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Bitter Greens with Carrots, Turnips, and Oranges

Bitter Greens with Carrots, Turnips, and Oranges

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.


  • 2 tablespoons Champagne vinegar or Riesling vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon whole grain mustard
  • ⅓ cup grapeseed oil or olive oil
  • Kosher salt, freshly ground pepper
  • 3 cups watercress, tough stems removed
  • ½ head of radicchio, halved lengthwise, core removed, leaves separated
  • 6 baby carrots, scrubbed, thinly sliced into rounds
  • 4 baby turnips, preferably Tokyo, tops trimmed to ½ inch, scrubbed, very thinly sliced lengthwise
  • 2 oranges, peel and white pith removed, sliced into rounds, seeds removed
  • ¼ cup kumquats, sliced into rounds, seeds removed (optional)
  • Flaky sea salt (for serving)

Recipe Preparation


  • Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 8–10 minutes. Let cool; coarsely chop.

  • Whisk vinegar, lemon juice, shallot, and mustard in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with kosher salt and pepper. Stir in thyme.

  • Toss watercress, radicchio, carrots, turnips, oranges, kumquats (if using), and toasted walnuts in a large bowl. Drizzle with vinaigrette, season with sea salt and pepper, and toss again to coat.

Reviews Section

Tag Archives: collard greens

Happy Last Average Frost Day in Central Texas! We continue our march toward spring with more slicing tomatoes this week, along with some tasty cool weather produce.

Slicing Tomatoes – Gundermann
Lettuce Heads – Fruitful Farm
Spinach – Naegelin Farm
Mustard Greens – Gundermann
Shallot Scallions – Lund Produce
Navel Oranges OR Grapefruit – G&S Grove
Bok Choy OR Green Cabbage OR Collard Greens – Naegelin Farm
Green Garlic – Texas Daily Harvest
Multicolored Carrots OR Beets – Animal Farm

Stuffed tomatoes – These are filled with a cheesy spinach mixture. I’ll add chopped shallot scallions or green garlic for more flavor.

Mustard greens with honey orange vinaigrette – Use grapefruit instead of oranges if you get them, and add sliced green garlic or shallot scallions.

Chicken lettuce wraps – If you’re looking for something to do with your lettuce besides make salad. You can leave out the carrots if you don’t get them, but I think it would be tasty to add some chopped collards, cabbage, or bok choy to the mix, whichever you get.

If you get beets, this honey-balsamic beet recipe looks awesome.

The Health Benefits of Root Vegetables

Roots are some of the most nutrient-dense vegetables in the world. While each root contains its own set of health benefits, they share many of the same characteristics.

Yams, beets, parsnips, turnips, rutabagas, carrots, yuca, kohlrabi, onions, garlic, celery root (or celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are allconsidered roots.

Because root vegetables grow underground, they absorb a great amount of nutrients from the soil. They are packed with a high concentration of antioxidants, Vitamins C, B, A, and iron, helping to cleanse your system.

They are also filled with slow-burning carbohydrates and fiber, which make you feel full, and help regulate your blood sugar and digestive system.

This factor, plus the high-octane nutrients and low calories, make rot veggies excellent for people who are trying to lose weight, or simply stay healthy.

Root vegetables are disease-fighting, immunity and energy-boosting, and are also extremely versatile in cooking.

Buttered Turnips

One of our favorite, very well-worn recipe books is Alice Waters’ The Art of Simple Food, published in 2007 by Clarkson Potter Publishers. Here is her recipe for turnips. This is a direct quote from the book, page 323.

“Turnips have quite a bit of internal moisture and can be cooked without any water at all. This recipe works well with large or small turnips. Peel the turnips if they need it and cut them into medium pieces. Smaller turnips can be left whole or just cut in half. Put them in a heavy pan with a big pinch of salt and a large pat of butter. Cover and cook the turnips until tender over medium heat, stirring every now and then. If the pan starts to brown, turn down the heat. Serve them as is, or mash them with a touch of fresh butter. Turnips can also be sliced and cooked uncovered over higher heat to brown them on purpose they are delicious caramelized like this. Keep an eye on them to make sure that they don't brown so much that the flavor becomes bitter.”

