50+ Delicious January Solstice Dinner Recipes to Celebrate the Season

The January solstice marks the turning of the year and the beginning of the winter season, a time when we embrace warmth, comfort, and reflection.

As the days slowly start to lengthen again, there’s no better way to celebrate this celestial event than by gathering around a table filled with delicious, hearty meals.

Whether you’re hosting a small dinner party or enjoying a quiet evening at home, the January solstice is the perfect occasion for rich flavors, seasonal ingredients, and cozy dishes that warm both body and soul.

In this collection of over 50 dinner recipes, you’ll find everything from roasted meats and savory stews to vibrant salads and vegan-friendly options.

These recipes embrace the heart of winter, incorporating ingredients like root vegetables, hearty greens, and warming spices, all designed to bring joy to your table.

Whether you’re a seasoned home cook or just looking for something new to try, there’s a recipe here to suit every taste and occasion.

50+ Delicious January Solstice Dinner Recipes to Celebrate the Season

The January solstice is not just a moment to mark the passage of time; it’s a celebration of renewal, of cozy gatherings, and of nourishing, comforting food.

With over 50 dinner recipes to choose from, you have the perfect variety to create a meal that brings warmth, joy, and flavor to your celebration.

Whether you choose a hearty meat dish, a vegan stew, or a fresh seasonal salad, each of these recipes is designed to embrace the spirit of the solstice and make your dinner feel extra special.

So gather your loved ones, embrace the season’s best ingredients, and enjoy a meal that will keep everyone satisfied and happy through the winter months ahead.

Winter Citrus-Glazed Roast Chicken

Welcome the January solstice with a bright and zesty Winter Citrus-Glazed Roast Chicken, a dish that symbolizes renewal and light. This recipe pairs the comforting warmth of roasted chicken with the refreshing tang of seasonal citrus fruits like oranges and lemons. It’s perfect for a celebratory dinner that bridges winter’s chill and the promise of longer days.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 2 oranges (1 sliced, 1 juiced)
• 1 lemon (sliced)
• 1/4 cup honey
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp thyme leaves
• 4 garlic cloves, minced
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, whisk together orange juice, honey, olive oil, rosemary, thyme, garlic, salt, and pepper. This will serve as the glaze.
3. Place the chicken in a roasting pan and rub the glaze generously over the chicken, including under the skin if possible.
4. Stuff the cavity with orange and lemon slices for additional flavor.
5. Roast the chicken for 1 hour and 20 minutes, basting every 20 minutes with the glaze. The chicken is ready when the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 10 minutes before carving.

This Winter Citrus-Glazed Roast Chicken is a delightful blend of sweetness and acidity, bringing a lightness to a hearty dish. The vibrant flavors are a reminder of the sun’s gradual return, making it an ideal choice for your January solstice dinner table.

Creamy Butternut Squash Risotto with Sage

Celebrate the January solstice with a comforting bowl of Creamy Butternut Squash Risotto with Sage. This creamy, golden-hued dish highlights winter’s most beloved squash, paired with the earthy aroma of fresh sage. It’s an elegant yet cozy dish that embodies the season’s warmth.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable stock
• 1 small butternut squash, peeled and diced
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 3 tbsp butter
• 2 tbsp olive oil
• 6-8 fresh sage leaves
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet and sauté the onion until translucent. Add the garlic and cook for another minute.
2. Stir in the diced butternut squash and cook until softened, about 8-10 minutes. Remove half of the squash and mash it into a puree.
3. Add the Arborio rice to the skillet and toast for 2 minutes. Pour in the wine and stir until absorbed.
4. Gradually add warm stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue for about 20 minutes.
5. Stir in the mashed squash, butter, Parmesan, and salt and pepper to taste. Cook until the risotto is creamy.
6. In a small pan, fry sage leaves in a bit of oil until crispy. Garnish the risotto with the fried sage and remaining squash cubes.

This Creamy Butternut Squash Risotto with Sage is a hearty dish that reflects the solstice’s themes of warmth and comfort. Its creamy texture and aromatic herbs make it a centerpiece worthy of your celebratory table, symbolizing nourishment and togetherness.

