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This Week's Box

This Week's Box: July 16th- July 22nd

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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 (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

* 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.

* 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.

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

* 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.

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.

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. 

Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.

* Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to a week.

* 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.

2. THIS WEEK'S RECIPES

Mashed Zucchini

Eggplant Roasted Tomato Stack

Tuscan Kale (or Chard) Soup 

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

Shopping list for Mashed Zucchini

2 TB Butter

Freshly grated Parmesan, to taste, optional

Shopping list for Eggplant Roasted Tomato Stack

1 cup Almond Meal (or use Panko or regular breadcrumbs)

2 Eggs, beaten

Oil for frying

Shredded Mozzerella Cheese

 

This Week's Box: July 9th- July 15th

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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 (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

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.

* Collards- 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. Do not wash until ready to use. Will last 3-5 days.

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

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.

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.

* 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. 

* Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one week.

* Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to a week.

* 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.

2. THIS WEEK'S RECIPES

Lemon Butter Braised Sole with Chard

Eggplant Wrapped Ricotta Gnocchi With Sage Butter

Roasted Potatoes With Jerusalem Artichokes

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

Shopping list for Lemon Butter Braised Sole with Chard

2 TB Extra Virgin Olive Oil

3 Cloves Garlic

1 small Red Chile, minced or a pinch of crushed Red Pepper

1/2 cup dry White Wine

2 Sole Fillets

4 slices Lemon

2 TB Lemon Juice

2 TB Butter

1/4 cup Parsley, finely minced OR use the Garlic Chives instead

Shopping list for Eggplant Wrapped Ricotta Gnocchi With Sage Butter

4 TB Olive Oil

2 TB Butter

1 oz Pine Nuts

8 ops Ricotta Cheese

3 TB All Purpose Flour

1 oz Parmesan Cheese, freshly grated

1 TB chopped Parsley

1/4 tsp Nutmeg

1/4 lb unsalted Butter

20 Sage Leaves

1/2 TB Lemon Juice (optional)

Shopping list for Roasted Potatoes With Jerusalem Artichokes

1 lb Jerusalem artichokes

4 Garlic cloves, crushed

4 TB Olive Oil

2 TB roughly chopped Sage

1 Lemon

6 oz Kalamata Olives, pitted

2 TB roughly chopped Parsley

This Week's Box: July 2nd- July 8th

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

*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.

*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.

*Watermelon Daikon, Radish- Store daikon in a plastic bag in the crisper section of the refrigerator for up to 5 days. 

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. 

*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.

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. 

Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one 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.

*Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate  as necessary to prevent spoiling. Will last up to a week.

*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.

 

2. THIS WEEK'S RECIPES

Cabbage Salad

Green Pancakes

Marinated Zucchini Salad

Caramelized Onion And Potato Hand Pies

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

Shopping list for Green Pancakes

3/4 cup Flour

1 heaping TB Baking Powder

2 Eggs

4 TB Unsalted Butter, melted

1 tsp ground Cumin

2/3 cup Milk

2 fresh Green Chiles, thickly sliced

Olive Oil

Shopping list for Marinated Zucchini Salad

3 TB freshly squeezed Lemon Juice

1 Garlic Clove, crushed

3 Tb Extra Virgin Olive Oil

Shopping list for Caramelized Onion And Potato Hand Pies

1 1/2 cup All Purpose Flour, plus more for rolling

2 tsp Sugar

8 TB (1 stick) cold Unsalted Butter, cut into bits

1/2 cup Whole Milk Greek Yogurt

1 Tb Olive Oil

1 Tb Unsalted Butter

2 Tb Whole Milk Greek Yogurt

1 large Egg

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: June 25th- July 1st

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

* 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.

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

* 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.

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. 

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.

* 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. 

* Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one 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.

* 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.

Grapefruit- Grapefruits 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.

Garlic- Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.

