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Winter Dinners

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Winter Dinners
Jen Hoy
During the winter we eat more dense, warming foods. Soups, stews, roots, and kidney strengthening foods as discussed in The Five Seasons and the Five Elements find their place on the winter table.

Winter dinner selections can of course apply to lunch, depending on when you eat your largest meal of the day. Dinners should include a soup when possible, a grain dish, ample vegetables, and a small amount of protein as fish, tofu, seitan or beans. Include sea vegetables at least twice a week, as well as sour or pickled foods. Choose a variety of vegetables from the sweet, bitter, root, pungent, and green families.

Consider taking one or two days a week to make a large pot of soup, stewed beans, and/or grains. We love freshly made food, but many of the soups and stewed bean dishes on this site can be frozen. This practice saves a lot of time when dinner rolls around. Add fresh vegetables each day and small amounts of protein as needed.

Wild Mushroom Soup
Ginger Miso Salmon
Basic Millet Pilaf
Glazed Butternut Squash and Brussels Sprouts
Sea veg

Southwestern Bean and Corn Stew
Steamed brown rice
Bitter Greens with Shallots, Garlic and Broth Reduction
Roasted Winter Squash

Simple Miso Soup
Scallion Pancakes
Ginger Steamed Fish
Yam and Celery Root Puree
Savory Sautéed Kale

Sweet Potato and Kale Soup
Seared Tofu with Mushroom Miso Sauce
Brown Rice
Ginger Sautéed Cabbage
Sea veg

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