January invites slow-cooking and one-pot meals. After the fancy food and hoopla of the holidays, the first month of the new year welcomes comforting meals without any bling or pretension. This curry is a perfect example. Brimming with vegetables and infused with coconut, this rich and aromatic stew is healthy and bright. Its spice and heat is guaranteed to warm a crowd, while jump-starting any dormant taste buds suffering the winter doldrums.

This easy curry is also a one-pot wonder, simply prepared in 30 minutes, and tastes great with basmati rice. It's perfect for a weeknight meal or no-fuss weekend dinner. Feel free to switch up the vegetables to your taste. Chicken thighs may also be used in place of the breast meat -- just adjust the cooking time accordingly.

Coconut Chicken Vegetable Curry

Active time: 30 minutes

Total time: 30 minutes

Yield: makes 4 servings

2 tablespoons extra-virgin olive oil, divided

1 pound chicken breast, cut into 3/4-inch pieces

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1 large yellow onion, chopped

2 large carrots, sliced 1/4–inch thick

1 poblano pepper, seeded and chopped

2 garlic cloves, minced

1 tablespoon grated peeled ginger

2 tablespoons curry powder

1 (28-ounce) can Italian plum tomatoes with juice

1 (15-ounce) can coconut milk

6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped

1 red jalapeno pepper, sliced

Chopped fresh cilantro

Heat 1 tablespoon oil in a wide pot or deep skillet. Season the chicken with salt and pepper and add to the pot in one layer without overcrowding. Cook until the chicken colors on all sides, turning as needed, 3 to 4 minutes. Remove the chicken from the pot and set aside on a plate.

Add 1 tablespoon oil to the same pot and then add the carrots and onion; saute until the carrots brightens in color and the vegetables begin to soften, about 3 minutes. Add the poblano and saute until crisp-tender, about 2 more minutes. Add the garlic and ginger and saute until fragrant, about 1 minute. Add the curry powder and cook, stirring, to coat the vegetables and lightly toast the spice. Pour in the tomatoes and coconut milk and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Partially cover the pot and simmer over medium-low heat until the vegetables are tender, about 15 minutes.

Return the chicken to the pot and stir in the kale. Continue to simmer until the chicken is thoroughly cooked through and the leaves are wilted, about 5 minutes.

Serve the curry in bowls with basmati rice. Garnish with the jalapeno slices and fresh cilantro.

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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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