In my Medium box this week:

• Baby Hakurei Turnips
• Green Savoy Cabbage
• Radicchio
• Red Romaine Lettuce
• Sweet Onions
• Beets
• Broccoli
• Spaghetti Squash

The picture does not do the size of the onions or squash justice. They are massive orbs. For storage, cut the greens off both the beets and the turnips and store separately. The greens can be eaten, too, but best stored separately.

Originally the only almond related dish on my mind was Broccoli almondine (broccoli with toasted almond) but then ended up with a collection of almond-y recipes.

Savoy cabbage: can be used the same as green cabbage, primarily just has a different, lighter texture. Savoy cabbage with almonds

Radicchio:

Naturally bitter raddichio is grilled until tender and tempered with balsamic syrup, dusted with grated parmigiano-reggiano cheese, and garnished with honey roasted almonds. 

Grilled Radicchio with Fig Balsamic Syrup, Parmigiano, and Honey-Roasted Almonds

Spaghetti squash: I wasn’t expecting this, but found both this recipe for Roasted Spaghetti Squash with Almond Curry and a blogger who tried the recipe and liked it. It looks extremely easy: tomato juice+almond butter+curry powder. Tip for spaghetti-izing: slice the squash short wise not longwise for longer noodles.

And one non-almond recipe because I like buttery hakurei turnips on toast with scrambled egg so much: Miso glazed hakurei turnips