There is no better time to have a salad than in the winter. Yep, that's right: Salads aren't just summer fare. When the cold weather settles in, it's even more important to get our daily dose of vitamins and nutrients. Luckily, winter brings its own produce rock stars -- from glistening citrus to sturdy greens, hardy crucifers and root vegetables. Shredded, chopped and juiced, these ingredients can be layered into hefty salads laden with dried fruit, nuts and seeds and dubbed a complete meal.

This hearty salad is inspired by tabbouleh, a Middle Eastern bulgur salad liberally mixed with lemon, garlic and lots of fresh herbs. In this recipe, the bulgur is switched out with quinoa, a nutrient-rich seed, which is high in protein and gluten-free, and can be prepared like a grain. A shower of herbs and shredded red cabbage add crisp texture and flavor, while a variety of peppers and dried fruit add heat and sweetness.

The key to making this salad is to taste as you build it. There should be a balance of citrus, fragrance, heat and spice -- as well as a balance of textures. Quinoa requires a good amount of seasoning for good flavor, so season the quinoa before adding it to the salad. You will also find that the flavors of the salad will meld if it can sit for an hour or two before serving. No worries about wilting; the sturdy veggies in the salad will stay fresh and crisp.

Winter Citrus Quinoa Salad

Active time: 30 minutes

Total time: 45 minutes; cooling time: 1 to 3 hours

Yield: makes 6 servings as a side dish or salad

1 1/2 cups red quinoa

2 tablespoons extra-virgin olive oil

3 cups water

2 tablespoons fresh lime juice

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon sweet paprika

1/2 teaspoon ground coriander

1/4 teaspoon cayenne

4 scallions, white and green parts thinly sliced

1 large poblano pepper, seeded, finely diced

1 yellow or red bell pepper, seeded, finely diced

1 cup finely shredded red cabbage

1 bunch fresh Italian parsley, leaves chopped

1 bunch fresh cilantro sprigs, leaves chopped

1/4 cup golden raisins, chopped if large

1 garlic clove, minced

2 tablespoons orange juice

1 teaspoon Tabasco sauce

Rinse the quinoa in a fine-mesh sieve and thoroughly drain.

Heat 1 tablespoon oil in a large saucepan over medium. Add the quinoa and cook for 1 minute to lightly toast the seeds, stirring frequently. Carefully add the water (it will sizzle). Bring to a boil and simmer, partially covered, over medium-low heat until the quinoa is tender and releases its germ, 15 to 20 minutes. Drain the quinoa and transfer to a large bowl. Add 1 tablespoon oil, the lime juice, salt, cumin, paprika, coriander and cayenne. Stir to combine and cool to room temperature.

Add the scallions, peppers, cabbage, parsley, cilantro, raisins, garlic, orange juice and Tabasco. Stir to combine and taste for seasoning. Refrigerate for at least 1 hour or up to 3 hours. Serve chilled or at room temperature.

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Just like a little black holiday dress, this creamy mousse is classic, popular and unfailingly dependable during the festive party season. It's an ideal recipe to have on hand and a perfect addition to your repertoire of go-to recipes for easy entertaining. Not only is the mousse a snap to prepare, it's extremely versatile -- elegant enough for a fancy party and simple enough for a fireside dinner. The ingredients are minimal and may be easily purchased in advance and stored in the refrigerator, ready to be mixed up at a moment's notice or a surprise guest's arrival.

The salty, smoky fish is fluffed and brightened with cream cheese and lemon, then crowned with crunchy toasted almonds and fresh chives. The flavor is so addictively good you might want to double up on the quantities, so you can make a separate stash for yourself -- it will keep in the refrigerator for up to four days. Serve the pate smeared on baguette slices or pumpernickel rounds, or with crudites for dipping. And don't hold back on the almonds. Their nutty flavor and crunchy texture are key to the success of these small bites. Smoked mackerel may be substituted for the trout.

