As mid-January gets closer, I'm reminded that we're really in the full swing of winter now. The weather is cold, there is snow across the country and, to be honest, less of my favorite fruits and vegetables in the stores.
Now is the time for winter fruits and vegetables to start making their tasty appearance but, to be honest, I very rarely know what to do with them. That's why I went searching high and low to bring you the BEST Latin recipes featuring winter fruits and vegetables to bring you the ultimate guide to cooking with them! And yes, this is part 1–because there were just SO MANY great recipes that I had to share them all. Check out the 10 delicious recipes, below, and then come back tomorrow for more!
Read more in ¿Qué más? 5 Latin Fall salads with quinoa to help you lose weight (RECIPES)
Image via Food.com
Satsuma Orange: Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa
Ingredients:
1/3 cup minced shallots (about 2 small shallots)
2 tablespoons chopped fresh parsley
2 teaspoons grated satsuma orange rind
2 tablespoons fresh satsuma orange juice
4 teaspoons extra-virgin olive oil
2 teaspoons white wine vinegar
3/8 teaspoon salt, divided
3/8 teaspoon freshly ground black pepper, divided
2 satsuma oranges, peeled and sectioned
Cooking spray
12 large sea scallops (about 19 ounces)
1 1/3 cups trimmed watercress (about 1 bunch)
Satsuma orange wedges (optional)
Get the full recipe directions from Cooking Light.
Kale: Spicy Kale and Black Bean Burritos
Ingredients:
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, diced
1 carrot, diced
1 red bell pepper, diced
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tsp cumin
2 tsp chipotle chili powder
5 cups kale, roughly chopped
1 can black beans, 15 oz, drained; liquid reserved
Get the full recipe directions from Let's Cook and Be Friends.
Brussels Sprouts: Brussels Sprouts in Chile Morita Cream
Ingredients:
3 tablespoons butter
1 1/2 pounds brussels sprouts, halved
1 cup chicken broth
1/2 cup pine nuts
1/2 cup scallions, thinly sliced (white and pale green parts only)
3 morita chiles, stemmed, seeded and coarsely chopped
1/2 cup heavy cream
Get the full recipe directions from Fox News Latino.
Persimmons: Avocado and Persimmon Salad Recipe
Ingredients:
3 ripe avocados
juice of 1 lemon
3 Hachiya persimmons, ripe
1/2 (4-ounce) package spicy sprouts (sprouted clover and radish shoots)
1 clove garlic
3 tablespoons pine nuts
1/4 cup Champagne pear vinegar (or your favorite vinegar)
1/4 cup extra-virgin olive oil
1/3 teaspoon Cyprus Mediterranean salt flakes (or regular salt)
1 tablespoon fresh dill, chopped
Get the full recipe directions from Pham Fatale.
Butternut Squash: Butternut Squash Soup with Chipotle Cream
Ingredients:
3 tablespoons olive oil, divided
1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved
Salt and freshly ground black pepper
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 garlic cloves, minced
6 cups chicken broth, divided
2 teaspoons minced canned chipotle chiles in adobo
Get the full recipe directions from Food Network.
Parsnips: Gingery Soup with Black-Eyed Peas, Parsnips and Chard
Ingredients:
1/2 cup dry black eyed peas, soaked overnight in 3 inch of water
1 T olive oil
3 cloves garlic, crushed
2-inch piece of ginger, peeled and minced
1 rib celery, cut in half and then thinly sliced
1 medium onion, peeled and diced
1 bunch chard, trimmed and finely chopped
1 large parsnip, diced
1 tsp ume plum vinegar
[Substitute apple cider vinegar or just omit]
6 cups vegetable broth
2 cups water
1 T soy sauce
Get the full recipe directions from Urban Vegan.
Acorn Squash: Acorn Squash With Spiced Brazil Nut Filling
Ingredients:
3 acorn squash
1/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup brazil nut, chopped
1 tablespoon orange rind, grated
3 tablespoons butter
Get the full recipe directions from Food.com.
Kumquat: Grapefruit, Avocado and Kumquat Salad
Ingredients:
4 tbs extra virgin olive oil
1-2 tbs lemon and lime juice (mixed together)
1 tps lemon and lime zest (mixed together)
pinch of salt
pepper
2 large grapefruits (supremed – to remove the skin, pith, membranes, and seeds of a citrus fruit and separate its wedges.)
2 avocados
mixed baby greens
kumquats – sliced very thin
Get the full recipe directions from Picky Cook.
Pearl Onions: Rice with Caramelized Pearl Onions
Ingredients:
2 tablespoons vegetable oil
1/4 pound pearl onions (peeled)
1 cup uncooked rice
2 cups water
salt and pepper to taste
Get the full recipe directions from The Latin Kitchen.
Blood Orange: Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa
Ingredients:
1 blood orange, Cara Cara orange, or regular orange
1/2 cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 6-ounce mahi-mahi fillets
Get the full recipe directions from Epicurious.
