Box Contents, Recipes, and News for the Week of December 1, 2025

To help you plan for your next week, the week of December 1, 2025, this week's items will be coming from Alcantar Organics, Sunrise Organic Farm, and other organic farmers.

Senior & Bambino

Small, Family, and Value Box

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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.

Grilled Little Gem Salad

Ingredients

• 2 tablespoons finely chopped shallot
• 1 tablespoon balsamic vinegar
• 1 tablespoon sherry vinegar
• 6 tablespoons olive oil, plus extra for brushing the lettuce
• 6 Little Gem lettuce heads, halved lengthwise
• 3 ounces crumbled feta cheese
• ¼ teaspoon crushed red pepper flakes
• Salt and pepper, to taste

Instructions

1. In a small bowl, whisk together shallot, both vinegars, 6 tablespoons of olive oil, salt, and pepper to make the dressing.
2. Preheat grill to medium and oil the grate lightly.
3. Brush the cut sides of the Little Gem lettuce halves with olive oil, then grill cut-side down for about 1–2 minutes per side until lightly charred
4. Place grilled lettuce on a serving platter, drizzle with the dressing, top with crumbled feta, and sprinkle with crushed red pepper flakes.

One-Pot Butternut Squash, Kale & Chicken Sausage Pasta

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cups butternut squash, cut into 1-inch cubes
• 12 ounces chicken sausage, sliced into ½-inch pieces
• 2 garlic cloves, minced
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 teaspoon red pepper flakes (optional)
• 3½ cups broth (chicken or vegetable)
• 10 ounces dry pasta (any short-cut pasta)
• 2 cups chopped kale or spinach
• Freshly grated Parmesan cheese, for serving
• Additional red pepper flakes, to serve (optional)

Instructions

1. Heat olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and cubed butternut squash; cover and cook for 8–10 minutes until the squash begins to soften.
2. Stir in the sliced chicken sausage, minced garlic, salt, pepper, garlic powder, and red pepper flakes (if using). Cook for about 2 minutes until fragrant.
3. Pour in the broth and bring to a boil. Add the pasta, reduce heat, cover, and simmer until pasta is al dente and most of the broth is absorbed (follow pasta package directions).
4. Remove from heat, stir in the chopped kale, cover, and let sit 3–5 minutes so the greens wilt with residual heat.
5. Serve hot, topped with freshly grated Parmesan and extra red pepper flakes if desired.

Parmesan Chicken & Kale Sauté

Ingredients

• 2 tablespoons olive oil
• 1½ pounds boneless, skinless chicken breasts, cut into ½-inch strips
• Kosher salt and freshly ground black pepper, to taste
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• Pinch of red pepper flakes (optional)
• 1 large bunch of kale, stems removed and leaves chopped
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 1 tablespoon freshly squeezed lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering. Season the chicken with salt and pepper; add to skillet and sauté until cooked through (about 5–7 minutes). Remove chicken from skillet and cover to keep warm.
2. In the same skillet, add onion, garlic, and red pepper flakes; sauté ~2 minutes until softened.
3. Add chopped kale and white wine; sprinkle a pinch of salt. Cover and cook for ~5 minutes, stirring occasionally, until kale is tender.
4. Return chicken and any accumulated juices to the skillet. Stir in Parmesan cheese and lemon juice, mixing until well combined. Adjust seasoning as needed, then serve.

Tropical Kiwi Crumble

Ingredients
For the crumble topping:

• ½ cup all-purpose flour
• ½ cup packed brown sugar
• ¼ teaspoon ground cardamom
• ¼ teaspoon salt
• 1 cup rolled oats
• ½ cup cold unsalted butter, cubed

For the kiwi filling:

• 4 SunGold kiwifruit, peeled, halved, and roughly chopped (~1¾ cups)
• 1 tablespoon granulated sugar

For the topping (optional):

• Toasted shredded coconut
• Sliced almonds (or nuts of your choice), toasted
• Vanilla ice cream (optional)

Instructions

1. Preheat oven to 350°F. Place 4 ramekins (or a similar baking dish) on a parchment-lined baking sheet.
2. In a medium bowl, combine flour, brown sugar, cardamom, salt, and rolled oats. Add cubed butter and use fingers to mix until the mixture becomes crumbly (clumps about the size of chickpeas are fine). Set aside.
3. In another bowl, toss the chopped kiwifruit with the granulated sugar. Distribute the kiwi evenly among the ramekins (or the dish), pressing gently to form a layer.
4. Evenly sprinkle the crumble topping over the kiwi layer.
5. Bake for 30–45 minutes, or until the crumble is golden and fruit juices are bubbling.
6. Remove from oven, let cool slightly. Before serving, sprinkle toasted coconut and almonds on top and add vanilla ice cream if desired.

Buttered Red Potatoes with Dill

Ingredients

• 2 pounds baby red potatoes
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon salt (plus more for boiling water)
• ½ teaspoon black pepper
• 2 tablespoons fresh dill, finely chopped
• 2 garlic cloves, minced (optional)

Instructions

1. Scrub potatoes and place them in a large pot. Cover with cold water and add a generous pinch of salt.
2. Bring to a boil, then reduce to a simmer and cook 15–20 minutes, or until potatoes are fork-tender.
3. Drain well and let excess moisture evaporate for 1 minute.
4. In the same pot (or a separate large bowl), add butter, olive oil, salt, pepper, and garlic if using.
5. Add the hot potatoes back to the pot and toss gently until coated and glossy.
6. Sprinkle with chopped dill and toss again.
7. Serve warm.

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