STACEY DEWOLFE

It’s almost spring! But despite what the calendar says, the market’s still all root vegetables. Luckily, it’s easy to be creative with the almighty sweet potato. Exhibit A: homemade pho.

Sometimes eating seasonally means being creative with hardy vegetables, especially when there’s a foot of freshly-fallen snow out there to remind you it’s winter.

Turnips. Who even likes these things? But give them the Middle Eastern treatment with veal, tomatoes and baharat, and these hardy nuggets of winter become pretty tasty.

What’s the secret to living a longer, healthier life? It’s not about eating these onions, but about the process in getting to eat them.

It’s not easy eating local in the dead of winter. Sometimes, it’s a game of dressing up hardy or root vegetables — like Brussels sprouts. And what makes Brussels sprouts more palatable? Bacon, of course.

No need to singe your eyebrows and/or burn your house down to attempt making dulce de leche. Here’s how to satisfy your sweet tooth AND be lazy at the same time.

Mazavaroo, a Mauritian hot sauce, goes with everything — from prawns and crackers to Nutella sandwiches. Find out how to make it in this week’s Market Share.

Coconuts have had their nutritional reputation both sullied and restored in the past few decades. Are they a superfood? Make these no-bake cookies and find out for yourself.

So you went to the market and came back with a bushel of beets — unfortunately, unless you’re creative, that’s probably about five beets too many. Lucky for you, Market Share’s got the answer on how to transform them into a trio of delicious beet dishes.