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.
*Bok Choy - This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in the fridge up to one week. Don’t forget to use the ribs!
*Stir Fry Mix- These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.
*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.
Radish- Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.
Peppers- Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one week.
*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.
*Squash- Store in a cool, dark, well-ventilated place. Many growers say squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.
Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.
Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.
*Pomegranate- Keeps up to a month stored on a cool counter.
2. THIS WEEK'S RECIPES
Fennel and Feta with Pomegranate Seeds and Sumac
Buttered Prawns with Tomatoes, Olives and Arak
Cinnamon Raisin Butternut Squash Bread
Danielle’s Sweet Potato Gratin
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT AND PEPPER):
Shopping list for Fennel and Feta with Pomegranate Seeds and Sumac
1 1/2 TB Olive Oil
2 tsp Sumac, plus extra to garnish
Juice of 1 Lemon
4 TB Tarragon leaves
2 TB roughly chopped Flat-Leaf Parsley
1/2 cup Greek Feta, sliced
Shopping list for Buttered Prawns with Tomatoes, Olives and Arak
3 to 4 softened unsalted Butter
1/2 tsp dried Chili Flakes
2 oz Kalamata Olives, pitted
1 1/2 TB Arak or Pernod
3 Garlic cloves
2 TB chopped Flat-leaf Parsley
Shopping list for Cinnamon Raisin Butternut Squash Bread
4 eggs
1/3 cup applesauce
2 1/2 cups almond meal
1 tbs almond milk
1 tsp baking powder
1 tbs cinnamon
Shopping list for Danielle’s Sweet Potato Gratin
5TB roughly chopped Sage, plus extra to garnish
6 Garlic cloves
1 cup Whipping Cream
Shopping list for all recipes:
5TB roughly chopped Sage, plus extra to garnish
4 eggs
1/3 cup applesauce
2 1/2 cups almond meal
1 tbs almond milk
1 tsp baking powder
1 tbs cinnamon
1 cup Whipping Cream
3 to 4 softened unsalted Butter
1/2 tsp dried Chili Flakes
2 oz Kalamata Olives, pitted
1 1/2 TB Arak or Pernod
9 Garlic cloves
1 1/2 TB Olive Oil
2 tsp Sumac, plus extra to garnish
1 Lemon
4 TB Tarragon leaves
1 bunch Flat-Leaf Parsley
1/2 cup Greek Feta, sliced
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.