22 Winter Comfort Dinner Recipes To Warm Your Soul

As the temperature drops and the days grow shorter, I find myself yearning for those hearty, soul-warming meals that make winter so much more bearable. There’s something magical about gathering around the table with loved ones, steam rising from a perfectly cooked winter dish while the cold world stays firmly outside.

I’ve spent years perfecting my collection of winter recipes, testing and tweaking until each one delivers that perfect combination of comfort, nutrition, and flavor that we all crave during the colder months. From rich stews that simmer all day to quick yet satisfying pasta dishes for busy weeknights, these 22 recipes will see you through the winter season with delicious variety.

Hearty Soups and Stews

When temperatures plummet, nothing satisfies quite like a steaming bowl of soup or stew. These recipes develop deep, complex flavors as they cook, filling your home with irresistible aromas.

1. Classic Beef and Barley Stew

This traditional beef stew becomes something special with the addition of pearl barley, which adds a wonderful chewy texture and helps thicken the rich broth.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 large onions, diced
• 3 carrots, sliced into rounds
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup pearl barley, rinsed
• 8 cups beef broth
• 2 bay leaves
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Method:

1. Season beef generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 3-4 minutes per side. Transfer to a plate.
3. In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes.
4. Add garlic and tomato paste, cook for another minute until fragrant.
5. Return beef to pot, add barley, broth, bay leaves, and thyme.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours until beef is tender and barley is cooked.
7. Season to taste before serving.

Serving suggestion: Pair with a crusty sourdough bread for dipping and a simple green salad with vinaigrette.

2. Creamy Roasted Butternut Squash Soup

Velvety smooth and naturally sweet, this soup transforms humble butternut squash into a luxurious first course or light main dish.

Ingredients:

• 2 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 1 apple, peeled and chopped
• 2 tablespoons fresh sage, chopped
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Pumpkin seeds and sage leaves for garnish

Method:

1. Preheat oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Arrange on a baking sheet in a single layer and roast for 25-30 minutes until tender and caramelized.
2. Meanwhile, heat remaining oil in a large pot. Sauté onion and carrots until softened, about 5 minutes.
3. Add apple and sage, cook for 2 minutes more.
4. Add roasted squash and broth. Bring to a simmer and cook for 15 minutes.
5. Use an immersion blender to purée until smooth (or transfer in batches to a blender).
6. Stir in cream and nutmeg. Season with salt and pepper.
7. Garnish with toasted pumpkin seeds and fried sage leaves.

3. Hearty Minestrone with Winter Vegetables

This Italian classic gets a winter makeover with seasonal vegetables and hearty beans. It’s practically a meal in a bowl.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 leek, white and light green parts, sliced
• 3 garlic cloves, minced
• 1 small cabbage, chopped
• 2 potatoes, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini or small shells)
• 1 tablespoon Italian herbs
• Parmesan rind (optional, but adds amazing flavor)
• Fresh parsley, chopped
• Grated Parmesan for serving

Method:

1. Heat olive oil in a large pot. Add onion, carrots, celery, and leek. Cook until softened, about 7 minutes.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add cabbage, potatoes, tomatoes, broth, beans, herbs, and Parmesan rind if using.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add pasta and cook until al dente, about 8-10 minutes more.
6. Remove Parmesan rind. Stir in parsley and serve with grated Parmesan.

Comforting Casseroles

Casseroles are the ultimate make-ahead winter dinner solution. These recipes can be assembled in advance and baked when needed, making them perfect for busy weeknights.

4. Classic Shepherd’s Pie with Root Vegetable Topping

This updated version uses a mix of root vegetables instead of just potatoes for the topping, adding nutrition and flavor.

