8 Recipes To Make With February's Harvest

Colorful and fun, this salad is a delight for the senses with its bright hue, sweet and earthy flavor and slight crunch. Altogether, it’s a satisfying side or light meal.

Taking cues from the French snack of radishes with sea salt and butter, this recipe combines them into a spread for toast so you can make a light meal out of it.

Swiss chard is a fun food because how many foods grow in a rainbow of colors? It’s good for you too with nutrients like potassium, magnesium, calcium and fiber, plus antioxidants and vitamin K. Use the green tops for a scrambled egg add-in or in soups, and pickle the stalks so they stay rainbow bright.

This festive salad is wintery with a cinnamon-tinged dressing, but the red and purple fruits and veggies really wake things up. Quinoa and feta cheese add heartiness as well.

Pomelos are like sweeter grapefruits with thick peels. Simple in preparation with a complex flavor, this salad brightens the meal, both visually and with its bold flavors of citrus, red onion and spicy green chilis.

Red d’Anjou pears will poach up beautifully in this cold-weather salad, turning back to red after peeled, thanks to red wine. You can make the components ahead and serve as the first course of a fancy dinner.

The color of purple carrots is a show-stopper and they whip into a visually appealing hummus that tastes great, too.

Citrus is an interesting pairing with chocolate. These rich brownies benefit from a whole layer of rich, blood orange curd on top of chewy, fudgy brownies.