Box Contents, Recipes, and News for the Week of July 20, 2026

To help you plan for your next week, the week of July 20, 2026, this week's items are from local California organic farms.

Small, Family, and Value Box

Senior and Bambino Box

• Summer Flame Yellow Peaches, Pesticide Free
• Shasta Gold Mandarins, Organic
• Red Leaf Lettuce, Organic
• Bunched Orange Carrots, Organic
• Yellow Grape Cherry Tomatoes, Organic
• Broccoli, Organic
• Zucchini, Organic
• Green Bell Pepper, Organic

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​Just Fruit Box

Six or more seasonal fresh local fruits perfect for the office or for anyone who loves fruit.

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Prosciutto-Wrapped Baked Zucchini with Balsamic Drizzle

URL: https://www.foodandwine.com/recipes/prosciutto-wrapped-baked-zucchini-balsamic-drizzle

Ingredients

• 3 small zucchini, halved lengthwise
• 1 small shallot, finely chopped (about 3 tablespoons)
• 2 1/2 tablespoons olive oil, divided
• 1 tablespoon finely chopped seeded red Fresno chile (from 1 small chile)
• 2 garlic cloves, finely chopped (about 2 teaspoons)
• 1 1/8 teaspoons kosher salt, divided
• 1/4 teaspoon black pepper
• 6 slices thinly sliced prosciutto, halved lengthwise
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1 tablespoon balsamic glaze

Instructions

1. Stir together the chopped shallot, garlic, and Fresno chile with the olive oil, and season with salt and pepper.
2. Coat the zucchini halves in the shallot mixture, then wrap each half in prosciutto.
3. Bake in a hot oven until the zucchini is tender and the prosciutto is browned and crisp.
4. Scatter with parsley leaves and finish with a drizzle of balsamic glaze before serving.

3-Minute Chicken With Charred Cherry Tomatoes, Burrata & Mint

URL: https://food52.com/recipes/81576-3-minute-chicken-with-charred-cherry-tomatoes-burrata-mint

Ingredients

• 2 chicken breasts
• 1 pint cherry tomatoes
• 1/3 cup mint leaves, roughly chopped
• 4 ounces burrata
• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons canola oil
• 1 1/4 teaspoons kosher salt, divided, plus more to taste
• 1 teaspoon freshly ground black pepper

Instructions

1. Toss the cherry tomatoes with olive oil and a big pinch of salt, then broil until charred, juicy, and slouchy — about 15 minutes, though broilers vary widely.
2. Meanwhile, butterfly each chicken breast and pound it thin and even with a meat mallet, skillet, or rolling pin. Season all over with salt and pepper.
3. Heat a cast-iron skillet over high heat. When it's very hot, add 1 tablespoon canola oil, then add one chicken breast — it should sizzle loudly. Cook for 1 to 1 1/2 minutes per side, until browned all over and cooked through. Repeat with the second breast.
4. Top the chicken with the charred tomatoes, torn burrata, and mint, and finish with a drizzle of olive oil.

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One Pan Garlic Butter Salmon and Swiss Chard

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URL: https://www.bowlofdelicious.com/one-pan-garlic-butter-salmon-and-swiss-chard/

Ingredients

• 2 tablespoons butter or ghee, divided
• 1 lb. salmon filet
• 2 garlic cloves, minced
• 2 lbs. rainbow Swiss chard, leaves and stems separated, cut into 1-2 inch pieces
• Kosher salt and pepper, to taste
• Juice of one lemon
• Chopped fresh parsley, for serving

Instructions

1. Melt 1 tablespoon of the butter in a large skillet. Season the salmon with salt and pepper and sear, skin side down, for 4-5 minutes, until cooked through and it flakes easily with a fork.
2. Remove the salmon from the pan to a plate and cover with aluminum foil to keep warm.
3. Add the remaining 1 tablespoon butter to the pan and melt over medium heat. Stir in the garlic and sauté until fragrant and beginning to toast, about 30 seconds.
4. Add the chard stems and season with salt and pepper. Stir to coat, cover the pan, and cook for 3-4 minutes, until tender.
5. Add the leaves and stir, cooking until wilted, about 1-2 minutes. Remove from heat and stir in the lemon juice.
6. Serve the salmon on top of the chard, garnished with fresh parsley.

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Sautéed Green Peppers (Prasines Piperies Tiganistes)

URL: https://miakouppa.com/sauteed-green-peppers/

Ingredients

• 4 green bell peppers
• 1/2 red onion
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dry oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon red wine vinegar

Instructions

1. Slice the peppers into thin strips. Cut the red onion into strips as well.
2. In a large frying pan, heat the olive oil and sauté the red onion until softened, approximately five minutes.
3. Add the peppers to the pan and continue to cook, stirring regularly, for approximately 5 minutes. Add the parsley, oregano, salt, and pepper. Cook for an additional 5 minutes.
4. Add the red wine vinegar to the skillet. Stir and cook for an additional 3-5 minutes.
5. Transfer to a serving platter and sprinkle with some fresh parsley if desired.

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Zucchini Breakfast Bread

URL: https://www.foodandwine.com/zucchini-breakfast-bread-6417662

A moist, lightly spiced morning loaf that puts this week's zucchini to work at the breakfast table — perfect toasted with a little butter alongside your coffee.

1/2 cup salted butter (4 ounces), softened, divided

1/4 cup turbinado sugar

1 1/2 cups all-purpose flour (about 6 3/8 ounces)

2 teaspoons ground cinnamon

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground allspice

2 large eggs

1 large zucchini, unpeeled, grated (about 1 1/4 cups)

1 cup granulated sugar

1/2 cup canola oil

1 1/2 teaspoons vanilla extract

1 teaspoon orange zest (from 1 orange)

3/4 cup toasted pecans, roughly chopped

1/2 cup plus 1 1/2 tablespoons old-fashioned regular rolled oats, divided

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Preheat oven to 350°F. Grease a 9- x 5-inch loaf pan with 2 tablespoons butter. Coat pan with turbinado sugar and tap out excess. Whisk together flour, cinnamon, salt, baking powder, baking soda, and allspice in a medium bowl; set aside.

Whisk eggs in a large bowl until pale and foamy. Add zucchini, granulated sugar, oil, vanilla, and orange zest; whisk to combine. Add flour mixture and whisk until just incorporated. Stir in pecans and 1/2 cup of oats. Pour batter into prepared pan and smooth the top with a spatula. Sprinkle with remaining 1 1/2 tablespoons oats.

Bake until golden brown and a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Cool bread in pan on a wire rack 15 minutes. Remove bread from pan and cool completely on wire rack, about 1 hour. Cut into slices and serve with remaining 6 tablespoons softened butter.