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This Week's Box

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

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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

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