50+ Cozy and Delicious January Entree Recipes to Warm You Up

As the cold winter months set in, January becomes the perfect time to indulge in warm, comforting meals that nourish both the body and soul.

Whether you’re hosting a family dinner or simply looking for a cozy meal to enjoy on a quiet evening, January entrée recipes provide the ideal solution.

From hearty stews to savory roasts and plant-based delights, these dishes offer the perfect blend of flavor, warmth, and seasonal ingredients.

In this collection, we’ve compiled 50+ January entrée recipes that will keep you feeling satisfied all month long.

Whether you’re craving a meaty roast, a flavorful vegetarian dish, or a comforting soup, there’s something in this list for every palate.

These recipes are perfect for the coldest days, using fresh winter produce and ingredients that bring out the best flavors of the season.

50+ Cozy and Delicious January Entree Recipes to Warm You Up

January is a month to enjoy the warmth and comfort of a great meal.

With the recipes listed in this article, you’ll have no shortage of hearty dishes to enjoy throughout the month.

From the richness of slow-cooked meats to the light and vibrant vegetable-based options, these entrées reflect the best that winter cooking has to offer.

Whether you’re cooking for a crowd or preparing a simple dinner for yourself, these recipes will help you start the year off on a flavorful note.

Embrace the season with these delicious meals and celebrate the flavors of January!

Winter Vegetable and Chickpea Stew

This hearty stew is perfect for the cold January days when you need a warming, filling meal. Packed with a medley of winter vegetables like carrots, sweet potatoes, and parsnips, combined with protein-rich chickpeas, it’s a nutrient-dense dish that satisfies your comfort food cravings. The earthy spices add depth to the dish, while the vegetables bring natural sweetness, making it a balanced, hearty entrée.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 1 sweet potato, peeled and cubed
• 1 parsnip, peeled and sliced
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes until softened.
2. Add the sliced carrots, sweet potato, and parsnip to the pot. Stir and cook for an additional 5 minutes.
3. Add the chickpeas, diced tomatoes, and vegetable broth to the pot. Stir in cumin, turmeric, cinnamon, salt, and pepper.
4. Bring the stew to a boil, then reduce the heat to low. Cover and let simmer for 30–35 minutes, or until the vegetables are tender.
5. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

This stew is rich in flavors and offers a combination of sweet and savory notes from the vegetables and spices. The chickpeas add a satisfying texture and protein, making it a complete meal. As the stew simmers, the flavors meld together beautifully, creating a comforting dish that is sure to keep you warm through the winter.

Roasted Butternut Squash and Quinoa Salad

This roasted butternut squash and quinoa salad is a delightful combination of nutty quinoa, sweet roasted squash, and tangy vinaigrette. It’s not only perfect for January when winter produce is at its peak, but it also offers a great balance of textures and flavors, from the crispy squash to the soft quinoa and crunchy seeds.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet.
2. Roast the squash in the oven for 25–30 minutes, or until tender and golden brown, flipping halfway through for even roasting.
3. While the squash roasts, rinse the quinoa under cold water. Combine the quinoa and water in a medium saucepan and bring it to a boil.
4. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is cooked through. Remove from heat and fluff with a fork.
5. Toast the pumpkin seeds in a dry skillet over medium heat for 3–5 minutes until golden brown.
6. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper to make the vinaigrette.
7. Once the squash is roasted, combine it with the quinoa, pumpkin seeds, and cranberries in a large bowl. Drizzle with the vinaigrette and toss gently to combine.
8. Garnish with fresh parsley before serving.

This dish is a feast for the senses, with the sweet butternut squash and the tart cranberries balancing each other beautifully. The quinoa adds heartiness, while the pumpkin seeds bring a satisfying crunch. The balsamic maple dressing ties everything together, creating a refreshing yet comforting salad perfect for a light January entrée.

Spicy Lentil and Kale Stew

Packed with protein and fiber, this spicy lentil and kale stew is a perfect choice for January. The earthy lentils and vibrant kale are cooked in a spicy tomato-based broth, making it both satisfying and nutritious. The warming spices give it depth, and the dish comes together easily for a comforting, hearty meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili flakes (or more for spice)
• 1 cup dried green lentils, rinsed
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 bunch kale, stems removed, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 3–4 minutes until the onion softens.
2. Stir in cumin, coriander, and chili flakes, cooking for an additional minute to release the spices’ aromas.
3. Add the lentils, diced tomatoes, and vegetable broth to the pot. Stir to combine, and bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover, and simmer for 30–35 minutes, or until the lentils are tender and the broth has thickened.
5. Add the chopped kale and cook for an additional 5–7 minutes, until wilted. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This stew has a nice balance of flavors, with the lentils providing a solid base and the kale offering a burst of green nutrition. The spice mix creates a comforting warmth that’s perfect for chilly January evenings. The earthy lentils pair wonderfully with the deep, savory broth, making it an ideal entrée for a healthy and satisfying winter meal.