Smoked Trout Mousse

Active time: 15 minutes

Total time: 15 minutes

Yield: makes about 2 cups

Mousse

8 ounces smoked trout (or mackerel), skin and any bones removed

6 ounces cream cheese, room temperature

1/4 cup coarsely grated yellow onion with juices

1/4 cup fresh lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon freshly ground black pepper, plus extra for garnish

1/2 teaspoon Tabasco sauce

Thinly sliced European-style pumpernickel squares, rounds or baguette slices

1/3 cup almonds, toasted, coarsely chopped

Chopped chives

Process all the mousse ingredients in the bowl of a food processor until light and smooth. If too thick, add a little more lemon juice. Taste and add a little salt if desired. Transfer to a bowl. To serve, smear on pumpernickel bread or baguette slices and garnish with the almonds and chives.

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Inspiration comes in many packages. These chocolate orange pots de creme are the result of a baking mistake. I set out to make them for a recent dinner party, but I forgot to cover the ramekins while they baked in the oven. Covering the ramekins allows the chocolate to set without a thicker top crust forming and detracting from a smooth and creamy consistency throughout the entire pudding.

My pots de creme were smooth and creamy on the inside, but the top had a firmer mottled texture. The taste was the same, but not the look. So I decided to cover the surface with a granular topping, which would provide a pleasing and distracting crunch while hiding my mistake. I rubbed the zest of an orange into a bowl of sugar. The sugar helped to separate the grains of zest, while the orange added a colorful tinge to the sugar.

To serve, I garnished each ramekin with a dollop of whipped cream and showered the cream and chocolate with the orange sugar. To top it off, I sprinkled a few grains of fleur de sel over each, although any sea salt is fine. It was delicious. The orange sugar added a confectionary crunch before dissolving in the mouth, leaving a lingering wisp of sea salt. I love it when delicious mistakes like this happen.

You will need to begin making this dessert one day before serving to allow the chocolate to set overnight.

Chocolate Orange Pots de Creme With Fleur de Sel

Active Time: 45 minutes

Total Time: 1 hour and 45 minutes, plus overnight chilling

Yield: Makes 6 (3/4 cup/6-ounce) ramekins

Pots de creme:

2 cups heavy cream

1/2 cup whole milk

6 ounces bittersweet or semisweet dark chocolate, finely chopped

6 large egg yolks

1/3 cup sugar

1 tablespoon orange-flavored liqueur, such as Cointreau or Grand Marnier

Whipped cream:

1 cup whipping cream

1 tablespoon sugar

2 teaspoons orange-flavored liqueur, such as Grand Marnier (optional)

Orange sugar:

Finely grated zest from one untreated navel orange

1/3 cup sugar

Fleur de Sel (or flakes of another sea salt, such as Maldon)

Make the pots de creme: Preheat the oven to 325 degrees. Heat the cream and milk in a saucepan over medium until it just begins to simmer. Remove the pan from the heat and whisk in the chocolate until melted and smooth.

Whisk the egg yolks and sugar together in a large bowl until blended. Add the cream to the eggs in a steady stream, whisking constantly to combine. Stir in the orange liqueur, if using, and then strain the mixture through a fine-mesh sieve into a bowl. Cool 5 minutes, then pour the mixture into 6 (3/4 cup) ramekins.

Place the ramekins in a baking pan and fill the pan with boiling water halfway up the sides of the ramekins. Cover the ramekins with foil and transfer to oven. Bake until the mousse is set but still a little wobbly when jiggled, about 55 minutes. Remove the ramekins from the water bath, remove the foil and cool completely on a wire rack.

Cover and refrigerate overnight.

Before serving, make the whipped cream: Beat the cream in a bowl of an electric mixer until traces of the whisk appear. Add the sugar and Grand Marnier and continue to beat until soft peaks form. Chill until use.

Make the orange sugar: Combine the zest and sugar in a small bowl and rub with your fingers to evenly distribute the zest.

To serve, evenly sprinkle the orange sugar over each ramekin. Top with a dollop of cream in the center, and sprinkle with additional sugar and a few grains of fleur de sel.

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