Back

Blog

Eco-eating: Warm up With Winter Foods

Winter veggies are just as satisfying as their spring and summer counterparts. It’s easier than ever to eat seasonally -- and flavorfully -- with these tasty options.

Cabbage
Red or white, braised or buttered, cabbage is the ideal partner for corned beef -- or any meat entree. Sliced thin, it also makes a crunchy, refreshing salad.

Root Vegetables
There are endless options when it comes to root veggies, such as Jerusalem artichokes, beets, turnips, rutabagas, parsnips and carrots. You can roast, glaze, steam, bake, fry or pickle them -- or you can eat them raw. They come in countless varieties (e.g., purple carrots) and they’re versatile, satisfying stand-ins if you want a meat-free meal.

Winter Squash
Winter squash are tough to cut, but they reap luscious rewards once you crack them open. Squash epitomize winter flavors in both sweet and savory dishes. For a thrifty snack, toast and salt the leftover seeds.

Hearty Greens
Kale, collards, mustards and chard: These versatile greens are the perfect pairing for breakfast eggs. They are also ideal for incorporating into dinner stews. For a quick and healthy side dish, saute a bunch of greens with garlic. Finish with a dash of lemon juice or balsamic vinegar.

Apples
Try a new variety -- or seven! Farmers markets abound this time of year, with an apple for every taste. Pack one in a lunch box for a midday treat or finish a meal with a simple, decadent apple crisp or crumble. Coat top-peeled, sliced apples with cinnamon, lemon juice and brown sugar, and then mix with flour, brown sugar, butter and oats.

Sara Kramer is a chef and butcher in Brooklyn, N.Y., who attended NYU and the Natural Gourmet Institute. She believes we should all think more about where our food comes from. Her articles have previously appeared on Green Goes Simple.

To feature this article:

please select all code below (Ctrl. + A)
copy to your clipboard (Ctrl. + C) and
paste (Ctrl. + V) into your website

<script type="text/javascript" src="http://www.greengoessimple.com/partner/content/ecochicmommyftp/programsend/programunit.js?Page=partner/unbranded/ecochicmommyftp/archive/2010-12-13/blog/winter_foods/index.html"></script>
	
	<h2>Blog</h2>
<h1>Eco-eating: Warm up With Winter Foods</h1>
	<p>By Sara Kramer for <em><a href="http://www.greengoessimple.com">Green Goes Simple</a></em></p>
		<p>Winter veggies are just as satisfying as their spring and summer counterparts. It’s easier than ever to eat seasonally -- and flavorfully -- with these tasty options.</p>

<p><strong>Cabbage</strong><br />Red or white, braised or buttered, cabbage is the ideal partner for corned beef -- or any meat entree. Sliced thin, it also makes a crunchy, refreshing salad.</p>

<p><strong>Root Vegetables</strong><br />There are endless options when it comes to root veggies, such as Jerusalem artichokes, beets, turnips, rutabagas, parsnips and carrots. You can roast, glaze, steam, bake, fry or pickle them -- or you can eat them raw. They come in countless varieties (e.g., purple carrots) and they’re versatile, satisfying stand-ins if you want a meat-free meal.</p>

<p><strong>Winter Squash</strong><br />Winter squash are tough to cut, but they reap luscious rewards once you crack them open. Squash epitomize winter flavors in both sweet and savory dishes. For a thrifty snack, toast and salt the leftover seeds.  </p>

<p><strong>Hearty Greens</strong><br />Kale, collards, mustards and chard: These versatile greens are the perfect pairing for breakfast eggs. They are also ideal for incorporating into dinner stews. For a quick and healthy side dish, saute a bunch of greens with garlic. Finish with a dash of lemon juice or balsamic vinegar.</p>

<p><strong>Apples</strong><br />Try
a new variety -- or seven! Farmers markets abound this time of year, with an
apple for every taste. Pack one in a lunch box for a midday treat or finish a
meal with a simple, decadent apple crisp or crumble. Coat top-peeled, sliced
apples with cinnamon, lemon juice and brown sugar, and then mix with flour,
brown sugar, butter and oats.</p>
				<p><em><strong>Sara Kramer</strong> <em>is a chef and butcher in Brooklyn, N.Y., who attended NYU and the Natural Gourmet Institute. She believes we should all think more about where our food comes from. Her articles have previously appeared on <a href="http://www.greengoessimple.com">Green Goes Simple</a>.</em></em></p>
<script src="http://js.revsci.net/gateway/gw.js?csid=F09828&auto=t"></script>