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
*Garlic Chives- Store in the refrigerator, wrapped in plastic. Should last 3-5 days.
*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.
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.
*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
Cilantro- As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and recover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Will 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.
Kale- Refrigerate in a plastic bag, do not wash until ready to use. May keep for up to a week.
Bok Choy- 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.
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.
*Grapefruit- Grapefruits 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.
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
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):
Shopping list for Salmon, Steamed Spinach, and a Lemon Salad
2 8 to 9 oz pieces of Salmon
2 tsp Superfine Sugar
2 TB Olive Oil
Flat Leaf Parsley
1 heaping TB Capers
Shopping list for Sri Lankan Dal With Coconut and Lime Kale
1 lb Red Lentils
3 Green Cardamom Pods
3 TB Coconut Oil
1 Cinnamon Stick
3 whole Cloves
2 small White Onions, thinly sliced
4 cloves Garlic, crushed
3/4” piece of Ginger, peeled and grated (about 1 TB)
2 Green Finger Chiles or Serrano Chiles, stemmed and finely sliced
Scant 1/2 tsp ground Turmeric
1/2 tsp Mustard Seeds
2 TB Unsweetened shredded Coconut
1 Lime, juiced
7 oz (3/4 cup plus 2 TB) canned Coconut Milk
Yogurt, for serving
Rice, for serving
Shopping list for Copycat Chipotle Lime Rice
1 tsp Vegetable Oil or Butter
2/3 cup white Basmati Rice
1 cup Water
1/2 tsp Salt
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