It’s the new year so it’s time to add some new recipes to your repertoire. With these January recipes, you can make the most of in-season ingredients, though they may vary depending on the time of the month and where you live. Ring in the New Year with some traditional dishes, fresh salads, and hearty foods. After the holiday madness, it’s time to kick back and fill your belly with some comforting dishes.
Pair these fancy feasts with a wintery cocktail for the ultimate, elegant dinner.
1. Pork & Sauerkraut
If you want good luck heading into the new year, then we suggest adding pork and sauerkraut to your grocery cart. Eating sauerkraut on New Year’s Eve or New Year’s Day is a long standing tradition for the belief that it’ll bring blessings and wealth for the new year. Whether you believe the tradition or not, this delicious recipe makes for one heck of an easy feast.
Ingredients
4 pound pork loin roast
2 pounds sauerkraut
1 tablespoon caraway seeds
1 cup chopped yellow onion
1 peeled apple, chopped (any sweet apple)
½ cup light brown sugar
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon smoked paprika
1 cup water (optional)
2 tablespoons olive oil
Directions
The first and one of the most important steps is to take your pork out of the fridge for about 20 minutes until it’s room temperature. While waiting, preheat the oven to 325 degrees. Pat the pork dry and sprinkle the entire roast with salt, pepper, and paprika.
Heat a large non-stick pan over medium-high heat and add in the olive oil. Wait until the oil simmers and carefully place the pork roast in. Sear it on all sides until they’re golden brown. This may take anywhere from 5 to 8 minutes each side.
Using a 6 quart Dutch Oven or crock pot, place the sauerkraut all over the bottom. Sprinkle caraway seeds, onions, apples, and brown sugar. Once the pork is seared, nestle it on top of the sauerkraut. If you drained the sauerkraut, add in 1 cup of water, but if you didn’t then you can forget this step. You want at least a cup of liquid in the pot.
Cover the Dutch Oven with a tight lid and bake for about 2 hours. If you’re using a meat thermometer, the meat should reach 145-150 degrees. If you notice the pot is drying out, add more water. Once the roast is done, allow the pork to cool before slicing.
2. Cranberry Apple Chicken
Use up the fresh cranberries before they disappear from grocery stores. These tart berries are an incredible superfood due to their high nutrient and antioxidant content, and not to mention, their versatility. You can eat them in the form of a sauce, juice, or simply adding them to casseroles, desserts, stuffing, and more. January is the last chance to stock up on them before they’re harvested again in the fall.
This tasty dinner is ready in just 37 minutes and promises to be one of your new favorite January recipes.
Ingredients
4 chicken thighs, bone-in
1 tablespoon olive oil
2 cloves garlic, minced
1 apple cored and sliced
⅓ cup of Ocean Spray Craisins Original Dried Cranberries
⅔ cup Ocean Spray 100% Juice Organic Cranberry Apple
⅓ cup chicken stock
Salt & pepper to taste
5 sprigs fresh rosemary
Directions
First thing’s first – preheat your oven to 375 degrees. Heat the olive oil in an oven-proof skillet over medium-high heat. Season both sides of the chicken with salt and pepper and carefully place them in the skillet. Cook for about 7 minutes or until the skin side is evenly browned and releases easily from the pan.
Transfer the skillet to your oven and cook for 13 minutes or until the internal temperature reaches 160 degrees. Transfer the chicken to a separate plate and place the skillet on the stovetop. Remember, the handle is very hot!
Add sliced apples and craisins and cook on medium-high heat until the apples become golden brown. This could take about 2-3 minutes. Add garlic and stir for about 30 seconds until fragrant. Next, add chicken stock, juice, and sprigs of fresh rosemary to the skillet. Bring everything to a gentle boil but reduce the heat to low immediately after. Allow it to simmer for 2-4 minutes.
Return the chicken to the skillet and coat with the sauce. Enjoy!
3. Winter Squash Carbonara
If you’ve never made homemade pasta carbonara before, you’re in for a real treat. This peppery, beloved Italian recipe combined with sweet winter squash simply can’t be beat. The heart of the pasta is all in the squash and bacon, and the secret to a flavor like no other is to roast the two together.
Cozy up to a meal so vibrant it’ll wash away all your winter blues. This dish can require a bit of effort but you can create the squash puree three days ahead to save you some time!
