Taste the rainbow with the Local Box! Nothing brightens up your week like microgreens (with an edible flower!) purple or pink radishes, purple kale, pretty red tomatoes, and more! Hopefully we’ll see rainbows and pretty weather soon in DFW. Until then, you’ll have to eat the rainbow on your table.

Breakfast: Turnips! Yep, you heard right- get used to this delicious root veggie as a replacement for potatoes! Try this Primal Breakfast casserole for a casserole breakfast simple enough for a weekday. This one features a simple duo of sausage and scallions (or sweet onion greens!) but you can load the casserole up with more if you like. Diced peppers, mushrooms, sauteed kale, grated cheese, fresh herbs, etc. can all be mixed in with great results.

Lunch: Did you know cabbage is one of the world’s healthiest foods? Try your hand at a Japanese-inspired Kale and Cabbage pancake, topped with sliced spring onion greens. Since our cabbage heads are so ginormous, you could double (or maybe triple?) the recipe and follow Deb’s freezing instructions. Freeze your own handmade meals instead of buying from the store! Making large batches saves time, and you know exactly what’s in your meals.

Side: Hopefully we’ll be back to eating outside soon, because this Spicy Cabbage Salad with tomatoes, green onion, and radish looks picnic-perfect!

Dinner: Try your hand at another veggie patty this week: Smoky Beet Burgers with kale! Gluten and Dairy free, these burgers are quite delicate, but hearty and delicious. Sarah over at the Sprouted Kitchen says to make more than you need, because the leftovers make for an easy lunch. Put an egg on top! I also want to use the entire veggie, so I’ll top with beet greens and microgreens! Her feta spread will be delicious with dill instead of cilantro.

Dinner: Snow and Snap Peas alike are both delicious in stir-fry noodle dishes! This recipe for Linguine with Snow Peas and Cucumber uses peanut sauce- a great, protein-packed way to get your kids to try this dish.

Pickle: Yes, pickling might become it’s own recipe category around here! You don’t need any fancy canning material to make simple refrigerator pickles. This week, try pickling radishes! You can throw some dill in there too for that mild, springy flavor. Then, use your pickled radishes in taco recipes like this one!

Drink: Last week, we got so many comments on Facebook about your favorite ways to cook beets! One interesting recipe that stood out is Beet Kvass- a Russian cleansing tonic. In making beet kvass, fresh raw beets are peeled, chopped and set in a jar and covered with a prepared brine of unrefined sea salt, starter culture and filtered water. Beet kvass carries with it all the benefits of beets, marrying them with the benefits of fermented foods for a deeply cleansing tonic. Try it out and lettuce know what you think!