Market Report

Chef CC Consalvo of Clean Plate Meals, is making roast vegetables with an orange balsamic reduction. Make sure all the vegetables are the same size. She's using Brussels sprouts. For the sauce, use orange juice and balsamic vinegar. Reduce by half and drizzle the sauce over the veggies in the oven. CC is also making a mash with turnips and baby carrots.

Roasted Winter Roots with Orange Balsamic Glaze (Clean Plate Meals)

In a large bowl I add a pound of chopped carrot and potato to the beets and toss generously with olive oil, salt, cracked pepper and any herb like marjoram or parsley, torn or chopped roughly. After you've given your veggie a quick toss, spread them out on a sheet pan.

Carrot and Turnip Mash

Peel the turnip and carrots, equal parts of both or 1 lb each. bring them to a boil in a medium pot, drain, add salt, pepper and butter and mash together with a fork.

David West is bringing California black and white truffles to the market. He'll have them through Valentine's Day.

Music Break: Girl From Ipanema Manha De Carna