Box Contents, Recipes, and News for the Week of July 28

To help you plan for your next week, the week of July 28, 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

Value Box

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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Strawberry Salad (Honey‑Balsamic Vinaigrette)

Ingredients

• 2 cups ripe strawberries, hulled
• 8 cups mixed salad greens (spinach + lettuce)
• ½ red onion, thinly sliced
• ⅓ cup pecan pieces (or chopped walnuts/sliced almonds)
• ⅓ cup feta cheese crumbles
• Fresh ground black pepper

For the vinaigrette

• ¼ cup balsamic vinegar
• 2 Tbsp honey (or maple syrup)
• 1 tsp Dijon mustard
• Pinch of salt
• ⅓ cup olive oil

Instructions

1. In a small bowl, whisk together vinegar, honey, mustard, and salt.
2. Gradually whisk in oil until emulsified.
3. Toss greens, strawberries, and onion in a large bowl.
4. Drizzle dressing over salad; gently toss.
5. Top with nuts and feta. Season to taste with pepper.
6. Serve immediately; assemble just before serving to keep berries crisp.

Tomato and Peach Salad with Whipped Goat Cheese

Ingredients

• 2 Tbsp extra‑virgin olive oil
• 1 Tbsp sherry vinegar
• 1 Tbsp whole‑grain mustard
• ½ tsp lemon zest + 2 tsp lemon juice
• Kosher salt & black pepper
• ¼ small red onion, very thinly sliced
• 4 oz soft goat cheese (or feta), room temperature
• 6 Tbsp heavy cream
• 2 large heirloom tomatoes, cut into 1″ wedges
• 2 medium peaches, pitted & sliced into ½″ wedges
• Optional: 1 cup torn baby lettuce/herbs/purslane

Instructions

1. Whisk oil, vinegar, mustard, lemon juice/zest, salt & pepper; stir in onion.
2. In food processor, whip goat cheese until smooth. Add cream + lemon zest; process until fluffy. Season.
3. Spread whipped cheese on a platter.
4. Toss tomatoes, peaches, and greens/herbs lightly in dressing.
5. Arrange fruit mixture on top of goat cheese layer.
6. Serve immediately.

Red Potato & Shishito Pepper Hash

Ingredients

• 1½ lb small red potatoes, scrubbed
• 15 shishito peppers
• 2 scallions, thinly sliced
• ¼ cup crumbled queso fresco
• ½ cup mayonnaise
• 1½ tsp Sriracha
• ⅓ cup vegetable oil
• 1 tsp fresh lemon juice
• 1 clove garlic, finely grated
• Kosher salt

Instructions

1. Halve or quarter potatoes to roughly 1″ pieces.
2. Cook potatoes browned/crispy in a dry pan.
3. Meanwhile whisk mayo, Sriracha, lemon juice, garlic, and a pinch of salt.
4. Once potatoes are crisp, add oil and shishitos; cook until peppers blister.
5. Remove from heat; stir in spicy mayo.
6. Top with scallions and queso fresco. Serve immediately.

Spatchcocked Chicken with Maple‑Glazed Squash

Ingredients

• 1 (4¼ lb) whole chicken, spatchcocked
• 2 medium delicata squash (~4 lb), sliced
• 6 Tbsp unsalted butter (2 Tbsp melted + 4 Tbsp soft)
• 2 Tbsp maple syrup
• 3 Bou vegetable cubes, divided
• 1 tsp + ½ tsp black pepper, divided
• 1 Tbsp + ½ tsp kosher salt, divided
• 2 Tbsp parsley, finely chopped
• 1 Tbsp lemon juice
• Zest of ½ lemon
• 2 garlic cloves, minced
• 1–2 Tbsp neutral oil (canola/vegetable)

Instructions

1. Preheat oven (likely 425 °F); line sheet‑pan.
2. Toss squash with melted butter, 1 Tbsp maple syrup, 1 Bou cube, ½ tsp pepper, ½ tsp salt, and oil; arrange on pan.
3. Rub under chicken skin with 4 Tbsp soft butter, garlic, lemon zest, juice, parsley, remaining Bou cubes, salt & pepper.
4. Place chicken atop squash, breast‑side up. Drizzle with remaining maple syrup.
5. Roast until chicken reaches safe temp (165 °F) and squash is caramelized.
6. Let rest briefly; serve chicken over squash, spooning pan drippings.

Plum & Basil Upside‑Down Cake

Ingredients
Topping

• ¼ cup butter, room temp
• ½ cup packed brown sugar
• Pinch of salt
• 4 plums, pitted & cut into 12 wedges

Cake

• ½ cup butter, room temp
• ¾ cup granulated sugar
• 2 Tbsp finely chopped basil
• 2 cups all‑purpose flour
• 2 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• 2 eggs
• 2 tsp vanilla bean paste (or extract)
• ½ cup milk

Instructions

1. Preheat oven to 350 °F.
2. In an 8″ pan or skillet, add ¼ cup butter + brown sugar + salt; melt in oven ~5 min.
3. Arrange plum wedges cut‑side down over melted sugar. Set pan aside.
4. Whisk flour, baking powder, cinnamon, and salt in a bowl.
5. In a mixer, cream ½ cup butter with sugar until light.
6. Beat in eggs one at a time, then vanilla and basil.
7. Alternately add flour mix and milk, starting and ending with dry.
8. Pour batter over plums.
9. Bake ~50 min, until a toothpick comes out clean.
10. Cool 10 min, invert onto serving plate, and enjoy.