50+ Easy and Comforting Winter Entree Recipes to Try Today

As the winter chill sets in and the days grow shorter, there’s nothing quite like the warmth and comfort of a hearty meal.

Winter is the perfect season to indulge in rich, satisfying entrees that not only nourish the body but also lift the spirit.

With an array of seasonal ingredients at your disposal, the possibilities are endless.

From savory casseroles and stews to comforting roasts and flavorful vegetarian dishes, this collection of 50+ winter entree recipes is designed to inspire your culinary creativity and keep your family cozy.

Whether you’re looking for easy weeknight dinners or impressive dishes for festive gatherings, you’ll find the perfect recipes to enjoy this winter.

50+ Easy and Comforting Winter Entree Recipes to Try Today

Winter is a time for gathering around the dinner table with loved ones, sharing delicious meals that create lasting memories.

With these 50+ winter entree recipes, you’ll have an extensive selection of dishes to choose from, ensuring that every meal feels special.

From classic comfort foods to innovative new flavors, each recipe invites warmth and nourishment into your home.

Embrace the winter season and let these entrees inspire you to cook hearty meals that will bring joy and satisfaction to your family and friends.

So grab your apron, gather your ingredients, and get ready to create wonderful winter meals that everyone will cherish!

Creamy Mushroom and Spinach Pasta Bake

This creamy mushroom and spinach pasta bake is a comforting dish that combines al dente pasta with a rich, creamy sauce, earthy mushrooms, and vibrant spinach. Perfect for a cozy family dinner or when entertaining guests, this dish can be prepared in advance and simply baked when you’re ready to serve.

Ingredients:

• 12 oz penne pasta
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 16 oz mushrooms, sliced
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes (optional)
• 4 cups fresh spinach
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms release their moisture and become golden, about 7-8 minutes. Stir in thyme and red pepper flakes, if using.
5. Add the fresh spinach and cook until wilted. Season with salt and pepper.
6. In a large bowl, combine the cooked pasta, mushroom-spinach mixture, heavy cream, and half of the Parmesan cheese. Mix well.
7. Transfer the mixture to a greased baking dish and top with the remaining Parmesan and mozzarella cheese.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
9. Garnish with fresh parsley before serving.

This creamy mushroom and spinach pasta bake is not only satisfying but also versatile. You can easily customize it by adding protein like grilled chicken or sausage, or using different vegetables based on what you have on hand. The rich flavors meld together beautifully during baking, making every bite a delightful experience. It’s a perfect dish for gatherings or a family meal during those chilly winter evenings.

Herb-Crusted Lamb Chops with Garlic Mashed Potatoes

These herb-crusted lamb chops are a show-stopping entree that’s perfect for special occasions or a cozy dinner at home. The tender, juicy lamb is coated with a flavorful mixture of herbs and breadcrumbs, then baked to perfection. Paired with creamy garlic mashed potatoes, this dish brings a touch of elegance to any winter meal.

Ingredients:

• 8 lamb chops, frenched
• 2 tbsp Dijon mustard
• 1 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh rosemary, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tbsp olive oil

For the Garlic Mashed Potatoes:

• 2 lbs potatoes, peeled and cubed
• 1/2 cup heavy cream
• 4 cloves garlic, minced
• 4 tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine breadcrumbs, parsley, rosemary, minced garlic, salt, and pepper.
3. Brush lamb chops with Dijon mustard and press them into the breadcrumb mixture, coating both sides.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the lamb chops for 2-3 minutes on each side until golden brown.
5. Transfer the skillet to the preheated oven and roast for about 10-12 minutes for medium-rare, or longer if desired.
6. Meanwhile, prepare the garlic mashed potatoes. Boil the cubed potatoes until tender, about 15-20 minutes. Drain and return to the pot.
7. In a small saucepan, heat heavy cream, minced garlic, and butter until warm. Pour over the drained potatoes and mash until smooth. Season with salt and pepper.
8. Serve the herb-crusted lamb chops alongside the garlic mashed potatoes.

These herb-crusted lamb chops are not only a treat for the palate but also visually stunning, making them ideal for a festive dinner. The fragrant herbs enhance the natural flavor of the lamb, while the creamy mashed potatoes provide a perfect contrast. This dish showcases the warmth and comfort of winter cooking, inviting everyone to gather around the table and enjoy each other’s company.

