Beets: A trilogy of recipes on our web site fit this week’s box well — Roasted Beet Salad, Julienned Carrot Salad and Leeks Vinaigrette.
Carrots: See our Recipe of the Week
Oranges
Broccoli Raab or Mizuna: These wonderful greens have some welcome winter bitterness in their flavor that we hope you enjoy. Use like other greens, lightly cooked over rice or pasta.
Collards: Here is a delicious recipe for your collard greens: Heat some oil and cook some bacon until crisp. Remove the bacon, add some chopped leeks to the pan and cook until tender. Add a little bit of chopped garlic and cook until just fragrant. Add the collard greens, coat them with the bacon fat, then add a cup of water or chicken broth, cover the pan, and simmer for 30 minutes. Season with salt, pepper, a bit of lemon, and some red pepper flakes. Add back the crumbled bacon.
Leeks: Leeks can be featured braised or in soup. On the other hand, they are a great beginning to veggie stir fry.
Potatoes
Salad Mix/ Lettuce