2. THIS WEEK'S RECIPES

Creamed Potatoes with Dill

Lazanki - Pork, Cabbage and Pasta Casserole

Chard with Raisins, Pine Nuts, and Porkitos

Linguine with Tomatoes, Zucchini and Herbs

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

Shopping list for Creamed Potatoes with Dill

2 TB Butter

2 TB Flour

1 1/2 cups Cream

1/4 tsp White Pepper

2 TB finely chopped fresh Dill

Shopping list for Lazanki - Pork, Cabbage and Pasta Casserole

2 cups Flour - can be wheat, rye or buckwheat

1/2 tsp Sugar

1 tsp Vegetable Oil

3/4 lb Pork Shoulder

1/4 lb Smoked Sausages

1 medium Onion

1/2 tsp Salt

2 TB Vegetable or Olive

10 oz Cream

1/2 lb grated hard Cheese

Shopping list for Chard with Raisins, Pine Nuts, and Porkitos

2 tablespoons raisins

3 tablespoons pine nuts

2 tablespoon ghee

Juice from ½ lemon

3 Porkitos (Prosciutto Chips)

Shopping list for Linguine with Tomatoes, Zucchini and Herbs

1 small red chile, seeded and minced 

1/3 cup extra-virgin olive oil 

12 ounces linguine 

 

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: June 18th- 24th

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

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.

*Apricots- Set out at room temperature, away from direct sunlight or heat. For the best tasting apricots, eat or use them within 2-3 days.

*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.

*Collards- 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. Do not wash until ready to use. Will last 3-5 days.

*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. 

*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.

*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! 

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.

Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one 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.

Garlic- Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.

2. THIS WEEK'S RECIPES

Shepard’s Pie

Summer Squash and Collards with Pistachios

Apricot, Basil and Goat Cheese Pizza

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

Shopping list for Shepard’s Pie

1 pound ground pork or beef

1 onion, chopped

2 rutabagas or turnips, cut into small cubes

1 tsp Worcestershire sauce or 1 tbsp mustard

4 tbsp (½ stick) butter softened

½ cup milk

1 pinch ground nutmeg

Shopping list for Summer Squash and Collards with Pistachios

1/2 Yellow Onion, peeled and sliced 1/8”

1/2 cup Bread Crumbs

1/4 to 1/3 cup shelled Pistachios, coarsely chopped

1/4 cup White Wine

1/2 TB each fresh Oregano, chopped

Olive Oil as needed

Shopping list for Apricot, Basil and Goat Cheese Pizza

1-2 12-inch pizza crusts or pre-made pizza crusts, flatbread, Naan or pita bread rounds

4 ounces crumbled goat cheese

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: June 11th- June 17th

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

* 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.

* 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. 

* 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.

* 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.

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.

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. 

Spring Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days. 

* Peaches- Peaches are climacteric, which means they continue to ripen after picking and should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. After ripe, refrigerate as necessary to prevent spoiling. Will last up to 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.

* New Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one 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

Swiss Chard Tart

Ethiopian Cabbage Dish

Fresh Peach and Basil Salad

Salmon with Fennel

Lizzie’s Fennel Frond Ice Tea

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

Shopping list for Swiss Chard Tart

2 cups Unbleached Flour

1/2 cup Extra Virgin Olive Oil

3 large Eggs

1 cup freshly grated Parmesan Cheese

Shopping list for Ethiopian Cabbage Dish

1/2 cup Olive Oil

1 Onion, thinly sliced

1/2 tsp ground Cumin

1/2 tsp ground Turmeric

Shopping list for Fresh Peach and Basil Salad

1 TB Honey

1/2 cup Lemon Chèvre or plain Chèvre plus some Lemon Zest

Shopping list for Salmon with Fennel

5 cups sliced yellow onions, 1/4-inch thick (3 pounds)

1/2 cup good olive oil

3 tablespoons fresh thyme leaves, coarsely chopped

1 orange, zested

2 tablespoons freshly squeezed orange juice

1 (10 pound) fresh salmon 

 

Shopping list for Lizzie’s Fennel Frond Ice Tea

1 TB Honey

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: June 4th- June 10th

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

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.

 

Collards- 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. Do not wash until ready to use. Will last 3-5 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.

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

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

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. 

*Spring Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days. 

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

*New Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one 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.