Oranges: Sweet and Bitter Basics

Oranges can be divided into two broad categories: sweet oranges and bitter oranges.

Sweet oranges have a sweet and juicy flesh and are found in both savory and sweet dishes. They are eaten out of hand, as a breakfast fruit, snack, or dessert. They can be sectioned and served in fruit salads or compotes, chicken or turkey salads, or as a topping for tarts. The grated rind or juice of sweet oranges is used to flavor soufflés, sauces, glazes or creams, mousses, and sorbets.

Bitter or sour oranges have a dry flesh that is too bitter for eating for eating out of hand. But the peel of the bitter orange is aromatic and flavorful and can be used to makes marmalades, candies, sauces, syrups and liqueurs.

The sweet oranges’ distinctive flavor is a blend of sugar and acid. Sweet oranges are round to oval in shape and can be further divided into three groups: navel, common, and blood oranges.

The bitter orange is said to be an ancestor of the sweet orange. Bitter oranges are not for eating out of hand.

Sweet oranges–navel, common, and blood–and bitter oranges:

Navel oranges have thick, rough, bright orange skins that are easy to peel. They are large and seedless with a rich, juicy flavor, and their segments are easy to separate. Sweet oranges develop a small second fruit within the larger fruit at the blossom end of the orange. Where the second fruit develops is an indentation that looks like a human navel and thus the name. The Washington navel orange is the original and best known navel orange. Other navel orange varieties are Cara Cara, Fukumoto, Lane Late, Robertson, Skaggs Bonanza, and Spring. The peak harvest for navel oranges is from mid-winter through early spring.

Common oranges are round or slightly oval and medium-sized with a thin, smooth rind. They have a sweet-acid flavor and are juicier than navel oranges. Common oranges also have more seeds and are more difficult to peel than navel oranges. Common oranges are sold fresh for eating out of hand, but more importantly almost all orange juice is squeezed from common oranges. The Valencia orange—the most popular orange in the world—is a common orange. Other common orange varieties include Trovita, Hamlin, Jaffa, Marrs, Parson Brown, and Pineapple. The peak harvest for common oranges is from late spring to mid summer.

Blood oranges are similar in size to common oranges but with a red blush skin and a streaked to full scarlet, crimson, or purple flesh. The blood orange is juicy and has a sweet-tart taste that is rich, flavorful and often hints of berry. Blood oranges are popular for eating out of hand, juicing, and as garnishes for sweet and savory dishes.The best known blood orange varieties are Sanguinello, Moro, and Tarocco. The peak harvest for blood oranges is from early winter to early spring.

Bitter or sour oranges usually have a thick, dimpled, deep-orange colored peel, and a sometimes pithy flesh. Bitter oranges are usually not eaten fresh because the flesh is too tart and bitter tasting. The sour flavor of these oranges is a result of the fruits’ acidic juices the bitter is due to its essential oils. The peel and juice of sour oranges are used to make marmalades, candies, sauces, syrups, pies, flavorings, and liqueurs. The best known sour oranges are Seville, Bouquet de Fleurs (also called Bouquet), Chinotto, and Bergamot. Sour oranges are harvested beginning in late fall and the harvest continues through spring depending upon the region and climate.

Sour oranges are higher in natural pectin—a gelling agent—than sweet oranges. That makes them ideal for use in marmalades, jellies, and preserves.

The botanical name for the sweet orange is Citrus sinensis. The botanical name for the bitter orange is Citrus aurantium.

Master plant-based cooking with forks



The papery skins of these aromatics help the flavorful bulbs withstand long storage times. They are a boon in winter, when they can be roasted or caramelized for tasty pizza garnishes , bread toppings , and quesadilla fillings .

Selection Check all to make sure they look dry and show no signs of molding. Give them a firm squeeze to make sure they don’t have soft spots. Avoid any that feel soft or have begun to sprout.

