Now, we’ve arrived in the quiet, “the magical in-between”—the week after Christmas. It is time to give yourself permission to rest, savor the peace around you, and let the joy of the season settle in before life picks up again. So grab a cozy blanket, settle in, and let’s dive into how you can be intentional and gentle during this slower paced week.

Embrace the pause.

What’s Next?

As we look ahead to the new year, take time to savor this slower pace. Reflect on the joys and lessons of the season, and think about how you want to step into January. Might I suggest pulling out the old “crockpot” slow cooker or reading the manual that came with your Insta-pot with a focus on the slow cooking option. With a little bit of planning you can arrive home to dinner smelling great and almost ready. Perhaps I can help you here.

Join me for a “Pot Party” on January 22 at the Beaufort County Extension Center. In reality this will be a night where we will make “fast friends” with “slow cookery” featuring 5 diverse main course meals. Yes, you will wash your hands put on a black apron and help fill 5 slow cookers. Like the magic of a TV cooking show, you will actually enjoy sampling these same recipes (which I have prepared earlier). This fun party will be held on Thursday, January 22 from 6 p.m.- 8 p.m. Registration is $10 per person which includes (dinner) samples, two raffle tickets and a slow cookery cookbook and numerous prizes. Call the Beaufort County Extension Center 252-946-0111 for details. You must be registered to attend! Happy thoughts as we begin a New Year 2026! Remember to always bring a healthy option if you are gathering with friends to celebrate New Years.

Cowboy Caviar   Serves 12

Cowboy Caviar

Prep Time 20 minutes

A fresh, simple dip that can be thrown together in under 15 minutes! This Cowboy Caviar makes a great appetizer with tortilla or corn scoop style chips. It is yummy as side salad for a dinner party!

3 Roma tomatoes seeds removed, diced

2 avocados diced

⅓ cup diced red onion

15 oz. can black beans, rinsed and drained

15 oz. can black eyed peas, rinsed and drained

1 ½ cups frozen corn kernels thawed or a can of whole kernel corn drained

1 bell pepper diced, any color

1 jalapeño seeds removed, finely diced

⅓ cup chopped fresh cilantro

Tortilla chips for serving

DRESSING:

⅓ cup olive oil

2 tablespoons fresh lime juice

2 tablespoons red wine vinegar

1 teaspoon granulated sugar

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon garlic powder

Directions:

1. Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour dressing over other ingredients and stir/toss very well.
4. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

Nutrition Information per ¼ cup serving: Calories: 214, Carbohydrates: 23g, Protein: 6g, Fat: 11g, Saturated Fat: 1g, Sodium: 248mg, Potassium: 490mg, Fiber: 8g, Sugar: 3g, Vitamin A: 585IU, Vitamin C: 22.9mg, Calcium: 29mg, Iron: 2.1mg

Easy Minestrone Soup   Serves 5

(Time to prepare about 1 hour without a slow cooker!)

Easy Minestrone Soup

This gluten free, vegetarian minestrone soup is everything I love about soup. It’s light and healthy, layered with smoky tomato flavors, and will fill you up in the best way possible.

2 tablespoons extra-virgin olive oil

1 medium yellow onion diced

2 medium carrots peeled and sliced

2 celery ribs sliced

4 garlic cloves minced

2 teaspoons Italian seasoning

1 teaspoon salt

½ teaspoon ground black pepper

2 (14.5-ounce) cans diced tomatoes

2 (14.5-ounce) cans cannellini beans drained and rinsed

1 ½ cups chopped green beans

1 cup diced sweet potato peeled and diced into ½-inch chunks

2 bay leaves

6 to 8 cups low-sodium vegetable broth depending on how brothy you’d like it

1 medium zucchini quartered and sliced

2 cups (lightly packed) baby spinach

2 to 3 tablespoons fresh lemon juice

¼ cup chopped fresh parsley

optional: grated Parmesan cheese for serving

Directions:

1. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and sauté for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, then sauté another 30 seconds.
2. Add the tomatoes, cannellini beans, green beans, sweet potato, bay leaves, and broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.
3. Add the zucchini and baby spinach, stir, and cook about 5 to 7 minutes longer.
4. Turn off the heat and stir in the lemon juice and parsley. Ladle the minestrone into bowls and garnish with freshly grated parmesan, if you’d like.

Nutritional information per serving: Calories: 306kcal, Carbohydrates: 55g, Protein: 17g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 1181mg, Potassium: 1298mg, Fiber: 17g, Sugar: 11g, Vitamin A: 17566IU, Vitamin C: 65mg, Calcium: 314mg and Iron: 9mg.

Seasonal Vegetable Substitutions for Minestrone Soup:

One of my favorite things about minestrone is how flexible it is. White beans are one of my favorite alternatives to pasta. You can also use other types of beans, like kidney beans or pinto beans, or even white or brown rice and still keep this recipe gluten free . You can easily swap in any vegetable that’s fresh and in season. Just make sure to always use 3 cups of veggies to keep the proportions the same.

• Fall: Instead of carrots, use diced pumpkin or butternut squash (my favorite!). And swap spinach for kale.
• Winter: Parsnips and turnips are great alternatives for sweet potatoes. For leafy greens, think Swiss chard, kale, and collard greens.
• Spring: This is a great time to add spring peas and asparagus. And instead of sweet potatoes, you can use baby potatoes.
• Summer: Go heavy on zucchini, bell peppers, and of course, corn!

Storage tip: Let it cool completely before storing it in an airtight container in the fridge for up to 5 days. If you want to freeze it, portion it out into freezer-safe containers, and it’ll keep well for up to 3 months. 

Sources for this article NC Extension Food and Nutrition educational program. For more information about the Foods and Nutrition please contact Louise L. Hinsley, Extension Agent, Family Consumer Science at the Beaufort County Center of N.C. Cooperative Extension, 155 Airport Road, Washington, 252-946-0111. Follow us on Facebook, Beaufort County FCS.