January Calls for Crunchy Salads and CBD Drinks

Follow food editors Ellen and Maya as they share what they’re eating, drinking, and cooking each week. Subscribe to The Sunset Pantry newsletter.

After months of feasting, indulging in rich meals with family and friends, and general decadence, January is a tough pill to swallow. It’s officially time to take down the decorations and claw your way back into some kind of routine. For me, that’s a little bit of a kitchen refresh, and cutting back on things like meat, alcohol, and, ahem, cookies. Don’t call it a diet, or a resolution: It’s just a little reminder to myself that eating prime rib, cheese balls, and butter-drenched crustaceans is festive but not for every day. To that end, I’m temporarily replacing wine, beer, and cocktails with a new obsession: sparkling teas, CBD-laced sparkling water, and herbal tonics. Try one of these excellent options, most of which are readily available on the West Coast (or online, of course). And if you’re missing the ritual of stirring up a cocktail, try one of these spirit-free gems. Follow that up by cooking through our picks for recipes for January. Cheers to a happy, healthy New Year!

—Ellen Fort, food editor

Maya’s Corner

The Crunchy Salad I’m Most Excited to Make This Month

You know those days when you just crave a bright, crunchy green salad? That’s the feeling I have right now. Specifically, this Fennel, Almond, and Pecorino Salad recipe from Portland’s Olympia Provisions. It’s full of healthy veggies we probably didn’t eat enough of in December, and topped with the most simple dressing: extra virgin olive oil (Brightland and Fat Gold are great), lemon juice, and Dijon mustard. Plus, I’m a big supporter of any salad topped with freshly grated Pecorino cheese. (I have a feeling I’m not the only person who feels the same way.) This salad plus 21 other healthy-ish, undemanding (and dare I say effortless?) dishes are listed in The Recipes You Should Be Cooking This January, but here are a few highlights to get you started:

• Butternut Squash and Corn Soup
• Creamy Pumpkin Seed and Green Chile Posole
• Queer Eye’s Antoni Porowski’s Crispy Brussels Sprouts with Proscuitto Chips
• Meyer Lemon Salsa Verde

—Maya Wong, assistant editor

More to read this week:

• These were your favorite vegetarian recipes of 2019, from Moroccan Vegetable Stew to Roasted Cauliflower with Cilantro-Pecan Pesto.
• Our favorite low-carb dips, skewers, appetizers, and side dishes for the snackers among us.
• Maybe you’re not participating in Dry January, but you can still take a low-key approach with these festive low-ABV spirits.
• Beloved San Diego brewery Modern Times Beer expands to the Bay Area with a splashy new taproom and lots of funky pink tile.
• Want to try out an Instant Pot before committing to one? Now you can borrow one (plus other fun kitchen gadgets) at the Berkeley Lending Library. 
• People thought this rare Colorado apple was extinct for years, but apparently an organization just rediscovered it and now we really want to try it.

Looking for more inspiration? Head over to Sunset Recipes for our winter cooking highlights.