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This Week's Box

This Week's Box December 11th- 15th, 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.

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

*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.

*Watermelon Radish- Store in a closed container in the fridge and they should last for a couple weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity.

*Acorn 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.

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

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.

Red 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. 

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

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

Citrus, Celery, and Shaved Fennel Salad

Acorn Squash With Tempeh & Arugula

Jerusalem Artichoke and Leek Soup

Date, Feta and Red Cabbage Salad

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

Citrus, Celery, and Shaved Fennel Salad

1 TB Cider Vinegar

1/2 tsp Whole-Grain or Coarse-Grain Mustard

1/4 cup Extra Virgin Olive Oil

3 Navels Oranges

2 Grapefruit 

Acorn Squash With Tempeh & Arugula

2 tsp Apple Cider Vinegar

1/2 tsp Coriander Seed

1-2 cloves Garlic

1 TB Olive Oil

1/4 tsp Red Chile Flakes

1/2 tsp Sage

2 tsp Soy Sauce

1/2 cup Tempeh

1 tsp Thyme

2 TB Walnuts

Jerusalem Artichoke and Leek Soup

2 lb Jerusalem artichoke, peeled and sliced

2 Garlic cloves, minced

1/4 cup Thyme leaves

1/2 cup Olive Oil

1 cup Cream

Date, Feta and Red Cabbage Salad

1 to 1 1/4 lb Red Cabbage, sliced very thin

3 TB Olive Oil

2 TB Lime or Lemon Juice

Red Pepper Flakes, to taste

1/2 cup pitted Dates, coarsely chopped

4 oz Feta, crumbled 

1 TB chopped flat-leaf Parsley

2 tsp well toasted Sesame Seeds






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 27th- December 1st, 2018

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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.

*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! 

*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. 

*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. 

*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. 

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. 

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- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.

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

2. THIS WEEK'S RECIPES

Baked Spaghetti Squash Carbonara

Turnip Salad with Yogurt, Herbs and Poppy Seeds

Tofu Broccoli Bok Choy Stir Fry with Garlic Sesame Soy Sauce and Soba Noodles

Sweet Potato Fries

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

Baked Spaghetti Squash Carbonara

8 oz Bacon -8 to 10 slices, diced

1 small Yellow Onion, diced OR skip the -onion and use Leeks

4 large Eggs

1/2 cup Ricotta Cheese

1 1/4 cups Parmesan cheese, or mix of Parmesan and Pecorino, divided

Turnip Salad with Yogurt, Herbs and Poppy Seeds

1 Lemon, halved

1/2 tsp dried Chile Flakes

1/2 cup plain Yogurt (not Greek Yogurt)

1 cup lightly packed mixes herbs: Mint, Parsley, Chives, cut in 2” lengths

4 Scallions, trimmed - including 1/2” off the green tops, sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well-Extra Virgin Olive Oil

1/4 cup Poppy Seeds

Tofu Broccoli Bok Choy Stir Fry with Garlic Sesame Soy Sauce and Soba Noodles

7 oz tofu pressed lightly and cubes

1 TB Maple Syrup

3 TB Tamari or Soy Sauce

1 TB Sesame Oil

1/2 tsp White Pepper

1 TB Rice Vinegar

1/2 tsp Garlic granule or Garlic Paste

1/2 tsp Ginger Powder

For the Stir Fry:

8 oz Soba Noodles

1 tsp Coconut

4 cloves Garlic, chopped

1/4 tsp Pepper Flakes

2 TB Sesame Seeds

Sweet Potato Fries

1 TB Sweet Smoke Paprika

1/2 tsp cayenne

3 Garlic cloves, crushed

3 Tb Polenta

7 TB Olive Oil

1 TB Sumac



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 13th -17th, 2018

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IN THE BOX:

*Items in Box for 2

*Acorn 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- 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.

*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. 

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

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.

OR

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

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. 

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. 


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 23rd-27th, 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

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

*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.

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

*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

OR

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

*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.

*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.

*Green Tomatoes- These can be stored in the fridge and will last up to two weeks. 

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

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. 

OR

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.

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. 

Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.

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

Chicken, Broccoli & Sweet Potato

Green Tomato Salsa

Chickpea Curry with Chard

Pomegranate Raita

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

Chicken, Broccoli & Sweet Potato

4 TB Olive Oil, divided

1 1/2 lb Chicken Breast meat, diced into 1” pieces

3 cloves Garlic, minced

3/4 tsp each dried Thyme, Sage, Parsley & Rosemary

1/8 tsp Nutmeg

1/2 cup Pecans, whole or roughly chopped

1/3 cup dried Cranberries
Green Tomato Salsa

2 -3 Jalapeno or Serrano Peppers, to taste

1/2 cup roughly chopped Cilantro

Chickpea Curry with Chard

4 cups cooked Chickpeas OR Lima Beans

2 tsp Yellow Curry Powder

1 tsp ground Turmeric

1 tsp ground Coriander

1 tsp ground Cumin

1/2 - 1 cup Coconut Milk

1 TB Olive Oil

Pomegranate Raita

1 1/2 cups Yogurt

3 Scallions, finely chopped

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

This Week's Box October 9th-13th, 2018

 Summer meets fall in your box this week!