Storage Never put onions, shallots, or garlic in the fridge, where the humidity can cause them to soften and mold. Instead, store them in a bowl or basket at room temperature. Keep them away from the potatoes, too both vegetables release moisture into the air, which can cause spoiling.


Most of the avocados sold in the United States and Canada are imported from Mexico, where peak growing season extends from November to February. This is when dark-skinned Hass avocados are at their creamiest, and prices for the sought-after produce go down. Try them in wraps, salads, and, of course, dips.

Selection To find ripe avocados in the pile, look for those that have a little give when gently squeezed and feel soft near the stem end. Another ripeness indicator: The stem of a ripe avocado will come off easily and the flesh beneath will be a vibrant green. Avoid avocados with sagging skin, brownish spots, or dents.

Storage Leave under-ripe avocados on the counter to ripen at room temperature, then store ripe avocados in the fridge for up to a week. Cut avocados should be placed cut-side down on a plate or wrapped in plastic wrap to prevent browning.


These cool-weather lovers can withstand light frosts and are harvested throughout the winter in milder climates. They’re great for roasting and can be grated just like carrots for salads and sandwiches.

Selection Choose small- to medium-size beets that feel firm and show no signs of wrinkling. Bright, vibrant greens are a frequent bonus—they can be used like Swiss chard or spinach—and a sign that the beets were recently harvested. Avoid beets that are smaller than a large radish they will be hard to peel.

Storage Remove any greens immediately, and refrigerate beets in a breathable paper bag until ready to use. Trimmed beets that are kept cool and dry will remain fresh and firm for several weeks.


Also called Chinese cabbage, leafy bok choy comes in a wide range of sizes, from baby bouquets to lettuce-size heads. The mild flavor and quick cooking time make it a staple in stir-frys, and it is also delicious grilled, steamed , or added to an Asian-style noodle soup .

Selection Choose bok choy the way you would choose a head of lettuce: Look for full, firm, unblemished leaves and no signs of dampness or browning at the stem.

Storage Bok choy will keep up to five days in the crisper drawer of the fridge. Remove any plastic wrapping before storage to prevent moisture buildup.


Like other cruciferous vegetables that are so readily available they seem seasonless (hello, kale), broccoli grows best in cool temperatures, which keep it tender and sweet and prevent the stalks from bolting and going to flower. Broccoli is delicious in creamy pasta dishes and makes for a flavorful pureed soup. (See some of our favorite vegan broccoli recipes here .)

Selection Pick broccoli heads with hard, firm stems, tight florets, and no yellowing anywhere. The cut end of the stem should look fresh, not dry.

Storage Refrigerate whole broccoli heads immediately and use within three to five days. Or cut the heads into florets so they’re ready to use and store in a paper towel-lined container for up to three days.


These long-stemmed broccoli cousins have a bitter flavor that works well in hearty fall and winter dishes. In addition to preparing them as a broccoli swap, try broccoli rabe and Broccolini in place of bitter leafy greens such as kale and collards. Note that broccoli rabe is more pungent and bitter than Broccolini and takes one or two minutes more to cook.

Selection Look for long, firm stems topped with dark green florets that show no signs of yellowing.

Storage Remove any plastic packaging and refrigerate in a paper or mesh bag or a lidded container for up to seven days.


Now available year-round, Brussels sprouts used to be a fall and winter delicacy. The key to keeping them delicious (and winning over Brussels sprouts haters) is not to overcook them, which brings out their cabbage-y side. Roasting is a good way to do that, and roasted Brussels sprouts can even be used as a pizza topping ! Serve them up with a succulent sauce, such as in our Brussels Sprouts with Maple-Mustard Sauce and Creamy Brussels Sprouts with Sun-Dried Tomatoes .

Selection Brussels sprouts are sold loose, bagged, and still on the stalk. Select sprouts that are similar in size (for even cooking) and vibrant green with tight heads of leaves. When buying pre-bagged Brussels sprouts, avoid packages with collected moisture inside, which is a sign they’ve been on the shelf a while.

Storage Remove from packaging or cut off stem, and refrigerate in a bowl or lidded container for three to five days.