Ingredients:

• 1.5 lbs ground lamb (or beef for cottage pie)
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 cup beef broth
• 1 cup frozen peas

For the topping:

• 1 lb russet potatoes, peeled and cubed
• 1/2 lb parsnips, peeled and cubed
• 1/2 lb turnips, peeled and cubed
• 4 tablespoons butter
• 1/2 cup milk, warmed
• Salt and pepper to taste

Method:

1. Preheat oven to 375°F.
2. In a large skillet, brown ground lamb over medium-high heat, breaking it apart as it cooks.
3. Add onion, carrots, and celery. Cook until vegetables soften, about 5 minutes.
4. Add garlic, tomato paste, Worcestershire sauce, rosemary, and thyme. Cook for 1 minute.
5. Pour in beef broth, bring to a simmer, and cook until slightly thickened, about 10 minutes.
6. Stir in peas, then transfer to a baking dish.
7. Meanwhile, boil potatoes, parsnips, and turnips in salted water until tender, about 15 minutes.
8. Drain well, then mash with butter and warm milk. Season with salt and pepper.
9. Spread mashed vegetables over the meat mixture.
10. Bake for 25-30 minutes until the top is golden and the filling is bubbling.

5. Cheesy Cauliflower and Broccoli Gratin

A comforting side dish that pairs wonderfully with roasted meats or can stand alone as a vegetarian main with a salad.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 broccoli crowns, cut into florets
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk, warmed
• 1/4 teaspoon nutmeg
• 1.5 cups sharp cheddar cheese, grated
• 1/2 cup Gruyère cheese, grated
• 1/2 cup breadcrumbs
• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste

Method:

1. Preheat oven to 375°F.
2. Blanch cauliflower and broccoli in boiling salted water for 3 minutes. Drain and shock in ice water. Drain well.
3. In a saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, for 2 minutes.
4. Gradually whisk in warm milk. Cook, stirring, until thickened, about 5 minutes.
5. Add nutmeg and 1 cup of cheddar and all the Gruyère. Stir until melted and smooth.
6. Arrange vegetables in a baking dish. Pour cheese sauce over them.
7. Mix remaining cheddar with breadcrumbs and thyme. Sprinkle over the top.
8. Bake for 25-30 minutes until golden and bubbling.

Comforting Pasta Dishes

Nothing says comfort like a bowl of pasta, and these winter variations elevate the humble staple to dinner party status.

6. Wild Mushroom and Truffle Oil Risotto

This creamy, earthy risotto showcases winter mushrooms at their best. The truffle oil adds a touch of luxury.

Ingredients:

• 1.5 cups Arborio rice
• 6 cups chicken or vegetable broth, kept warm
• 1 lb mixed wild mushrooms (like shiitake, oyster, chanterelle), sliced
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 3 tablespoons butter, divided
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon truffle oil
• Salt and pepper to taste

Method:

1. In a large skillet, heat 1 tablespoon butter and olive oil. Sauté mushrooms until golden, about 5 minutes. Season with salt and pepper, then set aside.
2. In a heavy-bottomed pot, heat remaining butter. Add onion and cook until translucent, about 4 minutes.
3. Add garlic and rice. Stir to coat grains with butter and cook for 1-2 minutes.
4. Add wine and stir until absorbed.
5. Begin adding warm broth, one ladle at a time, stirring frequently and adding more broth only when the previous addition is absorbed.
6. Continue this process for about 18-20 minutes until rice is creamy yet still firm to the bite.
7. Stir in mushrooms, Parmesan, and parsley. Remove from heat.
8. Drizzle with truffle oil just before serving.

7. Baked Pasta with Winter Greens and Ricotta

This versatile pasta bake can incorporate whatever winter greens you have on hand—kale, spinach, chard, or a mix.

Ingredients:

• 1 lb pasta (like penne or rigatoni)
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 lb mixed winter greens (kale, spinach, chard), stems removed and roughly chopped
• 15 oz ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 eggs, beaten
• 1 teaspoon red pepper flakes
• Zest of 1 lemon
• Salt and pepper to taste

Method:

1. Preheat oven to 375°F. Cook pasta until slightly underdone, about 2 minutes less than package instructions.
2. Heat olive oil in a large skillet. Sauté onion until soft, about 5 minutes.
3. Add garlic and cook for 30 seconds until fragrant.
4. Add greens in batches, stirring until wilted. Season with salt and pepper.
5. In a large bowl, mix ricotta, half the mozzarella, half the Parmesan, eggs, red pepper flakes, and lemon zest.
6. Drain pasta and add to the ricotta mixture along with the cooked greens. Stir to combine.
7. Transfer to a baking dish and top with remaining cheese.
8. Bake for 25-30 minutes until golden and bubbling.

