CONTENTS:
In the box - and how to store it
This Week's Recipes
Shopping List
1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):
*Items in Box for 2
Zucchini- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.
Plums- Plums should be stored at room temperature until ripe. After ripe, refrigerate as necessary to prevent spoiling. Will last up to 5 days.
Basil- Trim the ends and place basil in a glass containing about 1 inch of water; then cover with a loose-fitting plastic bag and leave at room temp. Replace the water whenever it gets cloudy. Should keep for about a week.
Eggplant- Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.
Grapes- Store, unwashed, in your refrigerator's fruit drawer. They last up to a week.
Parsley- Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.
Cucumber- Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.
Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.
Onions- Store in a cool dry place out of the light. Lasts 2-3 months.
Potatoes- Store in a cool, dry, dark place. Should keep for a week or more easily. If you want to store them for longer, say 2 or 3 months, keep them between 45-55 degrees, again in a dry place out of the light.
2. THIS WEEK'S RECIPES
Fresh Tomato and Parsley Spaghetti
Stewed Eggplant and Lunchbox Peppers
Salmon Provencal with Potatoes and Cherry Tomatoes
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Zucchini Frico
Olive Oil, for brushing
4 oz Parmesan, grated medium fine (about 1 cup)
Shopping list for Fresh Tomato and Parsley Spaghetti
1 lb Spaghetti
1/4 cup plus 1 TB Extra Virgin Olive Oil
Shopping list for Stewed Eggplant and Lunchbox Peppers
2 cloves Garlic, minced
3 TB + Olive Oil for frying
2 tsp Eatwell Rosemary Salt
Shopping list for Salmon Provencal with Potatoes and Cherry Tomatoes
2 TB plus 2 tsp Olive Oil
4 center cut Wild Salmon fillets, about 6 oz each
2 TB chopped fresh Rosemary
2 Tb chopped fresh Tarragon
1 TB fresh Lemon Juice