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What’s In Season – Recipes to Make in January

January 4, 2020 By Jess Leave a Comment

Happy 2020 friends! I hope you all had a lovely holiday season.

Seasonal recipes to make in January
I took a much needed break over the holidays; I’m feeling refreshed and ready to get back in the kitchen, developing and photographing recipes to share with you!

From recipes to make in January and my favourite cookbooks, let’s get to it!

Seasonal recipes to make in January
I was gifted Half Baked Harvest’s cookbook, Super Simple, for Christmas and I am loving it! There’s so many recipes I want to make but my favourite so far is the Sesame Orange Chicken. In general, Half Baked Harvest is one of my favourite blogs to cook from so if you’re in need of a comforting dish this Winter, these Crockpot Cider Braised Short Ribs with Sage Butter Mashed Potatoes are UNREAL.

January always has me craving cozy dishes. We’ve been really enjoying these Turkey Meatballs in Spicy Tomato Sauce from Ambitious Kitchen and this Risotto from Bon Appetit.

Let’s just say I’m here for the bright fruits & vegetables of the month AND the cozy dishes! Plus I’m always in the mood for brunch recipes like frittata.

Seasonal recipes to make in January
So, here are some recipes to enjoy in January:

Beets – Roasted Harvest Vegetable Bowl

Carrots – Sheet Pan Roasted Carrots

Citrus – Tropical Blood Orange Smoothie

Spinach – Mojito Smoothie

Swiss Chard – Swiss Chard, Goat Cheese & Leek Frittata

Winter Squash – Roasted Butternut Squash & Apple Soup

Seasonal recipes to make in January
And, as I finish up my holiday break I’m stocking up my freezer with some healthier snacks too like my Cinnamon Spiced Granola Bars and Lemon Coconut Power Balls. What are you favourite recipes for weekday snack?? I’d love to know in the comments below!

Until the next cooking adventure,
Jess

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Filed Under: Recipe, What's In Season Tagged With: beets, blood orange, breakfast, breakfast recipes, butternut squash, butternut squash soup, carrots, citrus, citrus smoothie, dinner ideas, dinner recipes, frittata, january recipes, mojito smoothie, soup, spinach, swiss chard

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INSTA-GRATIFICATION

One of my fav year-round recipes are these Easy Ca One of my fav year-round recipes are these Easy Cauliflower Tacos! And, they’re even better right now with allll the produce that’s in season. 

Hands up if you’d enjoy these tacos for #tacotuesday 🙋🏼‍♀️

Recipe is on the blog friends, linked in bio above!

https://www.cookinginmygenes.com/easy-cauliflower-tacos/
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#cookinginmygenes #30minutemeals #beautifulcuisines #bhgfood #yycfoodblogger #tacosarelife #creativefoodphorography #makeitdelicious #whatsfordinner #myseasonaltable  #makeewhole #healthyfoodideas #eattherainbow #cauliflowerrecipes #cauliflowertacos
I looove these Blueberry Oatmeal Pancakes with fre I looove these Blueberry Oatmeal Pancakes with fresh summertime berries! Perfect for the weekend or meal prep them by making the batter ahead of time - you can leave the batter in the fridge overnight & cook the next morning OR cook them up and pop in the toaster for a quick breakfast. Either way SAVE THIS POST and get the recipe below!

INGREDIENTS:
1 cup all-purpose flour
1/2 cup old fashioned rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup milk
2 tbsp melted butter
2 tbsp maple syrup
2/3 cup fresh blueberries
more fresh blueberries for topping
butter or olive oil for cooking

INSTRUCTIONS:
1. In a medium bowl stir together the flour, oats, baking powder, baking soda and salt.
2. In a small bowl whisk together egg, milk, butter and maple syrup.
3. Add the milk mixture to the flour mixture and stir until just combined. Then gently stir in blueberries. 4. Let the batter rest for 10 minutes to soften the oats.
5. When you're ready to start cooking, head a large non-stick pan or griddle over medium heat. When the pan is hot, add a dollop or butter or drizzle of oil and add pancake batter 1/3 cup at a time. Cook pancakes for about 3-4 minutes or until golden brown and tiny bubbles form on the surface of the pancakes. Then flip the pancakes and cook until golden brown on both sides, about 2 minutes more.
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https://www.cookinginmygenes.com/blueberry-oatmeal-pancakes-recipe/
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Packed with tons of good-for-you ingredients like oats, coconut & zucchini AND they’re made in just one bowl!

Great to take on-the-go or as a snack - get the recipe on the blog, linked in bio above 👆🏻

https://www.cookinginmygenes.com/zucchini-oatmeal-breakfast-cookies/
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My kind of summer toast! 

Get my 3 Easy Summer Toast recipes by clicking the link in my bio above friends 👆🏻

https://www.cookinginmygenes.com/easy-summer-toast-recipes/
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INGREDIENTS:

500g rotini, penne or fusilli pasta
4 cups baby or cherry tomatoes
1/3 cup olive oil
1 tbsp red wine vinegar
3/4 tsp garlic powder
3/4 tsp dried thyme
1/2 tsp dried oregano
3/4 tsp coarse sea salt
Ground pepper
Optional: red chili flakes
1/2 cup chopped fresh basil
3/4 cup parmesan cheese shredded

INSTRUCTIONS: 
1. Pre-heat oven to 375F. Line a baking sheet with parchment paper. 
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3. Spread tomatoes in an even layer on the baking sheet, pour the olive oil mixture over and stir to make sure tomatoes are coated. 
4. Roast tomatoes for 25-30 minutes until tomatoes are soft and lightly caramelized.
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6. When tomatoes are done, add tomatoes along with all the juices from the baking sheet and 1/4 cup cooking water back to the pasta pot. Stir in pasta, pinch of pepper flakes (if using), fresh basil and parmesan cheese.
7. Serve warm or at room temperature and top with more basil and parmesan.
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So simple for the summertime - here’s how to make it:

INGREDIENTS:
1/2 tsp sugar
6 mint leaves
3 cucumber slices
6-8 oz chilled dry cider
ice cubes
optional: mint leaves and cucumber slices for garnish

INSTRUCTIONS:
1. Add a 1/2 tsp sugar to a cocktail glass along with mint leaves and cucumber slices.
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Sip responsibly!
https://www.cookinginmygenes.com/cucumber-cider-summer-cocktail/
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https://www.cookinginmygenes.com/grilled-peaches-with-oat-crumble-vanilla-ice-cream/
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It’s packed with flavour AND perfect for any summer meal. Here’s how to make it:

INGREDIENTS:
2 cups baby tomatoes, halved
1 tbsp extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp coarse salt
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8 slices halloumi cheese (about half-inch slices)
6 packed cups arugula
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lemon
4 tbsp prepared pesto 

INSTRUCTIONS
1. Pre-heat oven to 350F. Line a baking sheet with parchment paper.
2. Mix together tomatoes, olive oil, thyme, garlic powder, coarse salt and a pinch of pepper.
3. Spread tomatoes in an even layer on the baking sheet and roast for 30-35 minutes until tomatoes are soft and fragrant.
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6. Divide the remaining ingredients amongst the two plates: roasted tomatoes, toasted nuts, pesto and juice from a quarter of a lemon. Toss and taste, adding more pesto or lemon to your liking and then top the salad with the halloumi slices.
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