15 Healthy Winter Recipes

By Margo True & The Staff Of Sunset Magazine
Published on November 14, 2012
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We wanted a hearty salad for our winter menu, with lots of different textures and flavors. Tangerines fit the bill perfectly.
We wanted a hearty salad for our winter menu, with lots of different textures and flavors. Tangerines fit the bill perfectly.
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We ate this shaggy-crumbed, chewy, steamy loaf slathered with homemade butter and sprinkled with sea salt.
We ate this shaggy-crumbed, chewy, steamy loaf slathered with homemade butter and sprinkled with sea salt.
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A dish from the Italian Alps, nuvolone—the word means “big cloud”—is like a deconstructed soufflé, with the whites piled in a fluffy peak above the liquid yolk.
A dish from the Italian Alps, nuvolone—the word means “big cloud”—is like a deconstructed soufflé, with the whites piled in a fluffy peak above the liquid yolk.
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Colcannon is one of the genius ways that the Irish have with potatoes—mashing them up with milk, good butter, and cooked kale or cabbage. It is simple but delicious.
Colcannon is one of the genius ways that the Irish have with potatoes—mashing them up with milk, good butter, and cooked kale or cabbage. It is simple but delicious.
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These featherlight pancakes are based on a recipe Sunset published years ago for German “egg cakes” (Eierkuchen) from the Elk Cove Inn, in the Northern California coastal town of Elk.
These featherlight pancakes are based on a recipe Sunset published years ago for German “egg cakes” (Eierkuchen) from the Elk Cove Inn, in the Northern California coastal town of Elk.
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Maria Helm Sinskey, author of The Vineyard Kitchen: Menus Inspired by the Seasons, makes her manicotti with crepes instead of dried pasta—just like her great-grandmother did.
Maria Helm Sinskey, author of The Vineyard Kitchen: Menus Inspired by the Seasons, makes her manicotti with crepes instead of dried pasta—just like her great-grandmother did.
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If you have a jar of preserved lemons and some dried chiles on hand, you can make these supremely satisfying greens quickly.
If you have a jar of preserved lemons and some dried chiles on hand, you can make these supremely satisfying greens quickly.
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Cold rain hits the San Francisco Bay Area in January and February. A big bowl of this creamy chowder gives lasting, delicious warmth. To make it pretty, we sprinkled it with broccoli rabe and rosemary flowers.
Cold rain hits the San Francisco Bay Area in January and February. A big bowl of this creamy chowder gives lasting, delicious warmth. To make it pretty, we sprinkled it with broccoli rabe and rosemary flowers.
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Many grains other than rice can be cooked like risotto, and wheat berries from soft winter wheat are one of them. As you stir them, they drink in hot liquid and their starchy outer hulls dissolve into delectable creaminess.
Many grains other than rice can be cooked like risotto, and wheat berries from soft winter wheat are one of them. As you stir them, they drink in hot liquid and their starchy outer hulls dissolve into delectable creaminess.
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Without baking soda or baking powder, we couldn’t make cakes. But we could make this fantastic flan—smooth, rich, cool, and creamy.
Without baking soda or baking powder, we couldn’t make cakes. But we could make this fantastic flan—smooth, rich, cool, and creamy.
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This Scottish-style marmalade is thick and delectably chewy, with a pleasantly bitter edge.
This Scottish-style marmalade is thick and delectably chewy, with a pleasantly bitter edge.
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“The One-Block Feast,” by Margo True and the staff of Sunset Magazine, is for readers nationwide who believe that dinner starts with earth, the sea, and a few animals. Take local eating to the next level with this cooking and gardening guide, complete with DIY food projects.
“The One-Block Feast,” by Margo True and the staff of Sunset Magazine, is for readers nationwide who believe that dinner starts with earth, the sea, and a few animals. Take local eating to the next level with this cooking and gardening guide, complete with DIY food projects.

Based on the James-Beard-Award-winning One-Block Diet, The One-Block Feast (Ten Speed Press, 2011) is the ultimate guide to eating local. Complete with seasonal garden plans, menus, 100 recipes and 15 food projects, this guide explains how to raise and produce everything needed for totally made-from-scratch meals, all from your own backyard. The following healthy winter recipes are excerpted from “Winter Recipes.”

You can purchase this book from the GRIT store: The One-Block Feast.

Arugula and Red Butterhead Lettuce Salad With Tangerines and Hard-Cooked Eggs Recipe

We wanted a hearty salad for our winter menu, with lots of different textures and flavors. The core idea was eggs on toast–which we translated into wedges of hard-cooked egg and crunchy, garlicky croutons. The lettuces lighten everything up and the tangerines are nuggets of juicy sweetness.

If you use eggs from your own chickens, or are buying eggs from the farmers’ market, let them sit in the fridge for at least a week before you cook them (if eggs are too fresh, they’re hard to peel).

Makes: 6 to 8 servings
Time: about 1 hour

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