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This Week's Box

This Week's Box September 3rd-9th

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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.

*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

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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.

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