Preparation Time: 4 hours, 20 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
Salad
6 lettuce leaves
6 artichokes (small), prepared and cooked as directed for whole artichokes

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January

Fruit & Vegetables – Avocados, broccoli, cabbage, cauliflower, celeriac, celery, collards, endive, grapefruit, kale, forced rhubarb, leeks, oranges, parsnips, rutabagas, shallots, squash, tangerines, turnip
Fish & Meat – Goose, lobster, scallops

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February

Fruit & Vegetables – Avocados, broccoli, cabbage, cauliflower, celeriac, chard, celery, chicory, endive, forced rhubarb, grapefruit, kohlrabi, leeks, oranges, parsnips, rutabagas, spinach, swede, turnip
Fish & Meat – Mussels, halibut, guinea fowl, lobster

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March

Fruit & Vegetables – Artichokes, avocados, bananas, beans (green & wax), beetroot, broccoli, cabbage, cauliflower, celery, endive, grapefruit, leeks, mint, mooli, nectarines, parsley, pineapples, onions (bermuda), oranges, radishes, rhubarb, rutabagas, …

The nonprofit Environmental Working Group studied 47 fruits and vegetables and ranked them according to contamination.
You can get the iphone app of this list or a .pdf at their web site.
Use the list when you shop to determine which organic produce you should be buying.

Serving Size: 1/4 of recipe
Yield: 4 servings

Ingredients:
1 teaspoon olive oil
1/2 cup sliced sweet onion
1 finely chopped garlic clove