Beets are wonderful winter fare! They’re actually at their best late in the season, when they’ve had time to accumulate the natural sugars and earthy flavors they’re so famous for. With this recipe, you can bring out all their virtues with a quick roasting session, and a drizzle of delicious vinaigrette.

Enjoy!

ROASTED BEET SALAD WITH FRENCH VINAIGRETTE RECIPE

INGREDIENTS

For the vinaigrette:

4 tbsps walnut oil

1 tbsp balsamic vinegar

2 tbsps finely minced shallots

1 tsp Dijon mustard

1 tsp sugar

salt to taste

pepper to taste

For the whipped ricotta:

16 oz whole milk ricotta

1 tbsp olive oil1

½ tsp grated orange zest

3 tsp honey

pinch of salt

Use a stand or handheld mixer for 2-3 minutes to whip and combine everything.

For the beet salad:

2 red beets

1 yellow beet

oil

arugula

pea shoots

navel orange, supremed into segments

walnuts

INSTRUCTIONS

Preheat the oven to 400 degrees.

Wash the beets thoroughly and pat dry with paper towels. Cut off any greens from the top. Rub a little oil on the skin and wrap loosely with the foil pinching the edges to seal tightly. Place on a rimmed baking sheet and roast for 40 minutes, checking after 20 minutes to rotate the beets. They will be done when a knife can be inserted easily into the middle.

Once cooled, you can unwrap and slice them thinly. Make certain to keep the red and yellow beets separately until ready to use so that the colors don’t bleed.

To assemble, place a schmear of the whipped ricotta on the bottom of a serving plate, top with the beet slices and orange segments, sprinkle on the arugula, pea shoots, and walnuts. Top with the vinaigrette immediately before serving

Recipe and Styling by Veda Sankaran / Photography by Dave Bryce

Try these other beet recipes:

Braised Beet and Grapefruit Salad

Bourbon-Spiked Baby Beets

Beet Salad

A dish that makes you remember Sunday winter feasts your grandmother served up, replete with bubbling stews and steamy, tender dumplings, this dish improves upon the traditions of yesteryear with layers of flavor and character. At the end of this kitchen journey, pair the dish with a buttery white Burgundy or a hearty red Nebbiolo. Your family (and your tastebuds) will be happy.

CHICKEN PAPRIKASH WITH DUMPLINGS RECIPE

INGREDIENTS

2 tablespoons butter

3 pounds chicken pieces, bone-in and skin-on

2 medium yellow onions, very finely chopped

2 cloves garlic, finely minced

2 Roma tomatoes, seeds removed and very finely diced

1 Hungarian bell pepper, diced

3-4 tablespoons sweet Hungarian paprika

2 cups chicken stock/broth

1 1/2 teaspoons sea salt

1/2 teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

3/4 cup sour cream

1/4 cup heavy cream

For the dumplings:

2 cups all purpose flour

1 tablespoon plus 1 teaspoon, baking powder

1 teaspoon freshly cracked black pepper

1 teaspoon salt

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

3/4 cup whole milk

4 tablespoons butter, melted

INSTRUCTIONS

Heat the butter in a heavy pot or dutch oven and brown the chicken on all sides. Transfer the chicken to a plate.

In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).

Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.

In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce

In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. Using a large sized cookie scoop, scoop dough and drop directly into the pot.

Bake at 375 degrees until the dumplings are golden brown, serve

Recipe and Styling by Anna Calabrese / Photography by Dave Bryce

Try these other delicious chicken recipes:

Chicken Chaap

Jerk Chicken

Creole Stewed Chicken

Hunting season is traditionally a time for venison and other game. Coinciding with the onset of colder weather it’s also a time for hearty fare. This recipe for Roasted Potato Venison Shepherd’s Pie falls right at the intersection of these two moments… and it’s downright delicious. The layer of potatoes helps keep moisture in the venison, as does the the wonderful mix of butter, herbs, vegetables and wine. If venison’s not your thing, try the recipe with ground bison or ground pork. No matter how you adapt it for your kitchen, this one is a winner.

ROASTED POTATO VENISON SHEPHERD’S PIE RECIPE

INGREDIENTS

3 tbsp. Butter

2 lbs ground venison

1 tbsp tomato paste

1/2 cup red wine

1 1/2 cups beef broth

1 onion, diced

1/4 cup flour

4 cloves garlic, minced

1 cup diced carrot

1 cup fresh or frozen peas

1 cup radish, diced

1 tsp dried thyme

1 tsp paprika

1 tbsp salt

2 russet potatoes, sliced into wedges

INSTRUCTIONS

Preheat oven to 350 degrees.

In a large cast iron skillet over medium/high heat, melt butter and add ground venison, crumble and cook until brown, season with salt.

Add onion and garlic and cook until softened.

Add in tomato paste, thyme, and paprika and cook for a few minutes and then add flour and cook until the flour is lightly toasted.

Add red wine and beef broth and stir, making sure to scrape the bottom to get up all the toasty bits stuck to the pan. Let this simmer until thickened, making sure to stir occasionally.

Add carrot, peas, and radish and stir until evenly mixed.

Cut russet potatoes into wedges and arrange on top of meat and veggies.

Season with salt pepper and olive oil.

Bake at 350 until the potatoes are browned and cooked through.

Serve hot.

Recipe and Styling by Anna Calabrese / Photography by Dave Bryce

Try these other delicious venison recipes:

Brussels Sprouts with Pomegranate Seeds and Venison Jerky

Wild Holiday

A healthy warm up doesn’t necessarily require exercise. Occasionally it could represent a healthy bowl of soup, designed especially to infuse you with warmth and comfort.

This particular recipe pairs the veggie virtues of farm-fresh squash with a bit of Southeast Asia in the form of yellow Thai curry and coconut milk. Liokareas Cold Fused Leek Olive Oil adds a note of complexity!

KURI SQUASH SOUP RECIPE

INGREDIENTS

3 large kuri squash from Clarion River Organics

2 quarts chicken/vegetable broth

1 onion, chopped

1 cup carrots, chopped

4 cloves garlic

2 tbsp. Thai yellow curry paste

1 tbsp. Liokareas Leek Olive Oil

1 can coconut milk

INSTRUCTIONS

Cut each squash in half and scoop out the seeds. Place on a sheet pan and drizzle with leek olive oil and salt and roast in the oven at 400 degrees until the squash is tender and the edges are brown.

In a stock pot, add onion, garlic, carrot and squash. Sauté with 1 tbsp leek olive oil and curry paste until slightly brown. Add broth and simmer until all the veggies are soft.

Blend with a stick blender until smooth. Add coconut milk at the very end and serve with a drizzle of olive oil.

Recipe and Styling by Anna Calabrese / Photography by Laura Petrilla

Try these other delicious soup recipes:

Asian Inspired Chicken Noodle Soup

Allergen-free Golden Soup

French Onion Soup