Written by Elizabeth Rietz

As they say, there is a reason for every season. There’s also a reason to eat what’s in season. When fruits and vegetables are in season, they are at their prime, delicious and chock full of nutrients. Eating seasonally is also a little lighter on your wallet due to the abundance of seasonal vegetables.

Based on Bon Appetite’s Winter Guide, I have put together a quick and dirty list of what to eat this winter along with recipe ideas:

Blood Oranges
How to buy: Select heavier fruits
How to eat: Juice / snack / salad dressing
-Salad dressing
-Blood orange, date, parmesan and almond salad
-Blood orange recipes
How to store: Keep in the fridge up to 2 weeks; serve at room temp.

Brussels Sprouts
How to buy: Select small, bright, tightly furled heads
How to eat: Roast / sauté
-Golden-crusted Brussels Sprouts
How to store: Keep in a plastic bag in the fridge and use within several days

Cauliflower
How to buy: Look for creamy, dense heads with fresh-looking leaves
How to eat: Roast / sauté / steam
-Puree and toss in mashed potatoes or mac ‘n cheese
-Eat raw with white bean dip
-French-style Cauliflower
How to store:Wash and wrap in damp paper towels, place head down in a loose plastic bag in the fridge. Use within a week for best flavor.

Grapefruit
How to buy: Pick the fragrant ones that are heavy. Avoid ones with puffy skin.
How to eat: Sliced for breakfast or snack / shred on top of salad
-Baked Grapefruit
How to store: Keep in the fridge up to 2 weeks and are best served at room temp.

Fennel
How to buy: Pick the round white bulbs with frond-laden stalks still attached; Avoid discolored ones
How to eat: Roast or sautéwith olive oil
-Cooking with fennel
How to store: Keep in a loose plastic bag in the fridge and use within a week.

Kale
How to buy: Choose the ones with medium-sized leaves with fresh-looking stems
How to eat: Roast / braise / add to soups / sneak in a berry smoothie
-Kale and Roasted Vegetable Soup
-Spicy Parmesan Green Beans & Kale
How to store: Strip the leaves from the stems and store in an airtight container in the fridge. Cook within several days of buying.

Parsnips
How to buy: Choose medium-size firm roots with the tops still attached
How to eat: Roast with olive oil in oven
-Pot Roast with Roasted Vegetables
How to store: Cut off tops, wrap in damp paper towels and keep in fridge in a loose plastic bag for up to 3 weeks.

At the end of the day, we all want to be our best and so do our fruits and veggies. Why settle for anything less??