Braised Chicken with Root Vegetables

This comforting braised chicken with root vegetables is a perfect entrée for January. The chicken becomes tender as it slowly braises with carrots, parsnips, and turnips, absorbing all the flavors of the savory broth. This dish offers a hearty, rustic feel with the rich aroma of herbs and the natural sweetness of the vegetables.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 turnips, peeled and cut into chunks
• 2 cups chicken broth
• 1/2 cup white wine (optional)
• 1 tbsp fresh thyme, chopped
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on all sides for about 8-10 minutes. Remove from the pot and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened.
3. Add the carrots, parsnips, and turnips to the pot. Stir for a couple of minutes, then pour in the chicken broth and white wine (if using).
4. Return the chicken thighs to the pot, adding thyme and a bay leaf. Bring to a simmer, then cover and reduce the heat to low. Braise for 45 minutes to 1 hour, until the chicken is cooked through and the vegetables are tender.
5. Remove the chicken from the pot and discard the bay leaf. Stir the vegetables and sauce to combine, then return the chicken to the pot.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with additional thyme if desired.

This dish is deeply flavorful and satisfying, with the chicken soaking up the rich broth while the root vegetables add sweetness and earthiness. The slow braising process makes the chicken exceptionally tender, while the vegetables retain their structure and flavor. It’s a perfect winter meal that brings warmth and comfort to the table.

Pork Tenderloin with Apple and Sage Sauce

This pork tenderloin with apple and sage sauce is a simple yet elegant entrée that brings out the sweetness of the apples and the aromatic flavor of fresh sage. The tenderloin is perfectly seared and then roasted in the oven, while the apple sauce adds a fruity, savory twist to the dish. It’s a great choice for a January dinner that feels both seasonal and indulgent.

Ingredients:

• 1 lb pork tenderloin
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 apples, peeled, cored, and sliced
• 1/2 cup chicken broth
• 1 tbsp fresh sage, chopped
• 1 tbsp butter
• 1 tbsp maple syrup (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Season the pork tenderloin with salt and pepper.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2–3 minutes on each side until golden brown.
3. Transfer the skillet to the oven and roast the pork for 15–20 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let it rest for 5 minutes before slicing.
4. While the pork roasts, make the apple and sage sauce. In a separate skillet, melt butter over medium heat. Add the sliced apples and cook for 5 minutes, stirring occasionally, until they begin to soften.
5. Add the chicken broth and sage to the apples, cooking for an additional 5–7 minutes until the apples break down and the sauce thickens. If desired, stir in maple syrup for added sweetness.
6. Slice the pork tenderloin and serve with the apple and sage sauce spooned over the top.

The combination of the savory pork with the slightly sweet and tangy apple sauce makes this dish a standout. The fresh sage adds an herbal note that pairs wonderfully with the sweetness of the apples. It’s a light yet flavorful entrée that’s perfect for January, when apples are in season, and will make a wonderful addition to any winter meal.

Vegetarian Shepherd’s Pie

This vegetarian shepherd’s pie is a comforting and satisfying entrée perfect for the colder months. Made with hearty lentils and vegetables in a savory gravy, it’s topped with creamy mashed potatoes and baked until golden brown. It’s a cozy, meat-free dish that still delivers all the warmth and flavor of the classic shepherd’s pie.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 1 cup frozen peas
• 1 cup cooked lentils (or 1 can lentils, drained and rinsed)
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 4 cups mashed potatoes (prepared)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced carrots and cook for an additional 5 minutes until slightly tender.
3. Stir in the peas, cooked lentils, vegetable broth, tomato paste, soy sauce, thyme, and rosemary. Simmer for 10–15 minutes, stirring occasionally, until the vegetables are tender and the mixture thickens. Season with salt and pepper to taste.
4. Transfer the lentil mixture into a greased 9×13-inch baking dish. Spread the mashed potatoes evenly over the top, smoothing them out with a spatula.
5. Bake in the oven for 20–25 minutes, or until the top is golden brown and slightly crispy.
6. Garnish with fresh parsley before serving.