Summer meets fall in your box this week!


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.

*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.*Lunchbox peppers- Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one week.

OR

*Red Russian KaleRemove 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.

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

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

*ChardRemove 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.

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

*PomegranatesKeeps up to a month stored on a cool counter.

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.

BasilTrim 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

FennelIf 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. 

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.

ApplesApples 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

Sweet Potatoes & Greens

Turnips with Yogurt & Tomatoes

Chicken Cutlets with Chard & Pomegranate

Spaghetti Squash Fritter

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

Sweet Potatoes & Greens

1 TB Extra Virgin Olive Oil
1 Avocado, sliced and divided

Cayenne
Lemon
Turnips with Yogurt & Tomatoes

1 1/2 cups plain Yogurt
3 TB good cooking Oil
2 Shallots, peeled and thinly sliced (or use 1/2 onion from the share)
1/2 tsp Cumin Seeds
1/4 tsp Cayenne

Chicken Cutlets with Chard & Pomegranate

1/2 cup All-Purpose Flour
4 Chicken Breasts boneless, skinless, pounded to 1/4” thick, aprox 6 oz each

2 large Eggs
1 1/2 cups Panko Breadcrumbs
1/4 cup Olive Oil + 2TB
1 Red Onion, thinly sliced
2 cloves Garlic, thinly sliced
1/2 tsp Chile Flakes

Spaghetti Squash Fritter

1/3 cup Arrowroot Starch or Flour
1 Green Onion, sliced

4 slices Bacon, cooked and crumbled
3 large Eggs
1 to 2 TB Coconut Oil or cooking fat of choice

This Week's Box October 2nd-6th, 2018

IMG_2445.jpg

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

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

OR

*RaisinsStore in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.

*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.*Lunchbox peppers- Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one week.

Heirloom 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.

OR

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.

*ChardRemove 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.*CucumberCucumbers 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.

*San Marzano 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.

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

*PotatoesStore 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.

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

*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. 

RosemaryTo 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 - last 2 weeks to a month.

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

PomegranateKeeps up to a month stored on a cool counter.

2. THIS WEEK'S RECIPES

Gnocchi with Fresh Tomato Sauce

Wilted Arugula

Chard with Bacon and Apples

Salted Rosemary Roasted Radishes

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

Gnocchi with Fresh Tomato Sauce

1 Egg Yolk

2 oz All Purpose Flour, plus extra for dustin

Freshly grated Nutmeg

Wilted Arugula

1 TB Balsamic Vinegar

Chard with Bacon and Apples

3 slices bacon, diced

Salted Rosemary Roasted Radishes

1 tablespoon Extra Virgin Olive Oil

1 tsp minced fresh Rosemary

1 TB Honey (optional)

Dipping Sauce

1/4 cup plain Greek Yogurt

1 tsp Dijon Mustard

1 TB Honey Mustard

1 tsp Lemon Juice

This Week's Box September 24th -27th, 2018

 Transitional box this week. Fall veggies starting to make their way in!

Transitional box this week. Fall veggies starting to make their way in!

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

*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.

*Lunchbox peppers- Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one week.

OR

*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.

OR

*ChardRemove 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.*CucumberCucumbers 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.

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

*Spaghetti Squash- Store squash in a cool, dry place up to 3 months. Refrigeration will make the squash spoil quickly.

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

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. 

Garlic ChivesStore in the refrigerator, wrapped in plastic. Should last 3-5 days.

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

2. THIS WEEK'S RECIPES

Waldorf Salad

Chili Sweet Potato Cubes

Simple Greek Yogurt Sauce

Chicken with Eggplant and Chard

Stuffed Spaghetti Squash with Chickpeas & Garlicky Arugula Cream

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

Shopping list for Stuffed Spaghetti Squash with Chickpeas & Garlicky Arugula Cream

1 TB Olive Oil, divided

2 TB Pine Nuts

1/3 cup Raw Cashew Butter

2 cloves of Garlic, peeled

1/2 tsp Lemon Zest

2 TB fresh Lemon Juice, divided

1/2 tsp Tamari

1 medium Shallot, small dice about 1/2 cup (If you don’t want to run out for Shallots, substitute onion from the share, just use a little less, maybe 1/3 cup)

