For that, I’m leaning on in-season dark leafy greens like kale and leeks, sturdy vegetables like squash and beets, citrus, and avocados for weeknight dinners that awaken the tastebuds. The produce aisle can feel drab in the winter. The good news is that dark leafy greens, squash, and citrus have long shelf lives when stored properly. Citrus lasts the longest (even two to four weeks) stored in the crisper. Quick tip: Room temperature citrus is easier to squeeze than cold citrus. Dark leafy greens like kale stay fresh in the fridge for five to seven days wrapped with paper towels and stored in an airtight container. I hope you enjoy this meal plan. It’s full of bright flavors—a roasted beet salad, pan-seared, orange-flavored chicken, salmon baked in a parchment packet, and much more!
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