So there’s freezing temperatures in the air and several feet of snow on the ground. How can you eat locally? It’s easier than you think!

Try one of the recipes below. The * indicates the ingredient is from a product brought to us by an area grower or producer and is available now in our stores:

Sausage Frittata
Serves 4

*6 oz. sausage
*3 large eggs
*3 egg whites
2 Tbs. water
*2 Tbs. grated cheese, divided
1/2teaspoon salt
Freshly grated black pepper

Crumble sausage and brown it over medium heat in a large, oven-proof skillet.

Preheat broiler with rack set 6 inches from the heat. In a medium bowl, whisk together eggs, egg whites, water, half the cheese, salt, and pepper. Add egg mixture to sausage and cook without stirring for 10-12 minutes, until bottom is set and top is slightly loose. Sprinkle top with remaining cheese. Place pan under broiler until top is just set, about 2 minutes. Slide frittata onto a serving platter and cut into 4 wedges.

Popovers
Makes 8-12

There isn’t very much to a popover. They are, according to baker and author Bernard Clayton, “an ungainly medium for getting butter, jam, jelly, honey, (or other sweet filling) into the mouth.” The popover rises due to the steam trapped inside it. When the popover cools, it drops down into an irregularly shaped puff, ready to fill.

1 cup bread flour or all-purpose flour, sifted
1/4 tsp. salt
1 Tbs. sugar
*1 Tbs. butter, melted
*1 cup milk, room temperature
*2 eggs
*Fillings: Local jams, jellies, honey, ice cream, whipped cream, melted chocolate

Preheat oven to 375ºF. Grease muffin tins.

Combine dry ingredients in a medium size bowl. Add butter, milk, and eggs. Beat until very smooth, about three minutes. Fill the muffin cups half full with batter. Bake 50 to 55 minutes. Keep the oven door closed during baking to prevent collapse.

Remove popovers from the oven. You can serve them right away, or prick them with a fork and place in the turned off oven, door slightly ajar, for 10 minutes. This will make a slightly drier interior.

—Bernard Clayton’s New Complete Book of Breads

Honey Baked Apples
Serves 4

*4 baking apples, washed and cored
*2 Tbs. honey
*1/4 cup apple cider
1/2tsp. lemon juice

Preheat oven to 375ºF.

Place apples in a baking dish. Combine honey, cider, and lemon juice and pour over apples. Cover with foil and bake 30 minutes, basting occasionally. Uncover apples and bake 15 minutes more until tender.

Adapted from Low-fat Breakfasts, by Laura Zahn

Honey Glazed Chicken
Serves 6

Whether you broil the chicken or bake it in the oven, this recipe is a winner.

2 shallots, finely minced
2 Tbs. chopped fresh thyme or 1 tsp. dried thyme
*6 Tbs. honey
*2 Tbs. grainy mustard
Salt and freshly ground black pepper, to taste
*1 chicken cut into 6-8 pieces
Prepare broiler or preheat oven to 375ºF.

Combine the shallots, thyme, honey, mustard, salt, and pepper in a small bowl. To broil: place chicken pieces on a rack set in baking sheet. Brush with glaze, and broil 6 to 8 minutes. Turn chicken pieces, brush other side with glaze, and broil 6 to 8 minutes more.

To bake: lay pieces in a single layer in an oven-proof dish. Pour half the glaze onto the chicken, and bake 20 minutes. Turn chicken, add remaining glaze, and bake 20 minutes more until browned.

Barramundi Braised in Cider Sauce
Serves 4

Accompany the fish with pasta, potatoes, or bread to absorb the extra sauce.

1 tsp. olive oil
4 Tbs. finely chopped shallots
1 Tbs. minced ginger
*11/2cups apple cider
1 Tbs. cider vinegar
1 Tbs. lemon zest
*11/4 pounds Australis Barramundi fillets, skin on
Salt and freshly ground black pepper, to taste
*2 tsp. unsalted butter
1 Tbs. chopped fresh parsley

Heat olive oil in a large non-stick skillet. Add the shallots and ginger. Cook 1 minute, stirring constantly. Add cider, vinegar, and lemon zest. Bring to a boil, and continue to boil until liquid is reduced to 1/2cup.

Sprinkle fish on both sides with salt and pepper. Place the fillets in the pan, skin side up. Reduce heat to medium and cook two minutes. Turn the fillets, and cook 2 minutes more or until they are cooked through. Remove the fish to a platter.

Remove the pan from the heat. Swirl the butter into the sauce, stirring until smooth. Pour sauce over fish, garnish with parsley, and serve.

— Jane Brody’s Good Seafood Book