EAT WELL

What’s in Season in January?

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In Season in January: Recipe ideas for seasonal eating

If you’re dedicated to eating healthy as a family like we are, you’ve probably heard about eating seasonally. The idea is to focus your meals and snacks on fruits and vegetables that are currently in season. That’s when they’re at their peak of availability and flavor. Eating seasonally costs less and tastes better.

Each month we’ll bring you a sampling of what’s in season, thanks to the monthly roundup from Eat the Seasons. We’ll also share some recipes to get you started. Bear in mind that what’s in season may differ slightly based on where you live, even within the US.

What’s in Season in January?

Broccoli, brussels sprouts, butternut squash, kale, sweet potatoes, kiwi, pomegranate, tangerines.

In Season in January: Sweet potato noodles with cashew sauce

Creamy Sweet Potato Noodles with Spinach and Cashew Sauce
You’ll need a spiralizer to make this one, or you could just dice up the sweet potatoes and roast them. We also recommend chopping the spinach into ribbons so that it wilts faster. Don’t be hesitant about the cashew sauce — it’s truly incredible. You really will want to put it on everything. In fact, try adding broccoli and roasted chickpeas to this recipe. That will give it extra bulk and soak up more of the cashew goodness. Bonus: This recipe is fully vegan.

In Season in January: Slow cooker quinoa, chicken, and kale soup

Slow Cooker Quinoa, Chicken, and Kale Soup
One big reason we love this soup is that our kids will happily eat it. Plus it’s packed with protein and tons of nutrients. Even if you make a vegetarian version — vegetable broth and no chicken — it’s still super nutritious with the quinoa, kale, and Cannellini beans. Don’t forget the lemon juice, and definitely top it with parmesan.

In Season in January: Kiwi and Tangerine Salsa

Kiwi and Tangerine Salsa
We love sweet and savory salsas to help add more fruits and vegetables to meals. This combo of kiwi and tangerine sounds fantastic. What’s especially cool about this recipe is how versatile it is. Of course it would be great with tortilla chips, but we’d also try it over grilled chicken or fish, or alongside enchiladas. Adjust the amount of jalapeño based on your kids’ tastes, or make separate bowls — one hot, one mild.

In Season in January: Brussels sprouts, butternut squash, and pomegranate seeds

Brussels Sprouts with Butternut Squash and Pomegranate Seeds
Brussels sprouts don’t get much respect, but we think it’s all in the way you cook them. Courtesy of Ree Drummond, this dish brings together three nutritious seasonal ingredients plus red onion. Roast and toss, then sprinkle with chili powder and drizzle with pomegranate molasses. This recipe could also be a delicious side dish for holiday meals.

Featured image photo credit: tarale via Compfight cc.

All other photos credited to the linked blogs and websites

Julie Marsh
Julie is a triathlete and a health-conscious mom of three.

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