, black pepper, honey, herbs, and lemon zest. Mix until just combined. Chill for 30 minutes.

3. For the poaching broth, slice the carrots, celery, and onion. Place all vegetables in a large pot with the wine, salt, black pepper, and bay leaf. Bring to a gentle simmer for 20 minutes.

4. Wet your hands and shape the fish mixture into oval patties, about ¼ cup each.

5. Carefully lower the patties into the simmering broth. Cover and simmer very gently for ~70 minutes, until cooked through.

6. Let the patties cool in the broth. Transfer to the fridge with some poached vegetables and enough broth to cover.

7. Serve chilled, garnished with fresh dill, pickled ginger and beet chrain (recipe below).

Beet Chrain

Ingredients:

• 1 medium beet

• ½ cup white horseradish (jarred or freshly grated)

• 2 Tbsp white vinegar

• ½ tsp honey

• Pinch of salt

Recipe:

1. Place the beet in a small pot and cover with water. Bring to a boil, then reduce to a simmer and cook until it can be pierced easily with a knife, about 20 minutes. Drain and let cool. Peel the beet once it’s cool enough.

2. Grate the beet finely.

3. Mix the beet with the horseradish, vinegar, honey, and salt. Taste and adjust, adding more horseradish or vinegar if you want a sharper, or spicier kick.

4. Let the chrain sit in the fridge ideally for a day to let the flavors meld and intensify.

Ginger Red Curry Chicken

Red and green Thai curry is one of my favorite meals. Here the curry melds with basmati rice and vegetables for a warming and balanced one-pot meal. One note is that curry paste quality varies significantly (and some otherwise good brands sell not good curry paste), so I recommend you see what is available to you and then do your research on quality. I get mine from my local asian market.

Ingredients:

• 1 kilo (2-2½ lb) chicken breasts

• 1 onion

• 4 cloves garlic

• 1 inch ginger

• 1 package of red thai curry paste

• 1 can (400 ml) full fat coconut milk

• Bouillon to taste

• 1 tbsp fish sauce

• 1 tsp kosher salt

• 1 tsp black pepper

• 1 cup basmati rice

• 1 medium carrot

• 2 cups broccoli pieces

• ½ cup frozen peas, optional

Recipe:

1. Thinly slice the onion, mince the garlic, and grate the ginger. Rinse the basmati rice.

2. Whisk together the garlic, ginger, red curry paste, coconut milk, bouillon, fish sauce, salt, and pepper to make the curry sauce.

3. Add rice, onions, and chicken to the slow cooker, then pour over the sauce making sure the rice and chicken are covered in sauce. Cover and cook on low for 4 hours.

4. About 1 hour before the end of cooking, slice the carrot thinly and stir it in. Cover and continue cooking.

5. In the last 20–30 minutes, shred the chicken with two forks and add the broccoli florets and frozen peas. Let everything cook together.

6. Taste and adjust seasoning.

Bone Broth

Bone broth is mineral-rich and especially nice to sip in the morning. Some women find it soothing for morning sickness. This recipe makes about 6–8 sipping cups and keeps 3–6 months in the freezer. I like freezing it in large silicone cubes so I can drop one into a mug of hot water, or add it to soups and stews.

Ingredients:

• 1 kilo (2-2½ lb) bones, chicken or beef

• 1 onion

• 1 carrot

• 4 cloves garlic

• 1 tbsp apple cider vinegar

• Salt to taste

Recipe:

1. Halve the onion, lightly smash the garlic cloves

2. Place everything besides salt in a large pot or slow cooker. Add enough water to cover the bones by 2-3 inches.

3. Cook (see timing below), keeping it gentle.

4. Strain, season with salt to taste.

Timing:

• Slow cooker:

  • Chicken bones: 12–24 hours on low

  • Beef bones: 24 hours on low

• Stovetop:

  • Chicken bones: 6–12 hours at a very gentle simmer, partially covered

  • Beef bones: 12–24 hours at a very gentle simmer, partially covered

Radish Slaw

Bright and effortless, radishes made easy for snacking or a side. Feel free to throw in some chopped herbs if you want to be fancy, but it’s not necessary.