This vegetarian shepherd’s pie is rich, comforting, and packed with savory flavors. The creamy mashed potatoes contrast beautifully with the savory lentil filling, while the vegetable broth and soy sauce add depth to the dish. It’s a warming meal that will satisfy both vegetarians and non-vegetarians alike, making it a perfect entrée for a cozy winter dinner.

Beef and Barley Stew

This rich and hearty beef and barley stew is the ultimate comfort food for chilly January days. The tender beef chunks, slow-cooked with barley and a mix of root vegetables, create a flavorful and filling stew that is both nourishing and satisfying. The dish is made complete with the warmth of herbs like thyme and bay leaves, which enhance the deep, savory broth.

Ingredients:

• 1 tbsp olive oil
• 1 lb beef stew meat, cubed
• Salt and pepper to taste
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup pearl barley, rinsed
• 4 cups beef broth
• 2 cups water
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the beef stew meat with salt and pepper, then brown the beef on all sides for about 5-7 minutes. Remove the beef from the pot and set it aside.
2. In the same pot, add the chopped onion, carrots, and celery. Sauté for 3-4 minutes until softened. Add the garlic and cook for another minute.
3. Stir in the barley, beef broth, water, bay leaf, thyme, and rosemary. Return the beef to the pot and bring everything to a boil.
4. Reduce the heat to low and cover. Simmer the stew for 1 1/2 to 2 hours, or until the beef is tender and the barley is cooked through.
5. Remove the bay leaf and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley.

This stew is the perfect balance of flavors, with tender beef and barley soaking up the savory broth. The vegetables contribute natural sweetness and texture, while the herbs provide a fragrant depth. The barley adds a lovely, chewy element that makes the dish feel even more substantial, making it an ideal entrée to enjoy throughout the winter.

Mushroom and Spinach Risotto

A creamy and comforting mushroom and spinach risotto is a perfect dish for a cozy January meal. This vegetarian option combines the earthy flavor of mushrooms with the richness of Arborio rice, cooked to perfection in a creamy broth and finished off with sautéed spinach for a burst of color and flavor. It’s a filling and indulgent entrée that doesn’t require too much effort to make.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups Arborio rice
• 1 1/2 cups sliced mushrooms (button, cremini, or a mix)
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the Arborio rice and cook for 1-2 minutes until the rice becomes slightly translucent around the edges.
3. Add the sliced mushrooms and cook for 5 minutes until they begin to release their moisture and soften.
4. Pour in the white wine, if using, and cook until it is mostly absorbed by the rice.
5. Gradually add the warm vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
6. Stir in the chopped spinach and cook until wilted. Finish with the Parmesan cheese, salt, and pepper. Adjust seasoning to taste.
7. Serve hot, garnished with fresh parsley.

The creamy risotto is rich with the deep flavors of the mushrooms, while the spinach adds a lovely green freshness. The Parmesan cheese brings a final touch of richness to the dish, making it a satisfying and indulgent entrée. This risotto is a great choice for a January meal when you’re craving comfort without too much heaviness.

Crispy Baked Salmon with Citrus Glaze

This crispy baked salmon with a tangy citrus glaze is a refreshing yet hearty entrée for January. The crispy skin on the salmon contrasts beautifully with the delicate, flaky fish inside, while the citrus glaze provides a burst of bright and zesty flavor. It’s a light but satisfying dish that feels elegant while being easy to prepare.

Ingredients:

• 4 salmon fillets, skin-on
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp grated ginger
• 1 tbsp chopped fresh dill (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Drizzle the salmon fillets with olive oil and season with salt and pepper. Place the fillets skin-side down on the prepared baking sheet.
3. Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork and the skin is crispy.
4. While the salmon bakes, prepare the citrus glaze. In a small saucepan, combine orange juice, lemon juice, honey, Dijon mustard, and grated ginger. Bring to a simmer over medium heat, and cook for 3-4 minutes until the glaze thickens slightly.
5. Once the salmon is baked, drizzle the citrus glaze over the top of each fillet.
6. Garnish with fresh dill, if desired, and serve hot.

The crispy salmon paired with the sweet and tangy citrus glaze creates a dish that is both light and flavorful. The glaze adds a wonderful contrast to the richness of the salmon, while the freshness of the citrus keeps the dish bright and refreshing. This entrée is perfect for those who want a nutritious yet indulgent meal for the winter months.

