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Box Contents, Recipes, and News for the Week of April 28

Published on
April 23, 2025

To help you plan for your next week, the week of April 28, 2025, these items will be coming from  Alcantar Organics, Sunrise Organic Farm, Givens Farm, Milliken Family Farm and other organic farmers.

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Senior Box

1 lb Tango Mandarins

1 lb Pink Lady Apples

1 head Red Butter Lettuce

1 lb Hass Avocados

1 bunch Spinach

1 bunch Red Beets

1 lb mixed Zucchini

1 head Desert Sunset Garlic

Bambino Box

1 lb Tango Mandarins

1 lb Pink Lady Apples

1 head Red Butter Lettuce

1 lb Hass Avocados

1 bunch Spinach

1 bunch Red Beets

1 lb mixed Zucchini

1 head Desert Sunset Garlic

Small Box

1 pint Strawberries

1.5 lb Tango Mandarins

1.5 lb Pink Lady Apples

1 head Red Butter Lettuce

1 lb Hass Avocados

1 bunch Spinach

1 bunch Red Beets

1.5 lb mixed Zucchini

1 head Desert Sunset Garlic

Family Box

1 pint Strawberries

2 lb Tango Mandarins

2 lb Pink Lady Apples

1 head Red Butter Lettuce

1.5 lb Hass Avocados

1 bunch Spinach

1 bunch Red Beets

2 lb mixed Zucchini

1 head Desert Sunset Garlic

Value Box

2 pint Strawberries

2 lb Tango Mandarins

2 lb Pink Lady Apples

2 head Red Butter Lettuce

2 lb Hass Avocados

2 bunch Spinach

1 bunch Red Beets

2.5 lb mixed Zucchini

2 head Desert Sunset Garlic

Fruity Snack Box

A mix of 4-6 types of fruits and 2-3 non-cooked snacking vegetables, and a variety of the following depending on the week: Hummus, Salsa, Pita Chips, Dry Fruits or Nuts, Granola and Trail Mix. Perfect for the hungry healthy office.

​Juicing Box

Enough Wonderful Juicing Produce to juice for several days. Contents may vary based on seasonal availability. Generally a mix of 5-6 types of vegetables and 2 types fruits.

​Just Fruit Box

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

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Beet and Goat Cheese Salad

Recipe URL: ​​https://www.feastingathome.com/beet-lentil-spinach-salad/#tasty-recipes-49283-jump-target

Serving Size: 6

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Ingredients List: 

Pomegranate Dressing

Glazed Walnuts

 Salad:

  • 5–7 ounces baby spinach (or sub arugula)
  • 1 cup cooked lentils (black caviar lentils are nice here)
  • 1 1/2–2 cups cooked beets (peeled and cut into wedges) about 3 medium beets
  • 1/4 cup basil ribbons
  • 1 cup pomegranate seeds
  • 1/2–1 cup crumbled goat cheese, more for garnish

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Instructions: 

  1. Do ahead: Cook the lentils and beets. The fastest way is to cook lentils in ample boiling water, like you would pasta. Boil the beets (covered) cutting them in half if larger than a tennis ball (or feel free to roast). Peel and dice or slice.
  2. Make the Pomegranate Vinaigrette: In a small pot, heat pomegranate juice and shallots and bring to a simmer over medium-low or low heat. Simmer until reduced to 1/4 cup, about 10-15 minutes. Take care to simmer gently– as boiling will cause bitterness. (Aim for bubbling around the edges of the pot, rather than throughout.) Once the pomegranate juice has been reduced, add to small bowl, and whisk in olive oil, vinegar, orange zest maple, salt and pepper. Add a pinch of allspice if you like. Store in a sealed jar in the fridge for up to 7 days, shaking extra well before using.
  3. Make the Maple Glazed Walnuts:  Preheat oven to 35oF. Toss walnuts with maple syrup and a pinch of allspice and salt, and place on a parchment-lined sheet pan in the oven for 15 minutes, stirring halfway through. When golden, remove from oven, fluff with a fork, and let cool completely. The syrup will harden and become crackly and the nuts will break apart easily.
  4. Assemble the salad: In a large bowl, add spinach, cooked lentils, beets, basil and pomegranate seeds. Toss with some of the dressing (start with half) then add more as needed to coat all the ingredients generously and evenly. Taste, adjust salt and vinegar if needed.
  5. Toss in the goat cheese and walnuts and serve!

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Fresh Spring Rolls with Peanut Sauce

Recipe URL:  https://cookieandkate.com/fresh-spring-rolls-recipe/#tasty-recipes-34271-jump-target

Serving Size:

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Ingredients List: 

Spring Rolls

  • 2 ounces rice vermicelli or maifun brown rice noodles*
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon fine sea salt
  • 1 cup torn butter lettuce, ribs removed
  • 1 cup very thinly sliced red cabbage
  • 2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
  • 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler
  • 2 medium jalapeños, ribs and seeds removed, thinly sliced
  • ¼ cup thinly sliced green onions
  • ¼ cup roughly chopped fresh cilantro
  • ¼ cup roughly chopped fresh mint
  • 8 sheets rice paper (spring roll wrappers)

Peanut Sauce

  • ⅓ cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoons toasted sesame oil
  • 2 cloves garlic, pressed or minced
  • 2 to 3 tablespoons water, as needed

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Instructions: 

  1. To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
  2. Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
  3. Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
  4. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
  5. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
  6. To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
  7. Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife.

