Winter Vegetable Recipes

Serves: 4-6
Prep time: 20 minutes
Cook time: 35 minutes, plus 5-10 minutes to rest

INGREDIENTS
1 pound pre-cooked polenta, cut into 3/4” cubes*
1/2 cup unsalted butter
1 medium onion, finely chopped
4 cups (20 ounces) frozen or fresh butternut squash, diced into 1/2” cubes
4 ounces goat cheese, crumbled
2 cups (16 ounces) Italian five-cheese blend, divided
3/4 cup fat free half and half or heavy cream
3 tablespoons all-purpose flour
1 teaspoon coarse salt
Pepper, to taste

1. Preheat oven to 375ºF. Grease a 9” x 13” shallow baking dish (preferably glass or ceramic).
2. Melt butter over medium heat in a medium-sized saucepan. Add onion, stir and simmer for 5-8 minutes until browning begins.
3. Place an even layer of polenta in the bake dish. Add an even layer of fresh or thawed squash, and then a layer of crumbled goat cheese.
4. Return to your saucepan and add half and half or cream and bring to a simmer. Add flour, one tablespoon at a time, stirring to incorporate until sauce has thickened.
5. Remove from heat and pour evenly over the layers in your baking dish to coat.
6. Sprinkle 1 cup of the Italian cheese blend over the top of the casserole and place in oven.
7. Bake for 20 minutes. Gently stir casserole and add remaining cup of Italian cheese blend on top. Bake for 10 more minutes.
8. Allow to rest for 5-10 minutes and serve.

*Pre-cooked polenta is usually found refrigerated in the natural food section of the grocery store.

Tip: This dish may need more or less time to cook depending upon the age and power of your oven. Keep an eye on your casserole to make sure it’s not over or under cooking and adjust time or temperature as necessary.

Tip: Frozen squash is suggested to help cut down on prep time for this recipe. Feel free to substitute fresh squash if it is available to you. Butternut squash is in season during colder months.

Steamed Kale with Cranberries and Golden Raisins
Steaming brightens the color of kale and locks in its nutrients. This dark leafy green is a member of the cabbage family, and has strong, somewhat bitter flavor that mixes well with the sweet flavor of cranberries, golden raisins and orange juice in the dressing. Serve this simple dish as a side salad or as a bed for roasted chicken or turkey.

Serves: 8
Prep time: 10 minutes
Cook time: 25 minutes

INGREDIENTS
1 large bunch (4 cups) kale, stemmed, rinsed and torn
1/4 cup dried cranberries
1/4 cup golden raisins
1 small onion, chopped
2 teaspoons garlic, minced
2 tablespoons olive oil
1 teaspoon coarse salt
1 ½ cups orange juice
1 tablespoon cider vinegar
1 tablespoon granulated sugar
1 tablespoon honey Dijon or Dijon mustard
1/2 teaspoon black pepper

1. Rinse 1 large bunch of fresh kale under cool water and tear into large bite-sized pieces, removing the large center stem. Set aside in a large bowl.
2. Heat olive oil in a large saucepan and add chopped onions and salt. Allow to sweat for 3 minutes, stirring occasionally. Add garlic and continue to cook for 1 minute.
3. Add in the orange juice, vinegar, sugar and mustard and stir.
4. Place kale leaves in a steamer basket over boiling water. Steam kale about 5 minutes or until bright green in color. The leaves should be tender, but still firm.
5. While steaming the kale, add raisins and cranberries to the saucepan. Stir and boil uncovered for an additional 15 minutes until the liquid is reduced by 1/2 to 1/3.
6. Allow kale and dressing a few minutes cooling time, then toss together in the large bowl.
7. After tossing well, serve as a side salad or a bed for your entrée.

Tip: There are many ways to prepare kale. It can also be boiled, blanched or sautéed. You can even cook in the microwave by placing leaves that are still wet from rinsing in a loosely covered microwave-safe dish and cooking on high until wilted.

Bring the vibrant colors and hearty flavors of winter vegetables into your meals this season. The beginning of a new year is a great time to start thinking about eating better and trying something new!