Winter Squash and Chickpea Curry

This warming winter squash and chickpea curry is a vegan entrée that brings a rich blend of flavors and textures, perfect for a January dinner. The creamy coconut milk and tender squash, paired with hearty chickpeas, create a flavorful, filling dish that is both comforting and nutritious. Spiced with turmeric, cumin, and coriander, this curry is rich in flavor without being overly heavy.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 lb winter squash (butternut or acorn), peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp ground turmeric
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Stir in the garlic and grated ginger, cooking for 1-2 minutes until fragrant.
3. Add the cubed squash and cook for 5-6 minutes until slightly softened.
4. Stir in the turmeric, cumin, coriander, and cinnamon. Cook for 1 minute, allowing the spices to toast and become fragrant.
5. Add the chickpeas, coconut milk, and vegetable broth. Bring the mixture to a simmer, then cover and cook for 25-30 minutes, or until the squash is tender and the flavors are well combined.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This curry is hearty and full of warming spices, making it an ideal winter dish. The coconut milk adds a creamy richness, while the squash gives the curry a subtle sweetness that contrasts with the savory chickpeas. The spices infuse the dish with warmth and depth, creating a comforting, plant-based meal perfect for a cold January evening.

Herb-Crusted Rack of Lamb

This herb-crusted rack of lamb is a show-stopping entrée perfect for a special January dinner. The lamb is coated with a fragrant mixture of fresh herbs and garlic, then roasted to perfection with a golden, crispy crust. Served with a simple red wine reduction, it makes for an elegant and flavorful meal that’s sure to impress.

Ingredients:

• 1 rack of lamb (8 ribs), trimmed and frenched
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh rosemary, finely chopped
• 1/4 cup fresh thyme, finely chopped
• 3 garlic cloves, minced
• 1 tbsp Dijon mustard
• 1/4 cup breadcrumbs (optional)
• 1/4 cup red wine
• 1/4 cup beef broth

Instructions:

1. Preheat the oven to 400°F (200°C). Pat the rack of lamb dry and season generously with salt and pepper.
2. In a small bowl, combine the rosemary, thyme, garlic, and Dijon mustard. Rub this mixture all over the rack of lamb, pressing it into the meat.
3. If using breadcrumbs, sprinkle them over the herb mixture to create a crust.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the lamb on all sides for 4-5 minutes until browned.
5. Transfer the skillet to the oven and roast the lamb for 18-20 minutes for medium-rare, or longer to your desired doneness. Let the lamb rest for 5-10 minutes before slicing into individual chops.
6. While the lamb rests, make the red wine reduction. In the same skillet, add the red wine and beef broth, scraping up any browned bits from the bottom. Simmer over medium heat for 5-7 minutes until the sauce is reduced and thickened.
7. Serve the lamb with the red wine reduction drizzled over the top.

The herb crust adds a burst of freshness and flavor to the rich, tender lamb, while the red wine reduction provides a savory depth. This dish makes for an indulgent entrée that’s perfect for a special occasion or a cozy winter meal. Its elegant presentation and bold flavors will make any meal feel like a celebration.

Slow-Cooked Beef Short Ribs with Red Wine Sauce

These slow-cooked beef short ribs in a rich red wine sauce are the epitome of comfort food. The long cooking time ensures the beef becomes incredibly tender and absorbs all the deep flavors of the sauce. Served with mashed potatoes or polenta, this dish makes for a luxurious and satisfying entrée that’s perfect for a cold January evening.

Ingredients:

• 4 beef short ribs
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 cups red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 bay leaf
• 1 tsp dried thyme
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 325°F (165°C). Season the short ribs with salt and pepper.
2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the short ribs on all sides, about 5-7 minutes. Remove the ribs and set them aside.
3. Add the onion, carrots, and celery to the pot, cooking for 5-6 minutes until softened. Stir in the garlic and cook for another minute.
4. Add the red wine, scraping up any browned bits from the bottom of the pot. Stir in the beef broth, tomato paste, bay leaf, and thyme.
5. Return the short ribs to the pot, ensuring they are partially submerged in the liquid. Bring to a simmer, then cover and transfer to the oven.
6. Cook for 2 1/2 to 3 hours, or until the beef is fork-tender and easily falls off the bone.
7. Remove the short ribs from the pot and set aside. Discard the bay leaf. Simmer the sauce on the stovetop for 10-15 minutes until it thickens slightly.
8. Serve the short ribs with the reduced sauce, garnished with fresh parsley.