Ingredients
2 tablespoons olive oil
4 ounce pancetta, chopped
1 tablespoon finely chopped fresh sage
2 pound butternut squash, peeled, seeded, and cut into ½ inch pieces
1 small onion, chopped
2 cloves garlic, chopped
Salt & pepper to taste
2 cups low-sodium chicken broth
12 ounce fettuccine or linguine
¼ cup finely grated Pecorino
Directions
Begin by heating oil in a large skillet over medium-high heat. Add pancetta and reduce the heat to medium. Stir occasionally and allow it to cook for about 8-10 minutes until it’s crisp. Add sage and toss to coat. Transfer sage and pancetta to a small bowl for later.
Next, add squash, onion, and garlic to the skillet. Season with salt and pepper and cook for 8-10 minutes. When the onions are translucent, you can add in the broth. Bring everything to a boil, and then reduce heat and simmer until the squash is soft. This could take up to 15-20 minutes. When it lightly cools, puree everything in a blender until smooth. While this is happening, start cooking your pasta in a large pot of boiling salted water until al dente. Reserve 1 cup of the water before draining.
When the pasta is done, combine it with the squash puree and ¼ cup pasta water in the skillet. Cook over medium heat, tossing and adding more of the pasta water as needed for the sauce to coat the pasta. Mix in ¼ cup Pecorino and season with salt and pepper.
Serve your mouth-watering pasta topped with reserved pancetta and sage.
4. Brown Sugar Salmon with Brussel Sprouts
Who doesn’t love a good sheet pan recipe on a cold, dreary night? Only dirtying one pan for a meal complete with your veggies and protein is a dream.
January is the best time to add brussel sprouts to any dish since they’re in peak season. Sprinkling some brown sugar on top only makes them that much tastier!
Ingredients
4 tablespoons olive oil
1 butternut squash
1 pound brussels sprouts
Salt & pepper to taste
4 salmon fillets
2 tablespoons brown sugar
1 tablespoon dijon mustard
1 tablespoon mayonnaise
Directions
Heat your oven to 400 degrees. In a large bowl, combine 2 tablespoons olive oil, the diced squash, and halved brussel sprouts. Season to taste with salt and pepper.
Line two sheet pans with parchment paper and divide the veggies among the two, spreading them out in a single layer. Roast both pans for 20 minutes.
Meanwhile, combine the brown sugar, mustard, and mayo in a small bowl. You will use this as the marinade for the salmon. Season with salt and pepper. Brush the mixture onto each of the salmon fillets so the tops and sides are completely covered.
Once the 20 minutes are up, remove the pans from the oven and push all the veggies to the sides so you can add 2 salmon fillets to each pan. Whisk 2 tablespoons olive oil into the remaining brown sugar mixture to loosen it and brush what’s left of it over the veggies. Return pans to the oven and roast for another 10 minutes. Serve warm!
5. Kale Caesar Salad
Kale comes with a number of impressive health benefits but the main reason to love this leafy green is because it’s easy to cook with and tasty. This recipe is not just your average kale salad. It’s bound to be your new favorite version of a caesar salad yet.
Since salads are easy to whip together, challenge yourself and make your own lime caesar dressing (ingredients below). You won’t be disappointed!
Ingredients
4 cups chopped fresh kale
4 cups chopped Romaine lettuce
2 cups croutons
¾ cup grated parmesan cheese
1 cup halved cherry or grape tomatoes (optional)
Ingredients for Lime Caesar Dressing
½ cup plain Greek yogurt
½ cup freshly-grated parmesan cheese
3-4 tablespoons fresh lime juice
1 tablespoon olive oil
1-2 teaspoons anchovy paste
2 teaspoons worcestershire sauce
1 clove garlic, minced
1 teaspoon Dijon mustard
¼ teaspoon salt
Pinch of black pepper
3-4 tablespoons milk
Directions
To make the dressing, add all the ingredients minus the milk in a small bowl. Whisk until they’re combined and smooth. Then, whisk in a tablespoon of milk at a time until the dressing reaches your desired consistency.
Toss the kale, Romaine, croutons, parmesan, dressing and tomatoes in a large bowl. It really can’t get much easier than that!
Refrigerate your leftovers in a sealed container and dig in for up to 3 days.
