January 12, 2022 by Arden Montgomery

What To Cook This Month: Good + Good For You Recipes

Our team has compiled a few good + good for you recipes with pairings to keep you on track for wellness in 2022! Prep your tastebuds for these flavorful and healthy weeknight staples all year long…

Francesca’s Orange Salad 

“This is Francesca Hansen David’s recipe from her mom growing up in Florida. We had this for the first time on a very cold January night in Burgundy at Château Barbirey just outside Dijon with about 75 other somms from all over the U.S. This was and still is one of my favorite dishes I have ever had!” – Lexi Jones

“Lexi is not lying. She took one bite and turned to me with almost tears forming and said, “this is the best salad I’ve ever had.” We ate very well this trip. We were lucky to have some chefs and restaurant owners among the group that prepared lunch and dinner for us during our stay. Like most of the best dishes I’ve had in Europe, this recipe is simple and easy to make. The key is good, seasonal ingredients.” – Margaux Reaume

Wine Pairing: 2020 Cherrier Frères Sancerre Blanc ‘Les Renarderies’


Shallot (3)

Oranges or Clementines



Red Currant Jam 

Olive Oil

Red Wine Vinegar (½ Cup)

Sea Salt (1/2 TSP.)

Sugar (1 TBSP.)

Step 1: Pickle the shallots. Thinly slice shallots crosswise and place in a bowl or jar. Combine vinegar, salt, sugar and a ¼ cup of water in a saucepan over medium heat. Once it comes to a simmer, turn the heat off and pour the mixture over the shallots. Mix so that all of the shallots are submerged. Cover and cool in the fridge for at least an hour. 

Step 2: Peel & slice oranges or clementines crosswise. Remove center piths and lay on a glass dish or plate. Something with raised edges.  Drizzle olive oil and spread the jam over the oranges. Now thinly slice the fennel. I like to use a mandolin to ensure super thin slices so the bitterness does not overwhelm the dish. Add fennel to the dish and mix softly with juices of the oranges, jam and olive oil. Cool in the fridge until you are ready to eat. 

Step 3: Serve! Line a platter with fresh arugula. Top the arugula with orange and fennel mixture followed by the pickled shallots. Drizzle with a little more olive oil (if desired) and sprinkle with flaky sea salt and fresh cracked pepper. Enjoy!

Lentil Soup (2 Ways):

Spicy Red Curry Lentil Soup (Margaux’s Recipe):

“This is one of my favorite recipes of all time. It is incredibly flavorful, good for you and easy to make! I find a form of serenity in cooking, after long days it calms me down and makes me sane again. This recipe was crafted in combination with having a long day and being on a serious curry kick. I seem to always be on a curry kick.”  – Margaux Reaume

Wine Pairing: Riesling and Gamay are some of my favorite wines to drink with food. They seem to go with just about everything. For this dish in particular, they will both balance out the spice and the Gruner will enhance the wonderful citrus undertones in the dish and the Gamay will highlight the earthier qualities. 


2 tablespoons Coconut Oil (or Olive Oil)

2 Large Carrots; shaved and thinly sliced

2 Celery Sticks; minced

1 Yellow Onion; chopped

3 Garlic Cloves; minced

1 tablespoon Ginger; minced

1 Jalapeño; seeded and chopped (optional)

Salt and Pepper

1 teaspoon Coriander

1 teaspoon Cumin

2 tablespoons Red Curry Powder

1 Lemon

1 14.5oz can of diced tomato

1 1/4 cup Lentils

5 Cups of Chicken or Vegetable Broth

Handful of Collard Greens; chopped


Sour Cream

In a large pot, heat coconut oil over medium heat and add in the carrot, celery, and onion, until the onion is slightly transparent. Add in garlic, ginger, jalapeno, S + P, spices and half of the lemon juice. Cook for about another two minutes or so.

Add the lentils, broth and tomatoes. Bring to a boil, then cover and let simmer for about 30 minutes. Season with more salt and pepper and add in the collard greens.

