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.
*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 the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. 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.
*Oranges- Oranges- Keep in a dish on your counter or table. Lasts one week.
*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
Green Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days.
Bok Choy- This crunchy and tasty bok choy is amazing 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!
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.
Spring Onions- Keep them in the crisper drawer, sealed well in a plastic bag, and it’ll stay fresh for about two weeks.
*Beets- Cut the tops off to keep beets firm (be sure to keep the greens!) by leaving any top on the root vegetables draws moisture from the root, making the lose flavor and firmness. Beets should be washed and kept in an open container with a wet towel on top. Keeps for several weeks.
*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
Spinach, Leek and Feta Cheese Frittata
Moroccan-Style Roasted Beets, Carrots & Turnips
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Spinach, Leek and Feta Cheese Frittata
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon chopped fresh dill or 1/2 teaspoon dried
1/3 cup crumbled feta cheese
3 large eggs
3 large egg whites
2 tablespoons milk
Shopping list for Moroccan-Style Roasted Beets, Carrots & Turnips
2 branches thyme
3 unpeeled cloves of garlic
3 pods cardamom
1/2 cup extra-virgin olive oil, divided
1 lime
1/4 cup fresh lime juice (roughly, the juice of 1 lime)
1 tablespoon harissa
Shopping list for Kimchi & Bok Choy Rice Bowl
1 cup brown rice
1 tablespoon sesame oil
2 cloves garlic, minced
1-inch piece of ginger, grated
1 sheet nori, torn into small pieces
2 tablespoons low sodium soy sauce or soy sauce alternative like coconut aminos, liquid aminos or tamari
1 tablespoon olive oil
4-6 eggs
Kimchi- Our favorite Kimchi is from Volcano Kimchi.
Shopping list for One Pot Mujadara with Leeks
1 cup brown lentils (whole masoor, sabut masoor).
3/4 cup basmati or other long-grain rice
1 tsp cumin powder
1 tsp allspice powder
5 cloves garlic, minced
1/2 tsp cayenne pepper
2 bay leaves
1-inch stick of cinnamon
tbsp extra virgin olive oil
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