With less daylight hours during the winter, many people tend to get sleepy earlier. Quick weeknight dinner recipes are usually ideal, especially when they take only 30 minutes or so to prepare.
Easy dishes are perfect for those nights when you want something savory and delicious, but you also want to get into pajamas and onto the nearest couch as soon as possible. Few things are better than a warm bowl full of flavor like this taste-tempting curry recipe bursting with caramelized onion and roasted garlic notes.
Enjoy these recipes from FarmToFork and for more, go to farmtoforksauce.com.
Prep time: 20 minutes
Cook time: 12 minutes
- 2 tablespoons olive oil
- 1 tablespoon ginger, freshly grated
- 3 cloves garlic, minced
- 1 large yellow onion, chopped
- 1 tablespoon turmeric
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper, plus additional, to taste
- 1 can (29 ounces) chickpeas, drained and rinsed
- 1 jar (24 ounces) FarmToFork Caramelized Onion & Roasted Garlic Sauce
- 1 can (15 ounces) light coconut milk
- 4 cups baby spinach
- 1/2 cup nonfat plain Greek yogurt, stirred
- 1/2 cup cilantro, coarsely chopped
- 2 naan flatbreads, toasted and sliced
In large skillet over medium heat, heat olive oil, ginger, garlic, onions, turmeric, salt and 1/2 teaspoon crushed red pepper. Cook 6-8 minutes, or until onions begin to brown, stirring frequently.
Add chickpeas, sauce and coconut milk; cook 3-4 minutes or until heated through. Add spinach; cover with lid. Simmer 3-4 minutes or until spinach is wilted. Mix well.
Spoon mixture into six serving bowls and top each with a spoonful of yogurt, pinch of cilantro and additional crushed red pepper, to taste. Serve with flatbread slices.
The Perks of Passive Cooking
Wintry weekends call for warming meals that bring an extra sensation of coziness through the wafting aroma of slow-cooked dishes. Wintertime is the perfect season to break out your slow cooker or put your stove on low heat and let fragrant dishes such as Savory Harissa-Roasted Chicken and Vegetables simmer slowly and fill your home with enticing smells.
Prep time: 20 minutes
Cook time: 50 minutes
- 1/3 cup harissa paste, divided
- 1/3 cup olive oil, divided
- 1 large red onion, cut into 1/2-inch thick slivers
- 1 small head cauliflower, cut into small florets
- 1 jar (24 ounces) FarmToFork Marinara Sauce, divided
- 1/2 teaspoon ground cumin
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon ground black pepper, divided
- 6 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 pound rainbow carrots, trimmed and peeled
- 1 lemon, juice only, divided
- 1/4 cup finely chopped fresh herbs such as dill, mint or cilantro, divided
- 1 1/2 cups plain Greek yogurt
Heat oven to 425 degrees. In large bowl, whisk 2 tablespoons harissa and 2 tablespoons oil. Add onions and cauliflower; toss to combine. Spread vegetable mixture in single layer on 17-by-12-inch foil-lined rimmed baking sheet.
In same bowl, whisk remaining harissa, 2 tablespoons oil, 1 cup marinara sauce, cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken; toss with tongs until well coated. Arrange chicken atop vegetables on baking sheet. Bake 50-55 minutes, or until chicken is deep golden brown and internal temperature reaches 165 degrees.
Use vegetable peeler to create long ribbons of carrots. In bowl, toss carrots with 1 tablespoon lemon juice, 2 tablespoons chopped herbs and remaining oil, salt and pepper. In separate bowl, mix yogurt, remaining lemon juice and remaining herbs.
Serve each chicken thigh with roasted vegetables, dollop of herbed yogurt, carrot mixture and 1/4 cup warmed marinara sauce.