Red, white, Napa, Savoy—all cabbage varieties are cool-weather vegetables that taste sweeter when the temperatures drop. The ultra-versatile veggie adds taste and texture to slaws, salads, soups, and stews. For a change, try quick-pickling it as a flavorful addition to a Buddha bowl or roast cabbage wedges with potatoes for a hearty winter meal.

Selection Look for firm cabbage heads with no droopy or missing leaves these are a sign of an older vegetable. Give it a quick sniff, too. A sulfurous, cabbage-y scent means the head has been in cold storage a while and may taste pungent or bitter.

Storage A whole cabbage will keep two to three weeks in the fridge or in a cool, dry place (like a garage in winter). Cut cabbage should be bagged or wrapped in plastic wrap before refrigerating for up to three days. For best color and flavor, use shredded cabbage within a day or two.


Before Dutch growers took over the carrot market with orange varieties in the 17th century, the root vegetables came in a rainbow of colors that have made a recent comeback. The white, yellow, purple, and red varieties are especially stunning when they are raw cooking may turn purple and red carrots back to orange. Carrots must be harvested before the ground freezes, but “storage varieties” will keep for months. In some cases, they get sweeter and more flavorful after a few weeks.

Selection Size plays less of a role in carrot flavor than skin quality, so check the carrot skins first. They should be pale and thin—older carrots have thicker skins and may be bitter and past their prime.

Storage The key to keeping carrots fresh is to eliminate moisture, which can cause them to go limp and even rot. Remove carrots from plastic bags that can hold in condensation. Transfer to a paper towel–lined container or a paper bag, then store in the crisper drawer of the fridge.


Snowy-white cauliflower can be roasted whole , sliced into steaks, pulled apart into florets for a wide variety of recipes , or finely chopped to make cauliflower rice. Like other cruciferous vegetables, cauliflower is at its sweetest, tender best when the weather is cool. Learn more about cauliflower and get recipe ideas with our guide Ingredient IQ: Cauliflower .

Selection Pick uniformly white heads with tight florets and no signs of browning. Outer leaves are a plus, as they help keep the cauliflower fresher longer.

Storage Remove any plastic packaging to prevent moisture build-up and browning, then store whole heads in a paper or mesh bag, or lightly wrapped in a kitchen towel, in the fridge. You can also cut the heads into florets and store them in sealed containers for three to five days.


When you cut away the thick outer skin of a knob of celeriac (also called celery root), you’ll find pale flesh that’s firm like a turnip with a flavor similar to celery. It’s excellent when used like potatoes in soups and stews, blended like cauliflower to make a creamy sauce , or grated like carrots for salads.

Selection Choose grapefruit-size roots that feel heavy and don’t have too many knobs or roots sticking out. A smoother exterior means less waste after the thick peel has been cut away.

Storage Celeriac will keep for two to three weeks in the crisper drawer of the fridge or any cool, dark place. Store in a paper bag to prevent any grit from dirtying the storage space.


The pale green, oval gourds have a flavor that’s a cross between cucumber and zucchini. Try them as a crunchy addition to salads, a cold-weather swap for zucchini and yellow squash, or a sweet, mild base for a creamy blended soup .

Selection Look for uniformly green chayotes with smooth skin and no blemishes or browning.

Storage Store whole chayotes in the crisper drawer of the fridge for three to five days. Slice or cut just before serving the flesh will turn brown if left for an extended period of time.


The pleasantly bitter members of the chicory family make colorful additions to salads and develop a natural sweetness when they’re braised, roasted, or grilled.

Selection Choose endive and radicchio heads that look full and show no signs of browning. Then check the base of each head it should be a light, rusty brown and look dry. The diameter of the base should also correspond to the size of the head if it looks larger, outer leaves have been pared away after they browned.

Storage Refrigerate endive and radicchio heads in paper bags to protect them from light and moisture accumulation. They will keep up to a week.


The root vegetable with a delicate anise flavor is harvested in late fall and early winter after the pale white bulbs have fully matured. Not familiar with fennel? Get to know the crunchy veggie with our Ingredient IQ: Fennel .

