January is still a good month to eat Solanaceae, but the first autumn products are starting to be in season: here are five recipes with seasonal vegetables and fruit from January. January always represents a new beginning; you go back to regular work and school activities after the holidays and feel like reorganizing your life more effectively. It is, therefore, a perfect month to get into the good habit of the weekly menu to eat better. Here are five recipes to include in the January menu.
Table of Contents
Roasted Tomatoes
Straightforward and light recipe, also perfect to be prepared the night before. January is the last month to eat fresh tomatoes in season. No: tomatoes do not disappear from large retailers in January, but in a while, they will no longer be seasonal vegetables, and we like to respect the seasonality of foods.
Ingredients For Four People
- 4 large, fleshy and well-ripe tomatoes
- 8 tablespoons (not too full) of breadcrumbs,
- A handful of capers,
- 2 good pinches of oregano,
- A clove of garlic,
- Extra virgin olive oil of olives.
Preparation
Wash the tomatoes, split them in half, and arrange them tightly in a baking tray. Finely chop the garlic and add it to the breadcrumbs, oregano, and capers, adding a pinch of salt.
Put a spoonful of this mixture on each tomato half and drizzle with extra virgin olive oil. Bake at 180° for about 15 minutes; the surface must be golden.
Rigatoni Au Gratin With Aubergines
This is a relatively affluent first course; it’s a simple idea to bring the last aubergines of the season to the table.
Ingredients For Four People
- 2 aubergines medium,
- A clove of garlic,
- A few basil leaves,
- Tomato pulp,
- Extra virgin olive oil,
- Cacioricotta cheese,
- Salt,
- Breadcrumbs,
- 380 grams of rigatoni.
Preparation
Fry the aubergines (after having been pre-treated with coarse salt) and the garlic in a little extra virgin olive oil. Eliminate the garlic and add the tomato pulp, two or three fresh basil leaves, and a pinch of salt.
When the sauce with the aubergines is ready, cook the rigatoni in plenty of salted water; they must remain al dente because they must be re-baked in the oven. Season the rigatoni with the aubergine sauce and pour everything into a baking tray; add plenty of cacioricotta and a sprinkling of breadcrumbs and brown in the hot oven for about 15 minutes.
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Sweet Tart With Pumpkin
In January, the season’s first pumpkins appear; why not use them to prepare a slightly unusual dessert?
Ingredients
- A sheet of shortcrust pastry,
- 400 grams of oven-baked pumpkin pulp ,
- An egg,
- 2 tablespoons of cane sugar,
- 100 grams of crumbled almonds.
Preparation
prepare the shortcrust pastry according to the classic recipe. Blend the pumpkin pulp previously cooked in the oven and add the egg, brown sugar, and crumbled almonds; if the mixture is too thick, pour one or two tablespoons of milk. Fill the pastry you have laid out in the pan and bake in the oven at 180 degrees for 30/35 minutes.
Salad With Grapes And Almonds
January is a great month to eat grapes. Have you ever tried it in salads?
Ingredients
- A small head of lettuce,
- A bunch of white grapes,
- A bunch of black grapes,
- 100 grams of walnuts,
- 200 grams of feta cheese,
- Salt, extra virgin olive oil.
Preparation
Wash the grapes thoroughly, cut the berries in half, and remove the seeds. Wash the lettuce thoroughly and cut it. Lightly toast the walnuts and cut the feta into cubes. Combine all the ingredients in a large bowl and season with salt and a little extra virgin olive oil.
Eggplant with sunflower seeds and raisins In January, if we have to indulge in a fry-up, let’s prepare a dish to greet the products that end their season. This recipe is straightforward and quick but also tasty.
Ingredients For Four People
- 2 medium-sized aubergines,
- 2 tablespoons of sunflower seeds,
- 2 tablespoons of raisins,
- Oil for frying,
- Salt,
- A tablespoon of Benevento liqueur,
- Durum wheat semolina flour.
Preparation
Soak the raisins in a glass of water and Benevento liqueur. Cut the aubergines into cubes and pre-treat them with coarse salt. Pass the aubergines in plenty of flour and fry them. Toast the sunflower seeds.
Put the aubergine cubes in a bowl and add the sunflower seeds, the raisins (after squeezing them well), and the salt. This recipe is good hot but cold so that it can be prepared the night before and stored in the refrigerator.
Also Read: Apple And Carrot Smoothie For Weight Loss
