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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

*Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.

*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.

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 4-5 days.

Grapes- Store, unwashed, in your refrigerator's fruit drawer. They last up to a 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. 

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. 

*Radishes- 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.


*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.

*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

Gazpacho Andaluz

Jose Pizarro’s Salt-Crusted Potatoes with Cilantro Mojo

Provencal Tomato and Squash Gratin

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

Shopping list for Gazpacho Andaluz:

4 1/2” length of Bread, cut from a long narrow loaf, crusts removed

1 medium Onion, coarsely chopped

1/2 cup mild Extra Virgin Olive Oil

1 tsp Sugar

2 TB Sherry Vinegar

Shopping list for Jose Pizarro’s Salt-Crusted Potatoes with Cilantro Mojo:

Cilantro Mojo

3 large Garlic cloves, roughly chopped

1 Green Chili Pepper, seeded and chopped

Leaves from a bunch of fresh Cilantro, roughly chopped

1 tsp freshly ground Cumin Seeds

Scant 1/2 cup Extra Virgin Olive Oil

2 tsps White Wine Vinegar, Muscatel if possible

Shopping list for Provencal Tomato and Squash Gratin:

2 TB Extra Virgin Olive Oil

2 large Garlic cloves, minced

1/2 medium or 1 small Onion

2 tsp fresh Thyme leaves, or 1 tsp crumbled dried Thyme OR replace the salt and thyme and use Eatwell Thyme Salt

1 cup cooked Rice, Farro or Barley

3 Eggs

2 oz Gruyere Cheese, grate 1/2 cup

Shopping list for all recipes:

4 1/2” length of Bread, cut from a long narrow loaf, crusts removed

1 tsp Sugar

2 TB Sherry Vinegar

Cilantro Mojo

1 Green Chili Pepper, seeded and chopped

Leaves from a bunch of fresh Cilantro, roughly chopped

1 tsp freshly ground Cumin Seeds

2 tsps White Wine Vinegar, Muscatel if possible

1 1/2 cups Extra Virgin Olive Oil

5 large Garlic cloves

2 Onions

2 tsp fresh Thyme leaves, or 1 tsp crumbled dried Thyme OR replace the salt and thyme and use Eatwell Thyme Salt

1 cup cooked Rice, Farro or Barley

3 Eggs

2 oz Gruyere Cheese, grate 1/2 cup

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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