Herb-Crusted Rack of Lamb with Pomegranate Glaze

Indulge in the luxurious flavors of the Herb-Crusted Rack of Lamb with Pomegranate Glaze, a show-stopping dish perfect for the January solstice. The earthy herb crust contrasts beautifully with the sweet and tangy pomegranate glaze, creating a meal that’s as vibrant as the solstice itself.

Ingredients

• 2 racks of lamb (about 1.5 pounds each)
• 1/4 cup breadcrumbs
• 2 tbsp Dijon mustard
• 3 tbsp fresh parsley, chopped
• 2 tbsp rosemary, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste

For the Pomegranate Glaze

• 1 cup pomegranate juice
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1/4 tsp cinnamon

Instructions

1. Preheat your oven to 375°F (190°C). Season the lamb with salt and pepper.
2. In a bowl, combine breadcrumbs, parsley, rosemary, garlic, and a bit of olive oil.
3. Brush the lamb racks with Dijon mustard and press the herb mixture onto the meat to form a crust.
4. Roast the lamb in the oven for 20-25 minutes for medium-rare, or adjust to your preferred doneness. Let it rest for 10 minutes before slicing.
5. For the glaze, simmer pomegranate juice, honey, balsamic vinegar, and cinnamon in a saucepan until thickened. Drizzle over the sliced lamb.

The Herb-Crusted Rack of Lamb with Pomegranate Glaze offers a dynamic balance of flavors that celebrate the solstice’s elegance and abundance. Its rich taste and striking presentation make it a perfect centerpiece for an evening of celebration and reflection.

Roasted Root Vegetables with Maple and Balsamic Drizzle

The Roasted Root Vegetables with Maple and Balsamic Drizzle is a hearty and vibrant dish that showcases the best of winter’s produce. The earthy sweetness of roasted carrots, parsnips, and sweet potatoes is complemented by a rich maple and balsamic glaze, making it an ideal choice for your January solstice dinner. The combination of sweet and tangy flavors evokes warmth and balance as we celebrate the changing season.

Ingredients

• 4 carrots, peeled and cut into sticks
• 2 parsnips, peeled and cut into sticks
• 2 sweet potatoes, peeled and cut into cubes
• 1 tbsp olive oil
• Salt and pepper to taste

For the Maple and Balsamic Drizzle:

• 3 tbsp maple syrup
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper, ensuring they are evenly coated.
3. Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until they are tender and caramelized.
4. While the vegetables are roasting, combine the maple syrup, balsamic vinegar, Dijon mustard, and thyme in a small saucepan. Bring to a simmer over medium heat, cooking for 3-5 minutes until the sauce thickens.
5. Once the vegetables are done, drizzle the maple-balsamic glaze over the roasted vegetables and serve warm.

This dish is the essence of winter’s comfort food, offering a sweet and savory balance that reflects the solstice’s transitional nature. The Roasted Root Vegetables with Maple and Balsamic Drizzle provides not only a delicious side dish but also a burst of color and flavor to your dinner table, perfect for celebrating the return of longer days.

Seared Scallops with Lemon-Butter Sauce and Arugula Salad

Celebrate the solstice with the light and luxurious flavors of Seared Scallops with Lemon-Butter Sauce and Arugula Salad. This dish is quick to prepare yet elegant, featuring delicate seared scallops paired with a tangy lemon-butter sauce, balanced by the peppery bite of fresh arugula. It’s a perfect start to your solstice feast, light enough to feel fresh yet indulgent enough to mark the occasion.

Ingredients

• 12 large sea scallops, patted dry
• 2 tbsp olive oil
• Salt and pepper to taste

For the Lemon-Butter Sauce:

• 1/4 cup unsalted butter
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• 1 garlic clove, minced

For the Arugula Salad:

• 4 cups fresh arugula
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shaved Parmesan cheese
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper.
2. Sear the scallops for 2-3 minutes on each side until golden brown and opaque in the center. Remove from the skillet and set aside.
3. For the sauce, melt butter in the same skillet. Add the lemon juice, zest, garlic, and parsley, stirring to combine. Cook for 1-2 minutes until the sauce has thickened slightly.
4. In a separate bowl, toss the arugula, cherry tomatoes, Parmesan, olive oil, and balsamic vinegar to create a simple salad.
5. Plate the scallops and drizzle with the lemon-butter sauce. Serve with the arugula salad on the side.