*Cherries- cherries in the fridge as soon as possible, preferably wrapped in a plastic bag. Wash them with cold water just before eating. Lasts in fridge up to 10 days. Can last in freezer up to 6 months.

 

2. THIS WEEK'S RECIPES

Salmon with Parsley Sauce

“Creamed” Collard Greens with Peanut Butter and Chiles

Raclette For Dinner

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

Shopping list for Salmon with Parsley Sauce

4 tsp Capers

1/3 cup Extra Virgin Olive Oil

2 lbs Salmon Fillets, cut in 6 portions

1 TB fresh Lemon Juice

Shopping list for “Creamed” Collard Greens with Peanut Butter and Chiles

1 cup dried Shrimp

4 Scotch Bonnet or Habanero Chiles, stemmed, seeded, and finely chopped

1 1/2 medium Yellow Onions, (1 roughly chopped, 1/2 sliced into 1/4” thick rings)

1 Tomato, cored, seeded and roughly chopped - Since we don’t have ripe tomatoes yet I would use a little bit of my house made canned sauce

4 TB High Temp Vegetable Oil, the recipe calls for Red-Palm, but I would use Coconut instead

2 TB Tomato Paste - since I am planning on using my sauce I would skip this ingredient and cook my sauce down a bit

1/2 cup Natural Peanut butter

Kosher Salt and freshly ground Black Pepper

 

 

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: May 28th- June 3rd

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

*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.

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

*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. 

Spring Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days. 

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

*New Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one 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.

*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

*Cherries- cherries in the fridge as soon as possible, preferably wrapped in a plastic bag. Wash them with cold water just before eating. Lasts in fridge up to 10 days. Can last in freezer up to 6 months.

*Oranges, Valencia- Valencia Oranges are available outside of the regular citrus season and are known for their high juice content. One of the best oranges for juicing. Don't be deterred if you see a tinge of green on these oranges - it is caused by chlorophyll to help protect the oranges from sunburn. Green-tinged oranges are ripe and still taste sweet. Will last much longer in the fridge, up to two weeks.

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 - last 2 weeks to a month.

2. THIS WEEK'S RECIPES

Herbed Honey Mustard Dressing

Creamy Herb Dressing

Orecchiette with Caramelized Turnips and Kale

Roasted New Potatoes

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

Shopping list for Herbed Honey Mustard Dressing

1/2 cup Extra Virgin Olive Oil

1/4 cup White Wine Vinegar

1 TB Honey

1 TB Dijon Mustard

1 tsp Shallots, chopped

Shopping list for Creamy Herb Dressing

1/2 cup Sour Cream or Yogurt

1/4  cup Extra Virgin Olive Oil

1 TB White Wine Vinegar

1 Lemon Juiced

Optional: 1/2 Green Onion, mainly the white part and some green, about 2-3 TB

Shopping list for Orecchiette with Caramelized Turnips and Kale

1 lb Orecchiette

1/4 cup Vegetable Oil

1/2 tsp Red Pepper Flakes

8 TB unsalted Butter

2/3 cup grated Parmigiano-Reggiano Cheese, plus extra for garnish

Shopping list for

1/8 cup Extra Virgin Olive Oil

 

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: May 14th- May 20th

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

*Strawberries- Discard any bruised strawberries or freeze and use in a smoothie. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days.

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.

*Collards- 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. Do not wash until ready to use. 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.

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

Green Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days. 

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

*New Potatoes- Store potatoes in a cool, well-ventilated place. Don't wash the potatoes before storing as dampness promotes early spoilage. Will last at least one 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.

*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to 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.  

2. THIS WEEK'S RECIPES

Savory Oatmeal with Greens and Yogurt

Gingered Collard Greens

Turnips Tzatziki

New Potatoes

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

Shopping list for Savory Oatmeal with Greens and Yogurt

For the toasted Oat and Nut Topping:

1/4 cup Oats

1/4 cup slivered, raw Almonds

1/4 cup Pumpkin Seeds

1/4 cup Hemp Seed or Sunflower Seeds

1 tsp Extra Virgin Olive Oil

For the Oatmeal:

1/2 cup Oats

Salt and Pepper

1 TB Extra Virgin Olive Oil

Pinch of crushed Red Pepper

Plain full fat Yogurt, preferable Bulgarian Yogurt, for garnish

Shopping list for Gingered Collard Greens

2 TB minced Garlic

2 TB minced fresh Ginger

Vegetable Oil, enough for sautéing 

Shopping list for Turnips Tzatziki

A splash of Apple Cider Vinegar (I use the vinegar we offer as an extra item from Little Apple)

A good glug of Olive Oil

2 TB of Yogurt, I used Greek Yogurt because that is what I had.

Shopping list for New Potatoes

2 TB Butter

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: May 7th- May 13th

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

*Strawberries- Discard any bruised strawberries or freeze and use in smoothie. Do not rinse until ready to eat. Strawberries don’t like to be wet. Keeps 2-3 days.

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.

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

*Collards- 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. Do not wash until ready to use. Will last 3-5 days.

*Sugar Snap Peas- Keep them in a plastic bag in the refrigerator. Sugar snap peas should last for up to 5 days.

Oregano- Place in a glass of water and cover with a plastic bag. Change water often. Will last up to 5 days.

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

Green Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days.

*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.

Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to 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.  

2. THIS WEEK'S RECIPES

Stuffed Collard Greens

Cheating Ramen

Cream of Turnip Soup

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

Shopping list for Stuffed Collard Greens

1 lb Ground Beef

1 Small Onion

1/3 cup Parsley, fresh chopped

1/2 cup Pine Nuts, or chopped Hazelnuts

1 tsp Cumin, ground

1/4 tsp Cayenne Pepper

2/3 cup Beef Broth (I always replace the beef broth with our chicken since I have it handy)

1 tsp Salt and Pepper

Shopping list for Cheating Ramen

Toasted Sesame Oil

Soy Sauce

Korean barbeque Sauce-Spicey

Chicken Stock

Ramen Noodles, enough for 2

Optional, soft cooked Egg

Shopping list for Cream of Turnip Soup

5 TB Butter

Splash of Olive Oil for the pan

8 oz Chicken Stock

8 oz Milk

Lemon Zest, to taste

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: April 23rd - April 29th

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

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

*Collards- 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. Do not wash until ready to use. Will last 3-5 days.

Sugar Snap Peas- Keep them in a plastic bag in the refrigerator. Sugar snap peas should last for up to 5 days.

*Oregano- Place in a glass of water and cover with a plastic bag. Change water often. Will last up to 5 days.

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

*Kale and Chard- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

*Oranges- Oranges- Keep in a dish on your counter or table. Lasts one week.

Green Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days.

*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.

*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.

*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

Greens With Green Garlic & Prosciutto

Buttered Snap Peas and Carrots

Green Shakshouka

Hot & Sour Bok Choy And Turnip Stir-Fry

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

Shopping list for Greens With Green Garlic & Prosciutto

1 to 2 TB Olive Oil

2 slices Prosciutto

Lemon Juice, to taste

Shopping list for Buttered Snap Peas and Carrots

2 TB unsalted Butter

Shopping list for Green Shakshouka

1 tsp. cumin seeds

1/2 tsp. each coriander and fennel seeds

1 tsp. each smoked paprika and red chile flakes

1/4 tsp. each freshly ground pepper and cardamom 

6 TB EVOO

1 medium onion, chopped

3 garlic cloves, chopped

1 large jalapeno chile, seeded and diced

12 oz. or 1 1/4 cups tomato sauce

1 1/2 chicken stock, You can use Eatwell Farm’s Chicken Stock

7 oz. feta cheese, coarsely crumbled

1/2 cup flat leaf parsley, divided

3 TB chopped cilantro leaves

12 large eggs, You can use Eatwell Farm’s pasture-raised eggs

Shopping list for Hot & Sour Bok Choy And Turnip Stir-Fry

2 TB Sesame Oil

1/8 to 1/4 tsp Red Chili Flakes

1 TB Rice Vinegar

1 tsp Tamari or Soy Sauce

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: April 16th - April22nd

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

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

Collards- 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. Do not wash until ready to use. Will last 3-5 days.