Slow-Cooked Beef Stew with Root Vegetables

This hearty slow-cooked beef stew is a quintessential winter dish that promises to keep you warm and satisfied. Tender chunks of beef simmer with a medley of root vegetables and aromatic herbs, creating a rich and flavorful broth. It’s an easy one-pot meal that requires minimal effort but yields maximum comfort and taste.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 4 cups beef broth
• 3 carrots, sliced
• 2 parsnips, sliced
• 2 potatoes, cubed
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Sear the beef cubes until browned on all sides, about 5-7 minutes. Transfer the beef to a slow cooker.
2. In the same skillet, add diced onion and minced garlic, cooking until softened.
3. Pour in the beef broth, scraping the bottom of the skillet to release any browned bits. Pour this mixture over the beef in the slow cooker.
4. Add the sliced carrots, parsnips, and potatoes to the slow cooker. Stir in bay leaves, thyme, paprika, salt, and pepper.
5. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender.
6. Before serving, remove the bay leaves and adjust seasoning if necessary. Garnish with fresh parsley.

This slow-cooked beef stew is the embodiment of comfort food, perfect for those cold winter nights. The long cooking time allows the flavors to develop and meld beautifully, creating a rich and savory broth that’s perfect for soaking up with crusty bread. Plus, it’s a great way to use seasonal root vegetables, making it a nourishing and satisfying meal that will warm your home and heart. Enjoy a bowlful with loved ones, and let the cozy flavors wrap you in warmth.

Spiced Chicken and Vegetable Tagine

This spiced chicken and vegetable tagine is a fragrant and flavorful dish that showcases the warmth of winter spices. Cooked in a traditional tagine or a Dutch oven, the chicken is tender and infused with a blend of spices, while the vegetables add color and nutrition. Serve this dish over couscous for a complete meal that will transport you to the sunny markets of North Africa.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 cup chickpeas, drained and rinsed
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 cup dried apricots, halved
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Couscous for serving

Instructions:

1. In a large tagine or Dutch oven, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then brown them in the oil for about 5 minutes on each side. Remove the chicken and set aside.
2. In the same pot, add chopped onion and minced garlic. Sauté until softened, about 3-4 minutes.
3. Stir in the spices (cumin, coriander, cinnamon, and cayenne) and cook for an additional minute until fragrant.
4. Add the diced tomatoes, chicken broth, chickpeas, sliced carrots, zucchini, and dried apricots. Stir well.
5. Return the chicken to the pot, nestling it into the vegetable mixture. Bring to a gentle simmer, cover, and cook for 30-35 minutes, or until the chicken is cooked through and tender.
6. Adjust seasoning with salt and pepper as needed. Serve over couscous and garnish with fresh cilantro or parsley.

This spiced chicken and vegetable tagine is not only delicious but also visually stunning with its vibrant colors and aromatic spices. The combination of sweet apricots, savory chicken, and hearty vegetables creates a dish that is both comforting and exotic. It’s an excellent choice for winter gatherings or a family dinner, and the leftovers make for an equally delightful next-day meal.

Butternut Squash and Sage Risotto

This creamy butternut squash and sage risotto is a luxurious dish that encapsulates the flavors of winter. The sweetness of the roasted butternut squash pairs beautifully with the earthy notes of sage, creating a comforting meal that’s perfect for chilly evenings. It’s a fantastic way to showcase seasonal produce while indulging in the creamy goodness of risotto.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup Arborio rice
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1/4 cup fresh sage leaves, chopped
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Stir in the Arborio rice, cooking for about 2 minutes until the rice is lightly toasted.
4. If using, pour in the white wine and let it simmer until mostly absorbed. Gradually add the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. This process should take about 18-20 minutes.
5. Once the rice is creamy and al dente, fold in the roasted butternut squash, grated Parmesan, butter, and chopped sage. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This butternut squash and sage risotto is a delightful way to enjoy the richness of winter flavors. The creaminess of the risotto combined with the sweetness of the squash creates a comforting bowl of goodness that is sure to impress. This dish works wonderfully as a vegetarian entree or as a side to a main course, and it’s perfect for a cozy night in or an elegant dinner party.

Maple-Glazed Pork Tenderloin with Apples and Onions

This maple-glazed pork tenderloin is a delightful blend of savory and sweet, making it a perfect winter dish. The pork is marinated and then roasted with apples and onions, which caramelize beautifully and add a comforting sweetness to the meal. This dish is not only simple to prepare but also elegant enough for special occasions.