The combination of seared scallops and zesty lemon-butter sauce makes this dish both indulgent and light, perfect for the solstice celebration. The Seared Scallops with Lemon-Butter Sauce and Arugula Salad brings a refreshing contrast of flavors, from the buttery richness of the scallops to the peppery crispness of the salad, symbolizing the transition from darkness to light.

Winter Vegetable and Lentil Soup with Parmesan Crisps

Warm up your January solstice gathering with a bowl of hearty Winter Vegetable and Lentil Soup with Parmesan Crisps. This rustic, nourishing soup is packed with fiber-rich lentils and a variety of root vegetables, creating a wholesome dish that’s both satisfying and comforting. Topped with crispy Parmesan shards, it’s a perfect blend of flavors and textures to usher in the longer days.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium potato, peeled and cubed
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste

For the Parmesan Crisps:

• 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking until the vegetables begin to soften, about 5 minutes.
2. Stir in the potato, lentils, thyme, smoked paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
3. Season with salt and pepper to taste, adjusting the seasoning as needed.
4. While the soup is simmering, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. For the Parmesan crisps, place small mounds of grated Parmesan on the baking sheet and flatten them slightly. Bake for 5-7 minutes, or until golden and crispy.
6. Serve the soup with a few Parmesan crisps on top for a delightful crunch.

This Winter Vegetable and Lentil Soup with Parmesan Crisps offers the perfect combination of heartiness and warmth, ideal for a solstice celebration. It’s a nourishing dish that embodies comfort and simplicity, while the crispy Parmesan adds a touch of decadence, making it a fitting dish to mark the turning of the season.

Spiced Pork Tenderloin with Apple Cider Glaze

Spiced Pork Tenderloin with Apple Cider Glaze is a beautiful way to celebrate the January solstice with a balance of savory, sweet, and aromatic flavors. The warm spices of cinnamon, nutmeg, and allspice complement the natural sweetness of the apple cider glaze, creating a comforting and festive dish. It’s perfect for those who want a rich, hearty main course with a hint of seasonal fruitiness.

Ingredients

• 1.5 pounds pork tenderloin
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• Salt and pepper to taste

For the Apple Cider Glaze:

• 1 cup apple cider
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rub the pork tenderloin with olive oil, cinnamon, allspice, nutmeg, salt, and pepper.
3. In an oven-safe skillet, heat olive oil over medium-high heat and sear the pork tenderloin for 2-3 minutes on each side until browned.
4. Transfer the skillet to the preheated oven and roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
5. While the pork is roasting, make the apple cider glaze by combining the cider, Dijon mustard, honey, and vinegar in a small saucepan. Bring to a simmer and cook for 10 minutes until the sauce thickens. Stir in butter until melted.
6. Once the pork is done, let it rest for 5 minutes before slicing. Drizzle the apple cider glaze over the pork slices and serve.

The Spiced Pork Tenderloin with Apple Cider Glaze is a festive, flavorful dish that celebrates the solstice with its warming spices and fruity glaze. It’s a fantastic main course that not only offers a satisfying depth of flavor but also adds a touch of elegance to your celebration, perfect for welcoming the return of longer days.

Roasted Beet Salad with Goat Cheese and Candied Walnuts

This Roasted Beet Salad with Goat Cheese and Candied Walnuts is a beautiful, vibrant dish perfect for the January solstice. The earthy sweetness of roasted beets pairs wonderfully with creamy goat cheese and crunchy, caramelized walnuts, making this salad both a treat for the eyes and the taste buds. It’s light yet full of flavor, and its deep red hues reflect the rich colors of winter, bringing warmth and color to your solstice dinner.

