3 Hearty and Healthy Recipes for Winter

From warming soups to easy, all-in-one sheet pan dinners, the New Leaf Winter CSA community continues to inspire us with their creativity in the kitchen this season.

We’re so excited to share 3 delicious recipes using New Leaf veggies from food photographer, recipe developer and New Leaf CSA Member, Nitya Jain of Beyond Curry.

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Kale & Bean Soup

Ingredients (Serves 4)

1 bunch kale fresh coarsely chopped

1 can cannelini beans 15 oz

1 cup baby tomatoes halved

4 chicken sausage sliced into circles

2 cloves garlic finely chopped

1 shallot finely chopped

1 bay leaf

4 cups chicken stock

1 tsp chilli powder optional

parmesan rind optional

2 tsp salt

1 tbsp olive oil

Method

1. In a heavy bottomed pan, heat the olive oil and add bay leaf, garlic and shallots. Saute on medium high till shallots turn light pink for 5 minutes.

2. Add the sausages and de-glaze with some of the stock. Saute the sausages for another 7 minutes till they get a nice golden color.

3. Add the kale and salt and saute till the kale softens for another 5 minutes.

4. Add tomatoes and stir till the skin bursts. Crush with the back of the spoon and check for salt. Season accordingly.

5. Add all the chicken stock and bring to a boil. Lower heat, add the Parmesan rind and put a lid to simmer for another 15 minutes.

6. Uncover, stir and remove the rind and check for seasoning.

7. Ladle into bowls, shave some parmesan and serve.

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Spinach Rice

Ingredients (Serves 4)

1 bunch spinach fresh

1/4 cup fresh dill or fresh mint leaves

1 green chilly ( serrano or thai)

1 tsp salt

3 cloves garlic finely chopped

1 tsp red chilli flakes

2 tsp olive oil

I tsp butter ( optional)

1 bay leaf

1/2 tsp turmeric powder

2 cups cooked basmati rice ( or any rice, quinoa at hand)

1 tsp chilli powder optional

1 tsp salt

1 tsp f reshly ground black pepper

Juice of 1 lime ( 1/4 cup)

Method 

1. In a heavy bottomed pan, bring water to a boil and blanch the spinach, dill for 2 -3 minutes. Transfer to a bowl with ice water to stop the cooking.

2. In a blender add the blanched spinach and dill along with one tsp salt, green chilly and 1/4 cup of water. Blend till a smooth consistency is reached. ( think pancake batter)

3. Heat a pan. Add olive oil, butter, bay leaf, garlic and red chilli flakes and cook till f ragrant about 2 minutes on medium high.

4. Add the spinach mix, turmeric and cook for 3 - 4 minutes on medium low.

5. Add the cooked rice, salt, pepper and mix well till it all coats the rice well. Let it simmer for 2 -3 minutes.

6. Turn off the heat ,add the lime juice, check for salt.

7. Transfer to a bowl. Drizzle with some yogurt, pomegranate and serve.

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Sheet Pan Cauliflower and Potatoes

Ingredients (Serves 4)

1 head cauliflower cut into medium size florets

2 medium sized potatoes peeled and diced into 8 equal size pieces

2 tsp salt

1 tsp turmeric

2 tsp white vinegar

1 green chilly ( serrano or thai)

3 cloves garlic peeled

2 inch piece of ginger peeled

1 tsp oil

I tsp salt

2 tsp red chilli powder

2 tsp coriander powder

3 tsp oil

1 cup chopped tomatoes

1 tsp cumin seeds

1 tsp f reshly ground black pepper

2 tbsp lime juice

3 tbsp chopped cilantro

Method 

1. In a heavy bottomed pan, bring water to a boil. Add potatoes, cauliflower, salt, vinegar and turmeric and cook for 3 minutes on medium high. Drain and set aside.

2. In a mortar and pestle, add the green chilly, ginger, garlic, 1 tsp salt and 1 tsp oil and make a paste.

3. Preheat the oven to 350F and set the rack in the middle.

4. Toss the boiled vegetables with the paste, 3 tsp oil, red chilli powder, coriander powder, and transfer to a greased sheet pan. Let it cook for 35 -40 minutes and turn it once on the halfway mark.

5. In a pan, add some oil, splutter the cumin seeds and add the chopped tomatoes. Cook on medium low for 5 minutes. Take off the heat and add the lime juice and cilantro and set aside.

6. Once the vegetables are ready, take the sheet pan out, toss in the cooked tomatoes and serve.

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Which of these three will you try first? Let us know how it went! Share a picture on Instagram and tag us at @newleafagriculture!

Want to see more of Nitya’s recipes? Follow Beyond Curry on Instagram!