Ingredients:

• 1 bunch radishes

• ½ tsp kosher salt

• 1 tsp olive oil

• Squeeze of lemon

Recipe:

1. Halve then thinly slice radishes.

2. Toss with salt and let sit for 5 minutes to soften.

3. Add olive oil and lemon. Serve cold.

Lemon-Ginger-Turmeric Freezer Cubes

For this recipe you will need the large freezer cubes. Drop a cube into hot water for cozy warmth and yumminess.

Ingredients:

• 1 large hand of ginger

• ~2 thumb sized pieces of turmeric

• Sizeable pinch of ground black pepper

• Juice of 3 lemons

• ½ cup water

Recipe:

1. Peel and chop ginger and turmeric.

2. Blend everything until smooth then strain through a cheese cloth or nut milk bag.

3. Pour into ice cube trays, freeze and then store in a freezer bag.

Ingredients:

• 1 brisket flat (~1 kilo, 2–2½ lb)

• 2 large onions, thickly sliced

• 5 cloves garlic, smashed

• 1½ tbsp tomato paste

• ¾ cup beef broth or bouillon

• ¼ cup dry red wine

• 1 tbsp honey

• ½ tbsp sweet paprika

• ½ tbsp hot paprika

• 1 tsp kosher salt

• ¾ tsp black pepper

• 3 whole cloves

Recipe:

1. Season brisket generously with salt on both sides (ideally the night before).

2. Heat oil in a pan and slowly caramelize onions with a pinch of salt until deeply golden.

3. Stir in tomato paste, garlic, paprika, honey, cloves, and wine. Let cook for 1-2 minutes until glossy and fragrant.

4. Spread onions in the slow cooker. Nestle brisket on top and add broth.

5. Cook on low for 9 hours.

6. Let cool in the liquid, then refrigerate overnight for best flavor.

7. Slice against the grain, return to sauce, and reheat gently before serving.

Pomegranate Chocolate Bark

I love the combination of tart pomegranate and chocolate. This sweet treat comes together quickly, and if pomegranates feel intimidating, a quick tutorial on deseeding helps. I usually deseed a few at a time and keep the seeds in a tupperware in the fridge through winter for snacking and this recipe.

Ingredients:

• 2-3 tbsp dark or milk chocolate chips

• Pomegranate seeds

• 1 tsp coconut oil

• Salt

Recipe:

1. Melt chocolate with coconut oil over low heat or in the microwave for just a few seconds (be careful chocolate burns easily), stir until smooth.

2. Spread chocolate in an even layer on a parchment-lined plate.

3. Sprinkle pomegranate seeds to your heart’s desire evenly over the top and gently press them down.

4. Finish with a good pinch of salt.

5. Chill until set in the fridge, then eat whole or break into pieces.

Carrot Mash

I recently learned that carrot mash isn’t just for babies. I was amazed the first time I made it, it could seriously rival mashed potatoes at Thanksgiving.

Ingredients:

• 3–4 medium carrots

• 1-1½ tbsp butter (use more for holiday dinner, less for everyday use)

• Salt & pepper, to taste

Recipe:

1. Peel carrots, cut in half lengthwise, then chop each half into about four pieces.

2. Boil in salted water until very tender and easily mashable, about 25 minutes.

3. Remove and mash with butter, salt, and pepper until smooth.

Orange Peel-Ginger Tea

This is a lovely winter tea. Take care to keep the water at a simmer, boiling can bring out more bitter flavors of the orange peel.

