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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. 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.

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.

*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!

*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.

*Plums- Store ripe plums in the refrigerator. This will keep them in top shape and prevent fast deterioration. Place them in an open plastic bag - not a sealed one. Plums stored in the refrigerator will last two to four weeks.

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. 

*Garlic- Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.

2. THIS WEEK'S RECIPES

Sauteed Bok Choy with Creamy Miso Dressing

 

Butternut Bisque

Sweet Potatoes With Yogurt and Cilantro-Chile Sauce

Sauteed Gypsy Peppers

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):

Shopping list for Sauteed Bok Choy with Creamy Miso Dressing

 

1 TB Red Miso, if you like it stronger, add more

1/4 cup Tahini

1/4 cup Yogurt

2 tsp Honey

1 TB Olive Oil

Juice and zest from 1/2 Lemon

Shopping list for Butternut Bisque

 

3 TB Butter

1 medium Onion, coarsely chopped

1/2 tsp dried Thyme

1/4 tsp ground Cinnamon

1/8 to 1/4 tsp Cayenne Pepper, plus more for garnish (optional)

Coarse Salt

14 1/2 oz Chicken Broth or Vegetable Broth

1 cup Half and Half

1 TB fresh Lemon Juice

Sour Cream, for serving

Shopping list for Sweet Potatoes With Yogurt and Cilantro-Chile Sauce

1/4 cup plus 1/3 cup Extra Virgin Olive Oil, plus more for serving

1/2 TB Honey

Juice of 2 Limes

1/2 bunch Cilantro, leaves only (1/2 oz)

2 Green Chiles, seeded and chopped

2 TB sliced blanched Almonds

1 TB White Wine Vinegar

1 cup Greek Yogurt

Shopping list for Sauteed Gypsy Peppers

2 TB Olive Oil

1 small Red Onion, quartered and thinly sliced

1 1/2 TB chopped Marjoram, Anise Hyssop or Basil

1 TB Balsamic Vinegar

Shopping list for all recipes:

1 TB Red Miso, if you like it stronger, add more

1/4 cup Tahini

1/2 TB plus 2 tsp Honey

1 cup plus 4 TB Olive Oil

3 TB Butter

1/2 tsp dried Thyme

1/4 tsp ground Cinnamon

1/8 to 1/4 tsp Cayenne Pepper, plus more for garnish (optional)

14 1/2 oz Chicken Broth or Vegetable Broth

1 cup Half and Half

1  1/2 Lemon 

Sour Cream, for serving

1/2 bunch Cilantro, leaves only (1/2 oz)

2 Green Chiles, seeded and chopped

2 TB sliced blanched Almonds

1 TB White Wine Vinegar

1 1/2 cups Greek Yogurt

2 Red Onions

1 1/2 TB chopped Marjoram, Anise Hyssop or Basil

1 TB Balsamic Vinegar

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.

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