What do you turn to when you’re trying to get through the last weeks of winter eating? Before the celebration of rhubarb and asparagus, radishes and new potatoes, how do you make the last of the cold weather staples more interesting?
I love dried mushrooms (especially porcini), citrus fruits, and the herbs that grow year-round in my garden. Along with pulses, winter greens, and high quality canned or frozen goods, they make these weeks of waiting for new growth bearable. Actually, with a little attention to detail, our meals are rich and delicious.
Potatoes and “Deconstructed Pesto”
This potato dish is a good example. The basil and lemon were imported, but everything else was local. We roast vegetables often, usually with rosemary and thyme from the back yard. This variation was a treat, especially with shredded Daiya vegan mozzarella. It would have been equally good with a vegan Parmesan (DIY Vegan‘s Garlic Parmesan Shaker is a good place to start, if you’re interested). It’s nice to know that we can have cheesy goodness that satisfies both the vegan and non-vegan members of our household.
White Bean Salad with Tomatoes and Red Onions
Though tomatoes are best in the summertime, I don’t always say no to the hothouse cherry and grape tomatoes that can be found alongside greenhouse-grown peppers at the fresh markets. It’s hard to turn down jewel-toned vegetables consistently in the name of seasonal eating, isn’t it? Especially when they’re a component of a treat like this. Creamy cannellini beans, tomatoes, and parsley in a lemony mustard dressing. A simple side or healthy winter lunch that’s bright on the tongue and cheerful on the plate.
Chickpea, Chard, and Porcini Soup
This wasn’t a pick for this month, but one I missed when it came up in the rotation for August, 2015. I couldn’t resist catching up on it this month. As I said at the beginning of the post, I love using dried porcini mushrooms throughout the winter. They make their own stock when you rehydrate them and they lend a rich, meaty undertone to soups and stews. I also keep organic frozen spinach on hand, so when the greens at the market were underwhelming, I pulled some out for this soup. With extra chickpeas and plum tomatoes, it was a truly hearty soup. Next time, I’ll add some sautéed fresh mushrooms, too. Rainy February days call for stick-to-your-ribs fare, don’t you think? This one didn’t need any cheese, vegan or otherwise – it was perfect on its own. It’s also one that can be varied throughout all the seasons, which we’ll certainly be doing.
The weather’s warming up here, though there’s still lots of rain. I can’t believe we’ve only got two more months’ worth of recipes before The Cottage Cooking Club moves on to two more River Cottage cookbooks!
At the end of the month, you’ll be able to find the rest of the group’s posts, here. I encourage you to check them out – you’ll meet some wonderful bloggers and get some great inspiration for vegetarian eating.