Box Contents, Recipes, and News for the Week of January 19, 2026

To help you plan for your next week, the week of January 19, 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

• Red D’Anjou Pears, Organic
• Blood Oranges, Organic
• Fuji Apples, Organic
• Red Leaf Lettuce, Organic
• Green Onions, Organic
• Broccoli, Organic
• Butternut Squash, Organic
• Red Potatoes, Organic
• Romanesco Cauliflower, Organic
• Dill, Organic

Senior and Bambino Box

• Blood Oranges, Organic
• Fuji Apple, Organic
• Red Leaf Lettuce, Organic
• Bunched Green Onions, Organic
• Broccoli, Organic
• Red Potatoes, Organic
• Romanesco Cauliflower, Organic
• Bunched Dill, Organic

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.

Buttered Red Potatoes with Dill

Source: Natasha’s Kitchen

Ingredients

• 2 lb baby red potatoes, cut into 1″ pieces
• 1 tsp salt (for boiling water)
• 4 Tbsp unsalted butter
• Garlic salt, to taste
• 2–3 Tbsp fresh dill, chopped
• 1/3–1/2 cup shredded Parmesan cheese

Instructions

1. Put the cut potatoes in a pot, add water to cover by ~½″, and sprinkle in the salt. Partially cover and boil until a fork slides in easily, ~10–12 min. Drain.
2. Melt the butter in a large skillet over medium heat. Add the potatoes and sprinkle with garlic salt. Toss to coat.
3. Let potatoes sit undisturbed for 2–3 min so they brown; flip and brown the other side.
4. Once golden, season again with garlic salt, sprinkle in the dill, and top with Parmesan. Remove from heat and let the cheese soften before serving.

Pan-Seared Halibut with Blood Orange Butter Sauce

Source: Food Network

Ingredients

• 2 halibut fillets, ~6–8 oz each
• Kosher salt & black pepper
• 3 Tbsp olive oil
• 10 Tbsp unsalted butter, cut into pieces
• 1 large shallot, finely chopped
• 1 cup blood orange juice
• 2 Tbsp pomegranate arils (optional, for garnish)

Instructions

1. Pat fish dry; season with salt and pepper. Heat olive oil in a skillet over medium-high.
2. Place halibut in pan skin-side down; cook ~3 min until skin is crisp. Flip and cook until just opaque in center, ~5–7 min.
3. Meanwhile, melt 2 Tbsp butter in a saucepan; add shallots and cook until translucent, ~5 min. Add blood orange juice and simmer until reduced by half.
4. Whisk in remaining butter, piece by piece, until sauce is smooth. Season with salt and pepper.
5. Spoon sauce over fish; garnish with pomegranate arils if using and serve.

Roasted Butternut Squash Risotto

Source: Cookie and Kate

Ingredients

• 3 Tbsp olive oil, divided
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth + 1 cup water
• 1 ½ cups brown arborio/short-grain brown rice
• 1 small butternut squash (~2 lb), peeled & cubed
• 3 Tbsp unsalted butter, diced
• 1 cup grated Parmesan
• ½ cup dry white wine (optional)
• 1 Tsp salt + pepper & red pepper flakes to taste
• Fresh sage, fried for topping (optional)

Instructions

1. Preheat oven to 375 °F. Heat 1 Tbsp oil in a Dutch oven; cook onion until soft. Add garlic and cook 1–2 min.
2. Add 3 cups broth and water; bring to a boil. Stir in rice, cover, and bake ~65–70 min until rice is tender.
3. Meanwhile, toss butternut with 2 Tbsp oil, salt & pepper; roast on a sheet pan until caramelized, ~55–60 min.
4. Fry sage in 1 Tbsp oil until crisp; set aside.
5. Remove risotto from oven; pour in remaining broth, Parmesan, butter, wine (if using) and stir until creamy. Add salt/pepper to taste.
6. Stir in roasted squash. Serve topped with fried sage.

Romanesco Cauliflower Pasta with Olives & Capers

Source: A Beautiful Plate

Ingredients

• 1 large head romanesco or cauliflower (~1.5–2 lb)
• 2 Tbsp extra-virgin olive oil, divided
• Kosher salt & black pepper
• 3 large garlic cloves, finely chopped
• ½ cup sliced Kalamata olives
• 2 Tbsp chopped capers
• Pinch red pepper flakes
• 1 cup chopped Italian parsley
• 1 lb dried linguine or fettuccine
• Grated Parmigiano-Reggiano for serving

Instructions

1. Preheat oven to 450 °F. Toss romanesco florets in 1 Tbsp olive oil, salt and pepper; roast 15–20 min until tender.
2. Bring salted water to a boil for the pasta. Heat remaining olive oil in a skillet over medium-low, add garlic and cook until fragrant. Add olives, capers, red pepper, and half the parsley; remove from heat.
3. Cook pasta until al dente, reserving 1 cup pasta water.
4. Combine pasta, roasted romanesco, olive mixture, remaining parsley, and some pasta water to loosen. Season with salt and pepper; serve with cheese.

Lemon Chicken in Dill Cream Sauce

Source: Le Creme de la Crumb

Ingredients

• 4 boneless skinless chicken breasts (or thighs)
• Salt & pepper
• 1 Tbsp oil
• 2 Tbsp butter + 1 Tbsp butter for sauce
• 1 Tbsp honey
• ½ Tsp dried oregano
• ½ Tsp dried basil
• ½ Tsp garlic powder

Creamy Dill Sauce

• 1 Tbsp butter
• 2 tsp minced garlic
• ½ cup chicken broth
• ⅔ cup heavy cream (or half-and-half + 1 Tbsp cornstarch)
• Juice of ½ lemon (~2 Tbsp)
• 1 Tbsp fresh dill
• Black pepper

Instructions

1. Preheat oven to 375 °F. Season chicken with salt, pepper, garlic powder, oregano and basil. Heat oil & 2 Tbsp butter in an oven-safe skillet; add honey and melt. Brown chicken ~2–3 min per side.
2. Remove chicken; add 1 Tbsp butter and garlic to pan; sauté ~1 min. Add broth, cream and lemon juice; stir ~2–3 min.
3. Return chicken to skillet and bake ~15 min until cooked through. Spoon sauce over chicken, sprinkle dill and cracked pepper, then serve.