When it comes to cooking, January has a split personality. On the one hand we want light and fresh, on the other hand we want warm and comforting. It’s hard to strike a balance – to feel nourished but neither famished nor stuffed.

One solution is to lean on soups, curries, brothy stews and anything you might serve in a bowl. You know the flavors will be satisfying, and warm liquids go a long way towards making you feel full. A second tip: look to fish, shellfish, and beans for protein without the potential heaviness of meat.

At the top of my list is a versatile curry I developed for Martha’s Vineyard magazine last fall as a showcase for mussels (though shrimp and scallops would work, too). Cultivated mussels (mostly from Canada and Maine) are available all winter and are easy on the wallet. Their sweet, briny flavor pairs well with tomatoes, spices, acidic ingredients, and earthy greens. They’re a natural in a dish like Mussels in Tomato–Coconut Curry Broth with Spinach, Cilantro, and Lime.

Another dish with a coconut broth base that I call on this time of year (and all year long really) is this recipe for versatile Chinese Egg Noodles with Veggies in Lime-Coconut Broth. You truly can use any vegetables in your fridge, which makes this a good one for reducing food waste, too.

Want something lighter? Start a soup by making a Rich Vegetable Broth.

Use that to Build Your Own Ramen-esque Noodle Soup.

Or make a Dried Mushroom Broth and turn that into Hot and Sour Mushroom and Barley Soup.

If that doesn’t seem like quite enough dinner, you could make a side of Garlicky Great Northern Beans and Broccoli Raab Over Toast (using canned beans).

Broccoli raab is such a terrific winter green – bitter and bracing. Anything spicy or creamy will tame the bitterness, but another perfect pairing is a side dish of Broccoli Raab with Roasted Garlic and Sundried Tomatoes. (FYI, cut into smaller pieces, that makes a smart pizza topping with goat cheese.)

I also think risotto makes a dandy January supper. How about Roasted Butternut Squash Risotto?

Morning Glory still has plenty of winter squash, and those little diced roasted squash pieces are good in so many things, including this side dish of Quick-Roasted Butternut Squash with Cranberry-Ginger Butter and Toasted Walnuts.

But, hey, what about something for the carnivores? I’m making a batch of White Chicken Chili (aka Stuck-at-Home Bean Chili Your Way) today and will freeze half of it.

We’ll round this all up with a nice comforting winter dessert — Vanilla Rice Pudding For Two.

Stay warm and cozy and we’ll see you on Instagram @cookthevineyard — Be sure to follow us if you haven't already.

What's Open, What's Happening

If you're looking to make a dinner reservation or wondering which farm stands and markets are open, visit What's Open on Martha's Vineyard for regularly updated listings.

LOCALLY GROWN AND PRESERVED
• The Farm Institute is offering two classes this Saturday, January 7. At 10 a.m., Katie Ruppel and Laurisa Rich will teach the first of a series on fermentation. Participants in this class will make homemade fire cider. (Pre-register here.)

At 5:30 p.m., Casey Mazar-Kelley will lead the first of three monthly classes on how to make delicious meals out of locally grown food – in the winter.
(Pre-register here.)

THE JAM
• Also on Saturday, January 7, the next Chilmark Potluck Jam is happening at the Chilmark Community Center, starting at 5 p.m.

BETTER BREAD
• The Farm Institute hosts the Vineyard Baker for a class on baking ciabatta, Saturday January 14 at 10 a.m. (Pre-register here.)