Has it been a while since you’ve had a recent multi-colored salad? Related! We’ve been residing squarely inside regular January fare: stews, braises, casseroles, and roasted greens. All incredible and delicious, nonetheless I’m ready for sensible and up to date flavors and textures.
For that, I’m leaning on in-season darkish leafy greens like kale and leeks, sturdy greens like squash and beets, citrus, and avocados for weeknight dinners that awaken the tastebuds.
The produce aisle can actually really feel drab throughout the winter. The good news is that darkish leafy greens, squash, and citrus have prolonged shelf lives when saved appropriately. Citrus lasts the longest (even two to 4 weeks) saved throughout the crisper. Quick tip: Room temperature citrus is easier to squeeze than chilly citrus. Darkish leafy greens like kale preserve up to date throughout the fridge for five to seven days wrapped with paper towels and saved in an airtight container.
I hope you benefit from this meal plan. It’s full of sensible flavors—a roasted beet salad, pan-seared, orange-flavored hen, salmon baked in a parchment packet, and way more!