6. Artichoke, Spinach, and Leek Tart
This recipe makes one of the most savory tarts imaginable. If you’re running out of ideas for that bag of spinach that’ll soon wilt in your fridge, this satisfying recipe is just the ticket. Although this vegetarian dish is very filling, put your own spin on it by adding some bacon or chicken on top.
Ingredients
1 tablespoon unsalted butter
2 cups chopped leeks, white and pale green parts only
1 14 ounce can artichoke quarters, drained
1 clove garlic, minced
3 tablespoons sun-dried tomato spread
¼ teaspoon fresh thyme
Salt & pepper to taste
4 to 5 cups fresh spinach leaves
1 sheet puff pastry, chilled
⅓ cup freshly grated Parmigiano-Reggiano cheese
Directions
As always, preheat your oven first to 400 degrees. Heat butter in a large skillet over medium heat and add the leeks with salt. Stir occasionally and after 8 minutes, add the artichokes and thyme for an additional 3 minutes.
Place the spinach in a Dutch oven or a large skillet with a splash of water or olive oil. Turn the heat to medium-low, cover, and allow the spinach to wilt for 2-4 minutes. Season with salt and pepper. Drain the spinach on a plate lined with paper towels.
Roll out the chilled puff pastry and place the dough on a baking sheet lined with parchment paper. Spoon a few tablespoons of sun-dried tomatoes over the puff pastry so it’s evenly coated. Be mindful to leave a small border at the edge of the dough. Spread the leeks, artichokes, spinach, and garlic evenly. Top with cheese.
Bake the tart for 25-30 minutes or until the edges are golden and firm. Slice it up and serve hot!
7. Beer-Braised Short Ribs
One of the best January recipes you’ll make is beer-braised short ribs. This unique recipe calls for a homemade fresh mint sauce that’ll steal the show. Hard to believe – I know! You’ll just have to see for yourself.
Crack open a cold one 40 minutes after sealing the instant pot lid and dig in.
Ingredients
1 or 1 ½ pounds bone-in short ribs
Salt & pepper to taste
1 large jalapeno
4 cloves, garlic
½ cup your favorite beer
Ingredients for the sauce
2 cups fresh mint, chopped
¼ cup hot water
2 tablespoons rice vinegar
1 teaspoon sugar
½ teaspoon salt, or more to taste
Directions
The first thing you want to do is generously season the short ribs with salt and pepper on all sides. Place it into an Instant Pot or pressure cooker and add the halved jalapenos, garlic, and beer. Seal the lid and close the pressure-release valve. Select “Pressure Cook” and set the pot at high for 40 minutes.
While the meat is cooking, it’s time to prepare the sauce. Stir together the mint, hot water, vinegar, sugar, and salt. Add more vinegar or salt based on your liking.
8. Parmesan Roasted Cauliflower and Chicken
Cauliflower is another veggie in it’s peak season so take advantage of this cruciferous vegetable packed with nutrients now! Nothing pairs better with cauliflower than fresh herbs, lemon, and parmesan cheese.
This dish is simple, fresh, and comforting.
Ingredients
2 small heads cauliflower cut into florets
¼ cup and 2 teaspoons avocado oil or olive oil, divided
4 boneless skin-on chicken breasts
4 sprigs fresh thyme
½ cup parmesan cheese
1 tablespoon unsalted butter
Zest from 1 leemon
3 tablespoons toasted pine-nuts
1 tablespoon lemon juice
Salt & pepper to taste
Directions
Preheat your oven to 425 degrees. Toss the cauliflower with ¼ cup avocado oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread the cauliflower out into an even layer on a sheet pan. Add the thyme sprigs and roast for 25 minutes on the bottom rack. Toss every 10 minutes to help the cauliflower evenly brown.
While the cauliflower roasts, heat a large skillet over medium-heat. Rub the skins of the chicken with the 2 teaspoons avocado oil and sprinkle with a few pinches of salt and pepper. Place the chicken skin down on the pan and cook until it’s crispy, which should take about 5-7 minutes. Once they’re done, transfer to a plate.
Next, pull the cauliflower out of the oven and toss with parmesan, butter, and lemon zest. Place the chicken in the pan with cauliflower arranged all around it. Return the pan to the oven for an additional 20-25 minutes. When the chicken reaches an internal temp of 165 degrees, toss the cauliflower with lemon juice and sprinkle it with pine nuts. Serve each over pasta and enjoy!
