Box Contents, Recipes, and News for the Week of January 12, 2026

To help you plan for your next week, the week of January 12, 2026, this week's items will be coming from Sunrise Organic Farm, Alcantar Organics, Milliken Family Farm and other organic farmers.

Small, Family, and Value Box

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Senior and Bambino Box

• Clementine Tangerines, Organic
• Cara Cara Orange, Organic
• Red Bartlett Pears, Organic
• Red Butter Lettuce, Organic
• Orange Carrots Bunched, Organic
• Cauliflower, Organic
• Bunched Rainbow Chard, Organic
• Sweet Potato, Organic
• Desert Sun Garlic, Pesticide Free

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.

Roasted Sweet Potato Spinach Salad

Ingredients
Sweet Potatoes

• 1 large sweet potato
• ½ tablespoon olive oil

Salad

• 7 oz baby spinach
• ½ cup thinly sliced pink lady apple
• ¼ cup thinly sliced red onion
• ⅓ cup crumbled goat cheese
• ⅓ cup dried cranberries
• ⅓ cup candied pecans, chopped

Honey Dijon Dressing

• ½ cup olive oil
• ¼ cup apple cider vinegar
• ¼ cup honey
• 2 cloves garlic, minced
• 2 tablespoons whole grain Dijon mustard
• 1½ tablespoons lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment.
2. Peel and dice the sweet potato, toss with olive oil, and roast for 20–25 minutes until tender; let cool.
3. In a large bowl, add baby spinach, apple slices, red onion, goat cheese, dried cranberries, and candied pecans.
4. In a separate bowl or blender, whisk together olive oil, apple cider vinegar, honey, garlic, mustard, lemon juice, salt, and pepper to make the dressing.
5. Drizzle dressing over the salad, toss gently to combine, and serve.

Source: All Things Healthy

Parmesan Roasted Cauliflower

Ingredients

• 1 medium head cauliflower, cut into florets
• 3 tablespoons extra-virgin olive oil
• 1½ teaspoons paprika
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 3 garlic cloves, minced
• 2–3 tablespoons grated Parmesan cheese
• Juice of ½ lemon
• 2 tablespoons finely chopped fresh parsley

Instructions

1. Place a rimmed baking sheet in the oven and preheat to 450°F.
2. Toss cauliflower florets with olive oil, paprika, salt, and pepper in a large bowl.
3. Spread cauliflower on the preheated baking sheet in a single layer and roast 20–25 minutes until lightly charred and tender.
4. Sprinkle minced garlic and Parmesan over the cauliflower, toss to coat, and roast 5 more minutes.
5. Remove from oven, squeeze lemon juice over the top, and sprinkle with parsley before serving.

Source: Dishing Out Health

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Chicken Thighs with Creamy Lemon Swiss Chard

Ingredients

• 8 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 lemons (zest and juice)
• 1 large bunch Swiss chard, stems removed and leaves torn
• 1 cup chicken broth
• ½ cup white wine
• 1¼ cups heavy cream
• Salt and black pepper, to taste

Instructions

1. Preheat oven to 375°F. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large oven-proof skillet over medium-high heat; sear chicken thighs skin-side down until golden, then flip and brown the other side.
3. Add minced garlic, lemon zest, and lemon juice to the pan and cook briefly.
4. Add Swiss chard, chicken broth, and white wine; bring to a simmer.
5. Stir in the heavy cream, reduce heat, and cook until the sauce thickens and the chard is tender.
6. Transfer skillet to oven and bake about 25–30 minutes until chicken is cooked through.

Source: Rhubarb and Lavender

Crispy Honey Orange Glazed Salmon

Ingredients

• Salmon fillets
• Salt and pepper
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 garlic cloves, minced
• ⅓ cup orange juice
• Zest of 1 orange
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• Optional: chopped parsley or green onions

Instructions

1. Season salmon fillets with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat; cook salmon skin-side down until crisp, then flip and cook until almost done.
3. Remove salmon and set aside.
4. In the same pan, melt butter, add garlic, and cook until fragrant.
5. Stir in orange juice, orange zest, honey, soy sauce, and lemon juice; simmer until sauce thickens.
6. Return salmon to pan, spoon glaze over top, and cook 1–2 minutes until fully glazed.
7. Garnish with parsley or green onions and serve.

Source: Cafe Delites

Baked Pears

Ingredients

• 4 ripe pears, halved and cored
• 2 tablespoons melted butter
• ¼ cup brown sugar
• ½ teaspoon ground cinnamon
• ¼ cup chopped nuts (optional)
• Optional: vanilla ice cream or whipped cream for serving

Instructions

1. Preheat oven to 375°F.
2. Place pear halves in a baking dish cut-side up.
3. Drizzle melted butter over pears.
4. Sprinkle brown sugar and cinnamon evenly over pears; add nuts if using.
5. Bake for 25–30 minutes until pears are tender.
6. Serve warm with vanilla ice cream or whipped cream if desired.

Source: Let the Baking Begin