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This Week's Box: February 25th - March 3rd 2019

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! 

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. 

*Green Garlic- Green garlic should be stored in the refrigerator, where it will keep for 5-7 days. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or for a non-plastic alternative, stick the green garlic in a tall glass with some water in the bottom.

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.

*Mandarins- These juicy, freshly picked mandarins can be left out on the counter for a few days, but last up to two weeks if refrigerated.

*Mustard Greens- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge.

*Pomelos or Tangelos- 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.

Turnips- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week. 

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.

*Shallots- Store in a dark, cool, dry, well-ventilated place. Lasts up to one month. If placed in the refrigerator, shallots have a shorter storage life, up to two weeks.

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

2. THIS WEEK'S RECIPES

Glazed Shiitakes With Bok Choy

Coconut-Miso Salmon Curry

Sausage Rolls

Green Sauce

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

Shopping List for Glazed Shiitakes With Bok Choy

3 TB Vegetable Oil

3 small dry red Chinese Hot Pepper

1 lb Shiitake Mushrooms, stems removed

4 Garlic Cloves, minced

1 Tb grated Ginger

1 TB Sugar

1 tsp Sesame Oil

3 TB Tamari or Soy Sauce

6 Scallions, for garnish

1 TB roasted Sesame Seeds for garnish

Shopping List for Coconut-Miso Salmon Curry

3 tablespoons Safflower or Canola oil

1 medium Red Onion, halved and sliced 1/2-inch thick (about 2 cups)

1 (1-inch) piece fresh Ginger, minced (about 2 tablespoons)

3 Garlic cloves, thinly sliced

¼ cup White Miso

½ cup unsweetened, full-fat canned Coconut Milk

1 (1 1/2-pound) Salmon Fillet, cut into 2-inch pieces

1 tablespoon fresh lime juice, plus lime wedges for serving

Steamed Rice, such as jasmine or basmati, for serving

¼ cup chopped fresh Basil

¼ cup chopped fresh Cilantro

Shopping List for Sausage Rolls

1 lb ground Beef

1 pack good Bacon, chopped pretty small

1 or 2 Onions

2 Eatwell Farm Eggs

1 cup Breadcrumbs

1 cup grated Cheddar Cheese 

1 or 2 TB fresh Sage, chopped

Freshly grated Nutmeg, do this to taste preference

2 sheets Puff Pastry- I use Trader Joe’s

1 extra Egg for Pastry Egg Wash

Shopping List for Green Sauce

Some Stock to cook the stems in, about 2 cups

1/4 cup Olive Oil + more for sauteeing

Juice of 1 Lemon, plus zest from about 1/2

Pinch or Red Pepper Flakes


____

Thanks!

This Week's Box December 4th-8th, 2018

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1. IN THE BOX:

*Items in Box for 2

*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.

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

OR

*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 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.

*Red Russian Kale- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Wash well before use. 

*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.

*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

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

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.

Radicchio/Chicory- Refrigerate in a sealed plastic bag. Keeps for a week.

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.  

2. THIS WEEK'S RECIPES

Vegetarian Dumplings with Ginger and Cabbage

Daikon Salad With Japanese Plum Dressing

Shrimp Bok Choy and Tumeric Soup

Fried Broccoli and Kale with Garlic, Cumin, and Lime

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

Vegetarian Dumplings with Ginger and Cabbage

3 carrots

1 small onion (or use a leek instead!)

3 cloves garlic

1 inch piece of peeled ginger (see note)

2 tablespoons peanut oil

1 tablespoon tamari or soy sauce

1 tablespoon unseasoned rice vinegar

1 tablespoon toasted sesame oil

1 package round dumpling wrappers

4 tablespoons peanut oil, divided

1 tablespoon your favorite chili sauce or oil

2 teaspoons Chinese black vinegar or rice wine vinegar

1 teaspoon tamari or soy sauce

1 teaspoon toasted sesame oil

Daikon Salad With Japanese Plum Dressing

3 bunches Mizuna 

3 Shiso Leaves, optional

2 TB Katusobushi (dried bonito flakes) for garnish, optional

2 TB Ikura (salmon roe) for garnish, optional

Japanese Plum Dressing

1 Umeboshi  - Japanese Pickle Plum, you can find this in most health orientated stores

3 TB Ponzu

1 TB Sesame Oil

1 TB Rice Vinegar

1/2 TB Soy Sauce

1/8tsp Sugar

Shrimp Bok Choy and Tumeric Soup

1 TB Extra Virgin Olive Oil

1 large Onion, chopped

6 Garlic cloves, minced

1 tsp Turmeric

6 cups Chicken Broth

2 Carrots, sliced

1 lb Shitake Mushrooms, stems removed and sliced

1 lb Shrimp

Fried Broccoli and Kale with Garlic, Cumin, and Lime

3 TB Olive Oil

3 Garlic Cloves, thinly sliced

1/2 tsp Cumin Seeds

2 tsp crushed Red Pepper Flakes

1/2 cup Mint Leaves, roughly shredded

1 TB Lime Juice


This Week's Box November 20th-24th, 2018

Happy Thanksgiving Everyone!

Happy Thanksgiving Everyone!

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

    IN THE BOX:

*Items in Box for 2

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

*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.

*Celery- Store in your crisper. Lasts about one week. 

*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.

*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

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

OR

*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.

*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.

