Radicchio is the rare salad green that gets even better the next day - enjoy it for dinner one night and then again the next day for an easy lunch! Make a zesty dressing with lemon juice, olive oil, garlic, anchovies (if you like them), and some parsley. Chop the radicchio and toss with the dressing. Let sit while you prepare the rest of your meal. Roast the orange sweet potatoes until soft and then mash. Add coconut milk, red curry paste, and a little brown sugar for a complex and lightly sweet side dish. Top your salad with roasted carrots and broccoli or cauliflower. Serve with grilled chicken, roasted fish, or your favorite vegetarian alternative. 

• 1 bunch parsley or celery leaf - Parsley is more than a pretty garnish, blitz up into a zingy sauce with garlic. Celery leaves are full of that refreshing celery flavor, toss with greens for a salad or sprinkle on roasted CARROTS.
• 1 bag greens mix - You know what to do with this one - toss the greens together with thinly sliced carrots and roasted BROCCOLI or CAULIFLOWER. 
• 1 head radicchio - This bitter green makes interesting and complex salads. Marinate ahead of time with a citrusy dressing to mellow out the bitterness. 
• 2 lbs mixed sweet potatoes - A classic fall flavor. Orange or purple, these tubers roast up beautifully to top a salad or rice bowl. 
• 1-1.5 lbs mixed carrots - Snappy and sweet, these orange beauties cook nicely into a curry or are a perfect snack raw.
• 1 bunch broccoli or 1 head cauliflower - Roast at high heat for delicious crispy edges. Mix into a grain salad with roasted SWEET POTATOES and PARSLEY or CELERY LEAF.

If you're looking for a bit of a kitchen project - let's make cabbage rolls! First separate the layers of your cabbage and cook in boiling water just until they have wilted and gone soft. To make the filling saute ginger, garlic, asian greens, mushrooms, small pieces of kabocha, and a chunk of lemongrass. If you eat meat, pork would be a great addition. Cook until partly done and remove the lemongrass stalk. Lay a spoonful of filling onto a cooked cabbage leaf and roll up tightly - like a little burrito! Place the rolls into a steamer and steam for 5-10 minutes. Enjoy with a sauce of oyster sauce, soy sauce, cornstarch and some water.  

• 1 bunch cilantro or lemongrass - Cilantro goes well with Asian or Mexican inspired cooking; chop and add to stir-frys or tacos! Lemongrass adds lemony freshness to a curry or soup.
• 1 bag mixed greens -  Eat fresh in a salad with crunchy RADISHES and TURNIPS on top or add to a soup. 
• 1 head lettuce - You know what to do with this one - toss the greens together with RADISHES and HAKUREIS for a refreshing salad.
• 1 bunch asian greens - Bok choi, choi sum, or tat soi: these are all tender and delicious in stir-frys. Cook at high heat with CABBAGE and GINGER.
• 1 piece ginger (2-3 inches) - Freshly dug, this is unlike the standard grocery store variety. Full of floral, acidic, and citrusy flavor, this ginger has very thin skin and is mild enough to eat raw.
• 1 kabocha squash - Super sweet from a few weeks of curing, this squash has a dense, orange flesh that becomes creamy and smooth after roasting. 
• 1 bunch radishes or 1-1.5 lbs winter radishes - Radishes are a great way to get that crunchy freshness we all crave during winter. From small bunched varieties to larger daikons, from red to green to pink - radishes are fantastic!
• 1 bunch hakurei turnips - These snowy-white turnips are sweet and mild. Delicious and crisp when fresh, creamy when roasted. 
• 1 head cabbage or napa cabbage - These crisp greens make a great classic slaw or add texture to a stir-fry.