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
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.
Plums- Plums should be stored at room temperature until ripe. After ripe, refrigerate as necessary to prevent spoiling. Will last up to 5 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.
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.
Cucumber- Cucumbers can be wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Lasts up to a week in the fridge.
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):
Olive Oil, for brushing
4 oz Parmesan, grated medium fine (about 1 cup)
Shopping list for Fresh Tomato and Parsley Spaghetti
1 lb Spaghetti
1/4 cup plus 1 TB Extra Virgin Olive Oil
Shopping list for Stewed Eggplant and Lunchbox Peppers
2 cloves Garlic, minced
3 TB + Olive Oil for frying
2 tsp Eatwell Rosemary Salt
Shopping list for Salmon Provencal with Potatoes and Cherry Tomatoes
2 TB plus 2 tsp Olive Oil
4 center cut Wild Salmon fillets, about 6 oz each
2 TB chopped fresh Rosemary
2 Tb chopped fresh Tarragon
1 TB fresh Lemon Juice