Experience Full-Spectrum Flavor with These Fresh, Colorful, and Healthy Winter Meals
True statement: You can eat fresh, vibrant meals year-round, even in the middle of winter. This season's star produce is easy to spot. Just keep your eyes peeled for jewel tones, then work them into dishes that taste as dynamic as they look. Here we work garnet, orange, emerald, and peridot into gorgeous recipes that will make you glad it's February and mad for March.
Try digging into garnet; the striking, saturated hue seen in red chicories comes from the natural pigment and antioxidant anthocyanin. It tastes (pleasantly) bitter, so balance it with sweet or savory ingredients like in our Dressed Chicories with Apple and Gouda. Blood oranges also contain anthocyanin and they star here in a simply brilliant appetizer along with tangerines and Cara Cara oranges, briny green olives, creamy goat cheese, and slices of toasted rustic bread.
Now is also a good time to pepper your plate with bright orange. When citrus groves are at their juicy peak, you'd be remiss not to put every part of the fruit to use: sunny segments and slices, fragrant juice and zest. Earthy carrots also lend their warmth—and beneficial beta-carotene—all winter long. We use them along with orange zest and wedges shine in a lively seafood stew.
Another jewel tone to shop for? Emerald. It's intense shade colors both Swiss chard and dandelion greens, though their taste is decidedly different. Chard has a similar mineral taste to spinach but is subtler and more complex. Dandelion greens have a lively, spicy bite that we pair with creamy avocado and crunchy celery and fennel in an Italian-inspired salad.
Rounding out our jewel-toned palette is peridot. The pale-green stems of crunchy escarole, mildly spiced mizuna, and mellow bok choy are a promise that warmer days aren't far off. Match them with briny or buttery goodness in the form of capers or coconut milk.
Recipes by Lauryn Tyrell. Food styling by Shira Bocar. Prop styling by Tanya Graff.
Warm Duck Salad with Caramelized Beets
Try this delicious update on the classic pairing of oranges with rich, crispy duck breast. We swap in golden beets; they're caramelized here for sweetness, then tossed with grapefruit (the sharper citrus). Complete the update with a bright herb bomb of a sauce that's effortless to make: Slice the duck breast on a bed of chopped parsley, mint, and garlic, then spoon it all onto a platter with the salad and let the juices mingle.