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
*Spinach- Store in the bag, unwashed, in the crisper. Take out what you plan on using and wash as you go. Will last 3-5 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.
*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.
*Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.
*Bok Choy- This crunchy and tasty bok choy is amazingly 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!
Radish- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.
Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water). Will last at least a week.
Broccoli- Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
*Lemons- This versatile fruit adds a great touch to winter greens and salads. It will store longer, several weeks, if wrapped and placed in crisper of the fridge, but if you are going to use it within a few days it can be stored on the counter.
*Pomelos- Pomelos are the largest citrus fruit. Pomelos can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.
*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.
2. THIS WEEK'S RECIPES
Mustard-Roasted Broccoli Pate With Leeks & Lemon
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Chicken Soup With Dill
4 lbs Chicken, bones and skin on
1 Qt Eatwell Chicken Stock
1 to 4 cloves Garlic, smashed
1 tsp Peppercorns
1 Bay Leaf
5 large sprigs fresh Dill, plus chopped dill for garnish
3 large sprigs fresh Parsley
3 large sprigs fresh Thyme
1 to 2 TB Unsalted Butter, Schmaltz or Olive Oil
2 Carrots, thinly sliced
Cooked Egg Noodles or Rice, for serving (optional)
Shopping list for Mustard-Roasted Broccoli Pate With Leeks & Lemon
1 TB Oil, good for high-heat cooking
1 TB plus 2 tsps Grainy Mustard, divided
2 sprigs fresh Thyme, leaves removed - you could replace the fresh thyme and plain salt and use Eatwell Thyme Salt instead
2 TB Parmesan OR Nutritional Yeast
1/3 cup Extra Virgin Olive Oil, plus extra for the top layer
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.