Recipes for a reset

Nourishing meals for the New Year

I hope you all had a lovely holiday! As I write this newsletter, it’s not yet New Year’s Eve, but when it hits your inbox, it will be back to reality — and 2025.

Although with the holiday falling on a Wednesday this year, I suspect it won't be business as usual until Monday, when we will all have to get used to writing the date as 2025. Luckily, so many things are digital these days, which does make it a bit easier. I write very few paper checks anymore, how about you? Same with “changing the clocks,” which we barely need to do anymore either. I am counting the 70 days until that happens.

I know it’s a bit of a cliché, but this is classically the time where we get back to healthy eating and normal patterns and schedules, without a party every other day to derail our best intentions. Maybe you’re in the minority of people who don’t put on a few extra pounds in that long stretch between Thanksgiving and New Year’s, but even if you are, this roundup of healthy, wholesome, and deliciously satisfying recipes will be right at home on your table during this often gloomy time of year.

Even though we are limited to supermarket produce for the most part, there’s still plenty of color, texture, nutrition and flavor available to brighten up the cold, grey days. So put those leftover cookies in the freezer to enjoy as the occasional treat, and start cooking!

Some of the recipes featured below are normally for paid subscribers only. But since today’s post is the first one of the month, it’s open to all of my subscribers, so I’ve removed the paywalls for a limited time. For full access to the archives anytime, consider upgrading to a paid subscription. Thank you so much for supporting Susanality!

Flavorful, healthful dishes

I may be known for my cookies, but I know my way around the produce aisle, too. (For proof, just see my latest book, Veg Forward.) These recipes from the Susanality archives put veggies front-and-center. I hope you’ll return to them anytime you need a reset, as many of us do after the first of the year.

Quick Curry Tofu Stew

Here, curry paste and a can of coconut milk help make a cascade of veggies and a protein of your choice into a quick, nutrient-packed meal. Last time I made this, I actually timed myself, and it took me just 29 minutes from beginning to end — including veg prep!

Greek Quinoa Bake

This easy, cozy, versatile, healthy, and surprisingly delicious dish stars Swiss chard, feta, fresh dill, grape tomatoes, and quinoa. It can be served for lunch, brunch, or dinner — as a side, or even as a vegetarian main. I find it to be a satisfying meal all on its own, maybe because quinoa is not a grain, even though we use it like one. It’s actually a seed, giving it a higher protein content than most grains (and it’s a complete protein, too!).

Za’atar Tofu Bowls

One doesn’t really need a recipe for a bowl, it’s more of a method, or an idea. But my recipes for the sauce and the tofu are the stars here. After that, riff away. Change up the vegetables according to what’s in season, what you like, or what you may have in the house. Winter squash, cauliflower, shallots, and fennel all are good options. And yes, you can use leftover veg!

Citrus Salad with Champagne Vinaigrette and Tarragon

For this stunning salad, you can use a mix of citrus varieties or just one type of delicious orange! Ground pistachios allow the nutty flavors to permeate the salad, while fresh tarragon adds just the right flavor contrast to make everything sing.

Magical Greens Pancakes

If you’re in search of a more creative way to eat your greens, try this! The recipe was inspired by both Kuku Sabzi, the very herby frittata-esque dish usually eaten at Persian New Year, and Okonomiyaki, the Japanese vegetable pancake. But what it tastes most like is spanakopita filling, with the dill complementing the spinach. Meanwhile, the kale gives it a pleasant chew. I’ve gone back to this recipe many times, and it’s a great way to use up a variety of greens!

Lentil Mushroom Soup

The fresh dill in this soup reminds me of the Russian flavor profile I grew up eating. It’s an especially comforting flavor for frigid days. If you don’t like dill, use some fresh parsley or even scallions to brighten the color and flavor up at the end. I like that beautiful dill is one of those “always available” fresh herbs in the grocery store, especially in these months when my herb garden is dormant.

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Editor: Bridget Venatta