Ingredients:

• 1 1/2 lbs pork tenderloin
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp soy sauce
• 2 apples, cored and sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the maple syrup, Dijon mustard, and soy sauce. Reserve 2 tablespoons for glazing later.
3. Place the pork tenderloin in a large zip-top bag or dish and pour the marinade over it. Seal and refrigerate for at least 1 hour, or overnight for maximum flavor.
4. In a large oven-safe skillet, heat olive oil over medium-high heat. Remove the pork from the marinade and sear it in the skillet for 3-4 minutes on each side until browned.
5. Add the sliced apples and onions to the skillet around the pork. Drizzle with the reserved marinade and season with salt and pepper.
6. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
7. Remove from the oven and let the pork rest for 5-10 minutes before slicing. Serve with the caramelized apples and onions, garnished with fresh thyme.

This maple-glazed pork tenderloin with apples and onions is a perfect representation of winter comfort food. The balance of sweet maple and tart apples elevates the pork, making it a dish that’s both hearty and satisfying. The caramelized fruits add a beautiful presentation and a depth of flavor that pairs perfectly with the tender meat. It’s a wonderful dish to share with family and friends, creating lasting memories around the dinner table.

Creamy Mushroom and Spinach Pasta Bake

This creamy mushroom and spinach pasta bake is a comforting and indulgent dish that combines earthy flavors with a rich, cheesy sauce. It’s perfect for family gatherings or a cozy dinner at home, providing a delightful balance of textures and tastes. With the goodness of vegetables and pasta, this dish can be enjoyed as a main course or a side.

Ingredients:

• 12 oz penne pasta
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 16 oz mushrooms, sliced (cremini or button)
• 5 oz fresh spinach
• 1 cup heavy cream
• 1 cup ricotta cheese
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the garlic and mushrooms, cooking until the mushrooms release their moisture and become golden brown, about 5-7 minutes.
3. Stir in the spinach and cook until wilted. Remove from heat and mix in the heavy cream, ricotta cheese, Italian seasoning, salt, and pepper.
4. In a large mixing bowl, combine the cooked pasta with the mushroom and spinach mixture. Transfer to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan cheese.
5. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving, garnished with fresh parsley.

This creamy mushroom and spinach pasta bake is an inviting dish that brings comfort to any winter evening. The combination of flavors from the sautéed mushrooms and fresh spinach creates a deliciously rich experience. Each bite is filled with creamy goodness, making it a perfect choice for those seeking a hearty vegetarian option. Serve it alongside a simple salad or crusty bread to round out the meal.

Beef and Barley Stew

This hearty beef and barley stew is a classic winter dish that warms the soul. Packed with tender chunks of beef, nutritious vegetables, and wholesome barley, this stew is perfect for chilly days when you crave something filling and satisfying. It’s an easy one-pot meal that simmers to perfection, allowing the flavors to meld beautifully.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 6 cups beef broth
• 1 cup pearl barley
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper and brown them in batches, about 5-7 minutes per batch. Remove the beef and set aside.
2. In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.
3. Return the browned beef to the pot. Pour in the beef broth and bring to a boil. Stir in the pearl barley, bay leaves, and dried thyme.
4. Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked.
5. Remove the bay leaves, adjust seasoning with salt and pepper, and serve hot, garnished with fresh parsley.

This beef and barley stew is the epitome of winter comfort food. The combination of tender beef and hearty barley creates a filling dish that is perfect for family dinners or gatherings. The slow cooking process develops deep flavors, making it a satisfying meal that is even better the next day. Pair it with crusty bread for a wholesome, complete meal that will keep you warm all winter long.

Moroccan Lamb Chops with Mint Yogurt Sauce

These Moroccan lamb chops are a flavorful and aromatic dish that brings exotic spices to your winter table. The combination of cumin, coriander, and cinnamon creates a warm and inviting profile, while the mint yogurt sauce adds a refreshing contrast. Perfect for a special occasion or a cozy night in, this dish is sure to impress.

