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Box Contents, Recipes, and News for the Week of July 14

Published on
July 9, 2025

To help you plan for your next week, the week of July 14, 2025, this week's items will be coming from Alcantar Organics, Burkdoll Farm, Sunrise Organic Farm and Milliken Family Farm.

Senior Box

Summer Sweet White Peach, Pesticide Free
Cantaloupe, Organic
Green Leaf Lettuce, Organic
Red Cherry Tomatoes, Organic
Green Curly Kale, Organic
Bunched Red Onions with Tops, Organic
Zucchini, Organic
Bunched Basil, Organic

Bambino Box

Summer Sweet White Peach, Pesticide Free
Cantaloupe, Organic
Green Leaf Lettuce, Organic
Red Cherry Tomatoes, Organic
Green Curly Kale, Organic
Bunched Red Onions with Tops, Organic
Zucchini, Organic
Bunched Basil, Organic

Small Box

Cauliflower, Organic

Strawberries, Organic

Summer Sweet White Peach, Pesticide Free

Cantaloupe, Organic

Green Leaf Lettuce, Organic

Red Cherry Tomatoes, Organic

Green Curly Kale, Organic

Bunched Red Onions with Tops, Organic

Zucchini, Organic

Bunched Basil, Organic

Family Box

Cauliflower, Organic

Strawberries, Organic

Summer Sweet White Peach, Pesticide Free

Cantaloupe, Organic

Green Leaf Lettuce, Organic

Red Cherry Tomatoes, Organic

Green Curly Kale, Organic

Bunched Red Onions with Tops, Organic

Zucchini, Organic

Bunched Basil, Organic

Value Box

Cauliflower, Organic

Strawberries, Organic

Summer Sweet White Peach, Pesticide Free

Cantaloupe, Organic

Green Leaf Lettuce, Organic

Red Cherry Tomatoes, Organic

Green Curly Kale, Organic

Bunched Red Onions with Tops, Organic

Zucchini, Organic

Bunched Basil, Organic

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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.

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Cauliflower Salad

Ingredients

  • 1 head romaine lettuce, chopped (or any leafy greens)
  • 1 head cauliflower, cored and chopped
  • 1/4 of a red onion, chopped (or sweet onion, more if desired)
  • 8–10 slices cooked bacon, chopped

For the Dressing:

  • 1 cup mayonnaise (or ½ mayo, ½ Greek yogurt)
  • 1/4 cup fresh squeezed lemon juice
  • 1–2 tablespoons granulated sugar, to taste
  • 1 tablespoon dried basil
  • 2 teaspoons prepared yellow mustard
  • 1/2 teaspoon Worcestershire sauce
  • Dash of nutmeg
  • Fresh cracked black pepper, to taste

Instructions:

  1. Mix all dressing ingredients together. For best results, refrigerate the dressing for at least an hour, or up to 5 days ahead of time.
  2. Add salad ingredients to a large bowl.
  3. Toss with desired amount of dressing.
  4. Serve and enjoy.

Notes:

  • How to cut cauliflower: Remove leaves from the base, cut around the stem, and break apart the florets. Chop any large pieces into bite-sized portions.
  • Make ahead tip: Dressing can be made up to 5 days in advance. For best results, prep the salad (except the lettuce) the day before, and add lettuce just before serving.

Green Shakshuka Recipe with Kale and Zucchini

Ingredients

  • 2 tablespoons grapeseed oil (plus 2 more tablespoons)
  • 4 large cloves garlic, chopped
  • 4 scallions, chopped (plus extra for garnish)
  • 2 large bunches green curly kale, stems removed and leaves chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 cup parsley leaves and tender stems (plus more for garnish)
  • Half head of Romaine lettuce, tough center ribs removed
  • 2 green jalapeño peppers, chopped
  • 2 large zucchini, shredded
  • 1 large bunch green Swiss chard, stems removed and finely chopped
  • Kosher salt
  • 8 large eggs
  • 1/2 cup crumbled feta cheese

Optional Garnishes:

  • 1 red jalapeño or Fresno chile pepper, sliced
  • Crushed red pepper
  • Chopped fresh mint and other green herbs

