Cooking Vegetables — Expanded (6)
The six-vegetable assortment includes beets, sweet potatoes, peppers, squash, leeks and cucumbers. It suits roasting, soups, salads and quick pickles.
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This week’s 6-pack: Gold beets Sweet potatoes Mixed bell peppers Acorn squash Leeks Cucumbers The four-item selection plus leeks and cucumbers for soups, sautés, salads, and quick pickles. Best for: roasting, soups, sheet-pan dinners, salads, and quick pickles. Handling: refrigerate the beets, bell peppers, leeks, and cucumbers; keep sweet potatoes and acorn squash in a cool, dry place. Sourced from trusted farm partners. Grown without shortcuts.
No additives, added sugars, seed oils or flavourings found in the ingredient list.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.