Tired of Soup? Try These Winter Recipes

October 04, 2019 | Food Lion
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Tired of Soup? Try These Winter Recipes

Think the only way to feel warm and cozy is with a big steaming bowl of soup or stew? Think again. You have more cold weather recipes to choose from than you realize. Here are two winter recipes to warm you up and inspire your seasonal menu.

Winter Salad Recipes

Transform your favorite salads into winter meals and sides that highlight the best flavors of the season by using winter greens and produce like collard greens, radishes, beets, kale, and arugula. Of course, you can also opt for a warm salad. This dish from Food & Wine might be the perfect option:

Squash and Farro Salad


  • 1 cup semi-pearled farro (substitute barley, quinoa, or your favorite grain if desired)
  • 2 pounds butternut or acorn squash cut into 1-inch pieces
  • 6 tablespoons olive oil
  • 1 tablespoon tahini
  • 2 teaspoons fresh lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 4 small radishes, sliced thinly
  • 4 cups baby arugula
  • 4 ounces mild, crumbly cheese (feta, halloumi, ricotta, or goat)


  1. Cook the farro in salted water for about 30 to 35 minutes, until al dente. Drain and set it aside.
  2. Combine the squash with 2 tablespoons olive oil, salt, and pepper to taste. Arrange on a baking sheet and roast for 20 to 25 minutes at 425 degrees Fahrenheit.
  3. Meanwhile, combine the rest of the olive oil, lemon zest, lemon juice, and tahini in a large bowl. Whisk until smooth.
  4. Add the slightly cooled squash, farro, radishes, and arugula. Toss, season to taste with salt and pepper, and top with crumbly cheese. Serve immediately.

Classic Winter Meals: Casseroles

It’s hard to top a delicious casserole for hearty, warming energy once cold weather hits. While you can whip up any number of concoctions with your choice of meat, pasta, and sauce, there's also a world of options that are vegetarian friendly with no pasta in sight.

Looking for winter comfort food? Try this healthy casserole from The Kitchn.

Broccoli Rabe and White Bean Gratin


  • 2 15-ounce cans white beans
  • 1 yellow onion, diced
  • 1 pound broccoli rabe
  • 5 cloves minced garlic
  • 1/2 cup vegetable broth
  • 1/3 cup Parmesan cheese
  • 1/4 cup milk
  • 1/3 cup panko breadcrumbs


  1. Heat the oil and sauté the onion until it softens before adding the garlic and broccoli rabe.
  2. Sauté the mixture for another minute before stirring in the broth, turning the heat down to medium, and cooking for several minutes until the broccoli rabe is tender.
  3. Uncover the pan, simmer until the liquid evaporates, stir in the drained and rinsed white beans, and add half the parmesan cheese.
  4. Transfer the contents of the pan to a greased baking dish. Pour milk over the top, evenly sprinkle on the panko, and top with the other half of the cheese.
  5. Cover and bake for 30 minutes at 350 F. Remove the cover and continue baking for 15 minutes for a crispy top layer.


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