Ingredients

• 4 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste

For the Candied Walnuts:

• 1/2 cup walnuts
• 2 tbsp brown sugar
• 1 tbsp butter
• 1/4 tsp cinnamon

For the Salad:

• 4 cups mixed greens (such as arugula and spinach)
• 4 oz goat cheese, crumbled
• 1/2 red onion, thinly sliced
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the beet wedges with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 30-40 minutes, or until tender and caramelized.
3. While the beets are roasting, prepare the candied walnuts. In a small pan, melt butter over medium heat, then stir in the brown sugar and cinnamon. Add the walnuts and cook, stirring frequently, until the nuts are coated and caramelized (about 5 minutes). Set aside to cool.
4. In a large bowl, toss the mixed greens with balsamic vinegar and olive oil.
5. Once the beets are roasted and cooled slightly, add them to the salad along with the red onion, crumbled goat cheese, and candied walnuts. Toss gently to combine.
6. Serve the salad immediately, garnished with extra goat cheese and walnuts if desired.

This Roasted Beet Salad with Goat Cheese and Candied Walnuts is a perfect winter dish that is both refreshing and hearty. The combination of earthy beets, creamy goat cheese, and sweet, crunchy walnuts provides a delightful contrast of flavors and textures. It’s a fantastic salad to brighten up your solstice meal, full of vibrant color and flavor that will be a hit with your guests.

Honey-Glazed Carrots with Thyme and Walnuts

Bring a burst of sweetness and earthiness to your January solstice dinner with Honey-Glazed Carrots with Thyme and Walnuts. These tender, caramelized carrots are coated in a fragrant honey glaze, with fresh thyme adding an herbal note and crunchy walnuts offering texture. This simple yet elegant dish highlights the natural sweetness of winter carrots, making it an ideal accompaniment to your festive meal.

Ingredients

• 1 pound baby carrots, peeled
• 2 tbsp butter
• 2 tbsp honey
• 1 tsp fresh thyme leaves
• 1/2 cup walnuts, chopped
• Salt and pepper to taste

Instructions

1. In a large skillet, melt the butter over medium heat.
2. Add the baby carrots and sauté for 5-7 minutes, allowing them to soften slightly.
3. Stir in the honey and thyme leaves, and season with salt and pepper. Continue to cook for an additional 10-12 minutes, stirring occasionally, until the carrots are tender and glazed.
4. While the carrots are cooking, toast the chopped walnuts in a dry skillet for 2-3 minutes, or until golden and fragrant.
5. Once the carrots are done, transfer them to a serving dish and sprinkle with the toasted walnuts. Serve warm.

Honey-Glazed Carrots with Thyme and Walnuts is a simple yet sophisticated side dish that captures the essence of the season. The sweet, savory, and nutty flavors come together beautifully, offering a perfect accompaniment to your January solstice feast. The natural sweetness of the carrots, combined with the herbal thyme and crunchy walnuts, makes this dish a standout on your table.

Butternut Squash Risotto with Sage and Parmesan

Butternut Squash Risotto with Sage and Parmesan is the epitome of comfort for your January solstice dinner. This creamy risotto is infused with the natural sweetness of roasted butternut squash, complemented by the earthy flavor of fresh sage and the sharp richness of Parmesan cheese. It’s a luxurious dish that offers warmth and depth, perfect for celebrating the longer days ahead.

Ingredients

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

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes until tender and caramelized.
2. In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine and cook until absorbed. Then, begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process should take about 20-25 minutes until the rice is creamy and al dente.
5. Stir in the roasted butternut squash, Parmesan, and fresh sage. Season with salt and pepper to taste.
6. Serve the risotto warm, topped with additional Parmesan and sage if desired.

Butternut Squash Risotto with Sage and Parmesan offers a rich and velvety texture that’s perfect for the solstice. The combination of creamy risotto with the sweetness of roasted squash, the depth of sage, and the sharp tang of Parmesan makes this dish both comforting and festive. It’s an ideal centerpiece for a winter meal, bringing warmth and sophistication to your solstice celebration.

