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Box Contents, Recipes, and News for the Week of April 27, 2026

Published on
April 22, 2026

To help you plan for your next week, the week of April 27, 2026, this week's items are from: Sunrise Organic Farm, Alcantar Organics, MillikenFamily Farms and other organic farmers.

Small, Family, and Value Box

  • Strawberries (Organic)
  • Blood Oranges (Organic)
  • Pixie Tangerine (Organic)
  • Green Leaf Lettuce (Organic)
  • Bunched Orange Carrots (Organic)
  • Yellow Onion (Organic)
  • Green Curly Kale (Organic)
  • Green Bell Pepper (Organic)
  • Bunched Baby White Turnips (Organic)
  • Cilantro (Organic)

Senior and Bambino Box

  • Blood Oranges (Organic)
  • Pixie Tangerine (Organic)
  • Green Leaf Lettuce (Organic)
  • Bunched Orange Carrots (Organic)
  • Yellow Onion (Organic)
  • Green Bell Pepper (Organic)
  • Bunched Baby White Turnips (Organic)
  • Cilantro (Organic)

Just Fruit Box

Six or more seasonal fresh local fruits perfect for the office or for anyone who loves fruit.

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Caramelized Garlic Carrots with Spicy Cilantro Yogurt Sauce

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URL: https://www.ambitiouskitchen.com/caramelized-garlic-carrots/

Ingredients

  • Salted butter
  • Carrots, cut diagonally into ½ inch slices
  • Salt and pepper
  • Garlic, thinly sliced
  • Honey or maple syrup
  • Fresh chopped cilantro
  • Plain Greek yogurt
  • Olive oil or avocado oil
  • Lime juice
  • Sugar
  • Jalapeño
  • Fresh torn basil, cilantro, and mint
  • Chopped honey roasted peanuts or cashews
  • Red chile flakes

Instructions

  1. Make the dressing: add the cilantro, yogurt, oil, lime juice, sugar, garlic, jalapeño, salt, and pepper to a blender or food processor and blend until well combined. Thin with a teaspoon or two of water if needed. Set aside in the fridge.
  2. Add 1 tablespoon of butter to a large skillet over medium heat. Once melted, add the carrots and a pinch of salt, stirring to coat.
  3. Cover and cook for 10-15 minutes, stirring occasionally to prevent burning. Remove the cover, add the garlic, and cook uncovered another 10 minutes or until the carrots are fork tender.
  4. Add the honey or maple syrup and cook a few more minutes. Transfer to a platter, drizzle with dressing, and top with torn basil, mint, and cilantro. Garnish with honey roasted peanuts or cashews and red chile flakes.

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Brown Butter Roasted Turnips and Greens

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URL: https://goop.com/recipes/brown-butter-roasted-turnips-and-greens/

Ingredients

  • Turnips, peeled and cut in half (tender leaves reserved)
  • Unsalted butter, browned
  • Thyme leaves, chopped
  • Sugar
  • Salt
  • Garlic, minced
  • Olive oil
  • Turnip greens, roughly chopped
  • Salt and pepper

Instructions

  1. Preheat the oven to 400°F.
  2. Trim the greens from the turnips, leaving about ½ inch of stem on top and reserving the greens. Peel turnips and cut in half vertically (quarter any large ones, leave tiny ones whole).
  3. Heat butter in a small saucepan over medium heat until it turns brown and smells nutty. Pour the brown butter over the turnips and toss with thyme, sugar, and salt. Transfer to a rimmed baking sheet and roast for 30 minutes.
  4. Meanwhile, wash, dry, and roughly chop the turnip leaves, discarding any that don't look nice.
  5. Heat a large sauté pan over medium heat, add olive oil, turnip greens, garlic, salt, and pepper. Cook 5 to 7 minutes until the leaves are wilted and stems are tender.
  6. Place the warm turnip greens on a platter and top with the roasted turnips.