*Sugar Snap Peas- Keep them in a plastic bag in the refrigerator. Sugar snap peas should last for up to 5 days.

Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to 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.

*Oranges- Oranges- Keep in a dish on your counter or table. Lasts one 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. 

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

Green Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days.

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.

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.

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

 

Kale Lasagna

Sauteed Radishes and Sugar Snap Peas With Dill

 

Turnip Fritters

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

Shopping list for Kale Lasagna

Olive Oil, for coating baking dish

9 to 12 Lasagna Noodles

1 cup Ricotta Cheese

1 Egg

1/4 cup grated Parmigiano-Reggiano

Zest of 1 fresh Lemon

1/2 tsp Kosher or Sea Salt 

Fresh cracked Black Pepper, to taste

24 oz Tomato Sauce, now don’t you wish you came to a sauce party!

16 oz Grated Mozzarella Cheese

Shopping list for Sauteed Radishes and Sugar Snap Peas With Dill

1 TB butter

1 Tb Olive Oil

1/2 cup thinly sliced Shallots - I am going to use a leek in place of the shallots.

1/4 cup Orange Juice

1 tsp Dill Seeds

1 TB chopped fresh Dill

Shopping list for Turnip Fritters

1 Egg, beaten

3/4 cup All-Purpose Flour - I used Potato Starch instead to keep it gluten free

1 good sized Leek, cut into thin half moon slices

1/2 tsp Kosher Salt and several grind of Black Pepper

Vegetable Oil

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: April 9th - April 15th

IMG_2334.jpg

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

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

*Sugar Snap Peas- Keep them in a plastic bag in the refrigerator. Sugar snap peas should last for up to 5 days.

*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

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.

*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.

*Oranges- Oranges- Keep in a dish on your counter or table. Lasts one 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. 

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

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

Green Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days.

*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.

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.

 

2. THIS WEEK'S RECIPES

Duck Breast with Mustard Greens, Turnips, and Radishes

Stir Fry Mix Braised With Cilantro and Rice

Spicy Asian Pasta Salad

Turnips with Greens

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

Shopping list for Duck Breast with Mustard Greens, Turnips, and Radishes

3 pounds boneless duck breasts (3–4)

Kosher salt and freshly ground pepper

2 tablespoons vegetable oil

¼ cup Dijon mustard

2 tablespoons English mustard powder

2 teaspoons fresh lemon juice

5 tablespoons olive oil, divided

1 tablespoon red wine vinegar

Shopping list for Stir Fry Mix Braised With Cilantro and Rice

2 tablespoons olive oil

1/2 cup (uncooked) white rice

1 teaspoon paprika

1 or 2 medium cloves garlic, minced (1 teaspoon)

1 teaspoon ground cumin

3/4 cup vegetable broth (may substitute chicken broth or water)

Leaves from 1 large bunch of cilantro, chopped (1 cup)

Yogurt or lemon wedges, for serving (optional)

Shopping list for Spicy Asian Pasta Salad

2 limes, juiced

¼ cup organic pure maple syrup

4 Tablespoons organic vegetable oil

5 Tablespoons soy sauce

1 Tablespoon rice wine vinegar

1 Tablespoon of chili oil (I recommend adding a teaspoon at a time depending on heat of chili oil) Or you can use sesame oil if you prefer less spice

2 inches of Fresh Ginger, chopped or grated (grated brings out more of the flavor)

1 Fresno chili, chopped (or more to taste)

½ Jalapeno, chopped (or more to taste)

2 Cloves of garlic, chopped

¼ chopped fresh cilantro

1 16-ounce package of soba noodles or linguine noodles, cooked and rinsed

1 Red Bell Pepper, chopped

8 asparagus spears, cut into 1½ inch chunks, steamed al dente

4 green garlic, chopped

¼ cup chopped fresh cilantro

¼ cup sliced almonds, optional

Shopping list for Turnips with Greens

2 TB Butter or Olive Oil

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: April 2nd - April 8th

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. 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.

*Cilantro- As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Will last up to a week. 

*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

*Oranges- Oranges- Keep in a dish on your counter or table. Lasts one week.

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

Green Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days.

