In the box - and how to store it
This Week's Recipes
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.
Arugula- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.
*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.
*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. Should last about a week.
*Radishes- Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.
*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.
Dill -Keeps well in your fridge. Should last up to 7 days. For best results put stems in a jar with clean water as a vase and cover with a plastic bag to keep protected culture.
Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
*Broccoli- Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
*Pomegranates- Keeps up to a month stored on a cool counter.
Apples- Apples last much longer if they are placed loosely in the bin of your refrigerator. Wrapping them in brown paper from grocery sacks will also help to keep in the moisture of the apple. Keep apples slightly apart from each other. Lasts up to 2 months.
Butternut 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.
2. THIS WEEK'S RECIPES
Creamy (Vegan) Saag Paneer
Sheet Pan Roast Chicken
Creamy Butternut Squash Soup with Sherry
Fresh Dill Sauce
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Creamy (Vegan) Saag Paneer:
12 oz extra-firm Tofu
1 TB Yellow Miso
3 TB Lemon juice, divided, plus 1 TB zest, from 2 to 3 lemon s
3 TB Vegetable Oil, divided
6 oz (2/3 cup) Almond, Soy, Rice or Cashew Milk
6 oz Cauliflower florets or peeled Sunchoke
4 medium cloves Garlic, finely minced
1” knob of Ginger, peeled and finely minced
1 to 4 Green or Red Thai Chilies (depending on your heat preference), stemmed and finely minced
1 tsp ground Coriander Seed
1 tsp ground Cumin Seed
1 tsp ground Turmeric
1 Cardamom Pos, smashed
Shopping list for Sheet Pan Roast Chicken:
1 tsp Neutral Oil, for greasing
1 TB Sesame Oil
1/4 cup melted Coconut Oil or Olive Oil
3 TB Soy Sauce
1 TB Rice Vinegar
1 TB Sriracha, optional
8 pieces bone-in, skin-on Chicken Thighs or Drumsticks
Shopping list for Creamy Butternut Squash Soup with Sherry :
2 Tb Unsalted Butter
1/4 tsp freshly ground Nutmeg
3 TB dry Sherry
2 to 3 cups Chicken Stock
1 cup Milk
2 TBS Heavy Cream, plus more for serving
Shopping list for Fresh Dill Sauce:
1/2 cup good Mayonnaise
1/2 cup Sour Cream
1/2 cup plain Yogurt
2 TB Cream Cheese, at room temp
1/2 cup chopped Scallions, white and green parts (4 scallions)
1/4 cup fresh flat leaf Parsley
1 tsp grated Lemon Zest
2 TB freshly squeezed Lemon Juice
1 cup seeded, grated Cucumber
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