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!
Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.
*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.
*Celery- Store in your crisper. Lasts about one week
Daikon or Watermelon Radish- Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.
*Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water.
Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water). Will last at least a week.
*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
Navel Oranges They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator.
*Pomelo- Pomelos are the largest citrus fruit. Pomelos can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.
*Red Russian Kale- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.
* Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.
2. THIS WEEK'S RECIPES
Spiced Lentils & Rice
Cold Noodles With Chile Oil and Citrusy Cabbage
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping items for Spiced Lentils & Rice
3 oz Split Red Lentils
2 heaped TB Balti Curry Paste
1 cup Brown Basmati Rice
1/2 TB Olive Oil
Shopping items for Cold Noodles With Chile Oil and Citrusy Cabbage
½ cup Canola or Grapeseed oil
1 tablespoon Red-Pepper Flakes
3 Garlic cloves, very finely chopped
1 tablespoon Sichuan Peppercorns (optional)
1 Star Anise (optional)
1 pound Udon, Soba or Rice Noodles
2 tablespoons Rice Wine Vinegar, or fresh Lemon or Lime juice
¼ cup + 3 TB fresh Lemon and-or Lime juice
1 tablespoon finely grated Lemon and-or Lime zest
¼ cup + 3 TB Olive Oil
⅓ cup Tahini
1 tablespoon Sesame Oil
1 cup Parsley and-or Cilantro, tender leaves and stems, very finely chopped
1 bunch Scallions, very thinly sliced