In the box - and how to store it
This Week's Recipes
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
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
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