25+ Deliciously Easy February Solstice Dinner Recipes to Enjoy

As the winter months begin to settle in, there’s no better way to celebrate the February solstice than with hearty, comforting meals that bring warmth and satisfaction to your table.

The solstice marks a significant shift in the seasons, and it’s a time to embrace nourishing dishes that help you stay cozy through the coldest days of the year.

Whether you’re gathering with family or enjoying a quiet evening at home, the right dinner recipes can make all the difference.

In this blog, we’ve curated a collection of 25+ February solstice dinner recipes that will warm you up and provide that perfect blend of comfort and flavor.

From rich stews and roasts to lighter, citrus-infused meals, these recipes incorporate the best seasonal ingredients to create delicious dishes you’ll crave throughout the winter.

Each recipe has been chosen to celebrate the season’s ingredients while keeping you nourished and cozy during the colder days.

25+ Deliciously Easy February Solstice Dinner Recipes to Enjoy

The February solstice marks the shortest day of the year, making it the perfect opportunity to indulge in heartwarming, comforting dinners that nourish both the body and soul.

With the chilly weather, meals that are rich in flavor and packed with seasonal ingredients bring a sense of warmth and joy to your table.

From hearty roasts and stews to lighter salads and baked dishes, the recipes we’ve compiled offer a variety of options that suit every taste and occasion.

No matter what type of meal you’re in the mood for, these 25+ solstice dinner ideas are sure to provide comfort and satisfaction as you celebrate this significant moment in the calendar.

So, gather your loved ones or treat yourself to a cozy meal—these recipes will help you embrace the season with warmth, deliciousness, and a touch of festive spirit.

Winter Harvest Stuffed Acorn Squash

Embrace the February solstice with a comforting and nutrient-packed Winter Harvest Stuffed Acorn Squash. This dish highlights seasonal produce like squash, kale, and cranberries, creating a hearty vegetarian centerpiece. It’s a perfect balance of sweet and savory flavors, making it ideal for celebrating the seasonal transition from winter’s chill to the promise of spring.

Ingredients

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed and cooked
• 1 cup kale, finely chopped
• ½ cup dried cranberries
• ½ cup pecans, roughly chopped
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and pepper to taste
• ¼ cup crumbled feta cheese (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Rub the acorn squash halves with 1 tbsp olive oil, cinnamon, and a pinch of salt. Place them cut-side down on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large skillet, heat the remaining olive oil over medium heat. Add kale and sauté until wilted.
4. Stir in the cooked quinoa, dried cranberries, pecans, garlic powder, paprika, salt, and pepper. Cook for 2–3 minutes until well combined.
5. Remove the squash from the oven, turn them cut-side up, and fill each half with the quinoa mixture.
6. Sprinkle crumbled feta over the stuffed squash (if using). Return to the oven and bake for an additional 10 minutes.
7. Serve warm, garnished with fresh herbs if desired.

This Winter Harvest Stuffed Acorn Squash celebrates the February solstice with warmth and wholesome flavors. The roasted squash provides a tender base, while the filling delivers a medley of textures and tastes. It’s a dish that symbolizes the bounty of winter and hints at the renewal of spring—a true celebration of the season.

Maple-Glazed Salmon with Citrus Couscous

This Maple-Glazed Salmon with Citrus Couscous is a vibrant, fresh, and elegant dish perfect for the February solstice. Combining the rich flavors of salmon with the tangy brightness of citrus, this dish bridges the warmth of winter and the zest of spring. Ideal for dinner parties or quiet evenings, it brings a gourmet touch to your seasonal celebration.

Ingredients

• 4 salmon fillets
• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 cup couscous
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, and soy sauce. Brush the mixture generously over the salmon fillets.
3. Arrange the fillets on the baking sheet and bake for 12–15 minutes, or until the salmon flakes easily with a fork.
4. While the salmon bakes, prepare the couscous. Bring 1 cup of water to a boil, then stir in the couscous. Cover and let sit for 5 minutes, then fluff with a fork.
5. Add the orange and lemon zest, citrus juices, olive oil, parsley, salt, and pepper to the couscous. Mix well.
6. Serve the salmon over a bed of citrus couscous, garnished with additional parsley if desired.

The Maple-Glazed Salmon with Citrus Couscous offers a sophisticated yet simple way to mark the February solstice. The sweet maple glaze complements the zesty, herbaceous couscous, creating a dish that’s as vibrant as it is satisfying. It’s a testament to the transitional beauty of this season, marrying the richness of winter with the freshness of spring.