In a small bowl combine a couple dollops of sour cream, some chopped cilantro and the other half of the lemon juice. Mix and top each bowl of soup with it.


Hearty & Healthy Lentil Soup with Spicy Italian Sausage (Arden’s Recipe): 

“This version is inspired by Margaux’s Lentil Soup above, but made a bit heartier with spicy Italian sausage! It’s my husband’s favorite fall/winter weeknight meal with crusty bread. I typically make it in a slow cooker – The creme fraiche preparation is what really makes this an over the top flavorful, hearty yet healthy winter soup!” – Arden Gilfillan 

Wine Pairing: You could pair this with a Riesling  similar to what Margaux suggested for her recipe, but this would also be nice with a Chenin Blanc. If you’re thinking red, I would suggest an Italian Red like the 2019 Massimago ‘Marchesa MariaBella’ Valpolicella Ripasso DOC


3 Spicy Italian sausages

1 bunch parsley 

1 tablespoon cumin

Black pepper to taste 


Olive Oil

1 tablespoon curry powder

1 tablespoon garlic powder

1 chopped white onion

1 butternut squash, cubed

1 cup green lentils 

2 cups swiss chard, chopped

2 celery sticks, chopped

1 box of POM Chopped Tomatoes 


Creme fraiche 

White wine 

5 cups Chicken Broth 

Dice onion and celery. Add olive oil to a Dutch oven and throw in the onion and celery. Season with black pepper, garlic powder, curry, and cumin. Break up the sausage and add to the pot with celery and onion mixture. Allow the sausage to brown. Add a cup of white wine and stir. Add chopped tomatoes and bring to a simmer. Preheat the oven to 375. Toss the butternut squash with pepper, salt and olive oil. Roast for 20 minute and broil for 3. Set aside. Chop all the parsley, stems and all. Set aside some of the leaves for garnishing. Throw in a handful of parsley and mix everything together. Add chicken broth and bring to a boil. Add lentils, stir together and bring back down to a simmer. While you wait for the lentils to cook through, make the creme fraiche topping by mixing together creme fraiche, lemon juice, cumin, some of the chopped parsley and curry powder to taste. Once the lentils have cooked through (about an hour), add in the butternut squash. About 5 minutes before service, chop the Swiss chard, throw into the pot and stir. Spoon into a bowl and top with creme fraiche, parsley and Parmesan.

Year-Round Minestrone: I have been making this minestrone inspired by Jamie Oliver’s Spring + Summer Minestrone for years. It’s a staple throughout the year. In the spring I might not use any pancetta and opt for a more veggie centric spin, whereas in the winter I add pancetta or bacon to give it more body. I love how bacon adds a smokiness that can completely change the feel of the dish. It all depends on what you like, and of course what time of year it is! Similar to the creme fraiche in the lentil soup recipe, this soup topped with the pistachio pesto is a game changer! – Arden Gilfillan 

Wine Pairing: With the pesto topping, I love this dish with an Alto Adige Pinot Grigio!


5 cups chicken broth

1 bunch parsley

1 cup chopped carrots (or chopped broccoli)

1 cup chopped celery

2 zucchini, quartered

3 bacon slices cut into 1-inch pieces

1 cup orzo

1 white onion, chopped

Olive Oil

2 cups roughly chopped tomatoes (try and use a cutting board that can catch the tomato juice liquid while chopping, you want to add everything to the pot and it can get a bit messy roughly chopping the tomatoes)

Black pepper

Sea salt

Garlic powder 

See Pistachio Pesto (below)

Add about 2 tablespoons of olive oil to a pot on simmer. Allow the pot and oil to heat up and then add the onion, celery, carrots (if broccoli then wait), cracked black pepper, and garlic powder. Mix everything together and allow the onions to become translucent. Add the chopped bacon to the mixture and allow the bacon to start to crisp just slightly. Add the chopped parsley (stems and everything, while leaving some aside for plating). Stir together. Add the tomatoes and stir. Add the broth and then add the orzo. The orzo will start to soak up some of the liquid as it cooks so add broth as needed based on your preference. The orzo will only take about 20 minutes or so. While the orzo is cooking, make the pesto (see below). 