Roasted Main Courses

Winter is the perfect time for roasting, which develops deep flavors and fills the house with wonderful aromas.

8. Herb-Roasted Whole Chicken with Root Vegetables

A classic Sunday dinner that’s impressive yet easy to prepare.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 2 tablespoons butter, softened
• 2 tablespoons fresh herbs (rosemary, thyme, sage), finely chopped
• 2 lemons
• 4 garlic cloves, smashed
• 2 lbs mixed root vegetables (carrots, parsnips, turnips, sweet potatoes), cut into chunks
• 2 onions, quartered
• 2 tablespoons olive oil
• Salt and pepper to taste

Method:

1. Preheat oven to 425°F.
2. Pat chicken dry with paper towels. Mix softened butter with herbs, salt, and pepper.
3. Gently loosen the skin over the breast and rub herb butter underneath. Rub remaining butter over the outside of the chicken.
4. Cut one lemon in half and place inside the cavity along with the garlic cloves.
5. Toss root vegetables and onions with olive oil, salt, and pepper. Arrange in a roasting pan.
6. Place chicken on top of the vegetables. Cut the second lemon into wedges and scatter around the pan.
7. Roast for 1 hour and 15 minutes, or until chicken reaches 165°F in the thickest part of the thigh and juices run clear.
8. Let rest for 15 minutes before carving.

9. Slow-Roasted Pork Shoulder with Apple Cider Glaze

This impressive main course practically cooks itself, resulting in meltingly tender meat with crispy edges.

Ingredients:

• 5-6 lb bone-in pork shoulder
• 2 tablespoons kosher salt
• 1 tablespoon brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 cups apple cider
• 1/4 cup apple cider vinegar
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard

Method:

1. Mix salt, brown sugar, paprika, cumin, pepper, and garlic powder. Rub all over pork shoulder. If time allows, wrap and refrigerate overnight.
2. Preheat oven to 300°F. Place pork in a roasting pan, fat side up.
3. Mix 1 cup apple cider with apple cider vinegar and pour around (not over) the pork.
4. Cover tightly with foil and roast for 3 hours.
5. Meanwhile, in a saucepan, combine remaining cider, maple syrup, and Dijon mustard. Simmer until reduced by half, about 15-20 minutes.
6. After 3 hours, remove foil, brush pork with glaze, and increase oven temperature to 425°F.
7. Roast uncovered for an additional 20-30 minutes, brushing with glaze every 10 minutes, until deeply caramelized.
8. Let rest for 20 minutes before pulling apart with forks.

10. Vegetarian Stuffed Winter Squash

These elegant stuffed squashes make a beautiful centerpiece for a vegetarian winter meal.

Ingredients:

• 4 acorn or small carnival squashes, halved and seeded
• 2 tablespoons olive oil, plus more for brushing squash
• 1 onion, diced
• 2 celery stalks, diced
• 2 apples, diced
• 1 cup wild rice blend, cooked
• 1/2 cup dried cranberries
• 1/2 cup walnuts, toasted and chopped
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste

Method:

1. Preheat oven to 400°F. Brush squash halves with olive oil and season with salt and pepper.
2. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
3. Meanwhile, heat 2 tablespoons olive oil in a skillet. Sauté onion and celery until soft, about 5 minutes.
4. Add apples and cook for 2 minutes more.
5. In a large bowl, mix cooked rice, cranberries, walnuts, sage, thyme, and the onion-apple mixture. Season with salt and pepper.
6. Turn squash halves cut-side up. Fill with the rice mixture and sprinkle with feta.
7. Return to oven and bake for an additional 10-15 minutes until filling is hot and cheese is slightly melted.

One-Pot Wonders

These efficient meals minimize cleanup while maximizing flavor—perfect for busy winter weeknights.

11. Dutch Oven Braised Short Ribs

These fork-tender beef short ribs develop incredible depth of flavor during their long, slow cooking process.