Ingredients:

• 4-inch piece fresh ginger

• Peel from 1 orange

• 4 cups water

• 2 tsp honey

Recipe:

1. Peel and thinly slice the ginger. Peel the orange’s skin, removing any white pith.

2. Add water to a small pot, bring to a boil and lower to a simmer.

3. Add ginger and orange peel and simmer for about 15 minutes.

4. Sweeten with honey and strain into mugs.

Mash-y White Bean Salad

I know this isn’t the most appetizing looking but it’s one of the best tasting dishes I’ve made recently. And it’s such a practical thing to keep in the fridge.

Ingredients:

• 2 cups cooked or canned white beans, drained

• 1 shallot or small onion

• 1-2 tbsp olive oil

• 1 clove garlic

• ½ tsp kosher salt

• ½ tsp black pepper

• Juice of one lemon

• 1 tsp dijon mustard

• 2 tbsp chopped parsley or cilantro, optional

Recipe:

1. Finely chop your shallot and herbs, and mince the garlic.

2. Add everything to a bowl and toss to coat. Using a fork, slightly mash about a third of the beans and mix again to make creamy.

3. Taste and adjust seasoning.

Apple & Sage Chicken Sausage

These chicken sausages are my favorite to batch prep for the week. I eat them with sauerkraut and dijon mustard, for any meal of the day.

Ingredients:

• 1 lb (450 g) ground chicken

• 1 medium apple

• 1 shallot or ½ small yellow onion

• 2 cloves garlic

• 1 tsp dried thyme

• 1 tsp dried sage

• 1 tsp smoked paprika

• ½ tsp cayenne pepper, optional

• 1 tsp fine sea salt

• 1 tsp black pepper

• 2 tsp honey

• Olive oil

Recipe:

1. Core and grate apple, dice shallot and mince the garlic. Sauté shallot in 1 tsp olive oil with a pinch of salt until soft, cool slightly.

2. Combine all ingredients, ideally using gloves. Form ~6 patties.

3. Heat olive oil in a skillet over medium and cook 4–5 min per side until browned.

Sautéed Kale with Garlic

You need dark greens every week in the winter months I believe. Sautéed kale is simple, cozy and delish.

Ingredients:

• 1 bunch kale

• 6 cloves garlic

• 1 tbsp olive oil

• Salt & pepper, to taste

• 1 tsp lemon juice, optional

Recipe:

1. Wash and chop kale. Mince garlic.

2. Heat olive oil in a skillet over medium. Sauté garlic briefly.

3. Add kale, season with salt and pepper, cook 4–6 min until wilted.

4. Stir in lemon juice if using.

Perfect Beets

I always want to eat beets in the winter, but never get around to cooking them because for some reason I feel like they need to be part of a more elaborate dish or salad. Here’s a really basic way to prep them for the week, with an option of adding a little orange juice for zing.

Ingredients:

• 2 medium beets

• 2-3 tsp of juice from an orange, optional

• 1 tbsp olive oil

• Salt & pepper, to taste

Recipe:

1. Peel beets and cut into small cubes.

2. Heat olive oil in a skillet over medium, add beets, cover and cook 15 min, stirring occasionally, until tender.

3. Remove from heat, squeeze orange juice over beets, season with salt and pepper, and toss gently.

Savory Breakfast Quinoa with Buttery Leeks and Carrot

Sweet potatoes are my favorite breakfast carb, and quinoa when prepped correctly, has recently become my second favorite breakfast carb. The generous amount of butter and sautéed leaks and carrot make this actually delicious. I usually eat with two eggs, sometimes I fry the egg into the prepped quinoa (no oil needed due to the butter) and top with sriracha so it’s like fried egg rice for breakfast, but lighter.