Braised Short Ribs with Red Wine and Root Vegetables

The Braised Short Ribs with Red Wine and Root Vegetables is a hearty and warming dish that perfectly captures the spirit of winter. Slow-cooked to tender perfection, the short ribs are bathed in a rich red wine sauce and surrounded by root vegetables like carrots, parsnips, and potatoes. The result is a deeply flavorful, melt-in-your-mouth dish that will bring a touch of indulgence to your January solstice dinner.

Ingredients

• 4 bone-in beef short ribs
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 potato, peeled and cubed
• 3 garlic cloves, minced
• 2 cups red wine
• 2 cups beef broth
• 1 tbsp fresh thyme
• 1 bay leaf

Instructions

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a large, oven-safe pot over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides, about 8 minutes total.
3. Remove the ribs and set aside. In the same pot, add the onion, carrots, parsnips, and potatoes, cooking for 5-7 minutes until the vegetables begin to soften. Add the garlic and cook for another minute.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, and bay leaf. Return the short ribs to the pot, making sure they’re partially submerged in the liquid.
5. Cover the pot and transfer to the oven. Braise for 2.5-3 hours, until the meat is tender and falling off the bone.
6. Remove the short ribs and vegetables from the pot, then simmer the sauce for 10 minutes to thicken. Season with salt and pepper.
7. Serve the short ribs with the root vegetables, drizzled with the rich sauce.

Braised Short Ribs with Red Wine and Root Vegetables is a comforting, luxurious dish that’s perfect for a solstice feast. The tender, fall-off-the-bone meat, the rich red wine sauce, and the sweet earthiness of the root vegetables create a hearty meal that feels like a warm embrace. This dish will elevate your January celebration and bring depth and indulgence to the table.

Herb-Crusted Salmon with Lemon-Dill Sauce

Herb-Crusted Salmon with Lemon-Dill Sauce is a light yet flavorful dish that pairs well with the January solstice’s theme of renewal. The crispy, herbed crust on the salmon adds a satisfying crunch, while the tangy lemon-dill sauce provides a fresh and zesty contrast. This dish is perfect for those looking for a lighter but elegant main course to start the new season.

Ingredients

• 4 salmon fillets, skin-on
• 2 tbsp olive oil
• 1/2 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp lemon zest
• Salt and pepper to taste

For the Lemon-Dill Sauce:

• 1/2 cup Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the breadcrumbs, parsley, thyme, lemon zest, salt, and pepper.
3. Rub the salmon fillets with olive oil, then press the breadcrumb mixture onto the flesh of the salmon to form a crust.
4. Place the salmon fillets on a baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden.
5. While the salmon is baking, prepare the lemon-dill sauce by mixing all the sauce ingredients in a bowl. Adjust seasoning with salt and pepper.
6. Serve the salmon fillets with a generous spoonful of the lemon-dill sauce on top.

Herb-Crusted Salmon with Lemon-Dill Sauce is a light, vibrant, and refreshing dish that adds a touch of brightness to your solstice celebration. The combination of crispy herbs, tender salmon, and the tangy lemon-dill sauce makes this dish a perfect choice for those seeking a lighter yet flavorful meal to usher in the new season. It’s a sophisticated yet easy dish that will delight your guests.

Roast Chicken with Root Vegetables and Herb Gravy

A Roast Chicken with Root Vegetables and Herb Gravy is a classic, comforting dish that is perfect for the January solstice dinner. The chicken is roasted to golden perfection, with a crispy skin and juicy meat. Surrounded by hearty root vegetables, such as potatoes, carrots, and parsnips, and served with a rich herb-infused gravy, this dish embodies the warmth and wholesomeness of winter. It’s a complete, satisfying meal that brings people together.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 large potatoes, peeled and cut into chunks
• 3 large carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 onion, quartered
• 4 garlic cloves, smashed
• 1 sprig rosemary
• 2 sprigs thyme

