People tend to get in a rut when it comes to cooking in the winter, but I’m going to show you that winter cooking is anything but boring! This class will show you how to get lots of nutritious super tasty foods into your every day. Plus, they’re very simple to prepare, not many ingredients, and inexpensive. High fives all around!

Tomato Orange Soup
Broiled Lemon Cabbage
Roasted Chickpeas

Elephant’s Delicatessen Tomato Orange Soup - Lauren’s version

This is one of my favorite soups and it’s so easy and quick to make! Here, I’ve lightened it up some but it’s still nourishing and hits the spot. Feel free to mix in roasted chickpeas for a chunkier texture(recipes below), roasted or just cooked or out of the can, and chop up the broiled cabbage (recipe below) and add it if you wish.

NOTE- In class we blended in 1/2 cup cooked (canned) chickpeas instead of the heavy cream or cashews.

Broiled Lemon Cabbage

This very simple preparation will turn anyone into a cabbage lover. It’s buttery, sweet, and has an addictive quality. 

1 small or medium head of green cabbage
2-4 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper
1 lemon, halved crosswise
2-3 Tablespoons roughly chopped delicate herbs (like flat leaf parsley, cilantro, chives, mint), optional
3-4 Tablespoons roughly chopped toasted nuts (like walnuts, pistachio nuts, almonds), optional

1. Turn the oven on to the high broil setting.  

2. Chop the cabbage in half through the core. Place the halves flat side down and slice it into thin slabs, keeping the core intact. Place the cabbage on a rimmed baking dish and use your hands to gently coat with the olive oil, salt and pepper. (You may need two baking sheets.) Try to keep the slabs intact. Nestle in the lemon halves cut side down. 

3. Cook for 3-4 minutes on the top oven rack until the cabbage starts to turn brown in spots and the cabbage turns more of a vibrant hue. Remove from the oven. Flip over the cabbage and lemon halves with tongs or a spatula and return to the oven for another 2-3 minutes until the edges of the cabbage are browned. Keep a close eye - ovens vary and it can cook quickly! 

4. Remove from the oven and use a spatula to smoosh the juice out of the lemons, removing any seeds. (If the cut side of the lemons aren’t caramelized and browned yet, you can return them to the oven briefly.) Toss the cabbage with the lemon juice and serve immediately with herbs and nuts if you are using, or store in an airtight container in the fridge for up to 4 days.

Crispy Roasted Chickpeas

Adapted from The Kitchn
Makes about 2 cups

You can do this with any bean! 

1 15-ounce can chickpeas
1 - 2 tablespoons extra-virgin olive oil

1/2 to 3/4 teaspoon salt

2 to 4 teaspoons spices or finely chopped fresh herbs, like chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs – optional

1. Heat the oven to 425°F: Place an oven rack in the middle of the oven.

2. Rinse and drain the beans. Open the can of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.

3. Dry the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.

4. With your hands, toss the chickpeas with the remaining ingredients on a baking sheet, making sure they are evenly coated, then spread them out in an even layer. 

5. Roast the chickpeas in the oven for 20 to 30 minutes, or longer, if you’d like a crunchier chickpea. Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.

6. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool and will have a nice chewier texture.