Ingredients:

• ½ cup dry quinoa

• 2 leeks

• 1 medium carrot

• 1½ tbsp butter

• 1 tbsp olive oil

• Salt & pepper, to taste

Recipe:

1. Clean and slice leeks and grate carrot

2. Rinse quinoa and cook in 1 cup water until tender, 12–15 min.

3. Add olive oil and melt butter. Slice leek and grate carrot. Sauté until soft.

4. Stir in quinoa, season with salt, pepper, and herbs. Serve warm.

Chocolate Peanut Butter Dates

Nature’s snickers <3

Ingredients:

• 2 dates

• 1 tbsp coconut oil

• Peanut butter

• 2 tbsp dark or milk chocolate chips

• Sea salt or flaky salt

Recipe:

1. Halve dates and remove pits.

2. With a spoon gently add ½ tsp of peanut butter to each date.

3. Slightly melt chocolate for a few seconds in a microwave with a tbsp of coconut oil, stir to completely melt.

4. With a spoon, gently add chocolate on top of peanut butter. Sprinkle it with salt.

5. Place on a plate and chill in the fridge until the chocolate sets.

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Ground Beef Bowls with Cabbage

Ground beef and cooked cabbage both really hit in the dead of winter. Here they are married in a simple and flavorful recipe. You can be normal and eat it for lunch or dinner, I like to reheat it for breakfast when I want something warm and savory.

Ingredients

• 450- 500 g (1 lb) ground beef

• 1 yellow onion

• 4-5 garlic cloves

• 1 tbsp fresh ginger

• 1 tsp ground cumin

• 1 tsp sweet paprika

• 1 tsp chili flakes, optional

• ½ head green or savoy cabbage

• 1 small carrot, optional

• 1 tbsp soy sauce or coconut aminos

• 1 tsp rice vinegar

• Olive oil

• Sea salt & black pepper

Recipe

1. Dice the onion, mince or press the garlic, grate the ginger and carrot, and thinly slice the cabbage.

2. Heat a wide pan over medium-high with olive oil.

3. Let the beef brown and steam, then break it up until cooked. Season with a pinch of salt.

4. Remove beef and set aside.

5. In the same pan, add onion with a good pinch of salt. Cook until soft and lightly golden.

6. Add garlic, ginger and spices, and bloom briefly.

7. Add cabbage and cook until tender with a little bite. A few minutes before, add the grated carrot.

8. Return beef, adjust seasoning, and add the soy sauce and rice vinegar.

Garlicky Sautéed Swiss Chard

Swiss chard is very underrated imo. Once cooked, it becomes savory and silky in a way that feels more like comfort food than a green. When it’s in season I make a big batch with garlic and chili flakes and will eat it straight from the fridge, and somehow it’s still comforting!

Ingredients

• 1 large bunch Swiss chard

• 5-6 garlic cloves

• 2-3 anchovies, optional

• Olive oil

• 1 tsp chili flakes, less for less spicy

• Fine sea salt

Recipe

1. Clean your swiss chard well, it often takes a little effort to get the leaves and stems really clean. Thinly slice garlic.

2. Separate stems and leaves with the tip of your knife. Slice stems thinly, fold leaves many times over and slice thinly, keeping separate from the stems.

3. Heat olive oil in a wide pan over medium-low with garlic and chili flakes. Cook gently until fragrant.

4. Add chard stems with a pinch of salt and anchovies. Sauté until stems are tender and anchovies are mostly dissolved.

5. Add leaves as they fit with a pinch of salt. Toss until just tender.

Steamed Winter Squash

Steamed winter squash is one of those unfussy things that makes the whole week feel easier. It’s simple to prep and keeps really well in the fridge. I like cooking produce with steam whenever possible to preserve the nutrients.

Ingredients

• Kabocha, butternut, or pumpkin

• Olive oil

• Sea salt

Recipe

1. If using a hard squash you may need to poke it ~4 times and put it in the microwave for ~4 minutes to soften it.

2. Cut the stem end and its opposite end to create two flat surfaces. Halve it and scoop out the seeds. I recommend saving, cleaning and baking the seeds with some olive oil and salt.