Rustic Braised Lamb Shanks with Root Vegetables

Rustic Braised Lamb Shanks with Root Vegetables is a hearty and comforting dish, perfect for a February solstice dinner. This slow-cooked recipe showcases tender lamb and winter vegetables in a rich, savory broth. It’s a dish that warms the soul and invites diners to savor the depth of winter flavors while celebrating the gradual return of longer days.

Ingredients

• 4 lamb shanks
• 2 tbsp olive oil
• 1 onion, diced
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 cups beef or chicken stock
• 1 cup red wine
• 2 tbsp tomato paste
• 4 garlic cloves, minced
• 1 tsp dried rosemary
• 1 tsp thyme
• Salt and pepper to taste

Instructions

1. Preheat your oven to 325°F (165°C).
2. Season the lamb shanks with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks until browned on all sides, then remove and set aside.
3. In the same pot, sauté the onion, garlic, carrots, and parsnips until softened.
4. Stir in the tomato paste, rosemary, and thyme. Cook for 2 minutes, then add the stock and red wine, scraping the bottom of the pot to deglaze.
5. Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid. Bring to a simmer.
6. Cover the pot with a lid and transfer to the oven. Braise for 2.5–3 hours, turning the shanks occasionally, until the meat is tender and falling off the bone.
7. Serve the lamb shanks with the braised vegetables and a ladle of the flavorful sauce.

Rustic Braised Lamb Shanks with Root Vegetables is a culinary ode to the February solstice. The rich, slow-cooked flavors capture the essence of winter’s depth, while the promise of longer days ahead makes this meal feel like a celebration. Serve this dish to create lasting memories and warmth as the seasons transition.

Roasted Butternut Squash and Sage Risotto

This Roasted Butternut Squash and Sage Risotto is the perfect dish for a February solstice dinner, combining the creamy richness of risotto with the natural sweetness of roasted squash. The earthy flavor of sage and the warmth from the squash provide a perfect comfort meal for the last stretch of winter, while celebrating the seasonal produce that’s available during this time of year.

Ingredients

• 1 medium butternut squash, peeled, cubed, and roasted
• 1 tbsp olive oil
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ cup dry white wine
• 1 tbsp butter
• 2 tbsp fresh sage, chopped
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper, and roast on a baking sheet for 25–30 minutes, or until tender and caramelized.
2. In a large saucepan, heat 1 tbsp olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the Arborio rice and cook for 2–3 minutes, allowing the rice to lightly toast.
4. Pour in the white wine and stir until mostly absorbed by the rice.
5. Gradually add the warm vegetable broth, ½ cup at a time, stirring constantly and letting the liquid absorb before adding more. Continue this process until the rice is creamy and tender, about 20 minutes.
6. Stir in the roasted butternut squash, fresh sage, butter, and Parmesan cheese. Cook for another 2–3 minutes.
7. Adjust seasoning with salt and pepper, then serve hot with extra Parmesan and sage leaves.

The Roasted Butternut Squash and Sage Risotto is a rich, hearty dish perfect for the February solstice. The creamy texture of the risotto pairs beautifully with the sweetness of the roasted squash, while the sage adds an aromatic touch that complements the dish’s warmth. This meal celebrates the comfort of winter produce and provides a nourishing meal to welcome the gradual lengthening of days.

Braised Chicken with Winter Citrus and Olives

Braised Chicken with Winter Citrus and Olives is a vibrant and flavorful dish that perfectly captures the essence of the February solstice. The tender chicken is braised with zesty citrus and briny olives, offering a contrast of bright and savory flavors that celebrate both the deep of winter and the promise of spring. This dish is perfect for a festive yet simple dinner.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 orange, thinly sliced
• 1 cup green olives, pitted
• 1 cup chicken stock
• 1 tbsp honey
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then sear them in the skillet, skin-side down, until golden brown, about 5-7 minutes. Flip the chicken and cook for an additional 5 minutes. Remove and set aside.
2. In the same pan, add the onion and garlic and sauté until softened, about 3 minutes.
3. Add the lemon and orange slices, olives, chicken stock, honey, and thyme to the pan. Stir to combine.
4. Return the chicken to the skillet, skin-side up, ensuring the chicken is partially submerged in the liquid.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and braise for 45-50 minutes, until the chicken is fully cooked and tender.
6. Serve the chicken with the citrus-olive braise, garnished with fresh parsley.

