Box Contents, Recipes, and News for the Week of April 13, 2026
To help you plan for your next week, the week of April 13, 2026, this week's items are from: Sunrise Organic Farm, Alcantar Organics, MillikenFamily Farms and other organic farmers.
Small, Family, and Value Box
Senior and Bambino Box
- Strawberries (Organic)
- Golden Nugget Mandarins (Organic)
- Red Leaf Lettuce (Organic)
- Bunched Leek (Organic)
- Bunched Red Beets (Organic)
- Lacinato Kale (Organic)
- Purple Cauliflower (Organic)
- Red Sweet Potatoes (Organic)
Just Fruit
Six or more seasonal fresh organic fruits perfect for the office or anyone who loves fruit.
Creamy Braised Leeks
URL: https://playswellwithbutter.com/creamy-braised-leeks/
Ingredients
- Large leeks
- Unsalted butter (very soft)
- Kosher salt and black pepper
- Neutral oil
- Dry white wine (such as Pinot Grigio)
- Heavy cream
- Dijon mustard
- Fresh thyme leaves
- Parmesan (optional)
Instructions
- Clean the leeks: Trim the dark green tops and root ends. Slice crosswise into 1-inch pieces. Rinse thoroughly to remove any grit.
- Preheat the oven to 325°F. Butter a small baking dish.
- Sear the leeks: Heat oil in a skillet over medium heat. Arrange leeks in a single layer cut-side down and sear until golden, about 3-4 minutes. Transfer to the prepared baking dish.
- Build the braising cream: Deglaze the skillet with white wine, scraping up browned bits. Simmer until reduced by half. Reduce heat, whisk in cream, Dijon, and thyme. Cook until slightly thickened.
- Pour the cream sauce over the leeks. Cover tightly with foil and braise in the oven until very tender, about 45 minutes.
- Optional: Remove foil, sprinkle with parmesan, and broil 3-5 minutes until bubbly and golden.
- Let cool slightly and serve.
Sweet Potato and Kale Tacos with Garlicky Cilantro Mojo Sauce
URL: https://indiafromindiana.com/sweet-potato-and-kale-tacos-with-garlicky-cilantro-mojo-sauce/
Ingredients
- Sweet potatoes (diced)
- Olive oil
- Salt and black pepper
- Cumin, coriander, smoked paprika, chili powder, paprika, garlic powder
- Kale (chopped, stems removed)
- Lime juice
- Cilantro
- Jalapeño
- Garlic cloves
- Tortillas
- Optional toppings: red onion, goat cheese, avocado
Instructions
- Toss diced sweet potatoes with olive oil, salt, pepper, cumin, coriander, paprika, smoked paprika, chili powder, and garlic powder.
- Heat oil in a large skillet over medium-high heat. Add sweet potatoes, cover, and cook stirring occasionally until fork tender, about 10-12 minutes.
- Make the mojo sauce: Pulse cilantro, jalapeño, garlic, salt, coriander, cumin, and lime juice in a food processor until everything is finely chopped. Stream in olive oil until smooth.
- Add chopped kale, remaining lime juice, and salt to the sweet potatoes. Cover and cook until kale is wilted, about 2-3 minutes.
- Warm tortillas in the microwave or on the stove.
- Fill each tortilla with the sweet potato and kale mixture, drizzle with mojo sauce, and add your favorite toppings.
Roasted Beet and Carrot Salad
URL: https://somethingnutritiousblog.com/roasted-beet-and-carrot-salad/
Ingredients
- Beets (peeled)
- Carrots (peeled)
- Olive oil
- Salt and pepper
- Greens (baby kale or spinach)
- Lemon juice
- Feta cheese (crumbled)
- Pistachios (crushed)
- Balsamic glaze
- Hot honey (optional)
Instructions
- Preheat the oven to 400°F.
- Chop the carrots into 1-inch pieces. Cut the beets into quarters or sixths depending on size.
- Add them to a baking dish and drizzle with olive oil and a sprinkle of salt and pepper.
- Cover with foil and bake for 35 minutes, then uncover and bake for another 25-30 minutes.
- Dress the greens with olive oil, lemon juice, salt and pepper on a large platter.
- Layer the roasted vegetables over the top, then finish with feta, pistachios, and a drizzle of balsamic glaze and hot honey.
- Serve as a side dish or appetizer.
Tandoori Chicken and Cauliflower Sheet Pan Dinner
URL: https://themodernproper.com/tandoori-chicken-and-cauliflower-sheet-pan-dinner
Ingredients
- Boneless skinless chicken thighs
- Cauliflower (cut into bite-size florets)
- Extra-virgin olive oil
- Greek yogurt
- Fresh lemon juice
- Fresh ginger (grated)
- Garlic cloves (minced)
- Turmeric, chili powder, cayenne, cinnamon, cumin
- Fresh cilantro
- Salt
- Chickpeas
Instructions
- Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper.
- Whisk together olive oil, yogurt, lemon juice, ginger, garlic, turmeric, chili powder, cayenne, cinnamon, cumin, cilantro, and salt until smooth.
- Add the chicken thighs and cauliflower florets to the marinade and toss until evenly coated.
- Transfer to the prepared sheet pan in a single layer with space between pieces. Scatter chickpeas around the chicken and cauliflower.
- Roast for 20-25 minutes or until the cauliflower is caramelized and tender and the chicken reaches 165°F.
- Garnish with fresh cilantro. Serve with sliced red onion, basmati rice, raita, and warm naan if desired.
Kumquat Upside Down Cake
URL: https://www.figjar.com/kumquat-upside-cake/
Ingredients
- Whole kumquats
- Salted butter (room temperature)
- Brown sugar
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Egg
- Vanilla
- Milk
Instructions
- Preheat oven to 350°F.
- Slice kumquats into 1/4 inch slices, removing the seeds as you go.
- Melt 6 tbsp of butter and add it to the bottom of a 10-inch baking pan with the brown sugar. Mix well. Arrange kumquat slices in an even layer over the mixture.
- Whisk the flour, baking powder and salt in a medium bowl and set aside.
- Using an electric mixer on medium speed, beat remaining butter with sugar until fluffy, about 5 minutes. Add egg and vanilla and beat until combined.
- Alternately add flour mixture and milk with the mixer on low, beating well after each addition.
- Pour the cake batter over the kumquat slices and bake for 35-45 minutes or until a toothpick inserted comes out clean.
- After removing from the oven, immediately invert onto a plate. Enjoy!