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Kale and Blood Orange Salad

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URL: https://www.grocery.coop/recipes/kale-and-blood-orange-salad/

Ingredients

  • Blood oranges
  • Lemon juice
  • Salt
  • Freshly ground black pepper
  • Garlic, smashed
  • Olive oil
  • Kale, washed and stems removed
  • Slivered red onions
  • Feta cheese, crumbled or cubed

Instructions

  1. For the dressing, zest and juice one of the blood oranges into a small bowl or jar. Taste the juice — if it's very tart, add a tablespoon of lemon juice; if very sweet, use two tablespoons blood orange juice and two tablespoons lemon juice. Whisk in the salt, pepper, garlic, and olive oil and set aside.
  2. Roll the kale leaves up, cut crosswise into thin ribbons, and place in a serving bowl. Pour the dressing over the kale and use your hands to toss, then massage for a minute or two to tenderize the leaves.
  3. Peel and segment the remaining blood oranges, cutting between the membranes to make neat sections. Cut each segment into 2 or 3 pieces and add to the bowl. Add the red onions and feta, toss to mix, and serve.

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Cumin-Spiced Salmon with Cilantro Sauce

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URL: https://gfchow.com/2019/07/11/cumin-spiced-salmon-with-cilantro-sauce/

Ingredients

  • Cilantro leaves and tender stems, roughly chopped
  • Chopped chives (or scallions), roughly chopped
  • Garlic clove, roughly chopped
  • Distilled white vinegar
  • Extra virgin olive oil
  • Kosher salt and black pepper
  • Ground cumin
  • Paprika or smoked paprika
  • Skin-on salmon fillet, cut into even pieces (skin de-scaled)

Instructions

  1. Combine the cilantro, chives, garlic, vinegar, and olive oil in a food processor and pulse until smooth. Season with salt and pepper and set aside.
  2. Preheat the broiler on high.
  3. Combine the cumin, paprika, and olive oil in a small bowl and season with salt and pepper.
  4. Season the salmon with salt and pepper and place on a foil- or parchment-lined pan. Coat the salmon with the cumin-spiced olive oil mixture.
  5. Place the salmon skin-side up on the pan and broil until the fish is opaque and just cooked through, 8 to 10 minutes.
  6. Remove from the oven, transfer to a platter or individual plates, and spoon the cilantro sauce over the salmon.

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Stuffed Green Peppers

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URL: https://www.acouplecooks.com/stuffed-green-peppers/

Ingredients

  • Green bell peppers
  • Cooked rice
  • Plant-based beef crumbles or regular ground beef
  • Garlic cloves
  • Fire-roasted crushed tomatoes
  • Dried oregano
  • Onion powder
  • Garlic powder
  • Fennel seeds
  • Kosher salt
  • Worcestershire sauce
  • Grated or shredded Parmesan cheese
  • Whole milk mozzarella cheese
  • Chopped parsley, plus more to garnish

Instructions

  1. Preheat the oven to 425°F.
  2. Cook the rice (or use precooked rice).
  3. Boil the bell peppers: cut off the tops, cut around the seeds and remove them, then boil for 5 minutes until tender when pierced with a knife. Drain upside down on a towel.
  4. Make the filling: cook the plant-based crumbles or ground beef in a medium skillet according to package instructions — 2 to 3 minutes for plant-based or 6 to 7 for regular ground beef (drain excess fat after cooking regular beef).
  5. Add the garlic and cook 30 seconds, then add the crushed tomatoes, oregano, onion powder, garlic powder, fennel seeds, salt, Worcestershire, ¼ cup Parmesan, 1 cup mozzarella, parsley, and cooked rice. Heat 1 to 2 minutes until warmed through.
  6. Stuff the peppers: place the peppers in a casserole dish (trim the bottoms slightly if they don't stand upright) and spoon filling into each.
  7. Top each pepper with a handful of shredded mozzarella and Parmesan. Add about ½ inch water to the bottom of the pan. Bake 25 to 30 minutes until the cheese melts and browns, covering loosely with foil after 15 minutes. Let cool a few minutes before serving.

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