This week’s Medium share contains:

• Baby Green Bok Choy
• Brussels Sprouts
• Cilantro
• Green Bell Peppers
• Orange Carrots
• Red Leaf Lettuce
• Red Radishes
• Stripetti Squash
• Sweet Onions

Storage: Cilantro in a glass of water in the fridge. Cut off the greens from carrots and radishes and store separately. Squash and onions in the pantry and separately — onions should be kept away from other vegetables.

Cilantro: Assuming you don’t have the gene that makes cilantro taste terrible, add to tacos. Garnish your bowl of pho. Make a green sauce: specifically Zhug (Yemenite Hot Sauce With Cilantro and Parsley) or any sort of herb+oil recipe should do the trick. Make a Taiwanese peanut and cilantro ice cream roll (here’s a recipe for Taiwanese peanut and cilantro ice cream). How about a Cilantro Peanut Cabbage Slaw using the cabbage from last week?

Carrots: Separate carrot leaves from carrots to store, which will prolong the life of both. Don’t toss out the greens! Use as a garnish, or add into salad, or use the greens in carrot top pesto or chimichurri.

Radishes: The leaves are edible, just store them separately like the carrots. Here’s a recipe that uses the entire radish including greens and the fennel from last week! Lemony radish and fennel salad

Want to keep the radishes even longer or to dampen the peppery bite? Quick pickle them. You can also apply this method to the carrots.

Brussel sprouts: Key to crispy sheet pan roasts, including Brussel sprouts, is space on the pan. If you crowd vegetables, they steam themselves, regardless of how much oil or heat you use. Leave an inch or so between sprout halves. Don’t want crispy? How about honey-dijon stovetop brussel sprouts?

Stripetti squash: A hybrid of spaghetti and delicate. Treat as spaghetti squash.