In the box - and how to store it
This Week's Recipes
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.
*Mizuna- Mizuna will keep in the refrigerator for up to 5 days. Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag.
Bok Choy - This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in the fridge up to one week. Don’t forget to use the ribs!
Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.
*Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
*Leeks- 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.
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.
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.
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.
*Squash- Store in a cool, dark, well-ventilated place. Many growers say squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.
*Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.
*Pomegranate- Keeps up to a month stored on a cool counter.
2. THIS WEEK'S RECIPES
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT AND PEPPER):
Shopping list for Miso Noodle Soup:
4 cloves Garlic, minced
2 TB grated Ginger
Rice Stir Fry Noodles
(Optoinal: Tamari or Soy Sauce, Rice Vinegar, Sriracha Hot Sauce, Ume Plum Vinegar, Sesame Seed or Gomasio)
Shopping list for Roasted Tomato Mac and Cheese:
Cooking Spray or Oil
2 TB All-Purpose Flour
2 TB Butter, softened
4 cups Chicken Stock
3 cups Milk, divided
3/4 tsp Dijon Mustard
18 oz Elbow Noodles
4 1/2 (1/2 package) frozen Artichoke Hearts
6 oz Sharp Cheddar Cheese (about 1 1/2 cups)
3 oz Fontina Cheese (about 3/4 cup)
2 1/2 oz Parmesan Cheese (about 10 TB)
Shopping list for Warm Wilted Greens:
1/4 cup honey
1/2 cup balsamic vinegar
1/2 pint walnuts
1 tablespoon grainy mustard
Extra-virgin olive oil
4. CLICK HERE TO GO TO THE NEWSLETTERS PAGE AT WWW.EATWELL.COM. CLICK ON THE DATE OF THE NEWSLETTER TO DOWNLOAD A PDF COPY OF THIS WEEK'S NEWSLETTER IN COLOR.