What to Cook This February
February is here! If you bookmarked any hearty soups and stews that you haven’t gotten to try yet, this is the month to make them. In just four weeks, March and glimmers of spring will greet us. This butternut squash mac and cheese has been our go-to dinner lately, and I’m so delighted by your feedback on it!
It’s been terribly cold here in Kansas City. We’re planning a trip to Maui to warm up—any suggestions on where to eat or what to do with a toddler?
Here are more seasonal recipes to enjoy this month with winter produce. I have more recipes photographed and almost ready to share with you, so stay tuned.
Broccoli
Favorite Broccoli Salad
Gluten-free option and vegan option
“Sooooo good! My husband and I devoured a whole batch of this for dinner (And I usually hate raw broccoli) I made second batch right away and put it in the fridge to marinate for tomorrow!” – Rachel
Brussels Sprouts
Brussels Sprouts Pizza with Balsamic Red Onions
Vegan option (I’ve heard from vegans who love this pizza without any cheese!)
“Making this pizza tonight for probably the sixth time. I make it with vegan cheese and it has been a huge hit each time, even with my diehard meat eating friends.” – Sarahem
More Brussels sprout recipes »
Butternut Squash
Roasted Butternut Squash Tacos
Easily gluten free and vegan
“Made these along with your Roasted Cauliflower and Lentil Tacos. We kinda mixed and matched all the toppings. It was all amazing. This will be our new family favorite. Taco night will never be the same:)
Thanks for the wonderful recipes.” – Debbie
Cabbage
Crunchy Thai Peanut & Quinoa Salad
Gluten free and vegan
“This salad was amazing. Everyone loved it. I will be making it over and over. Really that good!” – Cheryl
Cauliflower
Mexican Green Salad with Jalapeño-Cilantro Dressing
Gluten free and easily vegan
“This Mexican salad is absolutely delicious! The dressing is to die for. Even my 26 year old son who is not a big salad eater really enjoyed it and even took some home with him. He especially liked the dressing. I added two cups of cooked quinoa to make it a little more filling as well as some fresh corn I needed to use up. I have been eating it all week for lunch and it is just perfect. I used a rather large jalapeno but removed the seeds etc and the dressing is not too spicy but has a little kick to it.” – Annika
Citrus
Avocado & Citrus “Ceviche”
Gluten free and vegan
This is a brand new recipe, so I need you to try it and let me know how it turns out! 🙂
More orange recipes » (also grapefruit, lemon, lime and clementines)
Fennel
Blood Orange, Fennel and Avocado Salad with Lemon Citronette
Gluten free and easily vegan
“I take back all the nasty things I’ve ever said about fennel! I braised a bulb with some carrots the other day, and had one bulb left sitting sadly in my crisper drawer. A stray blood orange was living in the drawer below, and I needed to use up some salad greens. This was wonderful, and hubby especially loved it. We served it with some wonderful grilled chicken. I’m thrilled to now welcome fennel to my repertoire. Looking forward to your cookbook!” – Debra
Kale
Curried Sweet Potato, Farro, Kale and Chickpea Soup
Vegan
“This soup is delicious! I found your recipe on Friday, made it on Sunday, and am eating it right now and for lunch allll week long. It is sweet, spicy, and hearty. Thanks for sharing the recipe :)” – Christy
Pomegranate
Roasted Butternut Squash, Pomegranate and Wild Rice “Stuffing”
Gluten free and easily vegan
“Just made this for dinner and intentionally made lots of extra for leftovers. It was a big hit even with those who normally don’t like butternut squash or ginger! Will happily be eating this for lunch tomorrow again.” – Madds
Potatoes
Ultra Crispy Baked Potato Wedges
Gluten free and vegan
“Kate! These crispy baked potato wedges are the new food love of my life! Seriously! They are better than any deep fried french fries or oven baked fries I’ve ever had. Soaking the potatoes in hot water is the secret of all secrets in achieving the perfect crispiness on the outside while keeping the insides soft…exactly what everyone wants in a french fry. I used avocado oil, which has a high smoking point and they were to die for! Thanks for all of your wonderful recipes. Love your blog :)” – Suzette
Radishes
Colorful Veggie Lettuce Wraps
Gluten free and vegan
“Yum!! I was a little skeptical at first but will definitely make this again…probably frequently. Lots of chopping involved, but I enjoy that. Based on our taste preferences, I eliminated the hummus and planned on using smashed avocado instead but forgot and just went with the lettuce, soba, and pickled veggies and it turned out fantastic!” – Erin
Sweet Potatoes
Roasted Veggie Enchilada Casserole
Gluten free and potentially vegan
“The Roasted vegetable enchiladas were delicious! Even family members who claim to not be fans of veggies ate this and had seconds. Score one for plant based goodness!!” – Erin
Don’t forget to tag your Instagram recipe photos #cookieandkate so we can all see them! If you’re looking for an ingredient that didn’t make the list, check my ingredient index for relevant recipes.
More resources you might appreciate: 23 make-ahead breakfast recipes, 45 recipes that pack well for lunch and 20 simple weeknight dinners. You can shop my essential kitchen equipment here. Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!