Homemade Potato-Cheddar Perogies and Brussels Sprouts with Almonds and Raisins

Perogies! Who doesn't love them? My husband and I are both huge fans of them in general but we usually simply go the Mrs. T's route, boiling up some frozen ones. This time we decided to make them from scratch. It took a lot of work, and truth be told they didn't taste vastly different from our frozen ones, but the satisfaction and knowledge made it all worth it. Food tastes better homemade!

I also whipped up some delicious brussels sprouts paired with crunchy almonds and sweet raisins. By cutting the brussels sprouts in half you shorten the cooking time and get some crispy edges which are absolutely delicious. They'll be hard to resist!

Difficulty: medium-hard
Time: 1 hr 30 min

Indian Spice-Rubbed Salmon, Lemon and Garlic Spinach, Turnip Fries, Pomegranate Ketchup

Thick salmon, crispy fries, and sweet-tangy ketchup combine for a delicious meal that is full of surprises. The meaty salmon is heart-healthy and served over onions that provide a nice, contrasting texture and a slightly sweet addition (the natural sugars come out with cooking while the spice abates.) At the same time, the garlicky, citrus spinach pairs perfectly with the spice rub on the salmon. It's one of those meals that works out perfectly.

I also want to call out the turnip fries. While baked fries are always a massive improvement over fried, these ones really pack in the veggies. With no potato in sight the turnip provides a huge boost of vitamins with less starch than it would otherwise. Yet when it comes out of the oven, crispy and hot, you'll be shocked at how similar it tastes to its potato cousin! The pomegranate ketchup is definitely sweet, not a problem for someone like me who has a big sweet tooth, but if you prefer savory it may be too much for you. Still, it's so different it's worth trying!

Difficulty: medium
Time: 45 min

Creamy Polenta with Zucchini, Mushrooms, and Cherry Tomatoes

This classic Italian food may be a cinch to prepare and often get the short-stick compared to luscious treats like fresh pasta and perfectly cooked risotto, but I really do love polenta. It also doesn't hurt that it's quite inexpensive, comes together in a cinch, is pure whole grain, and is warm and filling without overpowering. It's also quite versatile. I've made a creamy polenta here, but you can also let it firm up, slice it, and then either grill, bake, or pan-fry it to a crisp.

This vegetarian meal is perfect for these cold winter nights when you're craving something satisfying yet warming without being overly heavy. It also makes excellent use of leftovers. While I used freshly-bought veggies for this purpose, you could easily find whatever is in the fridge to add to this creamy concoction.

Time: 30 min
Difficulty: easy