Mother Earth Living

Warming Winter Supper: 4 Hearty Dinner Recipes

Cold weather calls for down-home cooking with root vegetables, robust herbs and seasonal nuts and fruits.
By Susan Belsinger
November/December 2004
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Hot skillet corn bread—filled with sage, onions and cheddar cheese—complements soup and greens beautifully.
Photo By Joe Coca
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In this simple menu, sweet soup and earthy cornbread provide a perfect counterpoint to slightly bitter greens with a vinegar tang. A pear and cranberry dessert plays sweet against sour for a thoroughly satisfying finale.

Winter Squash and Roasted Red Pepper Soup with Pepita Parsley Garnish 

This tasty soup and its piquant garnish can be prepared in advance, using any winter squash or pumpkin—even canned pumpkin in a pinch. Cayenne adds a pleasant zing.

Skillet Corn Bread with Sage and Onions 

This savory corn bread is rich, cake-like, and full of flavor. This is a great accompaniment to wilted greens, soup, chili, or baked beans and coleslaw.

Warm Salad of Wilted Greens and Black-Eyed Peas 

This hearty, vitamin-packed dish is quick to assemble once the greens are stemmed and washed. Mix and match whatever greens you find at the market, such as kale, turnip, chard, spinach, collards, or beets. Marjoram adds a touch of sweetness to the bitter and tangy greens.

Pear and Cranberry Crumbly Crisp 

Pears and just-harvested cranberries are the perfect combination for a cold-weather crisp. The topping on this crisp bakes down into the fruit rather than just sitting on the top.  It’s delicious on its own, but also with vanilla or butter pecan ice cream or frozen yogurt.








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