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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.

*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.

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.

*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.

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. 

*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.

*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.

*Oranges- Oranges- Keep in a dish on your counter or table. Lasts 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.

*Carrots- Cut the tops off to keep them fresh longer. Place them in a closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.

2. THIS WEEK'S RECIPES

Quinoa and Bok Choy Soup

Kale & Turnips Curry

Baked Spinach Balls

Kale-Sauce Pasta

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

Shopping list for Quinoa and Bok Choy Soup

3 Garlic cloves, minced

1 TB ground Ginger, I would use fresh ginger, but that would be less than a TB

1 cup quinoa, rinsed

7 cups Chicken Broth or Vegetable Stock

2 TB Soy Sauce

2 TB Rice Vinegar

1 TB Toasted Sesame Oil

1 lb Shitake or Cremini Mushrooms, sliced

3/4 cup thinly sliced Green Onion

Shopping list for Kale & Turnips Curry

2-3 TB  Coconut Oil

2-3 cloves Garlic, grated on a micro plane

A good sized piece of Ginger, grated on a micro plane

1 can Coconut Milk

Zest from 1 Lemon

1 or 2 TB Curry Powder

1/2 tsp Turmeric Powder

1 tsp Fennel Seeds

1 TB Mustard Seeds

A pinch of Chill Flakes if you like a little heat

Shopping list for Baked Spinach Balls

3/4 cup Butter, softened

2 cups Herb-Seasoned Stuffing Crumbs

1 cup Parmesan Cheese, fresh grated

2 TB finely minced Onion

4 large Eggs

1/4 tsp Nutmeg

Shopping list for Kale-Sauce Pasta

¼ cup Extra-Virgin Olive Oil, plus more for serving

2 cloves Garlic, smashed flat and peeled

½ pound pasta, like Pappardelle or rigatoni

¾ cup coarsely grated Parmigiano- Reggiano

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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