So you and your roommates/hallmates/housemates/general-life-mates decided to sign up for the Fruit and Veggie Co-Op? Congratulations! Now what? The powers that be have decided that Wesleyan students have it too easy, so the ingredients you will receive every week shall never easily combine to make a yummy and simple meal. It should really be called the Fruit and Veggie Ultimate Challenge.

Last week, you picked up delicious goodies such as apples, pears, a huge bag of onions and sweet potatoes that you have no hope of finishing, and one lovely head of cauliflower. This week? Radishes with oranges and carrots with nectarines. How can you create a meal that will combine such random ingredients? Disaster is looming, your stomach is growling, and you have no idea what to do.

Never fear! I am here to present to you a cornucopia of options. Below you will find three potential paths to lead you to a victory dinner. Many of these ingredients can be substituted or switched around if you feel like it—recipes are guidelines, not chemistry labs. Of course, you can always go my favorite route, which is to just chop everything up, coat it in olive oil, “fleur de sel,” and pepper, and stick it in the oven at 425 degrees until nice and roasted.

Mind-Numbingly Simple Carrots and Radishes

Serves 4

Ingredients:
-1 lb. shaved and chopped carrots
-1/2 lb. shaved and sliced radishes
– 1 tsp. orange zest
-1 orange, sectioned and chopped
-1 tbs. finely chopped green onion (may substitute with sweet onions from last week’s Co-Op)
-Pinch each of salt, pepper, sugar, and ginger powder

Preparation:

1. Steam or sauté carrots and radishes in light oil.
2. Stir in the remaining ingredients, salt and pepper to taste.

Couscous with Vegetables

Serves 4

Authors note: I love vegetables, so this is veggie heavy; however, amount of ingredients can be adjusted to chef’s own taste.

Ingredients
-1 package easy-to-make couscous (such as Near East)
-1 (15-ounce) can chickpeas, drained
-1 cup finely chopped tomato, 1 cup diced tomato
-2 cups coarsely chopped sweet onions
-1 cup quartered radishes
-1 chopped bell pepper
-1 cup chopped carrots
-2 cups chunked sweet potatoes
-3 garlic cloves, minced
-2 cups torn spinach
-1/2 cup chopped fresh parsley
-1/2 tsp. sugar
-Salt, pepper, allspice, and your favorite spice mix to taste
-olive oil

Authors note: I love vegetables, so this is veggie heavy; however, amount of ingredients can be adjusted to chef’s own taste.

Preheat oven to 425 degrees; peel and cut sweet potatoes into medium chunks. Roast for 20-30 minutes.

Prepare the couscous according to the package directions, omitting oil. Stir in finely diced tomato and allspice; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onions, radishes, pepper, and carrots; sauté eight minutes. Add spinach, parsley, sugar, salt, sweet potatoes, and optional spice mix; sauté two minutes. Spoon the vegetable mixture over the couscous mixture.

 

Lettuce-Cup Fish Taco with Orange-Nectarine Relish

Serves 4

Fish Ingredients:
-8 ounces salmon fillet (may be substituted for fish of choice)
-1/4 cup finely diced white onion
-1 cup diced tomato
-1/4 cup fresh orange juice
-16 iceberg lettuce leaves
-Salt and pepper to taste

Salsa Ingredients:
-2 ½ cups coarsely chopped orange and nectarines
-1/2 tsp. grated orange rind
-1/4 cup fresh orange juice
-1 cup coarsely chopped bell pepper
-1 cup coarsely chopped sweet onion
-1/4 cup thinly sliced fresh basil
-1/4 cup white wine vinegar
-2 tbs. fresh lime juice
-2 tsp. sugar
-2 garlic cloves, minced
-Salt and pepper

1. Combine orange, orange rind, orange juice, nectarines, bell pepper, onion, basil, vinegar, lime, sugar, garlic, and 1/8 teaspoon salt in a bowl; stir well. Let stand for two hours.

2. Combine fish ingredients (minus fish and lettuce leaves,) and brush over salmon. Grill for five minutes on each side, or roast in the oven.

3. Serve immediately with nectarine-orange relish.

Happy eating!