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Radish & Beet Carpaccio Simple and stunning, this vibrant radish and beet carpaccio is *almost* too pretty to eat. It features Purple & Pink Ninja Radishes, Easter Egg Radishes, and Baby Stripe Beets on a bed of lemon coconut yogurt. The earthy-sweetness of the beets and peppery bite of the radishes complement the tang of the yogurt so well. You can be sure there is no shortage of spring colors in this lively dish!

Kale

Based in California's Santa Maria Valley, Coastal Valley Farms offers a variety of organic produce including bunched kales, baby spinach, spring mix, and more. Certified organic by CCOF, Coastal Valley Farms takes pride in the extensive food safety and sustainability programs we have in place to ensure an excellent product for customers while being good stewards of the land we cultivate. Dating back to the 1980's Babé Farms was one of Costco's original suppliers of Mesclun greens, known commonly today as Spring Mix. Now, over 30 years later, you can still find Coastal Valley Farms Organic Spring Mix and Baby Spinach at your local southern California Costco! Coastal valley farms Customer Service Email

Red Beets These bulk red beets are known for their signature earthy-sweet taste and nutritional benefits. Available in Medium, Large, and Jumbo sizes, the red beet tops are removed at the time of harvest. Jumbo 5-6 in. Large 3.5-4 in. medium 2.5-3 in.

Organic Lacinato Kale Lacinato or “Tuscan” kale was developed in Tuscany in the 18th century. Its glossy, curled leaves cook down easily and their vivid, dark flavor compliments the richness found in oil, cheese, or pork. Lacinato kale has a tangy bite with a sweet aftertaste.

Seared Romanesco with Purple Ninja Radish-Apple Salsa & smashed Potatoes This vibrant dish combines the nutty flavors of seared Romanesco with the tang of Caesar dressing, the crunch of radish-apple salsa, and crispy potatoes for a perfect balance of textures and tastes. Ingredients Caesar Dressing: 6 anchovies 2 cloves garlic 6 dashes Worcestershire sauce 1 tbsp Dijon mustard 2 eggs Salt & pepper, to taste ½ cup Parmesan cheese, grated Juice of 1–2 lemons 2 cups vegetable or canola oil Radish-Apple Salsa: 4 radishes, finely diced 1–2 apples, finely diced 2 garlic cloves, macerated 1 shallot, macerated Red wine vinegar (for maceration) ½ bunch cilantro, chopped Olive oil Salt & pepper, to taste Other Components: ½ cup pine nuts 1 head Romanesco, quartered with the core intact Ice bath (for blanching) ¼ cup chives, finely minced ¼ cup capers, dried Oil for frying (high smoke point, such as canola or vegetable) Stale bread (for breadcrumbs) 1 head Blonde Frisée™, cleaned and dried Olive oil & red wine vinegar (for dressing frisée) 6–8 new potatoes, blanched until fork-tender Butter (for searing potatoes and Romanesco) Shaved Parmesan, for finishing Instructions 1. Make the Caesar Dressing In a blender, combine anchovies, garlic, Worcestershire sauce, Dijon mustard, eggs, salt, pepper, Parmesan cheese, and lemon juice. Blend until smooth, then slowly drizzle in the vegetable or canola oil while blending to emulsify. Set aside. 2. Prepare the Potatoes Blanch the new potatoes in salted water until fork-tender. Drain and set aside. 3. Make the Radish-Apple Salsa Macerate the garlic and shallot in red wine vinegar for about 5 minutes. Finely dice the radish and apple. Mix with chopped cilantro, olive oil, salt, and pepper. Set aside. 4. Toast the Pine Nuts Preheat oven to 325°F (163°C). Spread pine nuts on a baking sheet and roast for about 6 minutes or until golden brown. Set aside. 5. Prepare the Romanesco Cut the Romanesco into quarters, keeping the core intact. Blanch in salted boiling water until tender but still crisp. Immediately transfer to an ice bath to stop the cooking process. 6. Prepare Additional Toppings Finely mince chives. Pat dry the capers. Heat oil in a frying vessel to 365°F (185°C) and fry the capers until crispy. Drain on paper towels. 7. Make the Breadcrumbs If using stale bread, blend in a food processor or finely chop. Toss with olive oil and bake at 325°F (163°C) until golden and crunchy. Set aside. 8. Sear the Romanesco Heat a pan over medium-high heat with oil. Sear the Romanesco on all sides until golden brown. Add a knob of butter and spoon it over the Romanesco to enhance the flavor. 9. Prepare the Frisée Wash the Blonde Frisée™ under cold water and dry thoroughly. Toss with olive oil and red wine vinegar. 10. Crisp the Potatoes Gently smash the blanched potatoes and season with salt and pepper. Heat a sauté pan with oil and butter. Sear the potatoes on both sides until crispy and golden brown. 11. Assemble the Dish Spread a generous amount of Caesar dressing on a plate. Add the crispy new potatoes and seared Romanesco. Top with radish-apple salsa, baby blonde frisée, fried capers, minced chives, toasted pine nuts, and breadcrumbs. Finish with a generous amount of shaved Parmesan. Recipe by Kean McCabe of Earth and Oven. Give Earth and Oven a follow on Instagram here!

Cute and compact, Ro-Minis (baby romaine hearts) pack the crunch of iceberg and sweet flavor of romaine into one small, tightly enveloped head. What sets Ruby Ro-Minis apart is their decadent leaves which possess an ornate speckled pattern. Filet and grill, or use the leaves as cups or wraps for your choice of dressing and toppings. Its leaves hold up well to heat and all kinds of dressing so feel free to get creative with this unique lettuce! Ruby Ro-Minis

Green Romaine Large, elongated head, with light green leaves and distinctively white ribs. Green Romaine is a versatile baby head that possesses the classic sweet and mild romaine flavor.

Radicchio Radicchio resembles a petite head of red cabbage producing variegated dark, burgundy leaves with contrasting white ribs. Growing from orange to grapefruit size and easy to peel, the smooth, crisp leaves offer a bitter flavor with a hint of spice. When cooked the vibrant burgundy color of the leaves fades to a deep brown hue, its bitter flavor is mellowed and rather takes on a subtle sweetness.

Rainbow Carrot Focaccia Say hello to our Rainbow Carrot Focaccia: Crispy, fluffy focaccia made with premium bread flour from King Arthur Baking , topped with roasted Babé Farms baby carrots sprinkled with brown sugar for that perfect hint of sweetness. Then we finish it off with a vibrant pesto and chopped pistachios for that fresh, nutty crunch. This recipe is ideal for spring and Easter and definitely one you'll want to try for yourself! Find the recipe we used at Food Network!

Large Tokyo Turnips Tokyo Turnips have a globe shape with white smooth skin and are tender, slightly sweet and taste like a cross between a radish and a turnip. Try these turnips raw in salads, thinly sliced on crudité plates or with crackers and cheese. You can also cook them in vegetable or miso soups, steam or stir fry them. They are also delicious marinated or pickled in vinegar and salt. Topped and tailed Diameter: 3” - 4” Perfect for processing Color: White inside and on the outside

Baby Leeks Sweet and tender baby leeks are excellent grilled or sautéed with smoked bacon. Baby leeks have thinner and more delicate stalks than their full-sized counterparts. Belonging to the same fragrant family as onions and garlic, leeks closely resemble scallions with off-white stalks that shift into bright green tops. Availability: Year-round. Call our sales department for current availability and pricing. Pack: 12 ct. Bunches, 3 leeks per bunch. Growing Region: Santa Maria, California