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
*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.
*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.
*Red Kale- 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. Lasts up to a week. Wash well before use.
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.
*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.
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
All-The-Tomatoes & Pasta Salad
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for Oven Roasted Stuffed Tomatoes
1 cup cooked Quinoa
2 tsp Olive Oil
8 pitted Black Olives
Shopping list for All-The-Tomatoes & Pasta Sala
8 oz. dried whole-grain short pasta
1 tsp whole caraway seeds
3 garlic cloves
2 tbsp harissa paste
1/3 cup lemon juice
3 tbsp nutritional yeast
1 tbsp tahini (optional)
Shopping list for Roasted Pepper Soup
2 Tb Olive Oil
3 1/4 cup sliced Onions
3 large cloves Garlic
1/4 cup dry White Wine
2 cups Chicken or Vegetable Stock or Broth
2 TB chopped fresh Thyme
Creme Fraiche
Shopping list for all recipes
3 1/4 cup Onions
1/4 cup dry White Wine
2 cups Chicken or Vegetable Stock or Broth
2 TB chopped fresh Thyme
Creme Fraiche
8 oz. dried whole-grain short pasta
1 tsp whole caraway seeds
6 garlic cloves
2 tbsp harissa paste
1/3 cup lemon juice
3 tbsp nutritional yeast
1 tbsp tahini (optional)
1 cup Quinoa
2 TBS +2 tsp Olive Oil
8 pitted Black Olives
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