The winter solstice is tomorrow, and in honor of the longest night of the year (and the returning light in the days after), our stylists are sharing some of their favorite recipes to stay warm and nourished throughout the cold months. 

Set your intentions, grab your coziest socks, and let’s get cooking. 🥘

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Tater Tot Hotdish (NOT casserole)

Meg says: I am legally obligated, as an Upper Midwesterner, to make this once a year and it's a nearly perfect winter solstice meal. It's seriously such a no-brainer recipe, and it's bland but comforting.

What do I need?

  • 1 lb ground beef
  • 1 bag o' tots (probably won't use them all)
  • 2 cans cream of mushroom soup (don't mess around—get the Campbell's)
  • 14 oz green beans (frozen is better, IMHO, but canned is authentic)

How do I make it?

  1. Preheat oven to 350°F.
  2. Brown the meat.
  3. Add the soup.
  4. Add, like, half the tots and the green beans.
  5. Dump into a 9x13 baking dish. Put as many tots on the top as fits and/or your heart desires. Bake for an hour.

Notes: Also, some people like corn or peas and carrots, or they'll put cheese on top. I don't do any of that. Just onion and garlic powder and lots of salt and pepper, so it's spicy, dontcha know.

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Creamy Chicken Tortilla Soup by The Cozy Cook

Celeste says: This is definitely a go-to soup during this time of year. I love being able to toss it in the slow cooker without thinking too much. Normally, we like to add hatch green chili so it’s pretty nostalgic.

What do I need?

  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 1 jalapeno pepper, diced
  • 3 cloves garlic, diced
  • 1 tablespoon tomato paste
  • 1 15 oz. can corn, drained
  • 1 10 oz. can diced tomatoes with green chilies, undrained
  • 1 15 oz. can black beans, drained and rinsed
  • 5 cups chicken broth
  • 2 small boneless skinless chicken breasts, or 2 cups shredded chicken
  • 1 pinch cayenne pepper
  • 1 teaspoon cumin
  • 1-2 teaspoons hot sauce
  • 1 oz. packet taco seasoning, about 3 Tbsp.
  • 1 ½ cups cheddar cheese, shredded
  • 1/3 cup cream cheese, softened

How do I make it?

  1. Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.
  2. Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (I end up using all of it.)
  3. Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
  4. Remove the chicken after 20-25 minutes, once cooked through. (Timing depends on the thickness of the chicken.) Use 2 forks to shred, then return to the soup.
  5. Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
  6. Taste and add any additional seasonings as needed. Garnish and serve!

Notes: See link about for the slow-cooker method and some pro tips.

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Turkey Pot Pie with Biscuits

May says: I love it because it is warm, filling, and nourishing. I want to feel cozy and toasty in the winter, and heavier, stove-hot meals do that! It's also an easily adjusted recipe, so you could focus more on the veggies or add seasonal produce to get even more nutrients for your immune system.

What do I need?

  • 1 lb ground turkey (can also use diced/shredded turkey, or chicken)
  • olive oil
  • 2-3 cloves minced garlic
  • 1/2 yellow onion chopped
  • 1 cup frozen mixed veggies
  • 3 cups chicken broth or stock
  • 2 tablespoons flour
  • 1/4 cup of cream or milk
  • 1 teaspoon each oregano, thyme, and rosemary
  • Salt & pepper
  • can of biscuits

How do I make it?
Filling:

  1. Drizzle olive oil in a large pan and heat on med-high.
  2. Once heated, cook turkey through (season w/ salt and pepper), then remove from pan and set aside.
  3. Place chopped onion in pan and cook for a few minutes.
  4. Place veggies in with onion and cook for about 5 minutes.
  5. Add seasonings, garlic, and salt/pepper to taste and cook for a couple more minutes.
  6. Sprinkle flour over veggies and seasoning and mix to coat the veggies. Cook for about 5 minutes, until the flour is cooked through.
  7. Add broth in small amounts, stirring as you go. This is to avoid flour clumping.
  8. Once broth is in, add turkey back in and mix.
  9. Add cream/or milk in small amount and stir.
  10. Cook until filling is heating through.

