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CONTENTS:

  1. In the box - and how to store it

  2. This Week's Recipes

  3. Shopping List

  4. 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

Copycat Chipotle Lime Rice

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.

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