Box Contents, Recipes, and News for the Week of July 21

To help you plan for your next week, the week of July 21, 2025, this week's items will be coming from Alcantar Organics, Burkdoll Farm, Sunrise Organic Farm and Milliken Family Farm.

Senior Box

Bambino Box

Small Box

Family Box

• Bunched Red Torpedo Onions, Organic
• Wickson Plums, Pesticide Free
• Strawberries, Organic
• Mini Seedless Watermelon, Organic
• Red Butter Lettuce, Organic
• Mixed Heirloom Tomatoes, Organic
• Orange Carrots, Organic
• Cucumbers, Organic
• Broccoli, Organic
• Bunched Rainbow Chard, Organic

Value Box

• Bunched Red Torpedo Onions, Organic
• Wickson Plums, Pesticide Free
• Strawberries, Organic
• Mini Seedless Watermelon, Organic
• Red Butter Lettuce, Organic
• Mixed Heirloom Tomatoes, Organic
• Orange Carrots, Organic
• Cucumbers, Organic
• Broccoli, Organic
• Bunched Rainbow Chard, 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.

Heirloom Tomato Toast with Cheddar and Smoky Aioli

Ingredients

• 1½ lbs Mixed Heirloom Tomatoes, Organic
• 4 slices sourdough bread
• 4 oz sharp white cheddar, sliced
• 2 tbsp mayo
• ½ tsp smoked paprika
• 1 tsp lemon juice
• 1 clove garlic, minced
• Olive oil
• Salt & pepper
• Fresh basil, for garnish (optional)

Instructions

1. In a small bowl, mix mayo, smoked paprika, lemon juice, and minced garlic to make the smoky aioli. Set aside.
2. Slice the heirloom tomatoes and season with a pinch of salt and pepper. Let them sit while you prep the toast.
3. Drizzle the sourdough slices with olive oil and toast in a skillet or under a broiler until golden brown.
4. While still warm, layer each toast with slices of cheddar and spoon the smoky aioli on top.
5. Finish with the seasoned tomato slices and a few torn basil leaves, if using. Serve immediately.

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French Grated Carrot Salad

Ingredients

• 1 lb (about 450 g) carrots, peeled
• 2 tsp Dijon mustard
• 1 Tbsp freshly squeezed lemon juice (from one lemon)
• 1½ Tbsp vegetable oil
• 1½ Tbsp extra‑virgin olive oil
• 1–2 tsp honey, to taste
• Heaping ¼ tsp salt
• ¼ tsp freshly ground black pepper, to taste
• 2 Tbsp chopped fresh parsley
• 2 scallions, finely sliced (or 1 Tbsp finely chopped shallots)

Instructions

1. Shred the peeled carrots using a food processor (or a box grater). Set aside.
2. In a large salad bowl, whisk together Dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt, and pepper until well combined.
3. Add the shredded carrots, chopped parsley, and scallions (or shallots) to the bowl. Toss gently to coat everything in the dressing.
4. Taste and adjust seasoning if needed (more salt, honey, or lemon, depending on carrot sweetness).
5. Cover and refrigerate until ready to serve—salad benefits from resting 15–30 minutes for flavors to meld

Asian-Style Ground Beef Lettuce Wraps

Ingredients

For the sauce:

• ¼ cup maple syrup, brown sugar, or coconut sugar
• ¼ cup coconut aminos, tamari, or soy sauce
• 2 tsp rice vinegar
• 1 tbsp toasted sesame oil
• ¼–½ tsp red pepper flakes (optional)
• 2 tsp arrowroot powder or cornstarch

For the filling:

• 1 tbsp olive oil
• 1 lb ground beef
• 2 cloves garlic, minced
• 2 tsp grated fresh ginger
• 1 medium red bell pepper, finely diced
• ½ cup shredded carrots
• 4 green onions, sliced into 1-inch pieces
• Kosher salt, to taste
• Ground black pepper, to taste
• Sesame seeds, for garnish
• Boston Bibb lettuce leaves
• Steamed white rice or cauliflower rice (optional)

Instructions

1. In a small bowl, whisk together the maple syrup, coconut aminos, rice vinegar, sesame oil, and red pepper flakes. Whisk in the arrowroot powder or cornstarch until smooth. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until no longer pink—about 5 minutes.
3. Stir in garlic and ginger and cook for 1–2 minutes until fragrant.
4. Add diced red bell pepper and shredded carrots. Cook for another 3–4 minutes until slightly tender.
5. Pour in the sauce, stir to coat, and simmer for 2–3 minutes until thickened.
6. Add green onions, season with salt and pepper, and stir to combine.
7. Spoon the beef mixture into lettuce leaves, top with sesame seeds, and serve with rice if desired.

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Pork Chops with Gremolata and Swiss Chard

Ingredients

• 2 Tbsp extra‑virgin olive oil, divided
• 1 cup panko breadcrumbs, toasted
• 2 cloves garlic (1 chopped, 1 minced), divided
• ½ cup chopped fresh parsley
• 1 Tbsp lemon zest
• Kosher salt
• Freshly ground black pepper
• 4 boneless pork chops (1″ thick)
• 1 lb rainbow Swiss chard, stems removed and chopped
• 1 Tbsp butter

Instructions

1. Toast breadcrumbs: Heat 1 Tbsp olive oil in a large skillet over medium heat. Add panko and cook until golden, about 2 minutes. Transfer to a bowl.
2. Make gremolata: In a food processor (or finely by hand), combine chopped garlic, parsley, lemon zest, and a pinch of salt. Pulse until finely chopped. Stir into toasted panko; set aside.
3. Cook chops: Wipe skillet clean, then heat over high. Pat pork chops dry, season both sides with salt and pepper, and add remaining 1 Tbsp olive oil. Cook 2 minutes per side, then transfer chops to a plate and tent loosely with foil to rest.
4. Sauté chard: Reduce heat to medium‑high. Add butter, minced garlic, a pinch of salt and pepper. Cook about 1 minute, then add Swiss chard. Sauté until just tender, about 3 minutes.
5. Serve: Plate pork chops alongside Swiss chard, and top chops with the gremolata‑panko mixture.

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Strawberry Plum Cake

Ingredients

Cake:

• ½ cup salted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup sour cream
• ¾ cup diced fresh strawberries
• ¾ cup diced fresh plums

Crumb topping:

• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• 1 tsp cinnamon
• ¼ tsp salt
• ½ cup butter, melted
• 1½ cups all-purpose flour

Instructions

1. Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish or line it with parchment paper.
2. In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
4. Gently fold in the diced strawberries and plums. Pour batter into the prepared baking dish and spread evenly.
5. In another bowl, combine sugars, cinnamon, salt, and melted butter. Stir in flour until a crumbly mixture forms. Sprinkle evenly over the cake batter.
6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan before slicing and serving.

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