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Grilled Salmon Tacos with Avocado Cabbage Carrot Slaw

Recipe URL: https://loveonetoday.com/recipe/grilled-salmon-tacos-with-avocado-cabbage-carrot-slaw/

Serving Size: 4

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Ingredients List: 

For the Slaw

  • 2 ripe, fresh avocados, halved, pitted, peeled and diced, divided
  • 1/4 cup white vinegar
  • 2 Tbsp. water
  • 1 Tbsp. sugar
  • 1/2 tsp. ground cumin
  • 4 cups green cabbage, sliced
  • 2 cup carrots, grated
  • 1/2 cup red onion, sliced
  • 1/4 cup cilantro leaves, chopped
  • salt and pepper, to taste
  • Place one avocado, vinegar, water, sugar and cumin in a blender.

Instructions:

  • With the blender on puree setting, blend until smooth.
  • In a large bowl, combine the cabbage, carrots, onion, cilantro and one diced avocado.
  • Pour dressing over cabbage mixture, toss gently and season to taste with ground pepper.
  • For the Tacos:
  • 1 lb. fresh salmon filet
  • 1/2 tsp. ground cumin
  • 1/4 tsp. freshly ground pepper
  • 1 cup pico de gallo, homemade or store bought
  • 8 small corn tortillas
  • 4 cups Avocado Cabbage Carrot Slaw
  • Sprinkle salmon filets with cumin and pepper.
  • Wrap salmon in aluminum foil and grill over medium heat for 10 to 12 minutes, turning once, until cooked through.
  • Wrap tortillas in aluminum foil and place on grill for 4 minutes, turning once until warm.
  • Fill tortillas with salmon, pico de gallo and Easy Avocado Carrot Cole Slaw, dividing evenly.

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Best Stuffed Zucchini Recipe

Recipe URL: https://www.thepioneerwoman.com/food-cooking/recipes/a40209726/stuffed-zucchini-recipe/

Serving Size: 6

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Ingredients List: 

  • 6 medium zucchini (about 3 lb.)
  • 3 Tbsp. olive oil, divided
  • 1 lb. mild or spicy Italian sausage
  • 1 small red bell pepper, diced
  • 2 cloves garlic, minced
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 1/2 tsp. kosher salt
  • 1 tsp. chopped fresh oregano, plus more for serving
  • 2 Tbsp. chopped fresh basil, plus more for serving
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese, divided
  • 1/2 cup panko breadcrumbs

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Instructions:

  • Preheat the oven to 425°. 
  • Halve the zucchini lengthwise. Use a spoon to scoop out the interior of the zucchini (reserving the flesh), leaving about 1/4-inch-thick border around the edges. Arrange the zucchini boats on a parchment-lined, rimmed baking sheet.
  • Chop the reserved zucchini flesh and set aside. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring to break up the sausage, until browned and crumbly, about 6 minutes. Add the chopped zucchini flesh, red bell pepper, garlic, red pepper flakes, and salt. Cook until the vegetables have softened, about 5 minutes. Remove the skillet from the heat. Stir in the oregano, basil, and marinara. Let cool 5 minutes. Stir in the mozzarella and 1/4 cup of parmesan.
  • Divide the filling mixture evenly among the zucchini shells. Stir together the panko breadcrumbs, remaining 1/4 cup parmesan, and remaining 1 tablespoon olive oil in a small bowl. Sprinkle evenly on top of each stuffed zucchini. 
  • Bake on the middle rack of the oven until the breadcrumbs are golden brown, cheese is melted and zucchini is tender, about 20 minutes. Serve with additional chopped fresh herbs.

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Mandarin Orange Posset
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Recipe URL: https://blog.misfitsmarket.com/mandarin-orange-posset/

Servings: 6

Ingredients:

Instructions:

  1. Using a microplane, grate ½ tablespoon zest from 1 to 2 mandarins. Slice mandarins in half vertically, then use a spoon to remove the inside of the mandarin and juice the flesh through a fine-mesh sieve. Measure out 2 tablespoons of mandarin juice and save the rest for future use. (We used the rest to make this cocktail!)
  2. In a small saucepan, bring heavy cream, sugar, salt, and mandarin zest to a gentle simmer over medium-low heat. Continue to simmer, whisking occasionally for about 5 minutes. Whisk in mandarin juice, lemon juice,and vanilla extract, then strain mixture through a fine-mesh sieve.
  3. Evenly divide mixture into the mandarin halves. Cover with plastic wrap and refrigerate for at least 4 hours.
  4. Let sit at room temperature for 5 to 10 minutes before serving. Add chocolate shavings if using.

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