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This Week's Box

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

IMG_2490.jpg

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

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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

*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

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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

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

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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

* 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

This Week's Box: August 13th- August 19th

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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

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.

* 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. 

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.

* Peppers- Avoid direct contact while handling chiles as they contain oils that can burn your eyes. Wrap in a towel and store in a paper bag in your crisper. Keeps 1 - 2 weeks.

* 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

Quick Stir-Fried Eggplant and Cabbage with Quinoa

Lunchbox Pepper Casserole

Zucchini Sliced Bread

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

Shopping list for Quick Stir-Fried Eggplant and Cabbage with Quinoa

1 cup Quinoa

2 cups Chicken Stock

1 TB toasted Sesame Oil

Vegetable Oil

2 large Eggs, lightly beaten

2 cloves Garlic, chopped

2 tsp Sriracha

1/4 cup Soy Sauce

Shopping list for Lunchbox Pepper Casserole

2 TB Olive Oil

1 or 2 cloves Garlic, minced

2 Zucchini, diced

1 cup Water or Eatwell Chicken Stock

1 tsp Cumin

1 tsp Smoke Paprika

Cayenne or Chili Flakes to taste

8 Eggs, well beaten

1 1/2 cups Cream or Half & Half

8 oz grated Monterey Jack Cheese

Shopping list for Zucchini Sliced Bread

 

1 cup milk

3 Tbs olive oil

2  2/3 cups bread flour

1 1/3 cups WW flour

2 Tbs dark brown sugar 

grated zest of 1 lemon  

1 Tbs + 1 tsp gluten

2 1/4 tsp SAF yeast or 2 3/4 tsp bread machine yeast

 

 

This Week's Box: August 6th- August 12th

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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.

* 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.

* 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.

Peppers- Avoid direct contact while handling chiles as they contain oils that can burn your eyes. Wrap in a towel and store in a paper bag in your crisper. Keeps 1 - 2 weeks.

* 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

Stir Fried Garlic Chives with Chile

Pulled Pork & Roasted Tomato Donburi

Zucchini and Potato Pancakes

Iranian Eggplant and Yogurt Spread with Saffron

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

Shopping list for Stir Fried Garlic Chives with Chile

1 Tb Peanut Oil

1 tsp dried Hot Red Pepper Flakes

Shopping list for Pulled Pork & Roasted Tomato Donburi

21/2 lb Pork Shoulder Roast

2 tsp Liquid Smoke

4 tsp Extra Virgin Olive Oil

Shopping list for Zucchini and Potato Pancakes

1 large Egg

1/4 cup All Purpose Flour

2 - 4 TB Sunflower Oil 

Shopping list for Iranian Eggplant and Yogurt Spread with Saffron

1/4 cup (60ml) extra-virgin olive oil

2 cloves garlic, peeled and minced

1/2 cup (125g) labneh

pinch saffron threads

1/2 cup (50g) toasted walnuts, coarsely chopped

This Week's Box: July 31st- August 6th

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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.

* 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.

* Plums- Plums should be stored at room temperature until ripe. After ripe, refrigerate as necessary to prevent spoiling. Will last 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.

* 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.

* 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.

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

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

2. THIS WEEK'S RECIPES

Farfalle with Chard and Pesto

Open Faced Tomatoes, Pesto, Mozzarella Sandwich

Cabbage & Potato Casserole

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

Shopping list for Farfalle with Chard and Pesto

1 1/2 to 2 cups  Farfalle pasta

4 cloves of Garlic

1 tsp Olive Oil or Organic Canola Oil

1/4 cup raw Cashews

1-2 TB Extra Virgin Olive Oil

Coarsely grated Parmesan, to taste

Shopping list for Open Faced Tomatoes, Pesto, Mozzarella Sandwich

1/4 cup grated Parmigiano-Reggiano

1/2 cup Olive Oil

4 Garlic cloves

1/4 cup Pine Nuts

Shopping list for Poblano Stuffed with Cheddar and Chicken

1 to 2 TB Butter

2 oz Bacon or Pancetta or 4 oz bulk Country Sausage

1/2 cup heavy Cream, Half and Half or Broth

1 tsp Coarse Grain or Country Mustard

1/2 cup freshly shredded melting Cheese (Gruyere, Swiss or Gouda)

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

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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.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.

* 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.

* 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.

Ancho Chile/ Poblano Peppers- Avoid direct contact while handling chiles as they contain oils that can burn your eyes. Wrap in a towel and store in a paper bag in your crisper. Keeps 1 - 2 weeks.

* 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

Grilled Zucchini Ribbons with Pesto and White Beans

Potato Salad

Poblano Stuffed with Cheddar and Chicken

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

Shopping list for Grilled Zucchini Ribbons with Pesto and White Beans

Olive Oil

1 Lemon

1 3/4 cup (from 1 15 oz can) small to medium sized White Beans, drained

1 Garlic Clove, peeled

1 to 2 TB White Wine Vinegar

Coarsely grated Parmesan, to taste

Shopping list for Eggplant Roasted Tomato Stack

2 Eggs, hard boiled, diced

1/3 cup chopped Celery

2 TB chopped Dill Pickles

1/4 cup Mayonnaise

1/4 cup Sour

1/2 TB Apple Cider Vinegar

1 tsp prepared Yellow Mustard

Pinch of Celery Seed

1 TB Milk, then more as needed

Shopping list for Poblano Stuffed with Cheddar and Chicken

1 large clove Garlic, chopped

1 TB ground Cumin

Generous pinch of ground Cinnamon

1 TB Olive Oil

2 cups shredded cooked Chicken, preferable dark meat

1 1/2 cups cooked Brown or White Rice

2 cups grated Sharp or Extra-Sharp white Cheddar (about 7 oz)

1/4 cup chopped fresh Cilantro

1 TB Lime Juice

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

IMG_2409.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

* 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

 

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