In my Medium produce box this week:

• Bok Choy
• Butternut Squash
• Kennebec Potatoes
• Lacinato Kale
• Orange Carrots
• Sweet Onions
• White Sweet Potatoes
• Red Leaf Lettuce

Carrot greens: I’ve been adding the carrot greens to my green sauces (chimichurri, cilantro jalapeño, zhoug, pesto). Extra sauce, extra flavor, extra nutrients.

Kale/Bok choy: Last week, I grilled the laminate kale hearts whole. Part of the fun was the slightly uneven cooking of the inside/outside leaves. I might try with the whole bok choy.

Hasselback: The technique of slicing slits for more surface area. This can be applied to potatoes, sweet potatoes, or butternut squash. Use 2 wooden chopsticks or soup spoons on either side of the subject as a guide to not cutting all the way through. This recipe for maple pecan glazed hasselback squash is very similar to a Bon Appetit recipe I’ve used (subscription required).

Sweet potatoes: Southern sweet potato pie – “This old fashioned sweet potato pie is taught to each generation in my family. With a flaky pie crust, creamy sweet potato pie filling, wonderful warm spices, and plenty of love, my grandma’s sweet potato pie recipe will be the star of your holiday tables.”

Sweet potato pave – “thinly sliced sweet potato is layered in a pan with garlicky, herb-infused cream and baked, then compressed and cut into neat rectangles before it’s brushed with butter and put back into the oven.”

Kennebec potatoes: An all purpose potato, but particularly good for frying and roasting. If you want fluffy mashed potatoes, this is not the ideal potato.