1. IN THE BOX:

* = Items in Box for 2

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 fridge up to one week. Don’t forget to use the ribs! 

Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week. 

Dill or Cilantro- Keeps well in your fridge. Should last up to 7 days. If you have cilantro, Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage.

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.

Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.

Navel Oranges They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator. 

Pomelo- 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.

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.

Rosemary- To keep green: wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - lasts 2 weeks to a month.

Watermelon Radish- Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.

2. THIS WEEK'S RECIPES

Pomelo Couscous

Citrus Rosemary Chicken

Glazed Shiitakes With Bok Choy

Greek Yogurt Ranch Dressing

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

Shopping List for Pomelo Couscous:

2 tsp Butter or Olive Oil

1/2 cup instant Couscous

1/2 cup Vegetable Oil

1/4 tsp Ginger

2 TB Mint

Shopping List for Citrus Rosemary Chicken:

2 TB Onion

2 tsp Marjoram

3 Garlic cloves

1 Roasting Chicken (6 to 7 pounds)

1 medium Onion

2 TB Olive Oil

Shopping List for Glazed Shiitakes With Bok Choy:

3 TB good Vegetable oil

3 small dry Red Chinese hot peppers

1 lb Shiitake Mushrooms (about 4 dozen)

4 Garlic cloves

1 TB grated Ginger

1 TB Sugar

1 tsp Sesame Oil

3 TB Tamari or Soy Sauce

6 Scallions

1 TB  Toasted Sesame Seeds for garnish (optional)

Shopping List for Greek Yogurt Ranch Dressing:

6 oz  Greek Yogurt 

2 TB  Mayonnaise 

1/2 cup Cultured Buttermilk 

1/2 TB Champagne or White Wine Vinegar 

1/4 tsp fresh Garlic

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