It’s easy to eat seasonal when it’s 75, sunny, and your next-door neighbor is an organic tomato farm. But what to do when the weather outside turns frightful?
We asked Elizabeth Stark of Brooklyn Supper — a delicious blog dedicated to seasonal, simple meals — how she feeds her family come winter. Note: Stark is not above tempting kids with a dollop of ketchup, but firmly believes in making only one dinner for the whole family, so expect your palate to be pleased.
We like to get kids involved in family meals by sharing special foods from each season. But try not to be snobby about it or your 4-year-old may point to a pack of blueberries in February and scream, “Those are yucky right? They’re out of season!” (Cue total parental mortification.)
This time of year, the growing season has largely come to an end, and we look to heartier foods like dark, leafy greens and storage foods like squash, apples, and root vegetables. These options can get old fast, so we keep things interesting with a mix of more unusual seasonal ingredients such as celery root.
Celery Root Slaw
1 med. celery root, washed, trimmed, and peeled
1 med. red onion, minced
¼ c. whole milk yogurt
3 tbsp. freshly squeezed lemon juice
2 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. olive oil
1 tsp. sea salt
½ tsp. freshly ground black pepper
2 crisp apples, julienned
1/3 c. parsley, minced
1. Using a mandoline set to julienne or a grater, slice or peel the celery root into thin strips, so that you have 3 to 4 cups.
2. Mince the onion, combine with the celery root, and set aside.
3. In a small bowl, whisk the yogurt, lemon juice, mayonnaise, mustard, olive oil, salt, and pepper.
4. Drizzle the dressing over the slaw and set aside to marinate. The slaw can be made up to this point, covered, and refrigerated overnight.
5. When ready to serve, slice the apples and mince the parsley, and toss with the prepared celery root.
Skillet Pork Chops
1 tsp. sea salt
3 tbsp. fresh thyme leaves, plus 4 sprigs for garnish
2 tbsp. olive oil, divided
3 pork chops (about 1 lb. each), roughly 1½ inches thick
1 shallot, sliced
¼ c. balsamic vinegar
1. Remove the chops from the fridge, rub them on both sides with sea salt and thyme, and allow them to come to room temperature. Brush off the thyme leaves before cooking or they will burn.
2. Heat a large skillet over high heat. Add the olive oil, turn to coat the pan, and add the chops. Cook each side 5 to 6 minutes, depending on thickness. After 8 minutes, monitor the internal temperature; pull the chops when it reaches 142°.
3. Set the chops on a platter to rest for 5-10 minutes, and monitor the temp to make sure they reach 145°.
4. Meanwhile, pour the fat from the skillet, add 1 tbsp. of olive oil, turn heat to medium-high, and add the shallot to the pan. Cook for 3 minutes, and then add the vinegar. Reduce for 1 to 2 minutes, and then turn off the heat.
5. Plate the chops, spoon a tablespoon of the pan sauce over them, garnish with a sprig of thyme, and serve. For the kids, we usually cut a full chop in half.
Find more delicious dinner inspiration at brooklynsupper.net.
Photo: Courtesy of Elizabeth Stark for Brooklyn Supper