These winter roast vegetables are earthy and comforting, a perfect accompaniment to roast poultry, fish, or steak. They’re even good on their own, served over polenta or tossed with pasta. That’s because rosemary accentuates the salty prosciutto, sweet onions, crisp-tender brussels sprouts, and little fingerling potatoes, so that you and your family keep coming back for more.
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This light recipe for artichoke hearts marinated in extra-virgin olive oil, fresh dill, fresh mint, and fresh thyme is a refreshing side dish alongside dinner-time mainstays like fish, chicken, or steak. With a splash of spice from jalapeno and the sharp bite of red onion, it also works nicely as a bruschetta topping paired with good grilled bread spread with ricotta or goat cheese.
If the winter blues are getting to you, make beans. It sounds too simple to work, but that’s exactly the magic of beans. Cooked up hot and steaming in a single pot, they feed a crowd for mere pennies and pack a punch of flavor–especially with the addition of fresh bay, fresh thyme, fresh kale, and andouille sausage. We used chicken andouille to make this dish extra healthy, but feel free to use the sausage of your choosing. You’ll be comfy, cozy, and warm in no time.
While pasta primavera flaunts the glories of fresh peas and springtime asparagus, pasta di inverno or “wintertime” is all about making the most of the winter harvest. This Winter Root Vegetable Pasta with Fresh Thyme is a meatless but still hearty pasta di inverno; a delicious way to use up carrots and fennel while having fun with good olive oil and Parmesan, fresh thyme and garlic, and, of course, a little bit of good white wine.
A tartine is a simple breakfast of toast with the topping of your choosing. This basic scrambled egg tartine uses black truffle oil and fresh sage to bring out the creamy richness of the eggs. Crispy fried sage leaves add texture and crunch. Serve with best coffee.