Box Contents, Recipes, and News for the Week of August 25, 2025

To help you plan for your next week, the week of August 25, 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

• Bunched Red Radishes, Organic
• Crunchy Seedless Grapes, Pesticide Free
• Strawberries, Organic
• Flavor Gem Pluot, Pesticide Free
• Red Romaine Lettuce, Organic
• Orange Carrots, Organic
• Mountain Magic Tomatoes, Organic
• Baby Spinach, Organic
• Shishito Peppers, Organic
• Bunched Basil, Organic

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.

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Tomato Plum Salad

Ingredients

• 2 medium ripe tomatoes
• 2 ripe plums
• 1 small shallot
• Fresh basil leaves
• Extra-virgin olive oil
• Balsamic vinegar
• Salt
• Black pepper

Instructions

1. Slice the tomatoes and plums into wedges.
2. Thinly slice the shallot.
3. Arrange the tomatoes, plums, and shallot on a serving platter.
4. Tear the basil leaves and scatter over the top.
5. Drizzle with olive oil and balsamic vinegar.
6. Season with salt and freshly ground black pepper before serving.

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Quick Pickled Radishes (and Carrots)

Ingredients

• 1 ½ cups thinly sliced radishes and carrots (or radishes only)
• ¾ cup water
• ¾ cup distilled white vinegar
• 3 tablespoons honey (or granulated sugar)
• 2 teaspoons kosher salt
• ½ teaspoon crushed red pepper flakes

Optional additions

• Cilantro (leaves and stems), roughly chopped
• Mustard seeds
• Thinly sliced jalapeño
• Thinly sliced garlic
• Whole peppercorns

Instructions

1. Wash the radishes thoroughly—if they’re freshly dug and dirty, soak and scrub them well.
2. Trim off the tops and bottoms from the radishes, then thinly slice by hand or with a mandoline.
3. Wash, peel, trim, and thinly slice the carrots similarly.
4. In a small saucepan, combine the vinegar, water, honey (or sugar), kosher salt, crushed red pepper flakes, and mustard seeds. Bring to a boil, stirring until the honey or sugar dissolves.
5. While the brine is heating, pack the sliced radishes and carrots into a wide-mouth mason jar, adding any optional flavorings (e.g., cilantro, jalapeño, garlic) if desired.
6. Pour the hot brine over the vegetables in the jar, then gently agitate so the brine reaches every nook and cranny.
7. Let the jar cool to room temperature, then cover and refrigerate. The pickles can be eaten immediately or stored in the fridge—best crispiness in the first week; they’ll stay good for 3–4 weeks.

Shrimp with Shishito Peppers Stir Fry

Ingredients

• 2 tablespoons canola oil
• Pinch of sea salt flakes
• 1 garlic clove, crushed and finely chopped
• 1 red chile, seeded and finely chopped
• 7 ounces shishito peppers, left whole
• 10 ounces cooked jumbo shrimp (or raw, adjust cook time)
• 1 tablespoon mirin
• 2 tablespoons low-sodium light soy sauce
• Juice of 1 lime
• Pinch of sugar

Instructions

1. Heat a wok over high heat until it begins smoking, then add the canola oil.
2. Sprinkle in the pinch of sea salt flakes and allow them to dissolve in the hot oil.
3. Add the chopped garlic and red chile, tossing briefly for just a few seconds.
4. Stir in the shishito peppers, cooking for 30 seconds until seared, then stir-fry another minute.
5. Add the shrimp and toss—less than 1 minute if cooked, 2–3 minutes if raw—until done.

One-Pan Creamy Chicken and Spinach

Ingredients

• 2 tablespoons olive oil
• 1.5 lbs skinless, boneless chicken breasts or tenderloins
• 2 tablespoons butter
• 1/3 cup finely diced onion
• 3 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons chopped sun-dried tomatoes
• 2 ounces softened cream cheese
• 1/2 cup grated Parmesan cheese
• 3 cups spinach leaves (about 3 ounces)
• Optional: chopped fresh basil
  

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Season the chicken well with salt and pepper, then cook for 3–5 minutes per side, or until no longer pink inside. Remove and set aside.
2. Add the butter, onion, garlic, and crushed red pepper flakes to the pan. Cook for 1–2 minutes until the onion softens.
3. Stir in the heavy cream, chicken broth, sun-dried tomatoes, and cream cheese. Simmer, whisking, until the sauce thickens slightly.
4. Add the Parmesan cheese and spinach. Simmer until the spinach wilts and the sauce thickens to your liking. Adjust seasoning with salt and pepper as needed.
5. Return the chicken to the pan, warming it in the sauce. Serve immediately, garnished with basil if desired.

Easy Fresh Strawberry Mousse

Ingredients

• 12½ ounces strawberries (¾ pound)
• ½ cup granulated sugar
• 1 cup heavy, whole, or whipping cream (at least 30% fat; cold)
• Additional strawberries for topping

Instructions

1. Clean and slice the strawberries. Puree them with the sugar in a blender or food processor. Set aside ½ cup of the puree.
2. In a cold bowl, whip the cold cream until it reaches stiff peaks.
3. Gently fold the remaining (not set‑aside) strawberry puree into the whipped cream until combined.
4. Spoon the reserved ½ cup of puree evenly into four small to medium serving glasses.
5. Top each with the strawberry mousse. Refrigerate for about 1 hour (or longer if desired).
6. Garnish with fresh sliced strawberries before serving

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