Think there isn’t much? Not so – there is plenty.

Root Vegetables, Citrus Fruit, Leeks and Onions, Greens, such as kale, Potatoes and Beets are all available in January and make great tasting meals.

Purchasing seasonal foods is a healthy and cost-effective way to approach food shopping. Grocery stores tend to stock up on these items in bulk because they are plentiful, making them less expensive for you—especially when they go on sale or offer buy one; get one free.

Celery Bisque

Ingredients

1 tablespoon olive oil
1 head of celery, diced including leaves
1 large onion, diced
1 bunch scallions (green onions) or use a leek, diced
1 clove garlic, minced
2 russet potatoes, peeled and diced
1 teaspoon salt
4 cups vegetable stock
¼ teaspoon white pepper
½ cup half & half (cream and milk)
Garnish with chopped chives and sour cream

Directions

Heat the oil in a soup pot or Dutch Oven over medium heat. Add the vegetables, reduce the heat to low, cover the pan and cook until the vegetables are softened, about 30 minutes.

Add the broth, salt and pepper and bring to a simmer. Cook for 5 minutes. Remove the pot from the heat and puree with an immersion blender.

Return the pot to the heat. Stir in the cream and heat on low. Garnish individual servings with chopped fresh chives and sour cream, if desired.

Lemon Basil Roasted Chicken Breasts

Use any herb you like. When cold nights come in, I bring my herb pots indoors, so I always have fresh herbs on hand.

2 servings

Ingredients

1/2 teaspoon lemon peel
1 tablespoon lemon juice
1 whole fresh basil stalk, leaves removed and sliced
1 clove garlic, sliced
1 tablespoon olive oil, plus extra for the baking dish
2 bone-in, medium chicken breast halves, skinned
Salt and ground black pepper
6 very small potatoes
2 carrots, peeled and sliced on the diagonal
¼ of a fennel bulb, sliced

Directions

Preheat the oven to 400°F. Coat a shallow baking pan with olive oil.

Place the chicken breasts in the prepared pan. Season to taste with salt and pepper. Then sprinkle with the lemon zest and juice.

Scatter the potatoes, fennel, carrots and garlic around the chicken.

Bake, uncovered, spooning the pan juices over the chicken once or twice, for 30 minutes. Sprinkle the chicken with the basil and return the pan to the oven.

Bake 10-15 minutes more or until a thermometer inserted in the thickest part of the chicken registers 170°F and the juices are clear.

Beets, Red Onion & Orange Salad

Makes 2 servings

Ingredients

1/4 of a red onion, thinly sliced
4 small, cooked beets, sliced
1 navel orange
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 small clove garlic, minced
Pinch of sugar
Salt & freshly ground pepper to taste
2 cup washed, dried, whole Bibb lettuce leaves

Directions

Soak onion slices in cold water for 10 minutes; drain.

With a sharp knife, peel the orange, removing white pith. Slice the orange between the membranes over a mixing bowl to catch the oranges and any juice.

Pour any juice in the bowl into a measuring cup. Add more orange juice to equal ¼ cup.

Whisk together the orange juice, oil, mustard, garlic, sugar, salt and pepper in the measuring cup.

Place lettuce leaves on individual salad plates. Arrange beets, onions and orange slices on top. Drizzle with some of the dressing and serve.

Posted by Jovina Coughlin in beets, carrots, celery, Chicken, citrus, fennel, Herbs, lemon, Lettuce, orange, potatoes, Salad, Salad Dressing, Soup Tags: what is in season in January