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Indulge in the Year Ahead

By Mark Mulcahy

Sometimes, changing our perspective can make a big difference in the results we’d like to achieve. Perhaps this New Year, our resolution might be to say, “I'm going to indulge in delicious healthy food,” instead of looking at it from the restrictive point of view of what we can't have. In fact, it's not that you can’t have yummy food that is filling and tasty while trying to eat healthier because, actually, you can! There are so many options when you start with Melissa’s organic produce.

Image of Lacinato Kale

Not sure where to start? How about a favorite of mine: baked organic garnet sweet potatoes, steamed organic chard or Lacinato kale, and ripe organic Hass avocado, all combined together for a lunch or dinner. I’ve even made it in the morning and added a fried egg to the mix for a breakfast that is satisfying, filling, and will get your day off to a great start.

Image of Umami Vegetable Bowl

Bowls are also a great way to keep with this tasty trend! How about a veggie umami bowl? I recently tried one of these at a restaurant in Auburn, California. I was pleasantly surprised at how delicious and filling it was, with a quinoa base and perfectly cooked veggies flavored with a wonderful savory broth. Or maybe a hearty winter salad with organic romaine lettuce, sautéed onions, asparagus, shiitake and crimini mushrooms? The combination of cool lettuce with warm veggies on top works really well on a cold January evening.

Looking for a lovely lunch that can also be subbed as a dinner? Try chipotle chicken salad-stuffed avocados, which can really fit the bill when you are trying to stay on your healthy, indulgent track.

Winter squash also provides a myriad of possibilities, like these winter squash pancakes that just make you feel good. I chose butternut and kabocha for mine, but there are many choices in the sampler to use.

Squash soup

Do you like to plan out meals for the week? Maybe make things ahead to make things easy? Slow-cooked winter squash stew cannot be beat if you’re looking for a hearty set of meals for the week ahead; this roasted vegetable soup will do the trick as well!

Roasted Vegetable Soup

Ingredients
4 Cipolline onions, diced
2 bell peppers (red, yellow, or orange), diced
2 cups Melissa's baby carrots, chopped
2 pkgs. Melissa's Peeled & Steamed Butternut Squash
3 tablespoons Melissa’s Minced Garlic
2 tablespoons olive oil
6 cups vegetable broth
6 tomatoes, diced
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 bay leaf
Salt and pepper to taste
Fresh Italian parsley, chopped (for garnish)

Directions
In a large bowl, toss the Cipolline onion, bell peppers, baby carrots, and butternut squash with the minced garlic and olive oil until well coated.

Spread out the vegetables in a single layer on a baking sheet lined with parchment paper. Roast for about 25-30 minutes at 400°F or until they are tender and slightly caramelized.

While the vegetables are roasting, heat up the vegetable broth in a large pot over medium to not quite a boil. Then add the diced tomatoes, fresh thyme, rosemary bay leaf, and S & P to taste. Simmer for about 10-15 minutes to allow the flavors to meld.

Once the roasted vegetables are done, add them to the simmering broth. Stir everything together and let the soup simmer for an additional 10-15 minutes, allowing the flavors to blend. Adjust salt and pepper to taste.

Plating: Before serving, remove the bay leaf from the soup. Ladle into bowls garnished with parsley, for a burst of freshness, and a hearty bread to soak up every drop!

If you see someone at the market at the start of the year filling their basket with lots of wonderful Melissa’s organic vegetables and wearing a big grin, that might be me—knowing that I'm indulging my way into the new year in the healthiest way possible.

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