This Week's Box: September 18th- 24th

September 19, 2017 Noelle Buckband

1. IN THE BOX (IN ORDER OF WHAT TO EAT FIRST):

*Items in Box for 2

*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 4-5 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.

*Red Kale- 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. Lasts up to a week. Wash well before use.

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.

*Radishes- Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

*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.

*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.

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

Oven Roasted Stuffed Tomatoes

All-The-Tomatoes & Pasta Salad

Roasted Pepper Soup

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE BASIC SALT AND PEPPER):

Shopping list for Oven Roasted Stuffed Tomatoes

1 cup cooked Quinoa

2 tsp Olive Oil

8 pitted Black Olives

Shopping list for All-The-Tomatoes & Pasta Sala

8 oz. dried whole-grain short pasta

1 tsp whole caraway seeds

3 garlic cloves

2 tbsp harissa paste

1/3 cup lemon juice

3 tbsp nutritional yeast

1 tbsp tahini (optional)

Shopping list for Roasted Pepper Soup

2 Tb Olive Oil

3 1/4 cup sliced Onions

3 large cloves Garlic

1/4 cup dry White Wine

2 cups Chicken or Vegetable Stock or Broth

2 TB chopped fresh Thyme

Creme Fraiche

Shopping list for all recipes

3 1/4 cup Onions