Our Simple Winter Menu for Feasting with Friends
Make It: Winter Radish Salad with Parsley and Olives
Watermelon radishes tend to be sweeter and can be cut a little thicker for heartier crunch. It you can't find them, use classic red radishes.
Make It: Smoked Beer-Braised Pork Shoulder Tacos
Copeland uses Arrowood smoked lager (it's local for her). You can use any smoked beer—or if you can't find one, try a nut ale, a porter, or 1 1/2 cups chicken stock. This recipe makes enough for leftovers (or hungrier guests).
Make It: Easy Smoky Black Beans
Since everything else in this menu requires a bit more of your attention, it's good to have a dish that's simpler to prepare. Gussied-up canned beans are easy and delicious.
Make It: Baked Coconut Plantains
With their crisp exterior, tender and creamy interior, and hint of coconut flavor, these plantains are irresistible.
Make It: Spicy Tomatillo-Lime Sauce
This sauce serves as a delicious unifying element to the meal—it's fantastic on the pork, the beans, and the plantains. The recipe makes a large batch, but you'll be glad you have extra on hand; people tend to go back for more and more of it. It keeps for up to a week in the fridge, or top with a thin layer of olive oil (to act as a seal to prevent oxidation) and freeze for up to two months. Spoon it over fish tacos, scrambled eggs, nachos, or burrito bowls.
Make it: Pickled Farm Vegetables
We love the look of multicolored carrots, but you can use all orange carrots if that's what you have on hand. For heat seekers, tuck a slice or two of jalapeño or serrano pepper into the jar; the spice is particularly nice with the carrots. You can make the pickles (and keep them refrigerated) up to a couple of weeks ahead; just keep in mind that the longer they marinate in the brine, the tangier they'll taste.