About 5-10 minutes before serving, add the chopped broccoli (if using) and the zucchini. Serve in a bowl topped with pesto and parmesan cheese. 

Pistachio Pesto: My husband has a pine nut allergy and I LOVE pesto so naturally, when we first started dating I experimented with several different pine nut alternatives. It would have been a make or break it type of situation if nothing sufficed…but, I fell in love with this Pistachio Pesto and so did he!



Lemon and lemon zest



Olive Oil




Pecorino Romano 

Blend the garlic and olive together in a food processor. Add the basil, parsley, and olive oil. Blend some more. Keep adding olive oil depending on the texture you like. Add pistachios and Pecorino and continue pulsing. Personally, I like when the pesto still has a bit of texture where the pistachios are not ground down entirely.  Add lemon juice to taste. I also like to add a bit of lemon zest for added vibrancy! 


Chinese Chicken Salad 

“I never cook from recipes or cookbooks, but found this cookbook while visiting your grandmother in Pensacola, Florida.  We were visiting in winter, and I wanted to make something with the fresh oranges we just picked up from the farmers market.  I found this simple and easy recipe and it’s been a staple ever since.  Ironically, the original recipe doesn’t even call for oranges.. but I added them in and couldn’t imagine the salad without it.” – Lexi’s Mom

Wine Pairing: 2018 Domaine Rougeot Aligoté Sans Sulfite 

Ingredients:  Makes about 8 servings

4 chicken breasts 

4 large oranges 

1 head of lettuce, shredded 

3 green onions, thinly sliced

1 bag of fresh wonton noodles 

¼ cup of slivered almonds 

2 tablespoons sesame seeds, toasted 

Olive oil 




  1. Preheat the oven to 350.  Cut Wonton Noodles into small 1-2 inch pieces and place on a sheet tray along with slivered almonds and sesame seeds.  Sprinkle with olive oil and cook for 8-10 minutes.  
  2. Grill Chicken with olive oil, salt, and pepper.  Slice into bite sized pieces. 
  3. Chop romaine lettuce
  4. Peel oranges and cut into cubes
  5. Add all oven toasted items 
  6. Chop green onions and add


  1. Add into mixing bowl: 
    • 2 tablespoons sugar 
    • 1 teaspoon salt 
    • ¼ teaspoon pepper
    • ¼ cup olive oil 
    • ¼ cup of apple cider vinegar

Pour over the salad mixture, and enjoy!


Favorite Greek Salad: I love my mandoline and I’m a believer that everything is better together in this salad because of it! It’s crunchy and bright. You can enjoy this salad on it’s own or you could serve alongside roasted chicken or a nice piece of fish. Better yet, because there is no lettuce, you can dress the salad and let the dressing sit with all the shaved vegetables overnight. If you do this, I would wait to add the feta and cucumber until you are almost ready to serve. This salad is something fun and different that you don’t see everyday and alongside the toasted lavash or pita, it’s a great spin on your classic greek salad! – Arden 

Wine Pairing: Rosé!


1 head of broccoli

2 green bell peppers

1 red bell pepper


A bunch of radishes 



¼ cup dill

¼ cup parsley

¼ mint

1 cucumber 

1 red onion 

Cracked black pepper

Olive oil

White wine vinegar

Sea salt 

Preheat the oven to 350. Shave all vegetables on the mandolin and combine in a mixing bowl. Chop parsley, mint, and dill. Combine with the veggies. 

Dress the lavash with olive oil and place in the oven until golden so it becomes more like a cracker. 

Add crumbled feta, juice of 2 lemons,  2 tablespoons of olive oil and white wine vinegar  to the bowl with the veggies and mix everything together. Remove the lavash from the oven and sprinkle it with cracked pepper and sea salt.  Set the lavash at the base of the shallow salad bowl or plate.  Spoon the salad on top and enjoy.



Team Argaux

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