3. If using butternut or pumpkin, peel off the skin, kabocha skin can be left on. Slice the squash into 4-6 wedges

4. Steam for 10-15 minutes, until a fork slides in easily.

5. Finish with olive oil and salt.

Spiced Poached Apples

Soft and fragrant, this is comfort in a bowl. When poaching fruit some people reduce the liquid after poaching to create a glaze, however I think they’re the perfect amount of sweet just from poaching in diluted apple juice. If you wanted to dress these up for a dinner party, I’m sure they would be heavenly topped with vanilla bean ice cream.

Ingredients

• 2–3 apples (Granny Smith, Pink Lady, or similar)

• 2 cups diluted apple juice (roughly 25% juice 75% water, depending on how sweet the juice is)

• 1 cinnamon stick

• Knob of ginger

• 3 cloves

• Strip lemon peel

• Big squeeze of lemon juice

• Pinch sea salt

Recipe

1. Peel, core & cut apples into wedges. Cut thin slices of the ginger.

2. Place apples in a wide saucepan as evenly spread as possible, then add all ingredients besides lemon juice.

3. Bring to a gentle simmer over medium heat, then lower heat and cover.

4. Poach quietly until the apples are tender but holding their shape, ~15 minutes.

5. Remove apples with a slotted spoon or tongs. Add a big squeeze of lemon juice to counter the sweetness.

6. Enjoy warm or chilled!

Peppermint Hot Chocolate

I will never turn down a hot chocolate. I also love peppermint tea and decided one day to combine them. The peppermint gives a bright, fresh kick, so you don’t need as much sweetener as regular hot chocolate. This drink is soothing and nostalgic without heaviness.

Ingredients

• 1 peppermint tea bag

• 1 tbsp unsweetened cocoa powder

• 1/2 cup milk of choice (I recommend 2% regular)

• ~2 tsp of honey

• Pinch sea salt

• Pinch cinnamon

Recipe

1. Pour milk in a wide pan over low heat and wait for it to steam (don’t simmer)

2. Meanwhile, pour a cup of boiling water over the peppermint teabag in a large mug and let it steep for 4-5 minutes.

3. Remove the tea bag and whisk in cocoa until smooth.

4. Pour steamed milk into your mug and add honey, cinnamon and salt.

5. Whisk until fully mixed and enjoy!

I trained at the Institute of Culinary Education in New York City and completed a culinary externship at Daniel, a two-Michelin-star French restaurant on Manhattan’s Upper East Side, where I experienced a classical French brigade.

While cooking at Daniel was incredible, my true love is simple, cozy food. Many of the best dishes there were rooted in humble, seasonal ingredients, and I love the idea of sharing that kind of food with the world. And so, Milk and Honey was born. Without further ado, here are the recipes for early January.

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Chicken Soup with Rice Noodles

This soup is perfect for January. It’s clear, aromatic, and comforting. Feel free to up the ginger and garlic as you see fit for a flavor (and immune) boost. I eat this with rice noodles for a balanced meal but they can be left out, or swapped for rice added early on to the broth.

Ingredients

• 1 whole chicken (1.3–1.6 kg / ~3–3.5 lb), or 1 kg bone-in chicken parts

• 2 yellow onions

• 2 carrots

• 2 celery stalks

• 1 small parsnip or turnip, optional

• 4-6 garlic cloves

• 1 small knob fresh ginger

• 1 bay leaf

• Small bunch fresh dill, tied, optional

• Black peppercorns

• 2 tsp sea salt, or to taste

• Rice noodles (thin or medium)

Recipe

1. Quarter the onions and cut the carrots, celery, and parsnip into large chunks. Lightly smash the garlic cloves and ginger knob.

2. If using a whole chicken, remove any organs in the cavity if there are any, trim the tail and rinse with cold water. Chicken parts don’t need rinsing.

3. I like to blanch the chicken by covering it in a large stockpot with cold water, bringing to a boil for 3-5 minutes, draining, and rinsing the chicken (including the cavity). This makes a clearer and cleaner broth but is optional if using chicken parts.

4. Place the chicken in a clean pot and cover with cold water, bringing slowly to a low simmer for 10–15 minutes while skimming foam.

