10 Recipes To Make With January's Harvest

Smashed potatoes have been making the rounds for a while but we’ve never seen carrots like this before. Boil, season, smash and bake for a crispy flavor-packed side.

You don’t have to travel to Japan for this popular street food. Just cut open a baked sweet potato (the purple Japanese work best) and fill the pocket with cream, eggs, sugar and cornstarch, then torch or bake for this unusual sweet treat.

This cheesy side dish is a sure-fire way to get more greens into your rotation. Just because there is cheese in it doesn’t take away the fiber and vitamins you get from the kale.

Collard greens cooked in bacon drippings with smoked ham and vinegar are a popular Southern dish, but this recipe changes it up with coconut milk and soy sauce. Pair with Puerto Rican food, Asian cuisine or even Southern dishes.

The diminutive size of Mandarin oranges make for the perfect mini-sized cake. Baking them upside-down helps the cakes make their own sauce.

The sweet squash gets a salty kick from soy sauce and miso, a little spiciness from the ginger and a nutty crunch from the pistachios, if you want to bring a unique side to the table.

Crunchy, sweet and herby, this slaw will be a welcome remix of your usual recipe. Celery root, or celeriac, has a crisp, firm texture and flavor reminiscent of celery and parsley.

The chunks of red blood oranges look like little jewels studding this glazed loaf cake.

Refreshing with a healthy dose of vitamins and antioxidants, this tangy drink is the perfect way to soak up the sunshine of winter limes.

Pear season is short and sweet, so make sure to jump on this seasonal dessert while you can. Tender pears and moist, buttery cake combine for a simple, elegant dish.