In the box - and how to store it
This Week's Recipes
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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.
*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.
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.
*Turnips- Remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
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.
*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.
*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.
*Oranges- Oranges- Keep in a dish on your counter or table. Lasts 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.
*Carrots- Cut the tops off to keep them fresh longer. Place them in a closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
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 Quinoa and Bok Choy Soup
3 Garlic cloves, minced
1 TB ground Ginger, I would use fresh ginger, but that would be less than a TB
1 cup quinoa, rinsed
7 cups Chicken Broth or Vegetable Stock
2 TB Soy Sauce
2 TB Rice Vinegar
1 TB Toasted Sesame Oil
1 lb Shitake or Cremini Mushrooms, sliced
3/4 cup thinly sliced Green Onion
Shopping list for Kale & Turnips Curry
2-3 TB Coconut Oil
2-3 cloves Garlic, grated on a micro plane
A good sized piece of Ginger, grated on a micro plane
1 can Coconut Milk
Zest from 1 Lemon
1 or 2 TB Curry Powder
1/2 tsp Turmeric Powder
1 tsp Fennel Seeds
1 TB Mustard Seeds
A pinch of Chill Flakes if you like a little heat
Shopping list for Baked Spinach Balls
3/4 cup Butter, softened
2 cups Herb-Seasoned Stuffing Crumbs
1 cup Parmesan Cheese, fresh grated
2 TB finely minced Onion
4 large Eggs
1/4 tsp Nutmeg
Shopping list for Kale-Sauce Pasta
¼ cup Extra-Virgin Olive Oil, plus more for serving
2 cloves Garlic, smashed flat and peeled
½ pound pasta, like Pappardelle or rigatoni
¾ cup coarsely grated Parmigiano- Reggiano
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