Winter has arrived, in case you couldn’t tell. Those of us in the New York metro area who have ventured outside within the past 72 hours know that old man winter is here to stay. Our walk-in freezer feels warmer than it does outside.
As the temperature changes, so do our taste buds. In January and February, I look forward to dishes that warm me up, exert stronger flavors, and make me nostalgic. It’s the best time to cook.
Here at the Pump, we have been anticipating winter for quite some time. My culinary team and I have been working hard to finalize our upcoming offering of winter vegetables, which will launch in just a few weeks. This is the third round of our new Seasonal Program here at The Pump, and we think it’s our best effort to date. We are really digging the program on our end – we get to play with new and interesting foods year-round, support our local community of farmers and producers, and keep you all happy by serving more fresh food while wasting less energy (read: “shortening the supply chain and reducing our carbon footprint” for you fancier types). Lots of birds, small stone.
On February 7th, we will say goodbye to our fall harvest vegetables—the Brussels Sprouts, Spaghetti Squash and Citrus-Glazed Beets, which have been on the menu since November—and replace them with 3 new winter vegetables, which I’ve listed below.
I realize that some of you are probably sitting at your computer right now wondering why we would remove something as awesome as spaghetti squash from the menu. I know, I know…everyone here was asking the same question. Until, that is, they tried our new winter vegetables–that was the end of that. Now we’re all hooked. I think you will be, too.
So without further ado, I present The Pump’s new winter menu, beginning February 7th at all our restaurant locations.
Braised Red Cabbage
Local red cabbage is braised in a mixture of red onion, balsamic vinegar and a little olive oil.
Per 2 oz serving: Calories 61.5, Fat 2.5 g, Carbs 9.5 g, Sugars 6.5 g
Health Benefits: Red cabbage contains 6 to 10 times more vitamin C than green cabbage and is an excellent source of iron.
Curry Roasted Cauliflower
Florets of cauliflower are brushed lightly with olive oil, dusted with curry powder, and roasted until brown.
Per 2 ounce serving: Calories 107, Fat 10.5 g, Carbs 3.5 g, Sugars 1.5 g
Health Benefits: Cauliflower is super low in calories and contains phytonutrients that help detoxify your system.
Moroccan Carrot Salad
Carrots are roasted and tossed with a Moroccan vinaigrette made with cumin, paprika, lemon juice, olive oil, parsley and garlic.
Per 2 ounce serving: Calories 50.6, Fat 2g, Carbs 8g, Sugars 3.5 g
Health Benefits: Carrots are an excellent source of pro-vitamin A, antioxidant compounds, and vitamin C.
We’ll also be announcing two new seasonal pre-set dishes, so stay tuned here on the Pump blog. In the meantime, what are your first thoughts about the new winter vegetables? I want to hear from you, so please add your comments below.