Here are three recipes from Giant’s Savory magazine. For more recipes, visit www.giantfoodstores.com.

Citrus Tres Leches Cake

Serves 16

Tres leches, which means “three milks,” mixes evaporated, condensed and whole milk to create a rich and sweet dessert that pairs perfectly with tart citrus.

1 (15.25 ounces) package yellow cake mix

½ cup canola oil

3 large eggs

2 oranges

1 red grapefruit

½ cup evaporated milk

½ cup sweetened condensed milk

¼ cup whole milk

1/8 teaspoon salt

2 cups light whipped topping, thawed

Preheat the oven to 350 F. Prepare cake mix according to package directions, using the oil and eggs. Grate the zest from the oranges and grapefruit. Add half to the cake mix. Bake cake in a greased 13-inch by 9-inch cake pan according to package directions.

In a medium bowl, whisk remaining zest, evaporated milk, condensed milk, whole milk, and salt until combined.

Cool baked cake 5 minutes. With a thick skewer, poke cake all over. While cake is still warm, pour milk mixture over cake. Cool completely or refrigerate overnight.

Cut any remaining peel and pith from oranges and grapefruit. Thinly slice into rounds. Spread the whipped topping all over cake. Pat citrus slices dry. Arrange on top of cake.

Brussels Sprouts and Grapefruit Salad

Serves 6

Brussels sprouts don’t always need to be cooked. Shredded and tossed with a bright vinaigrette, they make for a refreshing and satisfying salad.

4 slices thick-cut bacon

2 red grapefruits

2 (12 ounce) packages shredded Brussels sprouts

3 tablespoons Champagne vinegar

¼ cup shredded pecorino cheese

Chop the bacon. In a medium skillet, cook bacon on medium 7 minutes, until crispy, stirring often. With a slotted spoon, transfer bacon to a plate. Let the rendered bacon fat in skillet cool slightly, then reserve 2 tablespoons.

Meanwhile, cut the peel and pith from the grapefruits. Cut segments from grapefruits into a large bowl. Add the Brussels sprouts. Into a small bowl, squeeze any juice from grapefruit pulp.

To bowl with grapefruit juice, add vinegar and season with salt and pepper. Whisk in reserved bacon fat. Pour vinaigrette over sprouts. Add the pecorino cheese and bacon. Gently toss until combined.

Tip: You can make this salad up to 5 hours ahead and keep it in the fridge, but add the bacon just before serving to keep it crispy.

Kale and Beet Tart with Goat Cheese

Serves 4

This savory tart lets the veggies shine. Topped with creamy goat cheese and crunchy cashews, it’s delicious as a light winter dinner or as an elegant lunch for guests.

1 small red onion

1 (7 ounce) package cooked beets

2 tablespoons olive oil

½ (17.3 ounces) package puff pastry

2 tablespoons flour, for dusting

1½ tablespoons minced garlic

3 cups chopped fresh kale

¼ cup chopped cashews

½ (4 ounces) goat cheese log

Preheat the oven to 425 F. Cut the onion into thin wedges. Pat the beets dry and cut into thin wedges. In a medium bowl, combine beets, onion, and 1 tablespoon oil, tossing to coat. Season with salt and pepper. Arrange on a parchment-lined baking sheet in a single layer and bake 20 minutes.

Meanwhile, on a lightly floured surface, unroll the puff pastry sheet. With rolling pin, roll into a 12-inch square and place on a parchment-lined baking sheet. Prick all over with a fork and place in oven with vegetables for the last 15 minutes, until golden brown.

Meanwhile, in a large skillet, heat remaining 1 tablespoon oil on medium-high. Add the garlic and cook 1 minute, stirring constantly. In batches, add the kale and cook 5 minutes, until wilted, stirring often. Season with salt and pepper.

Remove pastry and vegetables from oven. Heat broiler to high. Top pastry with kale, roasted vegetables, and cashews. Crumble the goat cheese on top. Broil 2 minutes, until edges are deep golden brown. Cut into 4 squares and serve.