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
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.
Arugula- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.
*Bok Choy - This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in the fridge up to one week. Don’t forget to use the ribs!
*Peppers- Only wash them right before you plan on eating them as moisture decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed. Lasts up to one week.
*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.
*Plums- Store ripe plums in the refrigerator. This will keep them in top shape and prevent fast deterioration. Place them in an open plastic bag - not a sealed one. Plums stored in the refrigerator will last two to four weeks.
Squash- Store in a cool, dark, well-ventilated place. Many growers say squash gets sweeter if they're stored for a week or so before eaten. Will last several weeks.
*Raisins- Store in a cool, dry place out of direct sunlight. Refrigeration is recommended in hot environments. Should last several weeks.
Sweet Potatoes- Store in a cool, dark, well‐ventilated place. Never refrigerate ‐ sweet potatoes don't like the cold. Lasts up to 3 weeks if stored properly.
*Garlic- Store whole in a cool dry place around 55-60 degrees. Can last 3-5 months.
2. THIS WEEK'S RECIPES
Sauteed Bok Choy with Creamy Miso Dressing
Sweet Potatoes With Yogurt and Cilantro-Chile Sauce
3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):
Shopping list for Sauteed Bok Choy with Creamy Miso Dressing
1 TB Red Miso, if you like it stronger, add more
1/4 cup Tahini
1/4 cup Yogurt
2 tsp Honey
1 TB Olive Oil
Juice and zest from 1/2 Lemon
Shopping list for Butternut Bisque
3 TB Butter
1 medium Onion, coarsely chopped
1/2 tsp dried Thyme
1/4 tsp ground Cinnamon
1/8 to 1/4 tsp Cayenne Pepper, plus more for garnish (optional)
Coarse Salt
14 1/2 oz Chicken Broth or Vegetable Broth
1 cup Half and Half
1 TB fresh Lemon Juice
Sour Cream, for serving
Shopping list for Sweet Potatoes With Yogurt and Cilantro-Chile Sauce
1/4 cup plus 1/3 cup Extra Virgin Olive Oil, plus more for serving
1/2 TB Honey
Juice of 2 Limes
1/2 bunch Cilantro, leaves only (1/2 oz)
2 Green Chiles, seeded and chopped
2 TB sliced blanched Almonds
1 TB White Wine Vinegar
1 cup Greek Yogurt
Shopping list for Sauteed Gypsy Peppers
2 TB Olive Oil
1 small Red Onion, quartered and thinly sliced
1 1/2 TB chopped Marjoram, Anise Hyssop or Basil
1 TB Balsamic Vinegar
Shopping list for all recipes:
1 TB Red Miso, if you like it stronger, add more
1/4 cup Tahini
1/2 TB plus 2 tsp Honey
1 cup plus 4 TB Olive Oil
3 TB Butter
1/2 tsp dried Thyme
1/4 tsp ground Cinnamon
1/8 to 1/4 tsp Cayenne Pepper, plus more for garnish (optional)
14 1/2 oz Chicken Broth or Vegetable Broth
1 cup Half and Half
1 1/2 Lemon
Sour Cream, for serving
1/2 bunch Cilantro, leaves only (1/2 oz)
2 Green Chiles, seeded and chopped
2 TB sliced blanched Almonds
1 TB White Wine Vinegar
1 1/2 cups Greek Yogurt
2 Red Onions
1 1/2 TB chopped Marjoram, Anise Hyssop or Basil
1 TB Balsamic Vinegar
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.