CONTENTS:
In the box - and how to store it
This week's Recipes
Shopping List
Link to Digital Copy of Newsletter
1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):
*Items in Box for 2
*Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.
Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.
Collards- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Do not wash until ready to use. Will last 3-5 days.
Arugula- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.
*Lettuce - Keep damp in an airtight container in the fridge. Keeps for one week.
Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week.
*Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.
*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.
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.
Spring Onion - Spring onions are onions harvested at the immature stage when they have just begun to form their bulb and are still green on top. Their flavor is a little milder since they haven't yet fully developed. Spring onions should be kept in a closed container, to prevent drying out, in the refrigerator and should last a couple of weeks.
*Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.
*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
Grilled Potato and Lemon Salad
Spicy Roasted Romanesco with Lemon and Capers
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for: Grilled Potato and Lemon Salad
2 tablespoons minced fresh oregano, divided
1/4 cup extra-virgin olive oil
1/4 cup thinly sliced scallions (about 4 whole scallions)
2 tablespoons minced shallots (about 1 small shallot)
1 tablespoon whole grain mustard
1 whole lemon
Shopping list for: Spicy Roasted Romanesco with Lemon and Capers
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon capers, minced
1 teaspoon red pepper flakes
Shopping list for: Potatoes Anna
1/2 cup finely grated aged Pecorino Romano (or parm, or gruyere - basically any grateable cheese)
1 tablespoon cornstarch or arrowroot powder
3 tablespoons unsalted butter, melted, or olive oil
Shopping list for All Recipes
2 tablespoons minced fresh oregano, divided
1/2 cup + 3T extra-virgin olive oil
1/4 cup thinly sliced scallions (about 4 whole scallions)
2 tablespoons minced shallots (about 1 small shallot)
1 tablespoon whole grain mustard
1 whole lemon
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon capers, minced
1 teaspoon red pepper flakes
1/2 cup finely grated aged Pecorino Romano (or parm, or gruyere - basically any grateable cheese)
1 tablespoon cornstarch or arrowroot powder
4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.