A January produce guide to what’s fresh and delicious right now with tips and recipe inspiration. What’s in season in January? Beets, bok choy, blood oranges, grapefruit, tangerines, and other citrus, red cabbage, carrots, turnips, and hardy winter greens.
Beet Soup with Beet Green Pistou
A vibrant root-to-leaf beet soup recipe that’s swirled with crème fraîche and beet green pistou. Colorful, earthy, and wonderfully savory, this beet soup is an early spring delight.
Vegan Beet Tzatziki with Grilled Asparagus and Carrots
Super vibrant vegan beet tzatziki served with grilled asparagus, spring carrots, and naan.
Beet-Pickled Eggs
Make a batch of beet-pickled eggs! These eggs aren’t just beautiful, they’re suffused with a delicious sweet and sour brine that pops with every bite. Serve pickled eggs alongside the pickled beets and red onions, and top with a dollop of sour cream-horseradish sauce and fresh garden herbs.
Pimentón Aioli + the Scuttlebutt and Brooklyn, Revisited
A recipe for wonderfully delicious homemade pimentón aioli that’s velvety in texture and smoky and bright on the palate; and an ode to the best sandwich ever: the Saltie Scuttlebutt.