Braised Chicken with Winter Citrus and Olives is a celebration of bold, contrasting flavors that perfectly mirror the February solstice. The tender, juicy chicken paired with the tangy citrus and savory olives creates a balanced dish that feels both comforting and refreshing. It’s a wonderful way to welcome the changing seasons with a warm, flavorful meal.

Sweet Potato and Lentil Shepherd’s Pie

This Sweet Potato and Lentil Shepherd’s Pie is a hearty, plant-based twist on the classic comfort food, making it an excellent choice for a February solstice dinner. The creamy mashed sweet potatoes provide a comforting topping, while the lentils and vegetables create a savory filling that’s both filling and nourishing. This dish is ideal for cozy dinners and as a satisfying alternative for those seeking a meatless option.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 ½ cups cooked green lentils
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 2 tbsp butter
• ½ cup milk or plant-based milk

Instructions

1. Preheat your oven to 375°F (190°C).
2. Boil the cubed sweet potatoes in salted water until tender, about 10-15 minutes. Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion, carrots, and celery and sauté until softened, about 7-8 minutes.
4. Stir in the garlic, cooked lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Simmer for 10 minutes, allowing the mixture to thicken slightly.
5. Transfer the lentil mixture into a baking dish and top with the mashed sweet potatoes. Spread the potatoes evenly with a spatula.
6. Bake in the preheated oven for 20 minutes, or until the top is golden brown.
7. Let cool for 5 minutes before serving.

Sweet Potato and Lentil Shepherd’s Pie is a hearty, plant-forward dish that’s perfect for a February solstice dinner. The sweet potato topping offers a comforting sweetness, while the savory lentil filling provides rich, earthy flavors. This dish celebrates winter’s wholesome produce and offers a nourishing, satisfying meal that’s both healthy and delicious—an ideal way to mark the turning of the season.

Spiced Lamb Tagine with Apricots and Almonds

This Spiced Lamb Tagine with Apricots and Almonds is a rich and aromatic dish, ideal for the February solstice when you’re craving something comforting yet exotic. The tender lamb, braised in a spiced sauce with dried apricots, almonds, and a variety of aromatic spices, delivers a warming dish that is both savory and slightly sweet. It’s perfect for a celebratory dinner, offering the warmth of winter spices and the subtle sweetness of dried fruit.

Ingredients

• 2 lbs bone-in lamb shoulder, cut into chunks
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground cinnamon
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp ground ginger
• 1 cup dried apricots, halved
• 1 cup chicken broth
• 1 tbsp honey
• 1 tbsp lemon juice
• ½ cup toasted almonds
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large Dutch oven or tagine pot over medium-high heat. Season the lamb chunks with salt and pepper, then brown them in batches until golden on all sides. Remove and set aside.
2. In the same pot, add the onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the cumin, cinnamon, turmeric, paprika, and ginger, cooking for 1-2 minutes until fragrant.
4. Add the lamb back into the pot, along with the apricots, chicken broth, honey, and lemon juice. Stir to combine.
5. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is tender.
6. Just before serving, stir in the toasted almonds and garnish with fresh cilantro. Serve with couscous or flatbread.

Spiced Lamb Tagine with Apricots and Almonds is a perfect choice for a February solstice dinner, offering a rich, aromatic experience with its blend of warm spices and sweet apricots. The tender lamb, cooked to perfection, pairs beautifully with the almonds for added texture and the honey and lemon for balance. This dish provides a satisfying, comforting meal that feels both luxurious and earthy, ideal for the cold season and the transition to longer days.

Roasted Root Vegetable and Quinoa Salad with Tahini Dressing

This Roasted Root Vegetable and Quinoa Salad with Tahini Dressing is a vibrant, hearty dish that brings together the earthy flavors of winter vegetables and the nutritional benefits of quinoa. The roasted root vegetables are naturally sweet and smoky, while the quinoa provides a protein-packed base. The creamy tahini dressing adds a rich, nutty flavor that ties everything together, making it an excellent choice for a healthy yet satisfying February solstice dinner.

Ingredients

• 2 large carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 medium sweet potato, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2 tbsp water (for thinning dressing)
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Spread the carrots, parsnips, and sweet potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
2. While the vegetables roast, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat, and simmer, covered, for 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and 2 tbsp water to create a smooth dressing.
4. Once the vegetables are roasted and the quinoa is cooked, combine them in a large bowl. Drizzle with the tahini dressing and toss to combine.
5. Garnish with fresh parsley and serve warm or at room temperature.