For the Herb Gravy:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Rub the chicken with olive oil, then season generously with salt and pepper. Stuff the cavity with rosemary, thyme, garlic, and onion. Place the chicken on a roasting rack in a large roasting pan.
3. Arrange the potatoes, carrots, and parsnips around the chicken in the pan. Drizzle with olive oil and season with salt and pepper.
4. Roast the chicken for 1 hour and 30 minutes, or until the skin is golden and the internal temperature reaches 165°F (75°C). Stir the vegetables halfway through cooking to ensure they roast evenly.
5. While the chicken is roasting, prepare the gravy. In a saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and cook until thickened, about 5-7 minutes. Stir in the fresh thyme, and season with salt and pepper.
6. Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. Serve the chicken with roasted vegetables and a generous drizzle of herb gravy.

Roast Chicken with Root Vegetables and Herb Gravy is the epitome of winter comfort food, with tender, juicy chicken and perfectly roasted vegetables, all complemented by a rich, aromatic gravy. It’s a dish that brings warmth and satisfaction to the table, making it an ideal choice for your January solstice celebration. This meal is perfect for family gatherings or a cozy dinner that feels like a warm embrace.

Mushroom and Spinach Stuffed Pork Tenderloin

For a flavorful and elegant dish to serve at your January solstice dinner, try Mushroom and Spinach Stuffed Pork Tenderloin. The tender pork is filled with a savory mixture of sautéed mushrooms, spinach, and garlic, then roasted to perfection. It’s a dish that’s both hearty and sophisticated, perfect for celebrating the turning of the season.

Ingredients

• 2 pork tenderloins (about 1 lb each)
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cups mushrooms, chopped
• 2 cups spinach, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 tbsp fresh thyme, chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 5 minutes, until softened. Add the mushrooms and garlic, cooking for another 5 minutes until the mushrooms release their moisture and become tender. Stir in the spinach and cook for an additional 2 minutes until wilted. Season with salt, pepper, and fresh thyme.
3. Remove the skillet from heat and stir in the breadcrumbs and Parmesan cheese.
4. Slice the pork tenderloins lengthwise to create a pocket, being careful not to cut all the way through. Stuff the pork with the mushroom and spinach mixture, securing the opening with toothpicks or kitchen twine.
5. Place the stuffed tenderloins on a roasting pan and season the outside with salt and pepper. Roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
6. Let the pork rest for 10 minutes before slicing. Serve with your favorite sides.

Mushroom and Spinach Stuffed Pork Tenderloin is a show-stopping dish that’s both elegant and satisfying. The savory stuffing of mushrooms, spinach, and garlic gives the tender pork a burst of flavor, while the Parmesan adds a touch of richness. This dish is perfect for a special celebration like the January solstice, offering both warmth and sophistication to your dinner table.

Winter Vegetable and Bean Stew

A Winter Vegetable and Bean Stew is a hearty, nourishing dish that celebrates the seasonal bounty of root vegetables and legumes. With ingredients like carrots, sweet potatoes, kale, and white beans, this stew is packed with fiber, vitamins, and minerals, making it a wholesome and satisfying option for your January solstice dinner. This dish is vegan, gluten-free, and perfect for a cozy, comforting meal.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 1 sweet potato, peeled and cubed
• 2 garlic cloves, minced
• 1 zucchini, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 2 cups kale, chopped
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and carrots, and cook for about 5 minutes, until softened.
2. Add the sweet potato and garlic, and cook for another 2-3 minutes.
3. Stir in the zucchini, white beans, kale, vegetable broth, thyme, and rosemary. Bring the stew to a boil, then reduce the heat and simmer for 25-30 minutes, until the vegetables are tender and the flavors have melded together.
4. Season with salt and pepper to taste. Serve the stew warm, garnished with fresh herbs if desired.

Winter Vegetable and Bean Stew is the ultimate comfort food for the January solstice. It’s hearty, healthy, and packed with flavors that celebrate the season. The combination of root vegetables, kale, and white beans makes it both filling and nutritious, offering warmth and nourishment during the cold winter months. This vegan stew is perfect for those seeking a lighter yet satisfying dish that aligns with the new season.

Note: More recipes are coming soon!