1 1/2 cups cooked Chickpeas

Shopping list for Chicken with Eggplant and Chard

6 to 8 TB Sesame or Olive Oil

2 cloves Garlic, finely chopped

1 whole Chicken, 4 to 5 lbs, but into 8 pieces

1 tsp ground Allspice

1/2 tsp Turmeric

1 1/2 cups Chicken Stock or Water

1 dried Lime (optional, available at Middle Eastern Groceries)

Juice of 1 Lemon

Shopping list for Chili Sweet Potato Cubes

2 TB Olive Oil

1 tsp Chili Powder

Shopping list for Simple Greek Yogurt Sauce

1 cup Greek Yogurt

Juice & Zest from 1/2 Lemon

1 to 2 TB Olive Oil, depending on how creamy you want it.

Shopping list for Waldorf Salad

6 TB Mayo

1 TB Lemon Juice

1 cup Celery, thinly sliced OR use thinly sliced Radishes from this week’s share

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This Week's Box: September 10th - September 16th

20180910_171637.jpg

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

*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.

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. 

*Lunchbox peppers- Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one week.

*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.

*CucumberCucumbers 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.

Spaghetti Squash- Store squash in a cool, dry place up to 3 months. Refrigeration will make the squash spoil quickly.

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

Eggplant Parm

Chicken -Not Picatta- With Zucchini

Roasted Cherry Tomatoes

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

Shopping list for Eggplant Parm

5 TB Butter

Flour for dredging

2 Eggs, well beaten

About 2 cups Breadcrumbs

Grated Parmesan

Grated Mozzarella

Oil for frying

Shopping list for Chicken -Not Picatta- With Zucchini

1 Boneless, skinless Chicken Breast

Flour for dredging

2 TB Olive Oil

2 TB Butter

4 cloves Garlic, minced

Zest and Juice from 1 Lemon

Shopping list for Roasted Cherry Tomatoes

A good Olive Oil

This Week's Box September 3rd-9th

IMG_2428.jpg

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

*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.

*Chives- Wrap in a damp paper towel and store in a plastic bag in the fridge. Keeps about 1 week.

*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. 

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.

CucumberCucumbers 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

Shaved Zucchini Salad with Parmesan & Pine Nut

Chickpea, Eggplant, and Tomato Tarts

Chicken, Eggplant, Onion and Cherry Tomato Skewers with Chimichurri Sauce

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

Shopping list for Shaved Zucchini Salad with Parmesan & Pine Nut

1/3 cup Extra Virgin Olive Oil

2 TB fresh Lemon Juice

1/4 tsp dried crushed Red Pepper

1/4 cup Pine Nuts, toasted

Small wedge of Parmesan cheese

Shopping list for Chickpea, Eggplant, and Tomato Tarts

1/2 cup Extra-Virgin Olive Oil

1 Bay Leaf

3 Garlic cloves, minced

1/2 tsp Paprika

1/8 tsp ground Cumin

1 15 oz can of Chickpeas, rinsed and drained

6 Phyllo sheets 

Shopping list for Chicken, Eggplant, Onion and Cherry Tomato Skewers with Chimichurri Sauce

1 lb of Chicken meat, I used a combo of thigh and breast meat, cut into small chunks

1/2 cup Cilantro, same as with the Parsley

1 tsp dried Oregano

3 cloves Garlic

2 Green Onions, chopped

1/2 Serrano Pepper, seeds and veins removed

2 TB fresh Lemon Juice

1/2 cup Olive Oil

 

 

This Week's Box: August 27th - September 2nd

20180827_164020.jpg

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. 

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.

CucumberCucumbers 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

Zucchini Frico

Fresh Tomato and Parsley Spaghetti

Stewed Eggplant and Lunchbox Peppers

Salmon Provencal with Potatoes and Cherry Tomatoes

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

Shopping list for Zucchini Frico

 

Olive Oil, for brushing

4 oz Parmesan, grated medium fine (about 1 cup)

Shopping list for Fresh Tomato and Parsley Spaghetti

1 lb Spaghetti

1/4 cup plus 1 TB Extra Virgin Olive Oil

Shopping list for Stewed Eggplant and Lunchbox Peppers

2 cloves Garlic, minced

3 TB + Olive Oil for frying

2 tsp Eatwell Rosemary Salt

Shopping list for Salmon Provencal with Potatoes and Cherry Tomatoes

2 TB plus 2 tsp Olive Oil

4 center cut Wild Salmon fillets, about 6 oz each

2 TB chopped fresh Rosemary

2 Tb chopped fresh Tarragon

1 TB fresh Lemon Juice

 

This Week's Box: August 20th- August 26th

IMG_2425.jpg

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.

* CucumberCucumbers 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

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