By Kelli Swensen, Dietetics Student, Sargent College

Looking over the contents of this week’s box, each ingredient seemed so familiar and could easily be incorporated into a summer-perfect salad

What is in the box:
— 1/2 pint Blueberries
— 1/2 pint Cherry Tomatoes
— 6 ears Sweet Corn
— 1 bunch Turnips
— 3 Cucumbers
— 2 lbs. Potatoes
— 1 bunch Red Russian Kale
— 2 lbs. Squash
— 1 bunch Carrots

Usually there are a couple vegetables that require you to get creative in how to prepare them. This time, however, my initial reaction was I could easily come up with enough ideas:

• Blueberries: perfect for putting in to baked goods, mixing into oatmeal or yogurt, or adding to salads

• Cherry Tomatoes: salads, pasta sauce, put with basil and cheese on a baguette for a Caprese sandwich, as a pizza topping, or even just as a snack.

• Sweet corn: corn on the cob, in a soup or salad

• Cucumbers: drizzled with a little olive oil and pepper, salad, in a wrap, or pickled

• Potatoes: boil then mash with a little Greek yogurt, use in veggie burgers, roast in the oven with some fresh herbs

• Kale: salad, wrap, green smoothie

• Squash: roast and season for a side dish or put into a wrap or salad

• Carrots: eat plain, roast with a little olive oil or honey

Making the list, I got stuck on turnips. Besides roasting them with the squash and carrots, I couldn’t think of what turnips pair well with, so I went on a search for healthy, eye-catching recipes. Below are the top five recipes from my search. If you have a favorite turnip recipe we’d love to hear it! Comment below or on our Facebook page!

1. Potato and Turnip Salad with Citrus Honey Vinaigrette from Reel Chow

Picture from Reel Chow

2. Mashed Turnips and Potatoes With Turnip Greens from the New York Times

Picture from the New York Times

3. Spring Turnip Frittata from Eating Well

Picture from Eating Well

4. Fennel with Turnip Greens from Naturally Ella

Picture from Naturally Ella

5. Salmon and Roasted Vegetable Salad from Eating Well

Picture from Eating Well