Ingredients:

• 3 lbs beef short ribs
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef broth
• 2 bay leaves
• 2 sprigs rosemary
• 2 tablespoons all-purpose flour
• Salt and pepper to taste

Method:

1. Preheat oven to 325°F. Season short ribs generously with salt and pepper.
2. Heat oil in a Dutch oven over medium-high heat. Brown short ribs on all sides, about 2-3 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
4. Add garlic and tomato paste. Cook for 1 minute until fragrant.
5. Sprinkle flour over vegetables and stir to coat.
6. Pour in red wine, scraping up browned bits from the bottom of the pot.
7. Add beef broth, bay leaves, and rosemary. Return short ribs to the pot.
8. Bring to a simmer, cover, and transfer to the oven.
9. Cook for 2.5-3 hours until meat is very tender and falling off the bone.
10. Remove bay leaves and rosemary sprigs before serving.

12. French Cassoulet with White Beans and Sausage

This simplified version of the classic French dish retains all the flavor without requiring days of preparation.

Ingredients:

• 1 lb dried white beans, soaked overnight
• 1 lb pork sausages
• 4 slices thick-cut bacon, diced
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 tablespoon herbs de Provence
• 2 bay leaves
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Method:

1. Preheat oven to 350°F.
2. In a large Dutch oven, cook bacon over medium heat until crisp. Remove and set aside.
3. In the same pot, brown sausages on all sides, about 5 minutes total. Remove and set aside.
4. Add onion and carrots to the pot. Cook until softened, about 5 minutes.
5. Add garlic and herbs de Provence. Cook for 1 minute.
6. Add drained beans, bay leaves, broth, and tomatoes. Bring to a simmer.
7. Slice sausages into thick pieces and add back to the pot along with the bacon.
8. Cover and transfer to the oven. Bake for 1.5 hours.
9. Mix breadcrumbs with parsley and olive oil. Sprinkle over the cassoulet.
10. Increase oven temperature to 425°F and bake uncovered for an additional 15 minutes until top is golden.

Quick Winter Meals

Not all winter dinners need to simmer all day. These quick options deliver comfort in under an hour.

13. Creamy Mushroom and Spinach Gnocchi

This quick yet decadent dish comes together in less than 30 minutes.

Ingredients:

• 1 lb shelf-stable or refrigerated potato gnocchi
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 lb mixed mushrooms, sliced
• 1 shallot, minced
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup vegetable broth
• 6 oz baby spinach
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Method:

1. Cook gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, heat butter and oil over medium-high heat.
3. Add mushrooms and cook without stirring for 2-3 minutes until browned on one side.
4. Add shallot and garlic. Cook for 1 minute until fragrant.
5. Pour in cream and broth. Bring to a simmer and cook for 3-4 minutes until slightly thickened.
6. Add spinach and stir until wilted.
7. Add cooked gnocchi, Parmesan, and nutmeg. Stir to coat.
8. Season with salt and pepper. Garnish with parsley.

14. Winter Sheet Pan Salmon with Roasted Vegetables

This all-in-one dinner is on the table in under 40 minutes.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 lb Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and diced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil, divided
• 2 tablespoons maple syrup
• 1 tablespoon whole grain mustard
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 lemon, thinly sliced
• Salt and pepper to taste

Method:

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. Toss Brussels sprouts, sweet potatoes, and onion with 2 tablespoons olive oil, salt, and pepper. Spread on baking sheet.
3. Roast vegetables for 15 minutes.
4. Meanwhile, in a small bowl, mix remaining olive oil with maple syrup, mustard, garlic, and thyme.
5. Remove sheet pan from oven. Push vegetables to the sides to make room for salmon.
6. Place salmon in the center. Brush with the maple-mustard mixture.
7. Top salmon with lemon slices.
8. Return to oven and bake for 12-15 minutes until salmon is cooked through and vegetables are tender.

Warming Winter Bowls

Bowl meals are versatile, customizable, and perfect for using seasonal winter ingredients.

15. Winter Buddha Bowl with Maple-Tahini Dressing

This nutrient-packed bowl features a rainbow of winter vegetables and a creamy, slightly sweet dressing.

