Box Contents, Recipes, and News for the Week of December 15, 2025

To help you plan for your next week, the week of December 15, 2025, this week's items will be coming from Alcanta Organics, Sunrise Organic Farm, and other organic farmers.

Small, Family, and Value Box

Senior and Bambino 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.

‍

Quick Collard Greens

URL: https://cookieandkate.com/quick-collard-greens-recipe/

Ingredients

• 1 large bunch collard greens, stems removed and leaves chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons water
• ½ teaspoon salt
• Black pepper, to taste
• 1 teaspoon lemon juice or apple cider vinegar

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and red pepper flakes and sauté for 30 seconds until fragrant.
3. Add collard greens and water to the pan and toss to coat.
4. Cover and cook for 3–5 minutes, stirring occasionally, until greens are wilted and tender.
5. Remove from heat, season with salt, pepper, and lemon juice. Toss and serve warm.

Chicken Poblano Skillet

URL: https://www.stetted.com/chicken-poblano/

Ingredients

• 1½ pounds boneless, skinless chicken breasts, sliced
• 2 poblano peppers, sliced into strips
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded Monterey Jack or pepper jack cheese
• Fresh cilantro, chopped (optional)

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken slices and season with chili powder, cumin, paprika, salt, and pepper. Cook until browned and cooked through.
3. Add poblano peppers and red onion and sauté until tender.
4. Sprinkle cheese over the top and cover until melted.
5. Garnish with fresh cilantro and serve warm.

Roasted Delicata Squash

URL: https://www.seriouseats.com/roasted-delicata-squash-5209890

Ingredients

• 2 delicata squash, sliced into rings and seeded
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)

Instructions

1. Preheat oven to 425°F.
2. Toss squash slices with olive oil, salt, pepper, and smoked paprika.
3. Spread in a single layer on a baking sheet.
4. Roast for 25–30 minutes, flipping halfway, until golden and tender.
5. Serve immediately as a side dish or taco filling.

Roasted Brussels Sprouts with Pears & Pistachios

URL: https://food52.com/recipes/24845-roasted-brussels-sprouts-with-pears-pistachios

Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved
• 1 ripe pear, cored and sliced
• 3 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup shelled pistachios, chopped
• 2 tablespoons balsamic vinegar
• ¼ cup grated Parmesan cheese (optional)

Instructions

1. Preheat oven to 425°F.
2. Toss Brussels sprouts and pears with olive oil, salt, and pepper.
3. Roast for 25–30 minutes until caramelized and tender.
4. Remove from oven and drizzle with balsamic vinegar.
5. Sprinkle with pistachios and Parmesan before serving.

Spicy Shrimp Tacos with Creamy Sriracha Sauce & Cilantro Lime Slaw

URL: https://gimmedelicious.com/spicy-shrimp-tacos-with-creamy-sriracha-sauce-cilantro-lime-slaw/

Ingredients

For the shrimp

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt

For the slaw

• 2 cups shredded cabbage
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• ¼ teaspoon salt
• 2 tablespoons chopped cilantro

For the sauce

• ½ cup mayonnaise
• 1 tablespoon sriracha
• 1 tablespoon lime juice

For serving

• Corn or flour tortillas

Instructions

1. Toss shrimp with olive oil and all spices.
2. Heat a skillet over medium-high heat and cook shrimp 2–3 minutes per side until pink and cooked through.
3. In a bowl, toss cabbage with lime juice, olive oil, salt, and cilantro to make slaw.
4. In a separate bowl, mix mayonnaise, sriracha, and lime juice to make sauce.
5. Warm tortillas and fill with shrimp, slaw, and drizzle with sauce.
6. Serve immediately.