To Serve:

  • Green harissa
  • Strained yogurt
  • Grilled sturdy seedy bread
  • Sliced avocado

Instructions

  1. Preheat oven to 325°F.
  2. Heat 2 tablespoons grapeseed oil in a large oven-proof sauté pan over medium heat. Sauté garlic and scallions until translucent and soft, about 8 minutes, avoiding browning.
  3. Add kale a few handfuls at a time, using tongs to turn, and add a few tablespoons of water as needed to steam. Cook until all kale is wilted and bright green.
  4. Transfer garlic, scallions, and kale to a food processor. Add cumin, coriander, olive oil, lemon juice, parsley, and Romaine. Pulse into a smooth purée, adding cold water 1 tablespoon at a time if needed.
  5. Heat remaining 2 tablespoons grapeseed oil in the sauté pan over medium-high. Add jalapeños and cook until soft, about 5 minutes. Add zucchini and chard leaves a handful at a time, cooking until tender. Stir in kale-Romaine purée and season generously with salt.
  6. Use a spoon or ladle to create 8 small wells in the greens. Crack an egg into each. When whites begin to set, turn off the heat and transfer pan to oven. Bake 20–25 minutes, until eggs are set.
  7. Remove from oven, sprinkle with crumbled feta, and garnish as desired.
  8. Serve immediately with yogurt, grilled bread, and sliced avocado on the side.

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Pan-Seared Cod in White Wine Tomato Basil Sauce

Ingredients

For the White Wine Tomato Basil Sauce:

  • 2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 3 large cloves garlic, finely minced
  • 1 pint cherry tomatoes, sliced in half
  • 1/4 cup dry white wine (add an extra 1/4 cup for a saucier sauce)
  • 1/2 cup fresh basil, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon salt (more to taste)
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon fresh ground black pepper (more to taste)

For the Cod:

  • 2 tablespoons olive oil
  • 1 1/2 pounds fresh cod, cut into 4 fillets
  • Salt and pepper

Instructions

  1. In a large sauté pan over medium heat, warm the oil. Add crushed red pepper flakes and garlic, and sauté for 1 minute, or until garlic is fragrant but not browned.
  2. Add the cherry tomatoes and cook, stirring occasionally, until soft and blistering but still holding their shape, about 8–12 minutes.
  3. Stir in the white wine and allow the mixture to come to a gentle simmer.
  4. Add basil, lemon juice, lemon zest, salt, sugar, and pepper. Cook for 2 more minutes. Taste and adjust seasoning as needed.
  5. Transfer the sauce to a bowl and set aside.
  6. For the cod, heat oil in a large nonstick pan over medium heat. Pat cod dry with paper towels, then season both sides with salt and pepper.
  7. Place cod in the hot oil and cook until golden brown, about 3 minutes per side, or until cooked through.
  8. Pour the white wine tomato basil sauce over the cod, let it warm for a minute, then remove from heat and serve immediately.

Beef with Japaense Bunching Onion

Ingredients

  • 1 teaspoon cooking oil
  • 1 head garlic, sliced
  • 220 grams beef, sliced
  • 2 Japanese bunching onions, chopped
  • 7 chilies, chopped
  • 3 tablespoons oyster sauce
  • 3 tablespoons fish sauce
  • 1/4 teaspoon sugar

Instructions

  1. Over medium heat, sauté the garlic in the oil.
  2. Add the beef, chilies, and Japanese bunching onions, and stir.
  3. Season with oyster sauce, fish sauce, and a little bit of sugar to round out the flavor.
  4. Stir to mix and remove from heat when the beef is done.
  5. Serve immediately with rice.

Strawberry Cantaloupe Smoothies

Ingredients

  • 1 cup cantaloupe, sliced
  • 1 cup strawberries, sliced
  • 1/2 cup yogurt (any flavor – pineapple or vanilla are great options)
  • Sweetener of choice (optional)
  • 1/2 cup ice (if desired)

Instructions

  1. Blend all ingredients together in a blender until smooth.
  2. Serve immediately and enjoy!