Selection Choose fennel that is white or pale green with no cracks in the flesh or browning. Because the stems are too fibrous to cook with, select medium-size bulbs with trimmed stems.

Storage Store fennel in a paper or plastic bag in the crisper drawer of the refrigerator for up up to two weeks. (The fronds may wilt, but that’s OK.) Wrap cut fennel in plastic wrap to prevent browning. Chopped fennel can also be frozen raw for use in soups and stews.


Frost-resistant bitter greens brighten cold weather dishes after the season for other garden vegetables, such as green beans and zucchini, has passed.

Selection Look for lush, full leaves that aren’t wilted or yellowing. Test for tenderness by rubbing a leaf between your fingers if it feels tough or fibrous, it probably will taste that way, even after cooking. These greens are fairly interchangeable in recipes, so if the greens called for in a recipe don’t look great in the store, feel free to make a substitution.

Storage Stem, wash and dry greens when you bring them home, then store them wrapped in dry paper towels or in a lidded container for three to five days. Wilted greens can be re-plumped with a 15-minute soak in a bowl of cold water.


Leeks are the national emblem of Wales, which gives you an idea of how well this stalky green member of the onion family thrive in cool, damp fall weather. Leeks can be used interchangeably with onions in most recipes and are often used to add subtle texture and flavor to soups and grain dishes .

Selection Choose small to medium-size leeks that are more white than green. Most recipes call for the white or light green parts of the vegetable dark green leaves can be tough and fibrous. 1 medium leek equals 1 to 1½ cups chopped.

Storage Store leeks whole in the crisper drawer of the fridge. Slices can be frozen raw in resealable plastic bags.


Sweeter than turnips and creamy like potatoes, rutabagas can be used in place of or in addition to both to add extra flavor to your favorite recipes.

Selection Choose softball-size rutabagas with smooth skin and no cuts or cracks.

Storage Like turnips, rutabagas will keep for months in the fridge or in a cool, dark place (such as a basement or garage).


Summer may be Swiss chard’s banner season, but it’s harvested throughout the year and not only tolerates cold temperatures well but can taste even better when grown in the cold. Chards’ sturdy, curled leaves make it great for stuffing with tasty fillings, as in our Millet-Stuffed Chard Rolls .

Selection Choose bunches or bags of leaves that are deep green and show no signs of yellowing. Check the stems: thick stems indicate firmer leaves that are better for cooked recipes, like a Lentil, Chard, and Sweet Potato Curry . The ribs and the leaves of chard can both be eaten, but it helps to separate them before cooking, because the ribs will need more time in the pan. Tender-stemmed young leaves are best used raw in salads and grain bowls .

Storage Loosely wrap unwashed in a paper towel, and store in a resealable bag or container in the refrigerator for up to five days. Wilted leaves can be refreshed by dunking them 15 minutes in a large bowl of cold water. Or you can just cook them wilting won’t affect the flavor.


Sweet potatoes grow and mature during the warm days of summer, then are generally harvested before the first frost of fall. Their amazing flavor and versatility make them a favorite ingredient at Forks Over Knives, and we’ve got lots of recipes to choose from .

Selection Choose sweet potatoes that look firm and have smooth, evenly colored skin. Branch out and give heirloom, purple, and white sweet potato varieties a try when you find them.

Storage Keep sweet potatoes in a dark, dry, well-aerated place along with other potatoes.


The giant jewels of cold weather cooking are harvested throughout the fall, when they’re at their sweet and tender best. There are many kinds of winter squash, including butternut , acorn, delicata, and spaghetti. Pumpkin is also a winter squash. Most types are interchangeable in recipes, so feel free to try kabocha or pumpkin in place of butternut, use acorn instead of delicata, or substitute an heirloom variety in any of our tasty recipes.

Selection First check the skin it should be firm and thick with no pale green undertones (a sign the squash was picked before it was fully ripe), slashes, or cuts. Then, look at the stem to make sure it is dry and woody.

Storage Whole winter squash will keep in the fridge several weeks or in a cool, dark, dry place for several months. Once cut, store squash pieces or halves in the fridge, and use within three to five days.