This Roasted Root Vegetable and Quinoa Salad with Tahini Dressing is a wholesome, nourishing dish that celebrates the flavors of winter while offering a bright and fresh note with the creamy tahini dressing. The combination of hearty quinoa and sweet roasted root vegetables makes it satisfying, while the dressing adds a depth of flavor that makes this salad perfect for a February solstice dinner. It’s both filling and light, a perfect meal to enjoy as the days slowly begin to lengthen.

Baked Cod with Winter Citrus Salsa and Garlic Spinach

Baked Cod with Winter Citrus Salsa and Garlic Spinach is a light yet flavorful dish perfect for a February solstice dinner. The cod is gently baked to perfection and topped with a bright, zesty citrus salsa that includes the sweetness of orange and the tang of grapefruit. The garlic spinach serves as a nutritious side that balances the richness of the fish. This dish offers a refreshing, healthy, and light dinner option to celebrate the transition toward spring.

Ingredients

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 grapefruit, segmented
• 1 orange, segmented
• 1 small red onion, finely diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil (for the salsa)
• 4 cups fresh spinach
• 2 cloves garlic, minced
• 1 tbsp butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the cod fillets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
3. In a bowl, combine the grapefruit, orange, red onion, cilantro, lime juice, and 1 tbsp olive oil. Toss gently to mix and set aside.
4. While the cod is baking, heat butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
5. Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
6. Serve the cod fillets topped with the citrus salsa and accompanied by the garlic spinach.

Baked Cod with Winter Citrus Salsa and Garlic Spinach is a refreshing and balanced dish that’s perfect for the February solstice. The tender cod, paired with the zesty citrus salsa, offers a burst of freshness that contrasts beautifully with the rich, garlicky spinach. This meal is light yet satisfying, ideal for a dinner that celebrates the transition from winter to spring, offering a taste of brighter days ahead.

Mushroom and Thyme Risotto with Parmesan Crisp

Mushroom and Thyme Risotto with Parmesan Crisp is a rich and creamy dish, ideal for the cold February solstice. The earthy flavors of sautéed mushrooms, combined with fresh thyme and the creamy texture of the risotto, make this dish a hearty yet sophisticated option. Topped with a crispy Parmesan garnish, it offers an elegant finish that makes it perfect for a winter celebration. This dish is comforting, warming, and full of umami flavors, a perfect way to mark the seasonal change.

Ingredients

• 1 cup Arborio rice
• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mushrooms (such as cremini, shiitake, or button), sliced
• 1 tsp fresh thyme leaves
• ½ cup dry white wine
• 4 cups chicken or vegetable broth, warmed
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped for garnish

Instructions

1. In a large pan, heat olive oil and butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the mushrooms and thyme, cooking until the mushrooms release their moisture and start to brown, about 7 minutes.
3. Add the Arborio rice and cook, stirring, for 1-2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine and cook, stirring, until the wine has mostly evaporated.
5. Begin adding the warm broth, ½ cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and tender, about 18-20 minutes.
6. Stir in the Parmesan cheese and season with salt and pepper to taste.
7. For the Parmesan crisp, heat a non-stick skillet over medium heat. Sprinkle a thin layer of Parmesan cheese into the skillet and cook for 1-2 minutes until golden and crispy. Remove and set aside to cool, then break into shards.
8. Serve the risotto with Parmesan crisp shards and a sprinkle of fresh parsley.

Mushroom and Thyme Risotto with Parmesan Crisp is a beautiful dish that brings comfort and elegance to your February solstice dinner. The rich, creamy risotto pairs perfectly with the earthy mushrooms and fragrant thyme, while the crispy Parmesan adds a delightful crunch and umami kick. This dish is ideal for those looking for a cozy yet refined meal to celebrate the winter season, offering the perfect balance of textures and flavors.

Braised Short Ribs with Root Vegetables and Red Wine Sauce

Braised Short Ribs with Root Vegetables and Red Wine Sauce is a deeply flavorful and comforting dish, perfect for the cold February solstice. The tender short ribs are braised slowly with hearty root vegetables, infusing them with rich, savory flavors. The red wine sauce adds depth and complexity, making this meal both luxurious and warming. It’s the kind of dish that feels special and indulgent, perfect for a winter gathering or celebratory dinner.

