Red Lentils

Tiny, coral-hued orbs of nutty goodness, red lentils are the culinary equivalent of a warm hug. They cook up quickly into a tender, melt-in-your-mouth texture, perfect for comforting soups and hearty stews.

Notes

These vibrant legumes boast a mild, earthy flavor that makes them a versatile addition to countless dishes. Unlike their green or brown counterparts, red lentils break down easily, creating a luscious, creamy base without the need for cream.

Uses

soups
stews
dals
purees
salads

Replacements

yellow lentils
split peas

Rutabaga

Rutabaga, often referred to as Swedish turnip, is a root vegetable that is a cross between a cabbage and a turnip. Originating in northern Europe, it has been cultivated for centuries and is a staple in many traditional dishes. Its flavor is earthy and slightly sweet with a hint of bitterness, reminiscent of a turnip but milder and more complex. The texture is firm and dense, becoming tender and velvety when cooked. In culinary applications, rutabaga holds its shape well during roasting and mashing, absorbs flavors from seasonings and broths, and adds a subtle sweetness to dishes. Its versatility makes it a favorite in hearty soups, stews, and roasted vegetable medleys.

2% Milk

Creamy and just a touch lighter than whole milk, 2% milk offers a perfect balance of richness and reduced fat. Its smooth texture and subtle sweetness make it a delightful choice for sipping or cooking.

Recipes to try

One-Pot Creamy Garlic Parmesan Chicken Pasta

Tender chicken and al dente pasta swim in a luscious, garlicky Parmesan sauce—all in one pot for a fuss-free family feast.

Warm Quinoa Salad with Roasted Squash and Cranberries

A cozy mix of nutty quinoa, tender roasted squash, and sweet cranberries makes this salad a fall favorite.