Box Contents, Recipes, and News for the Week of February 3, 2026

To help you plan for your next week, the week of February 3, 2026, this week's items will be coming from Sunrise Organic Farm, Alcantar Organics, Milliken Family Farms 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.

Salt-Roasted Beets with Goat Cheese and Toasted Walnuts

URL: https://alexandracooks.com/2010/04/29/salt-roasted-beets-with-goat-cheese-and-toasted-walnuts/

Ingredients

• 4 medium beets, scrubbed
• Coarse kosher salt
• Olive oil
• 4 ounces goat cheese, crumbled
• ½ cup walnuts, toasted and chopped
• Freshly ground black pepper
• Fresh herbs (optional)

Instructions

1. Preheat oven to 400°F.
2. Place beets on foil, drizzle with olive oil, and cover generously with salt.
3. Wrap tightly in foil and place on a baking sheet.
4. Roast 50–60 minutes until tender.
5. Let cool, peel skins, and cut into wedges.
6. Arrange beets on a plate and top with goat cheese and walnuts.
7. Season with pepper and herbs before serving.

Chicken Sausage Penne with Dandelion Greens

URL: https://www.punchfork.com/recipe/Chicken-Sausage-Penne-with-Dandelion-Greens-Clean-Eating

Ingredients

• 12 ounces penne pasta
• 12 ounces chicken sausage, sliced
• 1 bunch dandelion greens, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup grated Parmesan cheese

Instructions

1. Cook pasta in salted water until al dente; drain and reserve ½ cup pasta water.
2. Heat olive oil in a large skillet over medium heat.
3. Add sausage and cook until browned.
4. Add garlic and red pepper flakes and cook 30 seconds.
5. Stir in dandelion greens and cook until wilted.
6. Add cooked pasta and reserved water as needed.
7. Toss with salt, pepper, and Parmesan. Serve warm.

Herb-Roasted Apples, Onions, and Carrots

URL: https://thelemonbowl.com/herb-roasted-apples-onions-and-carrots/

Ingredients

• 2 apples, sliced
• 2 carrots, sliced
• 1 onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Preheat oven to 425°F.
2. Place apples, carrots, and onions on a baking sheet.
3. Drizzle with olive oil and sprinkle with herbs, salt, and pepper.
4. Toss to coat evenly.
5. Roast 25–30 minutes, stirring halfway, until tender and caramelized.
6. Serve as a side dish.

Fish with Broccoli

URL: https://juliasalbum.com/fish-broccoli-recipe/

Ingredients

• 4 white fish fillets (cod, tilapia, or haddock)
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup grated Parmesan (optional)

Instructions

1. Preheat oven to 400°F.
2. Arrange fish and broccoli in a baking dish.
3. Drizzle with olive oil and sprinkle with garlic, salt, and pepper.
4. Bake 15–20 minutes until fish flakes easily.
5. Drizzle with lemon juice and sprinkle with Parmesan if using.
6. Serve immediately.

Garlic Roasted Radishes

URL: https://therealfooddietitians.com/garlic-roasted-radishes/

Ingredients

• 2 bunches radishes, trimmed and halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat oven to 425°F.
2. Toss radishes with olive oil, garlic, salt, and pepper.
3. Spread in a single layer on a baking sheet.
4. Roast 20–25 minutes until tender and lightly browned.
5. Sprinkle with parsley before serving.