2026 Winter Recipes

Winter is a great time to hunker down and spend some time in the kitchen. We’ve been making some yummy recipes on repeat and wanted to share them with you.

Curried Lentil Soup with Coconut & Tomatoes

This curried lentil soup recipe from chef and cookbook author Yotam Ottolenghi is an easy, go-to dinner with plenty of flavor.  It’s also nourishing, hearty, gluten-free, and requires minimal prep time. Works for vegetarians and vegans as well.

Harissa and White Bean Chili

This is an easy, under-an-hour prep/cook-time chili with canned white beans and a whole lot of vegetables!

One Pan Green Chicken and Rice (Arroz con Pollo Verde)

Jo’s been making this Peruvian rice dish once a week since last fall. It’s satisfying and great as a lunch leftover.

Meatball Casserole

This hearty one-pot casserole is a comforting dinner that is also on the weekly dinner rotation at Jo’s house, and makes great leftovers.

30 -Minute Chicken Lettuce Wraps

This recipe comes from FabLister Linda A., who has a website called A Year at the Table with delicious, seasonal, easy-to-make recipes. You can read our interview with Linda here. This recipe is a Jo family favorite and is sometimes served on rice, instead of wrapped in lettuce.

Chicken Coconut Red Curry Soup

A Kremer favorite recently, this one is super easy if you use pre-chopped onions from Trader Joe’s and a roasted chicken from the supermarket! You can throw in additional vegetables as well – it’s a forgiving recipe. It’s a great one to have on hand for a couple of days for lunches and dinners. All of Amanda Haas’ recipes are terrific.

Chicken Marbella

We know most of us have made this one before, but it’s a classic for a reason, and is such a comforting winter dish. We love that you make it the day ahead (so it can marinate) and that it makes such great leftovers.

Asian Noodles with Sesame Seeds

Chrissie had this at a dinner party recently, and now it’s in her rotation as it’s easy and delicious!

Rice Ramen (Lotus Foods, Costco carries brand)
Fresh Turmeric, about 1 Tablespoon
Fresh Ginger, about 1 Tablespoon
1&½ -2 Tablespoons Coconut Oil or Avocado Oil (Coconut adds a nice flavor)

Garlic (optional)

Tofu, Pressed (to remove moisture) and cut into small squares
Sesame Seeds, 1-2 Tablespoons
Sesame Oil, 1 tablespoon
Red pepper flakes, to taste
Juice of one Lime
2-3 Green onions
Cilantro and/or basil, 1 Tablespoon of each
Peanuts (optional)

• Sauté or roast assorted veggies in small bite-sized pieces.  I like carrots, zucchini and broccoli, but use any that you like!
• Chop Turmeric, Ginger and Garlic finely and saute for about 2 minutes in the oil.
• Add the tofu squares and stir frequently so they don’t stick. They may turn a bit golden but ok if they don’t.
• Thinly slice green onions and chop the herbs (cilantro, basil)
• Cook the noodles following package directions, it takes about 4 minutes once the water boils.  Drain and give them a quick rinse.
• Then add sesame oil, sesame seeds, green onions and the tofu with the turmeric and ginger, plus the veggies.  Toss with tongs.

This can be served hot, warm or cold, it’s good all ways.
**For a different take, you can add coconut milk after you saute the tofu, and cook the veggies in the coconut milk.  You can serve this with these noodles or with rice, adding all of the other ingredients once the veggies are cooked and heat is off.