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Low Fat & Non-Fat Greek yogurts 4for $ 5 5.3 oz Reg. $1.59 Premium Teas $ 7 99 15 ct Reg. $10.79 Natural Cane Sugar $ 2 99 1.5 lb Reg. $4.69 Raw Cane Sugar ............................. $ 3 99 1.5 lb Reg $5.49 Horseradish Flavor profile: pungent, hot & savory Freshly prepared horseradish is about twice as strong as the jarred varieties and it lasts 3-4 weeks in the refrigerator. To prepare an 8-inch piece: peel the rough skin off the radish, and cut into a medium dice. Pulse in a food processor or blender with about 2 tablespoons of water until your desired consistency is reached. Be careful opening the lid, horseradish can sting your eyes and nose! Add a tablespoon of white vinegar, and salt to taste. Now it is ready to add to your favorite sandwich, cream sauce, mashed potato recipe, or roast. Enjoy! Rutabaga Flavor profile: rich, earthy & sweet Roasting these cabbage/ turnip cross roots brings out their rich, earthy sweetness. Peel and cube one large rutabaga. Toss with two tablespoons olive oil, salt and pepper. Roast at 425°F for 40-60 minutes, or until fork tender. Toss with 1/2 teaspoon apple cider vinegar, and fresh parsley. Serve hot. Turnip Flavor profile: nutty & sweet Try turnips Japanese style! Wash about a pound of turnips and cut into bite-sized chunks. Heat a skillet with a tablespoon of oil, and add the turnips. Add a teaspoon of sugar, and a tablespoon each of soy sauce, and mirin. Cook until liquid is absorbed and turnips are tender, and glazed. Beets Flavor profile: sweet & earthy Roasted beets are easily prepared. First rinse (but don't peel) and leaving about 1/2 inch of the greens intact, chop the remaining tops off. Place in a baking pan with 1/4 inch of water. Cover tightly with aluminum foil or a lid, and roast at 425°F for 40-60 minutes, depending on the size of the beets. If you can easily penetrate the beets with a knife, they are done. Cool slightly, and peel the now softened skin and cut remaining top off. Enjoy with green salad, dressed with vinaigrette, or as is. The greens can be enjoyed sautéed or steamed as you would chard or spinach. Parsnip Flavor profile: sweet & nutty (close relative of the carrot) Try roasting as a "French fry." Peel 2-1/2 pounds of parsnips, and slice into approximately 3 inch long, 1/2 inch wide strips. Toss with a tablespoon of olive oil and season with salt and pepper. Roast in a preheated 450°F oven for 10 minutes, flip fries, and roast an additional 10-15 minutes until browned in spots. Sprinkle with a tablespoon of fresh rosemary, and salt and pepper to taste. Serve hot. Radish Flavor profile: sweet & spicy Domesticated in Europe, radishes grow quickly and have the sweetest taste in cooler months. Enjoy raw, or in the classic French way, with good butter! Wash and dry radishes, and spread with fresh butter and flaky sea salt. Slice radishes and top a buttered baguette with the crisp veggie. And, don't toss the tops! Once washed, they make a delicious salad or sandwich addition.