CONTENTS:
In the box - and how to store it
This Week's Recipes
Shopping List
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
Salmon, Steamed Spinach, and a Lemon Salad
Sri Lankan Dal With Coconut and Lime Kale
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
Olive Oil
2 Lemons
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
1 Lime
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.