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

*BONUS: Onion- Store in a cool dry place out of the light. Lasts 2-3 months.

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.

Celeriac-  A delicious form of celery that is pretty new to people's kitchens. Peel, chop and cook with potatoes, mash the lot with more butter and cream than your mother would. Cool and damp is best, so an outdoor, shady vegetable rack is good and the bottom of your fridge even better. Healthy celeriac should keep, unwrapped, for several weeks without any significant loss of quality. Even when cut in half, they will still keep for a week or more, though you may need to shave off a layer to refresh the surface. 

Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water. 

Holiday Herb Mix- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week. Can also be hung to dry and will last several months.


2. THIS WEEK'S RECIPES

Confit Fennel

Sweet Potato Pie

Butternut Squash and Leek Stuffing

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

Confit Fennel

3 cloves garlic

Peel from one lemon

1/8 teaspoon red pepper flakes

1 cup extra virgin olive oil

Sweet Potato Pie

1/2 cup Butter, softened

1/4 cup White sugar

1/4 cup Brown sugar

2 Tablespoons Molases

1/2 cup Buttermilk

3 Eggs

½ tsp Salt

2 teaspoon ground Nutmeg

2 teaspoon ground Cinnamon

2 teaspoon Vanilla extract

Butternut Squash and Leek Stuffing

16 cups cubed Bread

4 TB Extra Virgin Olive Oil, divided

1/2 cup dry White Wine

1 Tb chopped fresh Thyme leaves

1 quart Vegetable Stock

2 cups shredded Gruyere, if desired

This Week's Box November 6th- 10th, 2018

Happy Fall Y’all!

Happy Fall Y’all!

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

1. IN THE BOX:

*Items in Box for 2

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

*Red Russian Kale- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Wash well before use. 

*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.

*Radishes- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.

*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.

*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly. 

*Persimmons- Store at room temperature until ripe, then refrigerate in a plastic bag. Lasts several days once ripe.

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.

OR

Pomegranates- Keeps up to a month stored on a cool counter.

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! 

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. 

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.

2. THIS WEEK'S RECIPES

Broccoli Mac N Cheese

Chicken, Leeks and Spinach In A Creamy Wine Sauce

Mustard Crusted Tofu with Kale and Sweet Potato

Pickled Radishes

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

Broccoli Mac N Cheese

1 lb Elbow Macaroni, cooked per package instructions

4 TB Butter

4 TB Flour

2 cups Milk, warmed

2 cups Sharp Cheddar, grated, plus 1/2 cup or so, for topping

1/4 to 1/2 cup Breadcrumbs, for topping, optional

Chicken, Leeks and Spinach In A Creamy Wine Sauce

1 TB Olive Oil

4 to 6 small Chicken Breasts or Thighs

3 cloves Garlic, minced

2 cups Crimini or Button Mushroom, sliced

2/3 cup dry White Wine

1 1/2 tsp fresh Thyme

2 tsp Lemon Zest

1 cup Chicken Stock

1 cup Heavy Cream

1 TB Dijon Mustard

Mustard Crusted Tofu with Kale and Sweet Potato

1 14 oz package firm Tofu

1/2 cup whole grain Dijon Mustard

4 TB Oil, divided

1/2 cup Onion, sliced

1 TB minced Ginger

2 TB fresh Lime Juice

Pickled Radishes

1 cup White Vinegar

2 tsp sugar or Honey

1/2 tsp crushed Peppercorns

1 to 2 cloves Garlic, peeled

Optional, 1 Chile Pepper, split lengthwise

This Week's Box October 16th-20th, 2018

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

1. IN THE BOX:

*Items in Box for 2

San Marzano Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter.

OR

Heirloom Tomatoes- Depending on ripeness, tomatoes can stay for up to two weeks on the counter.

Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.

OR

Radishes- Remove the greens (store separately) so they don't draw out excess moisture from the roots. Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week

Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.

*Cherry Tomatoes- Do not refrigerate until they are fully ripe. Allow them to ripen at room temperature. This will result in more flavorful, juicy tomatoes. Once fully ripe, place in a plastic bag and refrigerate. Will keep several days once ripe.*Onion- Store in a cool dry place out of the light. Lasts 2-3 months.

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

*Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.

*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.

*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

*Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water. 

*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.

*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. 

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

Fennel, Cherry Tomato & Crumble Gratin

Roasted Ratatouille Pasta

Sweet Potato Pancakes

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

Fennel, Cherry Tomato & Crumble Gratin

3 TB Olive Oil

1 TB Thyme leaves, plus a few whole sprigs

3 Garlic Cloves, crushed

2/3 to 1 cup Whipping Cream

3 to 4 oz Parmesan cheese, freshly grated

1 tsp chopped Parsley
Roasted Ratatouille Pasta

12 oz Zucchini, cut into 1” pieces

2 Red Bell Peppers, seeded and coarsely chopped

1 Shallot, thinly sliced

4 cloves Garlic, minced

1/4 to 1/2 cups Olive Oil

2 to 4 TB Balsamic Vinegar

2 tsp chopped fresh Thyme (OR use Eatwell Thyme salt instead)

8 oz Penne or Gemelli Pasta

Sweet Potato Pancakes

1 cup Flour

2 tsp Baking Powder

1/2 tsp ground Cinnamon

1/4 tsp ground Nutmeg

1 large Egg

1 1/4 cups Milk

1 TB Brown Sugar

1 TB Vegetable Oil

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