Ingredients:

• 8 lamb chops
• 2 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup fresh mint, chopped
• 1 cup plain Greek yogurt
• 1 tbsp lemon juice
• Lemon wedges for serving

Instructions:

1. In a small bowl, combine olive oil, ground cumin, ground coriander, ground cinnamon, salt, and pepper. Rub this spice mixture over the lamb chops and let them marinate for at least 30 minutes.
2. Preheat a grill or grill pan over medium-high heat. Cook the lamb chops for about 4-5 minutes per side for medium-rare, adjusting the time based on your desired doneness.
3. While the lamb is cooking, prepare the mint yogurt sauce by mixing together the Greek yogurt, chopped mint, lemon juice, and a pinch of salt in a small bowl.
4. Remove the lamb chops from the grill and let them rest for a few minutes. Serve with a dollop of mint yogurt sauce and lemon wedges on the side.

These Moroccan lamb chops with mint yogurt sauce are a delightful way to elevate your winter meals. The rich, spiced lamb pairs perfectly with the cool and creamy yogurt, creating a dish that is both satisfying and refreshing. This recipe is not only a feast for the taste buds but also visually appealing, making it a fantastic centerpiece for any dinner party or special occasion. Serve it alongside couscous or a fresh salad for a complete and memorable meal.

Baked Honey Garlic Chicken Thighs

These baked honey garlic chicken thighs are a delightful combination of sweet and savory flavors. The tender, juicy chicken thighs are coated in a sticky honey garlic sauce that caramelizes beautifully in the oven. This dish is perfect for busy weeknights or casual family gatherings, and it pairs wonderfully with rice or roasted vegetables.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 1/2 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp ground ginger
• Salt and pepper to taste
• Chopped green onions for garnish
• Sesame seeds for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper.
2. In a bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, ground ginger, salt, and pepper until well combined.
3. Place the chicken thighs in the baking dish and pour the honey garlic mixture over the chicken, making sure to coat each piece evenly.
4. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and caramelized. Baste the chicken with the sauce halfway through cooking for extra flavor.
5. Remove from the oven and let it rest for a few minutes. Garnish with chopped green onions and sesame seeds, if desired.

These baked honey garlic chicken thighs are a satisfying dish that will warm your home with their sweet aroma. The combination of honey and soy sauce creates a glaze that seeps into the chicken, making every bite deliciously juicy and flavorful. Serve this dish with steamed rice or a side of roasted vegetables for a comforting meal that the whole family will love.

Spicy Butternut Squash and Black Bean Chili

This spicy butternut squash and black bean chili is a hearty, plant-based dish that packs a flavorful punch. Perfect for cold winter nights, this chili is loaded with nutritious ingredients and spices, making it a filling option for those seeking a cozy meal. It’s great for meal prep, as the flavors deepen and improve after a day in the fridge.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Chopped cilantro for garnish
• Avocado and lime wedges for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the diced butternut squash, black beans, diced tomatoes (with juice), vegetable broth, chili powder, cumin, cayenne pepper, salt, and pepper. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat and simmer for about 25-30 minutes, or until the butternut squash is tender and the chili thickens. Stir occasionally.
4. Taste and adjust seasoning if necessary. Serve hot, garnished with chopped cilantro, avocado slices, and lime wedges.

This spicy butternut squash and black bean chili is not only warm and comforting but also incredibly nutritious. The natural sweetness of the butternut squash complements the spices perfectly, creating a dish that is both flavorful and satisfying. This chili is a fantastic option for vegans or anyone looking to add more plant-based meals to their diet. Enjoy it with cornbread or tortilla chips for a complete winter feast.

Creamy Tuscan Garlic Salmon

This creamy Tuscan garlic salmon is a luxurious dish that’s simple enough for a weeknight but impressive enough for entertaining. The salmon fillets are seared to perfection and then simmered in a creamy garlic sauce with sun-dried tomatoes and spinach, resulting in a dish that’s rich in flavor and texture. Serve this with pasta, rice, or crusty bread to soak up the delightful sauce.

Ingredients:

• 4 salmon fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Fresh basil for garnish

Instructions:

1. Season the salmon fillets with salt and pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Add the salmon fillets and cook for about 4-5 minutes per side, or until cooked through and golden brown. Remove from the skillet and set aside.
2. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, stirring to combine. Add the sun-dried tomatoes, spinach, Parmesan cheese, and Italian seasoning. Cook for a few minutes until the spinach wilts and the sauce thickens slightly.
3. Return the salmon fillets to the skillet, spooning the sauce over them. Let simmer for another 2-3 minutes to warm through.
4. Serve hot, garnished with fresh basil.