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 the 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.

*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.

Spring Onions- Keep them in the crisper drawer, sealed well in a plastic bag, and it’ll stay fresh for about two weeks.

*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.

*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

Spinach, Leek and Feta Cheese Frittata

Moroccan-Style Roasted Beets, Carrots & Turnips

Kimchi & Bok Choy Rice Bowl

One Pot Mujadara with Leeks

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

Shopping list for Spinach, Leek and Feta Cheese Frittata

1 tablespoon butter

1 tablespoon olive oil

1 clove garlic, minced

1 teaspoon chopped fresh dill or 1/2 teaspoon dried

1/3 cup crumbled feta cheese

3 large eggs

3 large egg whites

2 tablespoons milk

Shopping list for Moroccan-Style Roasted Beets, Carrots & Turnips

2 branches thyme

3 unpeeled cloves of garlic

3 pods cardamom

1/2 cup extra-virgin olive oil, divided

1 lime

1/4 cup fresh lime juice (roughly, the juice of 1 lime)

1 tablespoon harissa

Shopping list for Kimchi & Bok Choy Rice Bowl

1 cup brown rice

1 tablespoon sesame oil

2 cloves garlic, minced

1-inch piece of ginger, grated

1 sheet nori, torn into small pieces

2 tablespoons low sodium soy sauce or soy sauce alternative like coconut aminos, liquid aminos or tamari

1 tablespoon olive oil

4-6 eggs

Kimchi- Our favorite Kimchi is from Volcano Kimchi.

Shopping list for One Pot Mujadara with Leeks

1 cup brown lentils (whole masoor, sabut masoor).

3/4 cup basmati or other long-grain rice

1 tsp cumin powder

1 tsp allspice powder

5 cloves garlic, minced

1/2 tsp cayenne pepper

2 bay leaves

1-inch stick of cinnamon

 tbsp extra virgin olive oil

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: March 26th - April 1st

IMG_2315.jpg

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*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.

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

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.

*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to 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.

*Oranges- Oranges- Keep in a dish on your counter or table. Lasts one week.

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

*Green Garlic- Wrap the green garlic in a damp paper towel and place it in a plastic bag. Should last 5-7 days.

*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.

*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.

Spring Onions- Keep them in the crisper drawer, sealed well in a plastic bag, and it’ll stay fresh for about two weeks.

2. THIS WEEK'S RECIPES

Grilled Turnips with Dill Olive Oil

Arugula, Salmon, and Leek Tart

Creamed Greens and Spring Onions

Tamarind-Glazed Pork Medallions with Carrots and Bok Choy

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

Shopping list for Grilled Turnips with Dill Olive Oil

2 tablespoon (15 ml) olive oil

1 tablespoon (15 ml) lemon juice

Shopping list for Arugula, Salmon, and Leek Tart

1 pre-made pie dough

1 tablespoon butter

3/4 pound salmon, skinned and cut into 1 inch pieces

1/2 cup cream

3 eggs, beaten

1 tablespoon olive oil

2 teaspoons lemon juice from 1 lemon

 

Shopping list for Creamed Greens and Spring Onions

3 tablespoons butter

3 tablespoons all-purpose flour

1 1/4 cups milk

Shopping list for Tamarind-Glazed Pork Medallions with Carrots and Bok Choy

1/2 cup of Coconut Milk

1/2 bunch of Cilantro

1 Pork Tenderloin

2 tsp. Chopped Ginger

2 TB Tamarind Concentrate

2 TB Sweet Chili Sauce

½ oz. Hazelnut Pieces

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: March 19th- March 25th

CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

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.

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.

*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.

*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

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

*Oranges- Oranges- Keep in a dish on your counter or table. Lasts one 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.

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.

*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.

Spring Onions- Keep them in the crisper drawer, sealed well in a plastic bag, and it’ll stay fresh for about two weeks.

