Box Contents, Recipes, and News for the Week of July 13, 2026
To help you plan for your next week, the week of July 13, 2026, this week's items are from local California organic farms.
Small, Family, and Value Box
Senior and Bambino Box
Just Fruit Box
Six or more seasonal fresh local fruits perfect for the office or for anyone who loves fruit.
Roasted Roma Tomatoes
URL: https://namastehomecooking.com/roasted-roma-tomatoes/
Ingredients
- Roma Tomatoes
- Olive oil
- Garlic
- Salt and Pepper
- Parmesan cheese
Instructions
- Slice the tomatoes: Slice each tomato in half lengthwise.
- Coat tomatoes in the seasonings: Mix the minced garlic and olive oil in a medium bowl, then add each tomato tossing it around to coat. You will want to make sure the oil coats both sides. I also like to press each tomato into the oil slightly to make sure the garlic sticks in the crevices. Spread the coated tomatoes in casserole dish and season both sides liberally with salt and pepper. Arrange tomatoes cut side up.
- Bake & top with cheese: Bake the tomatoes in a preheated oven at 400° for 30 – 40 minutes. The tomatoes should start to soften, but not be mushy. Top with shredded parmesan and bake an additional 10 – 15 minutes until cheese is melted and just beginning to brown. The total cooking time will depend on the size and ripeness of your tomatoes. Larger tomatoes and those that are less ripe will take longer.
Cantaloupe Couscous Salad with Kale and Feta
URL: https://mytherapistcooks.com/cantaloupe-couscous-salad-with-feta-and-kale/
Ingredients
- ¼ cup wild rice cooked to package directions and cooled
- ▢1 cup pearl or regular couscous cooked to package directions and cooled
- ▢¼ cup almonds chopped or slivered, toasted
- ▢3 ounces pancetta diced
- ▢½ small bunch kale washed and leaves thinly sliced
- ▢2 cups chopped canteloupe
- ▢½ cup crumbled feta cheese
- ▢1 tablespoon olive oil
- ▢salt to taste
Instructions
- Combine the couscous, wild rice, pancetta, kale, and almonds in a large bowl with the olive oil and a sprinkle of salt. Taste, and season more to your preference.
- Right before serving, stir in the cantaloupe and feta cheese. Enjoy!
Sautéed Celery
URL: https://www.walderwellness.com/sauteed-celery/
Ingredients
- Bunch of celery
- Olive oil
- Garlic
- Soy sauce or tamari
- Rice vinegar
- Parsley (optional garnish)
Instructions
- Start by washing celery stalks well and removing any browned or hard ends.
- Then, take one stalk and lie it face down on a cutting board. With a chef’s knife, cut down along the stalk in roughly 1/4-inch pieces. I personally like to cut a bit on a diagonal. Repeat until all stalks are cut.
- Next, mince cloves of fresh garlic into very fine pieces.
- Do the same with fresh parsley, if you choose to use it!
- Next, heat olive oil in a large pan. When hot, add the minced garlic and cook for a couple minutes, stirring frequently.
- Then, add chopped celery to the pan along with soy sauce/tamari, rice vinegar, and black pepper. Cook for approximately 8 minutes, stirring every 30-or-so seconds.
- Finally, turn off the heat and stir in the chopped parsley.
- Taste and adjust seasonings, as desired and serve hot!
Oven-Roasted Corn on the Cob
URL: https://www.africanbites.com/oven-roasted-corn-on-the-cob/
Ingredients
- Corn on the cob
- Creole seasoning
- Salt and pepper
- Garlic butter
Instructions
- Preheat the oven to 425℉ (218 ℃). Remove the corn’s husk and silk.
- Spiced Butter – In a small bowl, combine garlic butter and Creole seasoning and set aside.
- Place corn on the cobs in individual foil and brush with garlic butter.
- Wrap the corn. Repeat with the remaining corn, then place them on a sheet pan.
- Bake for 20-25 minutes, turning the tray halfway through roasting. Remove and let rest for a minute or two. Brush with more garlic butter mixture if desired. (Photo 4)
Easy Squash Casserole
URL: https://www.southernliving.com/recipes/easy-squash-casserole
Ingredients
- 3 lbs. yellow squash, sliced
- 5 Tbsp. butter or margarine, divided
- 1 small onion, chopped (about 1/2 cup)
- 1 cup (4 oz.) shredded sharp Cheddar cheese
- 2 large eggs, lightly beaten
- 1/4 cup mayonnaise
- 2 tsp. sugar
- 1 tsp. salt
- 20 round buttery crackers, crushed (about 3/4 cup)
Instructions
- Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender.
- Drain well; gently press between paper towels.
- Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender.
- Remove skillet from heat; stir in squash, cheese, and next 4 ingredients.
- Spoon mixture into a lightly greased 11-by-7-inch baking dish.
- Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
- Bake at 350°F for 30 to 35 minutes or until set.