5 Healthy Recipes Made With Seasonal Ingredients in the Hudson Valley

Mixed Citrus Salad with Mâche & Fennel | Photos courtesy of Weldon Owen
Recipes from Cooking In Season: 100 Recipes For Eating Fresh by Brigit Binns, courtesy of Weldon Owen publishing

If you’ve promised yourself to make wellness a priority in 2022, loading up on local veggies is a great first step. Here, find five excellent recipes that star winter produce from Brigit Binns’ beautiful book Cooking In Season.

Mixed Citrus Salad with Mâche & Fennel

Serves 4

  • 2 ribs celery
  • 2 bunches mâche
  • 2 pounds mixed citrus fruits, such as navel oranges, blood oranges, tangerines, mandarins, and pomelos
  • ½ fennel bulb, trimmed
  • 8 kumquats
  • ¼ cup sliced almonds, toasted
  • Fresh orange juice, or as needed
  • 1 tablespoon Champagne vinegar
  • ¼ cup extra virgin olive oil
  • Salt and freshly ground pepper
  1. Cut the celery in half lengthwise. Using a serrated vegetable peeler or a mandoline, shave the celery into thin strips lengthwise down the ribs. Cut the strips in half crosswise and place in a bowl of water. Set aside.
  2. Separate the mâche leaves and transfer to a shallow serving bowl. Working on a plate to capture all the juices, use a serrated knife to cut a thick slice off the top and bottom of each citrus fruit. Working with 1 fruit at a time, stand it upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith, and membrane. Set the fruit on its side and cut crosswise into slices about 3/8″ thick, discarding any seeds. Transfer the slices to the bowl with the mâche, reserving the juices for the vinaigrette.
  3. Cut the fennel lengthwise in half. Using a mandoline or a sharp knife, cut the fennel crosswise into very thin slices and tuck among the citrus slices. Drain the celery and distribute evenly over the salad. Using the serrated knife, cut each kumquat crosswise into very thin slices, discarding any seeds. Scatter the kumquat slices evenly over the salad, then sprinkle the almonds over the top.
  4. To make the vinaigrette, pour the reserved citrus juices into a measuring cup. Add enough additional orange juice to measure ½ cup, then add the vinegar. Whisking constantly, slowly add the olive oil and whisk until well combined. Season to taste with salt and pepper. Drizzle the vinaigrette over the salad, toss gently to coat, and serve.
Mixed Citrus Salad with Mâche & Fennel, healthy recipes
When it comes to healthy recipes, this salad is easy and delicious.

Pizza with Roasted Broccolini & Pancetta

Makes one 13″ pizza
  • 9 oz. prepared pizza dough
  • 1 small bunch broccolini, trimmed and coarsely chopped
  • 1 tablespoon mayonnaise
  • 1 tablespoon extra-virgin olive oil
  • 1 lemon
  • All-purpose flour for dusting
  • 1 ½ oz. pancetta, diced
  • 1 tablespoon chopped pine nuts
  • 3 oz. fresh mozzarella cheese, diced
  1. Preheat the broiler. In a bowl, toss together the broccolini, mayonnaise, and olive oil until evenly coated. Spread in a single layer on the prepared baking sheet. Broil, stirring once, until nicely charred, 3-5 minutes. Set aside.
  2. Place a heavy baking steel or pizza stone on the lower rack of the oven and preheat the oven to its highest setting (usually 550°F) for 30 minutes.
  3. Trim the ends from the lemon and quarter lengthwise. Trim the flesh, leaving about ⅛″ attached to the peel (save the trimmed flesh for another use). Cut the quarters lengthwise into very thin wedges, then cut crosswise into tiny dice. You will need about 1½ teaspoons.
  4. Line a large rimless baking sheet with parchment paper and dust with flour. Dust your hands with flour, then stretch and pull the dough into a 13″ round. and place on the prepared baking sheet. Working quickly, brush dough with a light coating of olive oil. Scatter the broccolini evenly over the dough and season generously with salt and pepper. Scatter the pancetta, diced lemon, pine nuts, and the cheese on top, leaving a 1″ uncovered border.
  5. Grasp the edges of the parchment paper and carefully slide it from the baking sheet onto the very hot baking steel in the oven. Bake until the edges of the pizza are golden and the cheese is melted, 5-10 minutes. Pull the (now somewhat crumbly) parchment paper with the pizza onto the rimless baking sheet.
  6. Transfer the pizza onto a cutting board, cut into slices, and serve immediately.

Pizza with Roasted Broccolini & Pancetta

Creamy Cauliflower Soup with Brussels Sprout Hash

Serves 6

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For the soup:

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 shallots, sliced
  • 3 ribs celery, diced
  • 1 head cauliflower, about 2 ½ lb, trimmed and cut into florets
  • Salt and freshly ground pepper
  • 5 cups chicken or vegetable broth, plus more as needed

For the hash:

  • ¼ lb pancetta, diced
  • 1 large shallot, halved and thinly sliced
  • ⅓ pound Brussels sprouts, sliced ¼″ thick
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • ¾ cup heavy cream (optional)
  1. Preheat the oven to 350°F.
  2. In a large pot, warm the olive oil over medium heat. Add the onion, shallots, and celery and cook stirring occasionally, until softened, 8-10 minutes. Add the cauliflower and cook, stirring occasionally, for 1-2 minutes. Season with salt and pepper. Add the broth, raise the heat to medium-high, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 30 minutes. Remove from the heat and let cool slightly.
  3. Meanwhile, make the hash: In a frying pan, cook the pancetta over medium heat, stirring frequently, until most of the fat is rendered, about 4 minutes (it will not be fully cooked). Add the shallot, raise the heat to medium-high, and cook stirring occasionally, until the shallot is soft and beginning to turn golden, about 4 minutes. Add the Brussels sprouts and olive oil, season with salt and pepper, and cook stirring frequently, until the sprouts are fork-tender, about 6 minutes. Set aside.
  4. In a blender or food processor, working in batches if necessary, process the soup until smooth. Return the soup to the pot and reheat over medium heat, adding more broth if needed to reach the desired consistency. Season to taste with salt and pepper. Stir in the lemon juice and cream (if using). Ladle the soup into warmed bowls, garnish with the Brussels sprout hash, and serve.
Creamy Cauliflower Soup with Brussels Sprout Hash

Noodle Bowl with Soy-Glazed Duck, Shiitake Mushrooms & Winter Greens

Serves 4-6
  • 8 cups chicken broth
  • 1″ piece fresh ginger, peeled
  • 2″ piece lemongrass, white part only
  • 1 tablespoon plus 1 teaspoon fish sauce
  • 3 tablespoon soy sauce
  • Chile paste
  • 4 green onions, white and pale green parts sliced paper-thin, dark green parts chopped for garnish
  • ½ pound shiitake mushrooms, brushed clean, stemmed, and caps cut into bite-size pieces
  • Nonstick cooking spray
  • Salt
  • ¾ lb boneless, skin-on duck breasts
  • 2 tablespoon dark soy sauce
  • 2 tablespoon mirin or dry sherry
  • 3 oz. cellophane (bean thread) noodles
  • 2-3 oz. bok choy and Tuscan kale and/or other winter greens, such as chard or spinach, tough stems removed and leaves cut crosswise into ¼″ strips
  1. In a saucepan, combine the broth, ginger, and lemongrass. Bring to a simmer over medium heat, then reduce the heat and simmer for 15 minutes. Remove and discard the ginger. Remove the lemongrass and mince, then return to the broth. Stir in the fish sauce, 1 tablespoon soy sauce, chile paste to taste, and green onions. Cover and set aside.
  2. Preheat the oven to 475°F. Line a rimmed baking sheet with aluminum foil.
  3. Spread the mushrooms in a single layer on the prepared baking sheet. Coat them lightly with nonstick cooking spray and season lightly with salt. Place a flat rack over the mushrooms and place the duck breasts, skin side up, on the rack. In a small bowl, whisk together the remaining 2 tablespoons soy sauce and mirin and brush mixture over the duck skin. Roast, brushing the duck every 3 minutes or so with the glaze, until the skin is glossy and dark and an instant-read thermometer inserted into the thickest part of the meat registers 130°F, 15-18 minutes. Transfer the duck to a cutting board and, when cool enough to handle, cut crosswise into slices ¼″ thick.
  4. Meanwhile, place the noodles in a bowl, cover with hot water, and let stand until softened, about 5 minutes. Drain and set aside.
  5. Return the broth to a simmer over medium-low heat. Add the greens and cook until just tender but still bright green, 5-8 minutes, depending on the type of greens. Add the noodles and mushrooms and cook for 2 minutes longer.
  6. Ladle the broth and vegetables into warmed bowls and top with the duck. Sprinkle with the chopped green onions and serve immediately.
healthy recipe
Not only is this noodle bowl a healthy recipe, but it’s a delicious one, too.

Salted Caramel-Dipped Pear

Serves 4

  1. 4 pears, preferably with long stems
  2. Black lava salt and/or flaky sea salt, such as Maldon
  3. 1 ⅓ cups granulated sugar
  4. 1 teaspoon kosher salt
  5. 1 ¼ cups heavy cream
  6. Dulce de leche ice cream for serving
  1. Refrigerate the pears for at least 2 hours. Cut a sliver from the base of the pears so they will stand upright. Place some lava salt on a small plate next to the stove top where you will be cooking the caramel. Line a baking sheet with lightly greased parchment paper or waxed paper and place near the stove top.
  2. In a small, heavy saucepan, combine the sugar and salt with ½ cup water. Stir over low heat until the sugar is dissolved, then bring to a simmer over medium-high heat. Simmer briskly, watching carefully and without stirring, until the syrup turns a medium golden brown, 7-9 minutes. Immediately add the cream (watch out, it will splatter) and continue to simmer briskly, swirling the pan occasionally, until the mixture reaches 240°F on a candy thermometer. Pour the caramel into a metal bowl to stop the cooking.
  3. Remove the pan from the heat and immediately coat the pears: Holding a pear by its stem, dip the pear into the caramel, tipping the pan and rolling the pear around so that the caramel reaches to within about 1″ of the stem. Let the excess caramel drip back into the pan, then place the pear upright on the prepared baking sheet. Repeat with the remaining pears. Let stand until the coating sets, about 10 minutes.
  4. Serve each pear with a scoop of dulce de leche ice cream on the side. Serve the pears within 24 hours of coating, or the caramel will begin to weep.
Salted Caramel-Dipped Pear
Consider this an ideal healthy recipe when it’s time for a sweet treat.

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