Giada's Clean Eating Reboot For 2021

If you’re new to Giadzy, then I’d like to introduce you to my annual tradition of my whole food “cleanse” every new year. Now, I know the word “cleanse” gets thrown around a lot, but don’t let it scare you off! This reboot is all about healthy eating, and eating real food that makes you feel good. No liquid diets or fasting here!

This year, I think it’s going to be better than ever – and it just so happens to mirror the way of eating I focus on in my upcoming book, Eat Better, Feel Better. That means I have lots of new recipes to share, and I’m more informed than ever about how food can make you feel your very best. I believe eating well is the single best thing you can do to nourish your mind, body, and spirit. I can vouch for it, too! I feel better today at 50 than I did at 35. I’m more excited than ever to share this with you!

This year, we’re taking the cleanse a bit further with 2 phases. I’ll be kickstarting it with my 3-day reboot (it’s intense!), and followed by a 3-week cleanse. If you want to participate in the 3-day reboot, you can preorder my newest cookbook for a first look at the program. If you’ve already pre-ordered the book, click this link to get your in-depth booklet on how to tackle the 3-day reboot and beyond, with exclusive recipes and video footage.

Here on Giadzy, we’ll just be focusing on the overarching 3-week cleanse. If you aren’t preordering the cookbook, no sweat – you can skip the preliminary 3-day reboot and jump right into the cleanse. Let’s get into it!

This is all about giving your body a break – the way I see it, our bodies were never meant to work with a lot of the packaged and processed foods we eat. I think there will be a time in the future when we look back, and think it’s crazy that we ever believed our bodies could handle everything we put into them these days without a little help – and that’s what this reboot is about!

I consider it a time of self-discovery: finding out what works for your body, and what doesn’t. We’re all so different – for example, some of my friends can eat raw kale salads every day – but for me, it’s just a now-and-again thing. This reboot serves as a guide, but it’s about making it your own, and finding what makes you feel good, and getting back to the basics. After the cleanse is over, you’ll probably have some feedback from your body on what makes it happy, and what doesn’t. Use that information to help you plan out your meals going forward!

Here are my guidelines for the cleanse:

What to eat on the daily:

• Aim to have cooked or raw leafy greens as a part of 2 meals per day (and more, if you want!)

• Have four to five 1/2 cup servings of veggies per day

• Limit carb-heavy meals like pasta, grain bowls, potatoes, oatmeal, etc to just once per day.

• Have one or two vegetarian days a week - and more if you want!

• Use alternate protein sources for meat such as eggs, seeds and nuts, legumes, or quinoa for one of your meals per day.

• Limit desserts and alcohol to two total servings per week.

• Confine your dairy consumption to 1/2 cup over the course of the day - that includes Parm and butter! Even better - try to not have them every day.

What to eat in moderation:

•Sustainable fish like salmon, shrimp, and sardines

•Low-glycemic fruits, particularly berries, as well as apples, stone fruits, and cherries

Jams and candied fruit

It was easier, prior to the 16th century, to find recipes for jams or candied fruit in apothecary books, rather than in cookbooks. Only in the Ménagier de Paris did we find explanations on how to make a confiture with walnuts, turnips, carrots, pears and [edible] gourds. There are also recipes for raisiné (between a grape compote and a grape jam) and cotignac (a quince jelly) in the Ménagier de Paris. Nostradamus and the Petit traicté mark the start of cookery recipes with fruit in France in the 16th century.

The 13th century Anonymous Andalusian cookbook has, in the last part of the book, several recipes for fruit syrups or raisinés, with pomegranates, lemon, dates, apples, grapes, figs and quinces.

In Catalonia, the first book about jams is the Llibre de totes maneres de confits, probably 14th century. It has 33 recipes for candied fruit and jams, with watermelon, almonds, lemon, quinces, turnips and parsnips, carrots, peaches, apples, pears, green walnuts, dates and cherries.

In Italy, at the Renaissance, Stefano Francesco di Romolo Rosselli explained, in Secreti (1593), how to candy quinces, plums and peaches. Giovanni del Turco, gives, in the Terzo Libro (3rd book) of the Epulario e segreti vari (1602), a few recipes for candied fruit as well as peach, orange and citron jams.

