Cauliflower: Some ideas on how to cook the cauliflower — Gratin or roasted.
Carrots: See Recipe of the Week
Oranges: from our orchard of Washington Navels, filled with vitamin C, fiber and potassium.
Arugula: Use this as a green salad, or one of the ingredients in a salad, with an oil and vinegar dressing. It can also be lightly steamed or sautéed to go over pasta or with a quesadilla.
Bok Choi: This is one of many versatile Asian greens that goes well with sesame seeds, garlic, ginger, and a touch of sesame oil for flavor. Steamed or sautéed bok choi makes a great vegetable side dish. Also good added to miso soup.
Leeks: Make some leek-potato soup or if you don’t have all of those ingredients on hand, make some delicious braised leeks. In many recipes, leeks can be used in place of onions.
Spinach: Here’s a recipe for spinach pie. It uses leeks as well, and is a very rich, satisfying winter dish. Although it is called a pie, it does not have a crust. Our spinach flan recipe doesn’t have a crust either. The arugula and bok choi could be added to either of these recipes. Both of them use milk or 1/2 and 1/2 plus eggs.
Tokyo Turnips: The greens on these turnips are delicious — and the turnips themselves are quite mild. Our recipe for Turnips and Greens Soup uses the turnips, the bok choi, and one of the leeks could be substituted for the onion.