These slow-cooked beef short ribs are incredibly tender, with the rich red wine sauce complementing the deep, beefy flavor. The slow cooking process ensures the meat is fall-off-the-bone tender, while the vegetables and herbs add layers of flavor to the sauce. It’s an indulgent entrée that makes for a perfect winter feast.

Braised Chicken Thighs with Mushrooms and Garlic

This braised chicken thighs with mushrooms and garlic is a perfect entrée for chilly January nights. The chicken thighs become melt-in-your-mouth tender as they slow-cook in a rich, savory sauce made with garlic, mushrooms, and a splash of white wine. The dish is simple yet packed with flavor, offering the comfort of braised meat and earthy mushrooms that will warm you from the inside out.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups mushrooms (button or cremini), sliced
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Season the chicken thighs with salt and pepper on both sides.
2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Brown the chicken thighs, skin-side down, for about 5 minutes until the skin is crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms begin to release their moisture.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
5. Add the chicken broth and thyme, stirring to combine. Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top.
6. Cover and transfer the skillet to the oven. Braise the chicken for 40-45 minutes, or until the chicken is fully cooked and tender.
7. Serve the chicken with the mushroom sauce spooned over the top, garnished with fresh parsley if desired.

This dish is full of rich, comforting flavors with the deep savory notes of the braised chicken and earthy mushrooms. The white wine and thyme add complexity to the sauce, creating a perfect accompaniment for the chicken. The slow braising process ensures that the chicken is juicy and tender, making it an ideal dish for a cozy winter meal.

Spaghetti Squash Primavera

Spaghetti squash primavera is a light yet satisfying entrée perfect for January when you want something comforting but not too heavy. The spaghetti squash provides a unique, slightly nutty texture that mimics pasta, while the vegetables bring color, freshness, and flavor. Tossed in a light olive oil and garlic sauce, this dish is healthy, flavorful, and full of winter produce.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1/2 tsp dried oregano
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash halves, cut-side down, on a baking sheet.
2. Roast the spaghetti squash for 40-45 minutes, or until tender. Once done, use a fork to scrape the flesh into spaghetti-like strands.
3. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the chopped zucchini, bell pepper, and cherry tomatoes. Sauté for 5-7 minutes until the vegetables are tender.
4. Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Season with salt, pepper, and dried oregano.
5. Once the spaghetti squash is ready, scrape the strands into the skillet with the sautéed vegetables. Toss everything together, adding fresh basil and Parmesan cheese if desired.
6. Serve hot, garnished with additional fresh basil and Parmesan if preferred.

The spaghetti squash gives this dish a satisfying texture, while the colorful vegetables add sweetness and freshness. The light olive oil and garlic sauce makes it feel indulgent without being heavy. This is a great choice for those looking for a lighter, but still comforting, entrée for January.

Pork Tenderloin with Apple Cider Glaze

This pork tenderloin with apple cider glaze is a simple yet flavorful dish, perfect for January. The pork is seared to create a crispy crust, then roasted until tender. The apple cider glaze adds a sweet and tangy note that complements the richness of the pork. Paired with roasted root vegetables, this entrée is ideal for a satisfying winter meal.

Ingredients:

• 1 lb pork tenderloin
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup apple cider
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp fresh rosemary, chopped
• 1 tbsp apple cider vinegar
• 2 cups mixed root vegetables (carrots, parsnips, sweet potatoes), peeled and chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Season the pork tenderloin with salt and pepper on all sides.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 3-4 minutes on each side until browned.
3. While the pork is searing, prepare the apple cider glaze. In a small saucepan, combine the apple cider, Dijon mustard, honey, rosemary, and apple cider vinegar. Bring to a simmer and cook for 5-7 minutes until the glaze thickens slightly.
4. Add the mixed root vegetables to the skillet around the pork tenderloin. Pour the apple cider glaze over the pork and vegetables.
5. Transfer the skillet to the oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
6. Let the pork rest for 5-10 minutes before slicing. Serve with the roasted vegetables and extra glaze drizzled over the top.

The pork tenderloin is tender and juicy, while the apple cider glaze adds a delicious sweet-tangy flavor. The roasted root vegetables pair perfectly with the pork, making the dish feel hearty and comforting. This entrée is a great way to enjoy seasonal flavors in a simple, elegant dish that works well for a cozy January dinner.

Note: More recipes​ are coming soon!