1. IN THE BOX:
*Items in Box for 2
*Acorn or Spaghetti Squash- Store in a cool, dark, well ventilated place. Many growers say winter squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.
*Arugula or Red Kale- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.
*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.
*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!
*Daikon or Watermelon Radish- Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.
*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.
*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.
Mandarins- They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
Radicchio/Chicory- Refrigerate in a sealed plastic bag. Keeps for a week.
*Stir Fry Mix- These baby mixed greens can be stored by lining a storage container with paper towels, place the mixed greens on top, and cover with another layer of paper towels and lock the lid. Make sure there is plenty of space and the greens are not jam-packed in there. Will last up to one week.
2. THIS WEEK'S RECIPES
Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds
Creamy Cabbage Soup With Gruyere
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping items for Chicken Curry
1 lb boneless, skinless Chicken Breast, chopped into bite sized pieces
1 Tb Vegetable Oil
1 TB minced Garlic
1 small Yellow or White Onion, chopped - I would use Leeks instead
2 TB Yellow Curry powder
1 TB Thai Red Curry Paste
1 15oz can of Coconut Milk, full fat
1 TB Brown Sugar
1 tsp Fish Sauce
2 TB Lime Juice
Handful fresh Cilantro, roughly chopped
4 cups cooked White Rice for Serving or if you have Spaghetti Squash sitting around waiting patiently to be eaten, cook that up and use it instead
Shopping items for Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds
1 Tbs. fresh Lime Juice
2 tsp Honey
6 Tbs Extra Virgin Olive Oil
2 Tbs chopped fresh Mint, plus leaves for garnish
1/3 cup sliced Almonds, toasted
Shopping items for Creamy Cabbage Soup With Gruyere
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 russet potato, peeled and grated
1 Parmesan rind
2 cups low-fat milk
1 cup grated Gruyère cheese
6 1/2-inch thick slices of French or country bread, toasted and cut into small squares
Minced fresh chives
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