Julian is the food editor for the Globe, and was the longtime food writer and stylist for the Globe magazine. She trained at the Cordon Bleu schools in London and Paris and has edited or authored several books, including “The Way We Cook.”
Winter salads need a little spark. Mix lettuces with baby arugula or tiny kale leaves, for a little bite, and scatter whole leaves of fresh mint among the greens. Perk up vinaigrettes with a generous squeeze of lemon or lime juice. And make them look pretty with pomegranate seeds or dried cranberries.
If the fridge is full of bits and pieces of veggies and fish meat, try making Bottom of the Fridge Stew. Begin by sauteing an onion in a little oil, add chopped cooked meat, chili, chicken, or other protein, stock to cover, salt, and pepper. Bring to a boil. Add 1/2 cup canned beans or cooked pasta, and broccoli, kale, or other greens (you can even add chopped leftover salad). Simmer 10 minutes and sprinkle with Parmesan cheese.
If you’re looking for something besides hunks of meat to cook low and slow, turkey thighs can take the heat. Add them to a pot with big chunks of carrots, onions, rutabagas, turnips, water to cover, and a few sprigs of fresh parsley. Simmer for 2 to 2 1/2 hours, or until the meat is very tender. Serve sprinkled with freshy chopped parsley.
Share your eggy creations, coffee cakes, fruit-filled bowls, French toast, and other favorites for weekend midday menus.