Kitchen Tips January 15th

If you make a recipe you found here, post a photo of it on instagram and tag us at #tastehautelife or post it on our new facebook page which is being designed as a recipe exchange.

Isn’t the radicchio pretty? Radicchio is part of the chicory family. Like all chicories, radicchio has a structural sturdiness and a distinct bitterness that balances the sweeter, more delicate lettuces with which it is often combined. While crisp, you use it mostly in a salad, but, it mellows considerably when roasted, grilled or sautéed in olive oil and tossed with pasta.

Chicories are rich in cichoric acid, a compound that helps your cells soak up glucose from your bloodstream and use it more efficiently. You have to love that!

I found this awesome link to many great ways to use radicchio from but I especially liked the one I have below since we have carrots in the box too.

Radicchio Salad with Caramelized Carrots and Onions

(yields 8 portions so cut ingredients in half for a more manageable size)


2 pounds carrots, cut into 4x1/2" sticks

2 tablespoons thyme leaves, divided

2 3/4 teaspoons kosher salt, divided

1/2 teaspoon crushed red pepper flakes, divided

2 medium red onions, cut into 1/2" wedges

2 garlic cloves, finely grated

2 tablespoons plus 1 teaspoon sherry vinegar

2 tablespoons fresh orange juice

1 large or 2 small heads radicchio (about 11 ounces), leaves separated and cut into medium pieces

4 oranges, peeled, sliced into 1/2" half moons

Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes set aside.

Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.

Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10–12 minutes.

Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.

Leeks are alliums, so they’re related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and more! When I see leeks I immediately think of comfort foods, chicken pot pie, creamy soups. I use them as I do onions and shallots, to build flavor at the start of a recipe. However, because they’re milder than most other alliums, I also like to enjoy them on their own. Grilled or roasted, they make a surprising, delicious side dish.

Remember to clean them well. Leeks are usually full of earth or sand. If you chop them up, use your colander to rinse them very very well then blot them dry before you cook with them.

Make good use of these with your eggs this week. Fold sautéed leeks into an omelet or scrambled eggs, or add them to a vegetable frittata or a quiche! Throw in a handful of spring onions while you’re at it.

Spring Onions

I can’t tell you the amount of times I’ve opened up the fridge, spotted spring onions, and been inspired to cook a dish just so that I could use them up. It’s true!

Spring onions look similar to scallions but have a small onion bulb at the base. Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be red or white, depending on the varietal, and while they can be used in much the same way as regular bulb onions, they are great grilled, roasted whole, or used like pearl onions.

I probably don’t need to tell you what to do with spring onions since they are so versatile but here’s an easy dish to make this week.. If you want, I bet you could sub the beef for tofu… Thank you

Beef, Ginger and Spring Onion Noodles


spring onions 5, finely sliced, plus a little extra to serve

ginger finely grated to make 1 tbsp

groundnut oil 1 tbsp, plus 1 tsp for the steak

sirloin steak 250g, fat trimmed and discarded

cooked egg noodles 300g pack

Mix the spring onions, ginger, oils, soy, vinegar and white pepper, and add a big pinch of salt. Stir in 2 tbsp water and leave to sit for 10 minutes.

Cut the steak across the grain into very thin slices. Season and toss with 1 tsp of oil.

Heat a non-stick pan or wok until hot then cook the steak for 3 minutes until seared on the outside. Tip in the noodles and sauce, and toss everything until heated through. Serve straight away with a sprinkling of sliced spring onions.

Hakurei Turnips

This Japanese variety is sometimes referred to as a salad turnip, due to its crisp, delicious raw flavor. Unlike other turnip varieties, hakurei do not need to be cooked. They have an even-textured density and the flavor pairs well with a variety of different food items. Eat them raw (just whole, or chopped/grated in salads), make a quick pickle, or cook with their greens to enhance their natural sweetness.

