CONTENTS:

1. In the box - and how to store it

2. This Week's Recipes

3. Shopping List

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

* Zucchini- Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. Do not wash until ready to eat. Lasts 4-5 days.Eggplant- Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.

* Plums- Plums should be stored at room temperature until ripe. After ripe, refrigerate  as necessary to prevent spoiling. Will last up to 5 days.

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 about a week.

Eggplant- Does fine left out in a cool room. Don't wash it, eggplant doesn't like any extra moisture around its leaves. For longer storage - place loose, in the crisper. Keeps 5-7 days.

* Grapes- Store, unwashed, in your refrigerator's fruit drawer. They last up to a week. 

* Parsley- Place in a glass with an inch of water in the fridge. Change water often. Can also be stored in a closed container in the fridge. Lasts up to one week.

* Cucumber- Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.

* 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.

Onions- Store in a cool dry place out of the light. Lasts 2-3 months.

* 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

Easy Bay Ganoush

Chunky Zucchini & Tomato Salad

Parsley & Barley Salad

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

Shopping list for Easy Bay Ganoush

Olive Oil

1 Tb plain Yogurt

1 q1/2 TB Tahini

1 clove Garlic

1 TB Lime of Lemon Juice, more if you like

1/2 tsp to 1 tsp Cayenne Pepper

1/2 tsp Sumac, more for garnish

Toasted Pine Nuts for garnish

Shopping list for Chunky Zucchini & Tomato Salad

3 TB Olive Oil, plus extra to finish

2 1/3 cups Greek Yogurt

2 cloves Garlic, crushed 

2 Red Chiles, seeded and chopped 

Grated Zest of 1 Lemon, and 2 TB Juice

1 TB Date Syrup, plus extra to finish

2 cups Walnuts, coarsely chopped

2 TB chopped Mint

Shopping list for Parsley & Barley Salad

1/4 cup Pearl Barley - you can substitute farro, spelt or wheat berries

5 oz Feta Cheese

5 1/2 TB Olive Oil

1 tsp Za’atar

1/2 tsp Coriander Seeds, lightly toasted and crushed

1/4 tsp ground Cumin

2 cloves Garlic, crushed

1/3 cup Cashew Nuts, lightly toasted and coarsely crushed

1 Green Pepper, seeded and cut into 3/8” dice - we used Lunchbox Pepper

1/2 tsp ground Allspice

2 TB freshly squeezed Lemon Juice