Ingredients

• 4 bone-in beef short ribs
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups red wine (such as Cabernet Sauvignon)
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 sprigs rosemary
• 1 tbsp tomato paste
• 2 medium potatoes, peeled and cubed
• 2 parsnips, peeled and chopped
• 1 tbsp butter (for finishing)

Instructions

1. Preheat your oven to 325°F (165°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then brown them in the hot oil, turning to get an even crust on all sides. Remove the ribs and set aside.
3. In the same pot, add the onion, carrots, celery, and garlic, cooking until softened, about 5-7 minutes.
4. Stir in the tomato paste and cook for another 2 minutes, then pour in the red wine, scraping up any browned bits from the bottom of the pot.
5. Add the beef broth, thyme, rosemary, and short ribs back into the pot. Bring the mixture to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the short ribs are tender.
6. While the short ribs cook, bring a pot of water to a boil and cook the potatoes and parsnips until tender, about 15 minutes. Drain and set aside.
7. When the short ribs are done, remove them from the pot and set aside. Strain the braising liquid, then return it to the pot and reduce it over medium heat for 10-15 minutes until thickened.
8. Stir the cooked potatoes and parsnips into the sauce, then add the butter to finish. Serve the short ribs over the root vegetable mixture, topped with the red wine sauce.

Braised Short Ribs with Root Vegetables and Red Wine Sauce is a hearty and rich dish that embodies the essence of a February solstice dinner. The tender short ribs, slow-cooked in a savory red wine sauce, pair beautifully with the earthy root vegetables. This dish is the ultimate comfort food, perfect for a special winter meal that will warm you from the inside out. The deep flavors and tender texture of the ribs make it a standout choice for any festive or celebratory occasion.

Lemon Herb Roasted Chicken with Roasted Brussels Sprouts and Potatoes

Lemon Herb Roasted Chicken with Roasted Brussels Sprouts and Potatoes is a well-balanced and flavorful dish that combines the bright flavors of lemon with the savory richness of roasted chicken. The addition of Brussels sprouts and potatoes, roasted alongside the chicken, creates a complete meal that’s comforting and satisfying. This dish is perfect for the February solstice, offering a hearty yet refreshing option to enjoy as the days start to lengthen.

Ingredients

• 1 whole chicken (3-4 lbs)
• 2 tbsp olive oil
• 1 lemon, quartered
• 4 garlic cloves, smashed
• 2 sprigs rosemary
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp melted butter (for basting)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken dry with paper towels, then season generously with salt and pepper, both inside and out. Stuff the cavity with lemon wedges, garlic, and rosemary.
3. Rub the outside of the chicken with olive oil and sprinkle with thyme leaves.
4. Place the chicken on a roasting pan, surrounded by the halved potatoes and Brussels sprouts. Drizzle the vegetables with olive oil and season with salt and pepper.
5. Roast the chicken for 1 hour 20 minutes, basting occasionally with melted butter, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
6. Once the chicken is cooked, remove from the oven and let rest for 10 minutes before carving.
7. Serve the roasted chicken with the Brussels sprouts and potatoes on the side, garnished with additional lemon wedges if desired.

Lemon Herb Roasted Chicken with Roasted Brussels Sprouts and Potatoes is a satisfying, flavorful dish that offers a perfect balance of savory and bright flavors. The roasted chicken, infused with lemon and herbs, is complemented by the crispy roasted potatoes and Brussels sprouts, making for a complete and comforting dinner. This dish is ideal for the February solstice, providing both warmth and a hint of freshness that marks the transition from winter to spring.

Slow-Cooked Beef Stew with Winter Root Vegetables

Slow-Cooked Beef Stew with Winter Root Vegetables is the epitome of comfort food. This hearty stew features tender pieces of beef simmered slowly with root vegetables like carrots, parsnips, and turnips, creating a rich and warming meal perfect for the February solstice. The slow-cooking process allows the flavors to meld together, making this dish flavorful and satisfying. Ideal for those colder evenings, this stew is not only filling but also nourishing, bringing warmth and cozy satisfaction to your winter dinner table.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups red wine
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 turnips, peeled and cubed
• 1 cup celery, chopped
• 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then brown the meat in batches, about 3-4 minutes per batch. Remove the beef and set it aside.
2. In the same skillet, add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Transfer the browned beef and onion mixture to a slow cooker. Add the beef broth, red wine, carrots, parsnips, turnips, celery, thyme, and bay leaves. Stir to combine.
4. Cover and cook on low for 6-7 hours, or until the beef is tender and the vegetables are cooked through.
5. Remove the bay leaves and adjust seasoning with salt and pepper to taste.
6. Serve the stew hot, garnished with fresh parsley.