Biscuits

  1. Cook biscuits according to package. (Lol)

Once everything is cooked, put a generous scoop of filling into bowl and place 1-2 biscuits on top, depending on how much you like biscuits. (I love a biscuit, so I always do two!)

Notes: Feel free to use homemade biscuits, if preferred. Another option is to toss your filling into a casserole dish, top with the unbaked biscuits, and throw the whole thing in the oven for a bit until the biscuits are golden brown.

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Instant Pot Pumpkin Walnut Chili by Pinch of Yum

Stephanie says: This is my FAVVVVVV winter soup/chili vibe. It’s vegetarian and the texture and flavor are so yummy. It’s spicy, so if we make it for people who don’t like spice as much, I only do one poblano and one chipotle pepper. You can also make it on the stove or in the crockpot.

What do I need?

  • 1 28-ounce can fire-roasted tomatoes
  • half an onion, minced
  • 3 cloves garlic, minced
  • 2 poblano peppers, chopped
  • 2–3 chipotle peppers, chopped
  • 2 cups walnuts, chopped
  • 1 cup red lentils
  • 1 cup bulgur
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon salt
  • 6 cups water or broth (refill the tomato can about 2x)

Add at the end:

  • 1 14-ounce can pumpkin puree
  • 2 or 3 14-ounce cans black beans, rinsed and drained

How do I make it?
To Start:
Place all the chili ingredients in the Instant Pot and set to soup mode (30 minutes).

To Finish:
Release the steam, stir in the pumpkin and black beans, and season with more salt, more spice, etc. Serve with avocado, lime wedges, cilantro, tortilla chips, rice, cornbread… whatever you like with your chili! If it’s too thick, you can always thin it out with additional water or broth.

Notes: See the link for stovetop and slow-cooker variations.

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Magical Wassail for Yule by Tiny Ritual

Leia says: It's comforting to have on a cold dark night, and it makes your house smell delicious!

What do I need?

  • 6-8 cups of Apple Cider
  • 1-2 clove-studded Oranges (see “steps” below)
  • 1-2 sliced Oranges (for joy, fertility and welcoming back the Sun)
  • 1-2 horizontally sliced Apples (for sacred energy)
  • a handful of Cloves (for prosperity)
  • 3 cinnamon sticks (for love)
  • a pinch of Nutmeg or freshly grated (for good luck)
  • a small handful of Allspice (for vitality and strength)
  • a few slices of fresh ginger (for energy and potency)
  • 1/2 cup of Honey, optional (for blessings and attraction)

How do I make it?
Before you begin, set your intention. As you continue with the steps, send your intentions into each action to infuse your wassail with these invitations.

  1. Stud your orange (or oranges) with cloves. A clove-studded orange is also called a pomander which can be used to hang as an ornament, placed in your closet or drawers… With each stud, send your intention into the orange.
  2. Slice your second orange into rounds.
  3. Slice your apples horizontally so you can see that natural pentacle (5-pointed star) in the middle. Apples are sacred symbols which relate to the Goddess, divinity, knowledge and truth.
  4. Toss all your spices into the pot sending your magic with them.
  5. Anything else you feel called to add in, throw it in the pot!
  6. Bring the cider to a gentle boil, reduce heat to low, cover and let simmer for 30-45 mins.
  7. When your wassail is ready, strain out the herbs and fruit. (If you have a garden, you can scatter the strained goods onto your garden as compost and blessings for the following growing year!)
  8. Your house should start to smell amazing as all the spices, fruit, and intentions infuse together.
  9. You can serve this as is, you can add a splash of brandy as more traditional drink, or you can even add red wine during the “mulling” processes.
  10. Store any extra in mason jars in the fridge. Drink over the next few days, share with as many people as you can, and let the magic of the season flood through you.

Happy, happy winter solstice, y’all. Here’s wishing you abundance, joy, light, and all the comforting food and drink you could ever want. 💞