5. Add onions, garlic, ginger, bay leaf, dill, and peppercorns and maintain a gentle simmer.

6. After 30 minutes, add carrots, celery, and parsnip and continue simmering uncovered for another 60 minutes, or until chicken is very tender and vegetables are soft but intact.

7. Remove the chicken, discard the skin and bones, and shred the meat into large pieces. Remove the dill and ginger knob, return the chicken to the pot, and season with salt.

8. Cook rice noodles separately in well-salted hot water just until tender. Drain and rinse.

9. To serve, place noodles in bowls and ladle soup over the top.

Persimmon Compote

Ripe persimmons simmer into a naturally sweet, gentle compote that feels cozier and more special than eating fruit whole in the winter. It’s good warm or cold – over yogurt or oatmeal, eaten on its own, or used in place of a chutney alongside savory dishes.

Ingredients

• 4 ripe persimmons

• ½ tsp ground cinnamon or 1 cinnamon stick

• 1 star anise, optional

• Pinch sea salt

• Strip of lemon peel

• Big squeeze of lemon

Recipe

1. Peel and dice persimmons

2. Combine all ingredients in a small saucepan.

3. Cook gently over low heat, covered, stirring occasionally, 20–25 minutes.

4. Uncover and cook for another 5 minutes if you want it thicker.

5. Take off the heat and add lemon juice to taste.

Sweet Potato Rounds

Sweet potatoes are probably my favorite carb. This isn’t so much a recipe as it is my go-to prep method for the week. Keeping the skin on helps the rounds stay intact, making them easy to add to any meal. I like eating a couple with two eggs and some sriracha for breakfast.

Ingredients:

• Sweet potatoes (each makes ~2 generous or 4 smaller servings)

• Salt

Recipe:

1. Lay each sweet potato on its side and cut into four even pieces so they’re medium-sized rounds.

2. Place sweet potato pieces in a pot and cover with cold water.

3. Bring to a boil, then reduce to a gentle simmer.

4. Cook until tender when pierced with a fork, about 15–20 minutes.

5. Remove with tongs and let cool before storing.

Creamy Spinach

This recipe was inspired by the late, great Boston Market (RIP). It’s perfect for when you want a cozy but easy side, it is creamy and luscious without feeling too heavy.

Ingredients

• 450 g / 1 lb fresh spinach

• 1 shallot or half a small onion

• 4 garlic cloves

• ¼ cup of heavy cream

• Red pepper flakes, optional

• Olive oil

• Sea salt

Recipe

1. Finely dice the shallot and mince the garlic cloves.

2. Heat a wide sauté pan over medium heat and add a thin layer of olive oil.

3. Add the onion or shallot with a pinch of salt. Cook gently until very soft and translucent, without browning.

4. Add garlic and a big pinch of red pepper flakes and cook until fragrant, about 30 seconds.

5. Add spinach in batches, tossing as it wilts. Add a pinch of salt high above the pan after each handful. Cook until fully collapsed and the released liquid has evaporated.

6. Lower heat to medium-low. Add the heavy cream and a small pinch of salt.

7. Simmer gently, stirring, until the liquid reduces and lightly coats the spinach, 3–5 minutes.

8. Taste and adjust seasonings. Serve warm.

Golden Lattes

Warm beverages are one of my favorite parts of winter. This golden latte is warming and anti-inflammatory, perfect for bedtime or morning. I like it unsweetened but feel free to add any sweetener.

Ingredients

• 1 cup milk of choice

• ½ tsp ground turmeric

• ¼ tsp ground cinnamon

• Pinch black pepper

• Pinch of ground ginger

• Fresh grated turmeric, optional

Recipe

1. Gently warm all ingredients in a small saucepan, continually whisking.

2. Simmer for 5 minutes; keep an eye on it so it does not boil

3. Slowly pour into a mug, so the spices at the bottom stay out

4. Top with hot (not boiling) water and mix

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