Storing: Turnips should be stored unwashed in a plastic bag in the hydrator drawer of the refrigerator. Store greens separately wrapped in a damp towel or plastic bag - use them as soon as possible.

Freezing: Freeze turnips in cubes or fully cooked and mashed. Cut off tops, wash and peel. Cut in cubes to blanch or in large chunks to cook and mash before freezing. Cubes blanch in 2 minutes. To mash, cook in boiling water until tender. Drain, mash or sieve. Cool. Leave ½ inch headroom for either.

Before we get into turnip dishes what about those greens, huh?

If you ate collard greens on New Year's day (we did) you can chop these up and relive the memory. Collard greens have a slightly bitter flavor, while turnip greens have a slightly spicy, peppery one. Many people substitute one for the other. Here’s a quick Southern Style Turnip Greens Recipe from

Here’s one for turnips and carrots…

12 ounces young turnips, 2 inches or less in diameter

1/4 cup chicken stock or water

1 tbsp grade A or B maple syrup

Salt and freshly ground black pepper

Scrub and peel the turnips and cut into quarters or sixths, depending on their size. Slice the carrot at an angle into ½ inch-thick pieces. Put the vegetables and stock in a medium saucepan and bring to a boil. Cover and cook until the turnips are barely tender, about 7 minutes.

Reduce the heat to medium-high and add the butter and maple syrup. Stir to coat the vegetables and continue to cook uncovered until the vegetables are glazed and beginning to caramelize around the edges, about 2 minutes. Season with salt and pepper and serve.

Organic Rainbow Carrots

I got to tell this story to a friend this weekend--I felt very informed. Have you tols someone the secret about carrot color?

For centuries, almost all carrots were yellow, white or purple. But in the 17th century, most of those crunchy vegetables turned orange when Dutch growers cultivated orange carrots as a cross-breed between yellow and red carrots, as a tribute to William of Orange – who led the struggle for Dutch independence – and the color stuck.

Does color matter? A little… Orange carrots have high levels of beta-carotene, important for healthy vision. Purple carrots are packed with anthocyanins, which may prevent heart disease. Red carrots contain lycopene, linked to lower risk of certain cancers. Yellow carrots have high amounts of lutein, linked to cancer prevention and healthy eyes. Of all the colors, purple carrots are the most healthy!

Two quick carrot recipes if you aren’t going to eat them raw, naked or with a heaping spoonful of hummus.

Toss carrots with 1 tablespoon olive oil and 1/2 teaspoon kosher salt on a baking sheet arrange in a single layer. Roast at 450 degrees F, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.

Oven Roast Rainbow Carrots with sweet maple syrup, tangy fresh orange juice, earthy cumin, and herby thyme. Top with crunchy toasted walnuts.

I covered these last week but this I am going to definitely make a jam with more this week. Thanks to Jenny D. in OV for this recipe and photo—sounds simple and delicious!

Kumquats (I used entire container) quartered and seeds removed

Whirl the seeded kumquats in food processor or blender to desired consistency. (I left mine a little chunky)

Stir all ingredients in a saucepan. Bring to a boil over medium heat. Turn low and simmer, stirring occasionally, until marmalade is thickened and jam-like. (about 40 minutes for me).

Transfer to jars. Serve with croissants or scones at breakfast or stir into salad dressing,. Spoon over pork or seafood. So many options.!

Gotelli Farms

The Gotelli family emigrated from Italy in the early 1900s and planted cherries along the Calaveras River in San Joaquin County. Those orchards eventually grew into a family business. The Gotellis now offer 10 different varieties during cherry season, including Rainier, Brooks, and Coral, which are all well-adapted to the hot climate of the San Joaquin Valley. Cherries have a very short season, and a healthy crop needs chillier winters and a ripening period without rain. Ill-timed precipitation can threaten blossoms and ripening fruit. Once this delicate crop is ready, Missy’s family organizes to get these cherries out into farmers markets across California, usually May through June.

Fun Fact

In the 1950s, brothers Al and Del Gotelli developed a machine for sorting and sizing cherries, which made the process of shipping them much more efficient. They patented and began manufacturing their invention, which soon was in use all over the West Coast.