What a full box!
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):
Red Russian Kale and 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.
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.
Fennel - If used within a couple days after it's bought, 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.
Baby 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 fridge up to one week. Don’t forget to use the ribs!
Broccoli - Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
Lunchbox 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.
Pumpkin or Spaghetti Squash - Store in a cool, dark, well ventilated place.
Pomegranates - Keep up to a month stored on a cool counter
Apples - Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.
Onions - Store in a cool dry place out of the light. Lasts 2-3 months.
2. THIS WEEK'S RECIPES (LINKS):
Stir Fry with Chicken, Broccoli, Bok Choy & Peppers
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping List for Simple Pumpkin Soup:
2 cups Veggie Stock
1 cup Light Coconut Milk
2 TB Maple Syrup
1/4 tsp each Sea Salt, Black Pepper, Cinnamon, Nutmeg
4 Garlic Cloves
2 TB raw Sesame Seeds
1 TB Olive Oil
Shopping List for Stir Fry with Chicken, Broccoli, Bok Choy & Peppers:
12 oz boneless, skinless Chicken, cut into bite-sized pieces
1 TB Oyster Sauce
2 TB Dark Soy Sauce
3 TB good Vegetable Oil
2 cloves Garlic, chopped
1 tsp Sugar
Shopping List for Big Fall Salad:
Your favorite salad dressing
Shopping List for All Recipes:
2 cups Veggie Stock
1 cup Light Coconut Milk
2 TB Maple Syrup
1/4 tsp each Sea Salt, Black Pepper, Cinnamon, Nutmeg
6 Garlic Cloves
2 TB raw Sesame Seeds
1 TB Olive Oil
12 oz boneless, skinless Chicken, cut into bite-sized pieces
1 TB Oyster Sauce
2 TB Dark Soy Sauce
3 TB good Vegetable Oil
1 tsp Sugar
Your favorite salad dressing
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.