Ingredients:

• 2 cups cooked quinoa
• 1 medium sweet potato, diced
• 1 cup Brussels sprouts, halved
• 1 cup cauliflower florets
• 1 cup cooked lentils
• 1 avocado, sliced
• 1/4 cup pomegranate seeds
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• Salt and pepper to taste

For the dressing:

• 3 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 2-3 tablespoons warm water
• Salt to taste

Method:

1. Preheat oven to 400°F.
2. Toss sweet potato, Brussels sprouts, and cauliflower with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
4. Meanwhile, whisk all dressing ingredients together, adding water as needed to reach desired consistency.
5. To assemble bowls, divide quinoa among 4 bowls. Top with roasted vegetables, lentils, avocado, pomegranate seeds, and walnuts.
6. Drizzle with tahini dressing.

16. Chicken and Wild Rice Soup Bowl

This hearty soup becomes a complete meal when served over a scoop of additional wild rice.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup cooked wild rice, plus more for serving
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Method:

1. In a large pot, heat oil and butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add mushrooms and cook for another 3 minutes.
3. Add garlic and thyme. Cook for 30 seconds until fragrant.
4. Sprinkle in flour and stir to coat vegetables. Cook for 1 minute.
5. Gradually whisk in chicken broth. Bring to a simmer and cook for 10 minutes.
6. Add chicken and wild rice. Simmer for 5 minutes.
7. Stir in cream and parsley. Season with salt and pepper.
8. To serve, place a scoop of additional wild rice in each bowl and ladle soup over top.

International Winter Warmers

These dishes from around the world are guaranteed to chase away winter chills.

17. Swedish Meatballs with Lingonberry Sauce

These tender meatballs in creamy gravy are served with a bright, tart lingonberry sauce for contrast.

Ingredients: For the meatballs:

• 1 lb ground beef
• 1/2 lb ground pork
• 1 onion, finely minced
• 1 egg
• 1/4 cup breadcrumbs
• 1/4 cup milk
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 2 tablespoons butter
• Salt and pepper to taste

For the gravy:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1/2 cup sour cream
• 1 tablespoon Worcestershire sauce

For serving:

• Lingonberry jam
• Mashed potatoes
• Fresh dill, chopped

Method:

1. In a large bowl, combine ground beef, pork, onion, egg, breadcrumbs, milk, allspice, nutmeg, salt, and pepper. Mix gently.
2. Form into 1-inch meatballs.
3. Heat butter in a large skillet over medium heat. Brown meatballs on all sides, about 5-7 minutes total. Transfer to a plate.
4. In the same skillet, melt butter for the gravy. Whisk in flour and cook for 1 minute.
5. Gradually whisk in beef broth. Bring to a simmer and cook until thickened, about 5 minutes.
6. Stir in sour cream and Worcestershire sauce.
7. Return meatballs to the skillet and simmer for 5-10 minutes until cooked through.
8. Serve over mashed potatoes with a dollop of lingonberry jam and sprinkle of dill.

18. Thai Coconut Curry with Winter Vegetables

This warming curry can be made with chicken, shrimp, tofu, or just vegetables.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 tablespoons Thai red curry paste
• 1 tablespoon fresh ginger, minced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 2 carrots, sliced on the diagonal
• 1 sweet potato, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable or chicken broth
• 2 tablespoons fish sauce (or soy sauce for vegetarian)
• 1 tablespoon brown sugar
• 1 lb protein of choice (chicken, shrimp, or tofu)
• 1 cup snap peas
• Fresh basil and cilantro, chopped
• Lime wedges for serving
• Cooked jasmine rice for serving

Method:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes.
2. Add curry paste, ginger, and garlic. Cook for 1 minute until fragrant.
3. Add bell pepper, carrots, and sweet potato. Stir to coat with curry paste.
4. Pour in coconut milk and broth. Add fish sauce and brown sugar.
5. Bring to a simmer and cook for 15 minutes until vegetables begin to soften.
6. Add protein of choice and cook until done (about 5-7 minutes for chicken, 3-4 minutes for shrimp, 5 minutes for tofu).
7. Stir in snap peas and cook for 2 minutes.
8. Garnish with fresh herbs and serve with lime wedges and jasmine rice.

Winter Desserts

End your winter meals on a sweet note with these comforting desserts.

19. Warm Apple and Cranberry Crisp

This simple dessert showcases winter fruits with a crunchy oat topping.

Ingredients: For the filling:

• 4 large apples, peeled, cored, and sliced