Après-ski may look a little different this year – crowded slopeside bars are operating with extremely limited capacity, closed entirely or only allowing their hotel guests. While this certainly changes the whole experience, skiers throughout the country have adapted quite nicely to the “new normal” and created their own parking lot après-ski experiences. Think camp stoves, crock pots, camp chairs, thermoses full of hot drinks, blankets, etc.
For us, the big focus this season has been on the après-ski dinner. With the extra time at home I’ve been loving exploring new recipes and repeating some favorites. Have a favorite winter recipe? Share it with us! email@example.com
This is my favorite recipe of all time. Tip – sauté sausage and toss it in at the end.
I love soup. Any kind of soup. My husband does not feel the same way and doesn’t believe soup is a “real meal.” This soup, however, has changed his mind. It’s a hearty, healthy and scrumptious meal for post ski day enjoyment.
Half Baked Harvest Tieghan Gerard has a pretty serious cult following, and there is good reason for that. Her recipes are delicious, creative and fairly straightforward. This recipe was a new one for me, and I already can’t wait to make it again.
(scroll down to the ‘Soups’ section in the above link for the recipe)
This soup is like being wrapped up in a big cozy blanket. Tip – pairs very well with salmon which can be dropped in to cook at the end or cooked separately and enjoyed on the side.
Anyone that has shared a meal with me knows that this has been a longtime favorite of mine. It is definitely a labor of love so make sure to read through the full recipe before diving in, but it is certainly worth the effort. Tip – cook the biscuits separately so they stay fresh and crispy for leftovers.
Another soup? Yes, another soup! This is one of those recipes that can be constantly adapted and tweaked. I like to add a small yellow onion in for a little extra flavor.