January Seasonal Menu
Ginger-Lemongrass Tea, Herbaceous Fennel Slaw, Creamy Coconut Poached Salmon with Daikon Radish & Miso Butter Rice, Steamed Pear with Cardamom Crumble
Helloooo my dear friends & happy Sunday!
It’s January, peak of Winter, and it’s time for this month’s seasonal menu. Each month I create a menu (aka a beverage, an appetizer or side, an entree & a dessert), highlighting produce that is in season at this time of year. This has been one of my favorite series because it helps me get creative cooking with seasonal produce.
Eating seasonal is not a new concept, it really is just going back to basics, eating what nature provides us. Different produce thrives at different times of year, and by leaning into that we are able to better find our rhythm with the seasons. I have found the benefits of seasonal eating to be abundant.
In winter, there isn’t a lot of produce in peak season. There is produce that thrives in cold weather more than others, like kale, cabbage, carrots, leeks, winter radishes, turnips & parsnips. We also have overflow from our beginning of winter produce, like potatoes, winter squash, apples and pears. And then winter is also the season where citrus, oranges, mandarines, tangerines, grapefruit, lemons and limes, thrive. I find it quite amazing that the season where we struggle most with immunity, nature gives us citrus rich in vitamin C, and hearty root vegetables to warm our bodies.
Today’s menu highlights ginger, fennel, daikon radish, lemon, lime, and pear. I went back and forth on the direction I wanted to take this month—it was originally going to be something heartier. But after the holidays and spending time back in my kitchen, I found myself craving food that felt lighter and fresher. This menu still leans into seasonal produce, warmth, and nourishment, while keeping everything bright and refreshing.
Beverage: Ginger-Lemongrass Tea
Appetizer/Side: Herbaceous Fennel Slaw
Entree: Creamy Coconut Poached Salmon with Daikon Radish & Miso Butter Rice
Dessert: Steamed Pear with Cardamom Crumble
PS: this menu serves two!
Now let’s get intoooo it….
Ginger-Lemongrass Tea
Ingredients
2 springs of lemon-grass
1 large finger of ginger
2 slices of lemon peel
2 star anise
2 cups of water
2 tbsp lemon juice
Recipe
Wash and peel ginger root and slice very thinly
Crush lemon-grass, clean & slice lemon peel and add to a saucepan
Add ginger root and star anise to saucepan and cover with water
Bring to a rolling boil, then reduce heat to low and cover, let steep for 20 minutes
Strain out tea and add in fresh lemon juice
Enjoy!
Herbaceous Fennel Slaw
Ingredients
2 small fennel bulbs
2 tbsp finely minced cilantro
1 tbsp finely minced mint
1 tbsp finely minced basil
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp rice vinegar
1 tsp honey
Recipe
Clean fennel and thinly slice on a mandolin, add to a bowl
Finely mince cilantro, mint and basil, add to same bowl
Add in olive oil, lemon juice, rice vinegar and honey, mix until everything is thoroughly combined (I like using my hands for this step)
Cover and let sit in the fridge for at least 30 minutes to soak up flavors
Enjoy on it’s own or served with coconut poached salmon
Creamy Coconut Poached Salmon with Daikon Radish & Miso Butter Rice
Ingredients