This creamy Tuscan garlic salmon is a delightful dish that transports your taste buds to Italy. The combination of rich cream, garlic, and sun-dried tomatoes creates a luxurious sauce that pairs perfectly with the salmon. This recipe is not only easy to prepare but also looks stunning on the plate, making it an excellent choice for date nights or special occasions. Enjoy this dish with a side of pasta or a fresh salad for a complete and satisfying winter meal.

Braised Short Ribs with Root Vegetables

This braised short ribs recipe features tender, fall-off-the-bone meat paired with hearty root vegetables. Slowly cooked in red wine and beef broth, the flavors meld beautifully, creating a rich and comforting dish that’s perfect for cold winter nights. This entree is sure to impress at dinner parties or family gatherings.

Ingredients:

• 4 lbs beef short ribs
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups red wine (such as Cabernet Sauvignon)
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 4 medium potatoes, peeled and diced
• 2 cups parsnips, peeled and diced
• Chopped fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Season the short ribs with salt and pepper.
2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set them aside.
3. In the same pot, add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and reduce by half.
5. Add the beef broth, thyme, rosemary, bay leaves, potatoes, and parsnips. Return the short ribs to the pot, ensuring they are submerged in the liquid.
6. Cover and braise in the preheated oven for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
7. Remove from the oven and let rest for a few minutes. Discard the bay leaves and herb stems. Serve hot, garnished with fresh parsley.

These braised short ribs with root vegetables are a hearty and luxurious meal that brings warmth and comfort during the winter months. The long, slow cooking process results in deeply flavored meat and tender vegetables, making each bite a comforting experience. This dish pairs beautifully with creamy mashed potatoes or crusty bread, perfect for soaking up the delicious sauce.

Lentil and Sweet Potato Shepherd’s Pie

This lentil and sweet potato shepherd’s pie is a wholesome, plant-based twist on the traditional recipe. Packed with protein-rich lentils and topped with creamy sweet potato mash, it’s a comforting and satisfying dish that’s ideal for cold winter nights. This recipe is a great way to enjoy a hearty meal without sacrificing flavor.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup vegetable broth
• 1 cup frozen peas
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup milk (dairy or non-dairy)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). In a pot, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer until tender, about 20-25 minutes. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in the garlic, thyme, and rosemary, cooking for another minute.
3. Add the cooked lentils and vegetable broth to the skillet, stirring to combine. Bring to a simmer and cook for about 5 minutes. Stir in the frozen peas, and season with salt and pepper to taste.
4. While the lentil mixture simmers, boil the sweet potatoes in a separate pot until tender, about 15 minutes. Drain and mash with milk, salt, and pepper until creamy.
5. Transfer the lentil mixture to a baking dish, spreading it evenly. Top with the mashed sweet potatoes, smoothing it out with a spatula.
6. Bake in the preheated oven for about 25-30 minutes, or until the top is slightly golden. Garnish with fresh parsley before serving.

This lentil and sweet potato shepherd’s pie is a delightful and nutritious option for winter meals. The combination of hearty lentils and sweet potatoes creates a comforting dish that satisfies without feeling heavy. It’s perfect for a cozy family dinner or as a make-ahead meal for busy nights. Serve with a simple green salad for a complete and well-rounded meal.

Stuffed Acorn Squash with Quinoa and Cranberries

This stuffed acorn squash is not only visually stunning but also bursting with flavor. The combination of quinoa, cranberries, and nuts creates a wholesome filling that complements the natural sweetness of the roasted squash. This dish makes for an elegant centerpiece for your winter table, perfect for holiday gatherings or special occasions.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet and roast for about 30-35 minutes, or until tender.
2. In a pot, bring vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
3. In a skillet, sauté the chopped onion and garlic in a bit of olive oil until softened, about 5 minutes. Stir in the cranberries, walnuts, cinnamon, nutmeg, salt, and pepper. Combine this mixture with the cooked quinoa.
4. Once the acorn squashes are done, carefully flip them cut-side up. Spoon the quinoa mixture into each squash half, pressing down gently to pack it in.
5. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, allowing the tops to become slightly crispy.
6. Serve hot, garnished with fresh parsley.

This stuffed acorn squash with quinoa and cranberries is a delightful winter entree that celebrates seasonal ingredients. The sweet and savory flavors combine beautifully, making it a wholesome and satisfying dish. Not only is it packed with nutrients, but it also presents beautifully, making it an excellent choice for holiday feasts or gatherings. Enjoy this dish as a main course or as part of a festive spread!

Note: More recipes​ are coming soon!