Warm n' Wild Winter Recipes We Have On Repeat

Tis' the season of having a stack of favorite go-to's that you can repeat with without majorly meal prepping.

While this weather can’t decide what it wants to do, we’re leaning into repeat recipes that let us celebrate cold-season legends — from bright greens, to funky fruit, wild roots and sun-kissed citrus, meet our go-to Soup, Salad n’ Tea Trio.

Winter Sun Salad
Featuring our Classic Red Balsamic Vinegar

Ingredients, Serves 4:

8 large leaves of kale
1/2 large papaya (de-seeded)
3 Persimmons
2 Bananas
3 tablespoons Koroneiki Olive Oil
3 tablespoons Classic Red Balsamic Vinegar
Salt to taste
Lime, halved

Instructions, 10 Minutes:

Chop all your produce to be bite-sized. (We like ~1/2 in. strips or cubes.)
Place your produce into a bowl and drizzle your EVOO and Balsamic Vinegar over.
Toss the salad together until all produce is evenly coated in evoo/vinegar.
Salt to taste & squeeze the lime across the top of each serving.

*Submitted by a beloved customer and chef in Dallas!

Fennel Leak Soup
Featuring our Roasted Garlic Olive Oil

From the recipe stack of Laura Wright, the iconic The First Mess. Click here to read through her whole recipe-building experience.

Ingredients, Serves 4:

2 tablespoons olive oil
3 leeks, white and light green parts chopped (discard green tops or use them for stock)
2 teaspoons fresh thyme leaves, chopped
1 medium fennel bulb, cored and chopped
1 medium apple, peeled, cored and chopped
1 teaspoon ground turmeric
½ cup walnut halves, toasted
sea salt and ground black pepper, to taste
4 cups vegetable stock
Garnish: drizzle of classic balsamic vinegar + freshly ground black pepper + chopped fennel fronds + chopped toasted walnuts

Instructions, 45 Minutes:

Heat the olive oil in a large soup pot over medium. Add the chopped leeks and thyme. Stir and sauté the leeks until they are a bit soft, about 4 minutes. Add the chopped fennel and apples. Stir everything up a bit. Add the turmeric and stir to coat all of the vegetables evenly. Sauté the vegetables until the fennel is starting to soften, another 4 minutes. Add the walnuts and stir them in. Season the whole thing with salt and pepper. Add the vegetable stock and stir.
Cover the pot and bring to a boil. Simmer until all of the vegetables/apples are very soft, about 12-15 minutes. Remove the soup from the heat. Carefully blend the mixture in batches in an upright blender until totally smooth. Check the soup for seasoning and adjust accordingly.
Pour the puréed soup back into the pot. Bring the puréed fennel walnut soup to a boil and then garnish with a drizzle of Classic Red Balsamic Vinegar, a few fennel fronds, and a sprinkling of toasted walnuts.