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

Pork and Garlic Chive Dumplings

Instant Pot Borscht/ Russian Beet Soup

Casserole-Baked Halibut with Leeks and Carrots

The Anything Green Pesto

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

Shopping list for Pork and Garlic Chive Dumplings

 

1/2 pound fatty ground pork

1/2 tablespoon Shaoxing wine

1/4 teaspoon Asian sesame oil

1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)

1 1/2 teaspoons finely grated peeled ginger

1/2 teaspoon rice vinegar (not seasoned)

2 teaspoons soy sauce

Pinch of white pepper

24 to 30 round dumpling wrappers (preferably with egg)

Shopping list for Instant Pot Borscht/ Russian Beet Soup

A few garlic cloves, finely chopped

1-2 small potatoes, cut into small cubes

1 bell pepper, chopped

2 beets, cleaned and grated

1 28 oz. can of peeled tomatoes

1 bay leaf

1 small crushed chili pepper

1 tsp of Paprika

1 T of Vinegar

Any broth or water (Tanya used homemade vegetable broth), enough to cover the vegetables in pot

Shopping list for Casserole-Baked Halibut with Leeks and Carrots

5 tablespoons extra-virgin olive oil

Salt and freshly ground white pepper 

7 thyme sprigs 

2 bay leaves, preferably fresh 

Four 6-ounce skinless halibut fillets, about 1 inch thick

Shopping list for The Anything Green Pesto

Parmesan Cheese to taste

Pine Nuts (optional)

Olive Oil

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: March 12th - March 18th

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

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.

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.

*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.

*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

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

*Oranges- Oranges- Keep in a dish on your counter or table. Lasts one 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.

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.

*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.

Spring Onions- Keep them in the crisper drawer, sealed well in a plastic bag, and it’ll stay fresh for about two weeks.

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

Cumin Scented Spinach

Tuscan Kale Soup

reens and Onion Omelette

Fresh Dill Sauce

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

Shopping list for Cumin Scented Spinach

1 TB Butter

1 tsp ground Cumin

1 tsp Lemon or Lime Juice

Shopping list for Tuscan Kale Soup

1/2 lb Italian Sausage

1 Onion, diced

1 - 2 cups diced Potatoes

1 qt Eatwell Farm Chicken Stock

1/8 to 1/4 tsp Red Pepper Flakes, add more if you enjoy spice, or none if you don’t!

1/2 cup Heavy Cream

Shopping list for reens and Onion Omelette

3 TB Olive Oil

Salt and freshly ground Pepper

1 cup Grated Gruyere

6 to 8 Eggs, lightly beaten

2 TB Grated Parmesan

2 TB fresh Parsley, chopped

 

Shopping list for Fresh Dill Sauce

2/3 cup Mayonnaise

2/3 cups sour Cream

2 TB Green Onion, finely chopped

2 TB Parsley, finely chopped

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: March 5th- March 11th

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

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

*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.

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.

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. 

*Cilantro- As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and recover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Will last up to a week. 

*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

*Bok Choy-  Store in a plastic bag in the fridge up to one week. Don’t forget to use the ribs!

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

*Oranges- Oranges- Keep in a dish on your counter or table. Lasts 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.

*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.

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

Quinoa and Bok Choy Soup

Kale & Turnips Curry

Baked Spinach Balls

Kale-Sauce Pasta

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

Shopping list for Quinoa and Bok Choy Soup

3 Garlic cloves, minced

1 TB ground Ginger, I would use fresh ginger, but that would be less than a TB

1 cup quinoa, rinsed

7 cups Chicken Broth or Vegetable Stock

2 TB Soy Sauce

2 TB Rice Vinegar

1 TB Toasted Sesame Oil

1 lb Shitake or Cremini Mushrooms, sliced

3/4 cup thinly sliced Green Onion

Shopping list for Kale & Turnips Curry

2-3 TB  Coconut Oil

2-3 cloves Garlic, grated on a micro plane

A good sized piece of Ginger, grated on a micro plane

1 can Coconut Milk

Zest from 1 Lemon

1 or 2 TB Curry Powder

1/2 tsp Turmeric Powder

1 tsp Fennel Seeds

1 TB Mustard Seeds

A pinch of Chill Flakes if you like a little heat

Shopping list for Baked Spinach Balls

3/4 cup Butter, softened

2 cups Herb-Seasoned Stuffing Crumbs

1 cup Parmesan Cheese, fresh grated

2 TB finely minced Onion

4 large Eggs

1/4 tsp Nutmeg

Shopping list for Kale-Sauce Pasta

¼ cup Extra-Virgin Olive Oil, plus more for serving

2 cloves Garlic, smashed flat and peeled

½ pound pasta, like Pappardelle or rigatoni

¾ cup coarsely grated Parmigiano- Reggiano

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: February 26th- March 4th

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. Link to Digital Copy of Newsletter

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

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

*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.

