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.
*Fennel- If used within a couple days, 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.
*Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
*Cilantro- As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and recover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Will last up to a week.
*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Radishes- 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.
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- Store in a plastic bag in the fridge up to one week. Don’t forget to use the ribs!
*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
*Carrots- Store in the crisper wrapped to prevent drying out. Should last at least 7 days.
*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.
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.
Grapefruit- Grapefruits 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.
2. THIS WEEK'S RECIPES
Bok Choy with Miso Sesame Glaze
Chicken Ragu with Bacon & Fennel
Sauteed Kale and Radishes in Tomato Bagna Cauda
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Bok Choy with Miso Sesame Glaze
2 TB White or Yellow Miso Paste
1/2 cup Dashi, Fish Stock or Eatwell Chicken Stock
1 to 2 tsp Fish Sauce
2 TB unrefined Virgin Coconut Oil
1” knob of Ginger, peeled
2 TB Sesame Seeds
Shopping list for Citrus Salad
Olive Oil
Red Wine Vinegar
Shopping list for Chicken Ragu with Bacon & Fennel
6 oz thick Bacon, about 3 strips, diced
1 large Onion, diced (perhaps use your Leeks)
6 cloves Garlic, minced
1 lb boneless, skinless Chicken Thighs, cut into large pieces
2 TB Flour
2 cups Chicken Broth
Shopping list for Sauteed Kale and Radishes in Tomato Bagna Cauda
1/4 cup Extra Virgin Olive Oil
5 Garlic cloves, finely chopped
7 Anchovy Fillets in oil, drained and chopped
3 TB Tomato Paste
2 TB Chives, chopped
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.