Slow-Cooked Beef Stew with Winter Root Vegetables is a deeply flavorful and satisfying dish that embodies the essence of a February solstice meal. The slow cooking process enhances the flavors, resulting in tender beef and perfectly cooked root vegetables that soak up the rich broth. This stew is perfect for warming up after a cold day, and its hearty nature makes it ideal for a family dinner or a cozy gathering. Its simplicity, combined with deep flavor, makes it a beloved winter favorite.

Roasted Salmon with Herb and Citrus Quinoa Salad

Roasted Salmon with Herb and Citrus Quinoa Salad is a light yet fulfilling dish that celebrates the fresh flavors of winter citrus and the richness of roasted salmon. The vibrant, zesty quinoa salad, loaded with fresh herbs, citrus, and nuts, complements the tender, flaky salmon perfectly. This dish is a wonderful option for those seeking a healthy, lighter meal during the February solstice while still embracing the seasonal ingredients. It’s both nourishing and delicious, perfect for a refreshing yet warm winter dinner.

Ingredients

• 4 salmon fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• ½ cup fresh parsley, chopped
• ¼ cup almonds, chopped
• ¼ cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tsp honey
• 1 tsp Dijon mustard

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, then season with salt and pepper. Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
3. While the salmon is roasting, cook the quinoa: In a medium saucepan, combine the quinoa and water (or broth), bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until the quinoa is tender and all the liquid has been absorbed. Fluff with a fork and set aside.
4. In a small bowl, whisk together the orange juice, lemon juice, olive oil, honey, Dijon mustard, and a pinch of salt and pepper.
5. In a large bowl, combine the cooked quinoa, orange zest, lemon zest, parsley, almonds, and feta. Toss to combine.
6. To serve, place the quinoa salad on plates and top with the roasted salmon. Drizzle with the citrus dressing and garnish with additional parsley if desired.

Roasted Salmon with Herb and Citrus Quinoa Salad offers a fresh and vibrant meal that pairs the richness of salmon with the light and refreshing flavors of citrus and herbs. The quinoa salad provides a perfect contrast with its nutty texture and zesty kick, making it a bright and nourishing dish. This recipe is perfect for the February solstice, offering a balance of warmth from the roasted salmon and a lightness from the salad, making it an ideal meal for anyone looking to enjoy healthy, seasonal ingredients during the winter months.

Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas are a satisfying and flavorful vegetarian dish perfect for the February solstice. The combination of roasted sweet potatoes and black beans wrapped in corn tortillas and smothered in rich enchilada sauce creates a hearty yet comforting meal. The dish is enhanced with melted cheese and fresh toppings, making it a crowd-pleaser that is both nutritious and filling. This recipe is perfect for those seeking a flavorful, plant-based option to celebrate the changing of the seasons.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 8 small corn tortillas
• 2 cups red enchilada sauce
• 1 cup shredded cheese (cheddar or Monterey Jack)
• ½ cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly browned.
3. In a large bowl, combine the roasted sweet potatoes, black beans, cumin, chili powder, and garlic powder. Stir to combine.
4. Preheat your oven to 375°F (190°C).
5. To assemble the enchiladas, heat the tortillas slightly in the microwave to make them more pliable. Spoon a portion of the sweet potato and black bean mixture onto each tortilla, then roll up tightly and place seam-side down in a baking dish.
6. Pour the enchilada sauce over the rolled tortillas, then sprinkle with shredded cheese.
7. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 5-10 minutes until the cheese is melted and bubbly.
8. Serve the enchiladas topped with fresh cilantro, avocado slices, and lime wedges.

Sweet Potato and Black Bean Enchiladas are a delicious and comforting vegetarian option for your February solstice dinner. The sweet potatoes and black beans offer a hearty, flavorful filling, while the enchilada sauce and melted cheese add richness and warmth. This dish is not only satisfying but also packed with nutrients, making it a perfect choice for those looking for a healthy, plant-based meal to enjoy during the winter months. With fresh toppings and a burst of citrus from the lime, these enchiladas offer a well-rounded and festive meal for the season.

Note: More recipes are coming soon!