staff winter recommendations

No sunshine? No problem! We gathered together our favorite ingredients to create comforting dishes that will cheer up even the gloomiest gray winter days. From quick weeknight meals to satisfying soups and slow cooker inspiration, check out our staff’s picks to brighten the blustery winter months.

TracyMarx Foods Operations Manager

Employee since 2012

"Winter weeknights here in Seattle begin around 4pm, and the days typically stay gray from start to finish. Frying up some grass-fed blue cheeseburgers always remind me of sunnier times. One bite and I’m instantly whisked away to the back patio of my favorite pub. Just like that, I can turn the Monday blues into a cheeseburger in paradise. For a one-pan/shove it in the oven type meal, organic chicken breasts and organic mushrooms are my frequent players. Mushrooms are a great source of the vitamin D that we tend to miss out on when the sun is hibernating. Finish with a toss of freshly squeezed meyer lemon to bring in some of the winter citrus spirit."

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Jade West Coast Operations Manager & Test Kitchen Manager

Employee since 2016

"When Seattle is gray and rainy, soups and stews are my jam — why not stay dry inside and have a productive cooking day? If you have a few hours, cube some grass-fed boneless lamb shoulder and throw it in a dutch oven with a bottle of stout beer and chopped root veggies. Boom! lamb stew. If you’re a bacon kinda person (who isn’t?), Smoked Wild Boar Bacon lays an excellent foundation for lentil soup. If you’re short on time but still in a soup mood, tom yum only takes 15-20 minutes, and we sell all four key ingredients: galangal, kaffir lime leaves, lemongrass, and Thai chilies."

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Sarah Project Manager

Employee since 2016

"The secret to comfort food is in the slow cooker. Throw a brisket in with some onions and you'll have a delicious meal that only costs 5 minutes of prep time! You don’t even have to season it because brisket has the richest natural flavor. Or turn the page in your cookbook and make that traditional chuck roast, complete with potatoes, carrots, and extra cloves of garlic. It makes my weeknights so much easier knowing that after a long day of work I will come home to a delicious stew simmering in the crock pot. Comfort food is served!"

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Liv Manager, Business Analyst

Employee since 2017

"Iberico pork presa are a stunning, easy centerpiece for a dinner party. They're so tasty on their own and require very little prep. I threw one in the oven for dinner with friends and it was a huge hit! Meyer lemons are sunshine embodied and the bright sweet-tart flavor helps to balance the richness of the Iberico pork, especially when combined with the earthy flavor of sunchokes, which make a great side dish!"

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Ryan Marketing Director

Employee since 2008

“I'm a big fan of hot and spicy all year-round, but it's especially great in the winter months. Making your own horseradish from fresh roots is always a step up from store-bought jars. It will clear out your head as well as your kitchen (between vinegar and horseradish fumes), but the end results are more nuanced and flavorful than the jarred options. Our Test Kitchen Manager, Jade, made a batch of fire cider for the office this winter using horseradish, turmeric, ginger, vinegar and more. It's helped everyone in the office keep those winter colds at bay!"

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