Roast turkey. Spiral ham. Roast beef. Leg of lamb. I’ll never understand why our winter tables always put meat front and center, and shove vegetables off to the side. I might be biased (I am an organic vegetable farmer after all), but even in winter, I believe seasonal vegetable dishes deserve the spotlight a little more often. With their vibrant colors, varied textures and playful flavor combinations, these vegetable platters are sure to make your winter gatherings a whole lot more interesting.
Winter Crudités Platter
No holiday feast in Wisconsin is complete without a relish tray. I was brought up with a sprawling relish tray served as an appetizer at every party and honestly, I loved it. But as I’ve grown older, I can’t help but wonder why we serve broccoli, red bell peppers and cherry tomatoes on our relish trays twelve months of the year. It’s time for something more seasonal.
Warm Winter Salad With Roasted Butternut, Lacinato Kale & Hazelnuts
Always trust a farmer to bring a big, delicious bowl of greens to the winter table. This one, adapted from Samin Nosrat’s Salt, Fat, Acid, Heat, brings together creamy squash with crunchy butternut and hazelnuts on a bed of kale.
Braised Red Cabbage
Red cabbage is one of winter’s most often overlooked and truly beautiful foods. Braised here with some of the bacon from Dan Fox’s own farm, Willow Creek Farms, and a healthy amount of vinegar, it takes on a complex flavor that will have you seriously excited about cabbage.
Baked Mashed Potatoes with Leeks
The one vegetable that is never forgotten at festive winter tables is the star of storage season: the potato. This recipe brings a bit of extra energy to otherwise ordinary mashed potatoes. Sautéed leeks are folded into creamy mashed potatoes before heading into the oven to puff. Think twice baked potatoes without that pesky skin getting in the way.
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