There is something so satisfying about gathering items from my pantry and refrigerator, then simmering them in a pot on the stove. I love the process, the smells that fill the house, and the comfort and nourishment that is provided when it’s time to dine, especially on chilly days! I choose fresh and/or minimally processed, low sodium, nutrient-rich ingredients with an eye toward quality proteins and whole grains.
Here is a wonderful winter menu that offers both meat and vegetarian entrees, as well as complimentary side dishes. It may not be haute cuisine, but I am sure you will find it welcoming and delicious.
- Spinach “Super” Salad with Red Wine Vinaigrette
- Herb and Cheese Gougeres
— or –
Artisan Whole Grain Bread (from grocer or bakery)
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