Mizuna- Mizuna will keep in the refrigerator for up to 5 days. Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag.

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

Cilantro- As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and recover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Will last up to a 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. 

Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.

Bok Choy-  Store in a plastic bag in the fridge up to one week. Don’t forget to use the ribs!

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

*Grapefruit- Grapefruits 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.

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

Salmon, Steamed Spinach, and a Lemon Salad

Sri Lankan Dal With Coconut and Lime Kale

Copycat Chipotle Lime Rice

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

Shopping list for Salmon, Steamed Spinach, and a Lemon Salad

2 8 to 9 oz pieces of Salmon 

Olive Oil

2 Lemons

2 tsp Superfine Sugar

2 TB Olive Oil

Flat Leaf Parsley

1 heaping TB Capers

Shopping list for Sri Lankan Dal With Coconut and Lime Kale

1 lb Red Lentils

3 Green Cardamom Pods 

3 TB Coconut Oil

1 Cinnamon Stick

3 whole Cloves

2 small White Onions, thinly sliced

4 cloves Garlic, crushed

3/4” piece of Ginger, peeled and grated (about 1 TB)

2 Green Finger Chiles or Serrano Chiles, stemmed and finely sliced

Scant 1/2 tsp ground Turmeric

1/2 tsp Mustard Seeds

2 TB Unsweetened shredded Coconut

1 Lime, juiced

7 oz (3/4 cup plus 2 TB) canned Coconut Milk

Yogurt, for serving

Rice, for serving

Shopping list for Copycat Chipotle Lime Rice

1 tsp Vegetable Oil or Butter

2/3 cup white Basmati Rice

1 cup Water

1/2 tsp Salt

1 Lime

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

This Week's Box: February 19- February 25th

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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. 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.

*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. 

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

*Cilantro- As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and recover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Will last up to a week. 

*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to 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.  

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.

Bok Choy-  Store in a plastic bag in the fridge up to one week. Don’t forget to use the ribs!

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

*Carrots- Store in the crisper wrapped to prevent drying out. Should last at least 7 days.

*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.

Lemons- This versatile fruit adds a great touch to winter greens and salads. It will store longer, several weeks if wrapped and placed in crisper of the fridge, but if you are going to use it within a few days it can be stored on the counter.

Grapefruit- Grapefruits 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.

2. THIS WEEK'S RECIPES

Bok Choy with Miso Sesame Glaze

Citrus Salad

Chicken Ragu with Bacon & Fennel

Sauteed Kale and Radishes in Tomato Bagna Cauda

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

Shopping list for Bok Choy with Miso Sesame Glaze

2 TB White or Yellow Miso Paste

1/2 cup Dashi, Fish Stock or Eatwell Chicken Stock

1 to 2 tsp Fish Sauce

2 TB unrefined Virgin Coconut Oil

1” knob of Ginger, peeled

2 TB Sesame Seeds

Shopping list for Citrus Salad

Olive Oil

Red Wine Vinegar

Shopping list for Chicken Ragu with Bacon & Fennel

6 oz thick Bacon, about 3 strips, diced

1 large Onion, diced (perhaps use your Leeks)

6 cloves Garlic, minced

1 lb boneless, skinless Chicken Thighs, cut into large pieces

2 TB Flour

2 cups Chicken Broth

Shopping list for Sauteed Kale and Radishes in Tomato Bagna Cauda

1/4 cup Extra Virgin Olive Oil

5 Garlic cloves, finely chopped

7 Anchovy Fillets in oil, drained and chopped

3 TB Tomato Paste

2 TB Chives, chopped

4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.

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