FruitGuys Favorites: Seeing Orange

We asked The FruitGuys staffers to pony up with their favorite Thanksgiving side dishes. And maybe we’re all watching a little too much Netflix, but all the recipes featured a main ingredient with a certain stand-out hue that just so happens to be front and center of a new Netflix-exclusive show. See if you can guess the color that ties the following recipes together.

Super Simple Squash Soup

Warm Potato Salad with Arugula

Recipe by Non-Reactive Pan,

2–3 cups potatoes, scrubbed well and cut into 1-inch chunks (peels optional)
1 cup arugula
1 small shallot sliced into thin rings
1 tablespoon olive oil
1 tablespoon grainy mustard
1 tablespoon vinegar
Salt to taste


Potato Radish Salad

Adapted from

3–4 medium potatoes (with skins), quartered lengthwise
1 bunch radishes, thinly sliced
1/2–3/4 cup young celery, diced (optional)
2 tablespoons fresh chives, chopped (or thinly sliced green onions or minced shallots)
Sea salt and freshly ground black pepper to taste

Potato Salad

Potato and Cucumber Salad

Adapted from


3 cups potatoes, peeled, diced (approx. 3/4-inch), and boiled until just fork-tender
1/2 cup cucumber, diced
1/4 cup finely chopped onion
1 tablespoon green garlic, minced
1/3 cup mayonnaise
1 tablespoon basil fresh, chopped (or 1 teaspoon dried)
2–3 tablespoons plain yogurt
1 tablespoon wine vinegar
1–2 teaspoons of mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika to garnish

German Butterball Potato

An heirloom variety potato. Mostly round to oblong with medium dry flesh. Skin so thin - it needn't be peeled. Makes wunderbar Kartoffelsalat!

Storage: Potatoes should be stored in a cool, dark place. Organic potatoes have not been treated with any sprout retardants.

Preparation: Boil in skins, cool, and use in potato salad or glaze them in butter or olive oil and a dash of chopped parsley.