Seasonal Eating, Even in the Winter

By: Chandis Siwek

Seasonal eating was second nature to our ancestors. Decades ago, there were not large vendors shipping food from coast to coast. Cucumbers and tomatoes were not found on our ancestors shelves during winter and lemons were not on their minds in June. Eating seasonally can be less expensive, because it decreases the amount of energy needed to grow the items, package, store, and transport them to our supermarkets.

seasonal eatingWinter seems like a barren time for seasonal produce options. The great news is that every season, even winter, has vibrant, nutrient-packed fruits and vegetables ready for you to add to your plate. Here is a warm winter recipe that incorporates seasonal produce.

Paprika & Rosemary Chicken with Roasted Winter Vegetables

  • 4 boneless, skinless chicken breast halves
  • 12 oz. Brussels sprouts
  • 12 oz. Sweet potatoes
  • 2 tsp Garlic powder
  • 2 tsp Paprika, ground
  • 2 tsp Rosemary, fresh
  • 3 Tbs Olive oil
  • Salt & Black pepper

Preheat oven to 400°F

Rinse the Brussels sprouts, potatoes and rosemary. Cut Brussels sprouts into quarters and cut potatoes into 1/4 inch slices.

Place the vegetables into a roasting pan; lay the chicken on top.

In a small bowl, combine the olive oil, garlic, paprika, rosemary, and salt and pepper to taste. Pour the oil mixture over the chicken and vegetables

Bake for 15 minutes and then flip the chicken over. Bake for another 15 minutes until the vegetables are tender and the chicken reaches an internal temperature of 165°F. Let stand 5 minutes before serving.

Here are some of the gorgeous winter produce:

Arugula, Broccoli, Brussels Sprouts, Cabbage, Carrots, Celery, Clementine, Dates, Garlic, Grapefruit, Green Onions, Leeks, Lemons, Kale, Kiwifruit, Oranges, Papaya, Pears, Spinach, Strawberries, Sweet Potato, Tangerines, Turnips










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