Fresh & Easy February Recipes

From bright, juicy citrus to hearty root veggies, February produce can inspire you to eat healthy and delicious meals all month long. 

See what's in season and discover three tasty recipes to bring bright colors and a touch of warmth to your plate this month.

Citrus Fruits: The Zest of Winter

February is a prime time for citrus fruits like blood oranges, grapefruits, lemons, and tangerines. These fruits are bursting with vitamin C and add a refreshing brightness to both sweet and savory dishes.

Recipe: Blood Orange and Fennel Salad

Ingredients:

• Fresh blood oranges

• Thinly sliced fennel bulb

• Red onion

• Extra virgin olive oil

• Salt and pepper to taste

Instructions:

1. Peel and segment the blood oranges, removing any seeds.

2. Arrange the orange segments on a plate with thinly sliced fennel and red onion.

3. Drizzle with extra virgin olive oil and season with salt and pepper.

4. Toss gently to combine and serve immediately.

 

Cruciferous Veggies: Nutrient Powerhouses

This group includes kale, cabbage, and Brussels sprouts. Rich in fiber, vitamins, and antioxidants, these vegetables support overall health and add hearty elements to winter meals.

Recipe: Roasted Brussels Sprouts with Balsamic Glaze

Ingredients:

• Fresh Brussels sprouts

• Olive oil

• Salt and pepper

• Balsamic vinegar

• Honey

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Trim and halve the Brussels sprouts, then toss them in olive oil, salt, and pepper.

3. Spread them on a baking sheet and roast for 20-25 minutes until golden and tender.

4. In a small saucepan, simmer balsamic vinegar and honey until it thickens slightly.

5. Drizzle the balsamic reduction over the roasted sprouts before serving.

Root Vegetables: Earthy and Satisfying

Beets, turnips, and parsnips are at their peak, offering earthy flavors and robust textures. They are versatile and can be roasted, mashed, or incorporated into stews.

Recipe: Honey-Glazed Roasted Parsnips

Ingredients:

• Parsnips

• Olive oil

• Honey

• Fresh thyme

• Salt and pepper

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Peel and cut the parsnips into evenly sized sticks.

3. Toss them with olive oil, honey, chopped fresh thyme, salt, and pepper.

4. Arrange on a baking sheet and roast for 20-25 minutes until caramelized and tender, turning halfway through.

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