Box Contents, Recipes, and News for the Week of August 18, 2025

To help you plan for your next week, the week of August 18, 2025, this week's items will be coming from Alcantar Organics, Burkdoll Farm, Sunrise Organic Farm and Milliken Family Farm.

Senior Box

Bambino Box

Small Box

Family Box

Value Box

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.

Bell Pepper Salad with Feta and Basil

Serving Size: 4

Ingredients

• 6 mini bell peppers (any color), sliced into rounds
• 1 shallot, thinly sliced
• 1 tablespoon capers, drained
• 1 ounce feta cheese, crumbled
• Handful of fresh basil leaves, torn
• 1 tablespoon white wine vinegar
• 1 tablespoon extra virgin olive oil
• Kosher salt, to taste
• Black pepper, to taste

Instructions

1. Add the sliced peppers, shallot, and capers to a large mixing bowl.
2. Drizzle with vinegar and olive oil. Season with a pinch of salt and pepper.
3. Toss gently to combine and let sit for 5–10 minutes.
4. Top with feta and fresh basil. Toss again just before serving.

‍

Carrot and Leek Frittata With Tarragon

Serving Size: 6

Ingredients

• 1½ cups finely sliced leeks
• 1½ cups thinly sliced carrots
• Salt and black pepper, to taste
• 1½ tablespoons olive oil
• 4 garlic cloves, finely chopped
• 8 large eggs
• 2 tablespoons milk
• 3½ tablespoons chopped fresh tarragon leaves

Instructions

1. Heat ½ tablespoon of olive oil in a 10-inch nonstick or cast-iron skillet over medium heat.
2. Add leeks and carrots; cook for about 6 minutes, stirring often, until tender.
3. Stir in garlic, season with salt and pepper, and cook for 1 more minute. Remove from heat.
4. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in the vegetable mixture and tarragon.
5. Clean the skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat, and pour in the egg mixture.
6. Tilt the pan to distribute the mixture evenly. As the edges set, lift them gently with a spatula so uncooked egg flows underneath.
7. Reduce heat to low, cover, and cook for 10 minutes, shaking the pan occasionally to prevent sticking.
8. Once mostly set, uncover and broil for 2 minutes until the top is puffed and lightly browned.
9. Let cool for 10 minutes, then loosen the edges and slide the frittata onto a serving plate.
10. Slice into wedges and serve warm or at room temperature.

‍

Bang Bang Broccoli

Serving Size: 4

Ingredients

• 2 heads broccoli, broken into florets
• 1½ tablespoons extra-virgin olive oil
• 1 tablespoon cornstarch
• 3 tablespoons cornflake breadcrumbs (or panko)
• 1 tablespoon nutritional yeast
• 1 teaspoon paprika

Bang Bang Sauce

• ¼ cup tahini
• 2 tablespoons sriracha (adjust to your spice preference)
• 1 tablespoon sweet chili sauce
• 2 tablespoons water (or as needed to thin)

Topping (optional)

• 1 teaspoon sesame seeds, or to taste

Instructions

1. Preheat your oven to 400 °F.
2. In a large bowl, coat the broccoli florets with olive oil, then toss with cornstarch, breadcrumbs, nutritional yeast, and paprika until evenly covered.
3. Spread the coated broccoli in a single layer on a baking sheet. Roast for 20 minutes, tossing halfway through, until golden and crispy.
4. While the broccoli roasts, whisk together the tahini, sriracha, sweet chili sauce, and water in a bowl. Add water gradually until the sauce becomes smooth, shiny, and pourable.
5. Remove the broccoli from the oven and drizzle the Bang Bang sauce over it. Toss to coat evenly.
6. Sprinkle with sesame seeds if desired. Serve immediately.

Salmon and Fingerling Potato Sheet Pan Meal for Two

Serving Size: 2

Ingredients

• Lemon dill tartar sauce:
  • ¾ cup mayonnaise
  • 3 tsp dill pickle relish
  • 1 tbsp lemon juice
  • ½ tbsp chopped fresh dill
  • ½ tsp Dijon mustard
  • Pinch of garlic powder
  • Salt and pepper, to taste
• Fingerling potatoes:
  • ½ lb fingerling potatoes, halved lengthwise
  • 1 tbsp olive oil
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • Salt and pepper, to taste
  • 2 tbsp grated Parmesan
• Salmon:
  • 2 salmon filets
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • Salt and pepper, to taste
  • 2 tbsp chopped fresh dill
  • Lemon wedges, for serving

Instructions

1. Preheat the oven to 400 °F and line a baking sheet with parchment paper.
2. In a small bowl, mix the mayonnaise, pickle relish, lemon juice, dill, mustard, garlic powder, salt, and pepper. Cover and refrigerate until ready to serve.
3. In a large bowl, toss potatoes with olive oil, oregano, garlic powder, salt, and pepper. Spread them in a single layer on one side of the prepared baking sheet.
4. Bake potatoes for 15–16 minutes until they begin to soften and brown.
5. Meanwhile, brush each salmon filet with olive oil, then season evenly with smoked paprika, oregano, garlic powder, salt, and pepper.
6. After potatoes have baked, place the seasoned salmon on the empty side of the sheet pan. Sprinkle the potatoes with grated Parmesan.
7. Return to the oven and bake for another 12–13 minutes, until salmon is cooked through.
8. Top with fresh dill and serve with lemon wedges and the chilled lemon dill tartar sauce.

Baked Pears with Brown Sugar and Butter

Serving Size: 4

Ingredients

• 4 medium or large firm pears (Bosc or Anjou work best)
• ¼ cup light brown sugar
• ¼ teaspoon cinnamon (optional)
• ⅛ teaspoon nutmeg (optional)
• Juice of ½ a lemon
• 2–4 tablespoons unsalted butter, cut into small cubes
• A pinch of salt
• ½ teaspoon vanilla extract or paste

Instructions

1. Preheat oven to 400 °F and line a 10 × 7‑inch or 9 × 9‑inch baking dish (or similar) with parchment or spray with nonstick spray.
2. Peel the pears (if using Bosc); core them and leave the stems on for visual appeal. Arrange them cut side up in the pan.
3. Drizzle the lemon juice over the pears to prevent browning. Sprinkle evenly with brown sugar, cinnamon, nutmeg, and a pinch of salt. Dot the pears with cubes of butter and drizzle with vanilla.
4. Bake for 30 minutes, until the pears begin to soften.
5. Turn pears cut side down, spoon the caramel sauce from the pan over the tops, and bake for an additional 30 minutes—or longer if you prefer a thicker caramel. The pears should be soft and beautifully caramelized.

Serving Suggestions

• Serve warm with the caramel sauce spooned over the pears.
• Delightful with a dollop of Greek yogurt, vanilla ice cream, or a sprinkle of chopped walnuts or sliced almonds.
• These pears can be enjoyed hot or cold, on their own, tucked into oatmeal, or used as a beautiful component in other desserts.

Tips for Success

• Use firm, ripe pears: Bosc hold their shape best, while Anjou also perform well and can be baked with their skins on.
• Choosing larger pears helps because they shrink as they bake.
• Lining with parchment makes cleanup simpler.
• Watch the caramel closely to avoid burning.
• To reheat leftovers, place the pears in the microwave until they’re warmed and the caramel loosens—or enjoy them chilled. Stored in an airtight container in the refrigerator, they’ll keep for up to 4–5 days.