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Box Contents, Recipes, and News for the Week of July 7

Published on
July 2, 2025

To help you plan for your next week, the week of July 7, 2025, this week's items will be coming from Alcantar Organics, Burkdoll Farm, Sunrise Organic Farm and Milliken Family Farm.

Senior Box

Strawberries, Organic

Flavor Treat Pluots, Pesticide Free

Red Leaf Lettuce, Organic

Pineapple Heirloom Tomatoes, Organic

Reed Avocados, Organic

Orange Carrots, Organic

Bunched Broccolini, Organic

Desert Sun Garlic, Pesticide Free

Bambino Box

Strawberries, Organic

Flavor Treat Pluots, Pesticide Free

Red Leaf Lettuce, Organic

Pineapple Heirloom Tomatoes, Organic

Reed Avocados, Organic

Orange Carrots, Organic

Bunched Broccolini, Organic

Desert Sun Garlic, Pesticide Free

Small Box

Bi-Colored Sweet Corn, Organic

Sweet Blaze Yellow Peaches, Pesticide Free

Strawberries, Organic

Flavor Treat Pluots, Pesticide Free

Red Leaf Lettuce, Organic

Pineapple Heirloom Tomatoes, Organic

Reed Avocados, Organic

Orange Carrots, Organic

Bunched Broccolini, Organic

Desert Sun Garlic, Pesticide Free

Family Box

Bi-Colored Sweet Corn, Organic

Sweet Blaze Yellow Peaches, Pesticide Free

Strawberries, Organic

Flavor Treat Pluots, Pesticide Free

Red Leaf Lettuce, Organic

Pineapple Heirloom Tomatoes, Organic

Reed Avocados, Organic

Orange Carrots, Organic

Bunched Broccolini, Organic

Desert Sun Garlic, Pesticide Free

Value Box

Bi-Colored Sweet Corn, Organic

Sweet Blaze Yellow Peaches, Pesticide Free

Strawberries, Organic

Flavor Treat Pluots, Pesticide Free

Red Leaf Lettuce, Organic

Pineapple Heirloom Tomatoes, Organic

Reed Avocados, Organic

Orange Carrots, Organic

Bunched Broccolini, Organic

Desert Sun Garlic, Pesticide Free

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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Red-Leaf Lettuce Salad with Grilled Corn, Peaches, Avocado, and Walnuts

Ingredients

  • 2 ears fresh or frozen corn (grilled preferred, but raw works if very fresh)
  • 1 large head red-leaf lettuce, washed, dried, and chopped or torn into bite-size pieces
  • Flaked sea salt
  • Freshly ground black pepper
  • 2 ripe peaches, pitted and thinly sliced
  • 1 avocado, pitted, peeled, and diced
  • ½ cup toasted walnuts
  • ½ cup freshly crumbled, good-quality feta cheese

For the Honey Vinaigrette

  • 3 tablespoons honey
  • ⅓ cup champagne or white wine vinegar
  • ½ teaspoon fine sea salt, plus more to taste
  • ⅛ teaspoon freshly ground black pepper, plus more to taste
  • ½ cup extra-virgin olive oil
  • ½ cup grapeseed oil

Instructions

  1. Make the vinaigrette: In a small bowl, whisk together honey, vinegar, salt, and pepper until the honey dissolves. Slowly stream in the olive and grapeseed oils while whisking continuously. Adjust seasoning to taste.
  2. Heat a grill to medium-high. Peel away all but the innermost husk of the corn. Trim the tassel. Grill the corn for 8–10 minutes until the husks start to pull away and char slightly. Set aside to cool.
  3. Once cooled, remove the remaining husk and slice the kernels off the cob into a large bowl. Set aside ¼ cup of the kernels for garnish.
  4. Add the chopped lettuce to the bowl with the corn. Drizzle with the honey vinaigrette, tossing until lightly coated. Season with salt and pepper to taste.
  5. Gently mix in the sliced peaches, diced avocado, walnuts, and crumbled feta, reserving a small portion of each for topping.
  6. Transfer the salad to a serving platter and sprinkle the reserved ingredients, including the ¼ cup of corn, over the top.

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Avocado and Heirloom Tomato Toast with Balsamic Drizzle

Ingredients

  • ½ cup balsamic vinegar
  • 2–3 slices hearty, seeded bread
  • Olive oil
  • 2 small heirloom tomatoes, thinly sliced
  • ½ a ripe avocado
  • ¼ cup fresh basil, chopped
  • Sea salt
  • Freshly ground black pepper

Instructions

  1. Make the balsamic reduction: Add the balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil, whisking constantly, then reduce the heat and simmer for 10–15 minutes, or until the vinegar has reduced by half and coats the back of a spoon. Watch closely to prevent burning.
  2. Drizzle each slice of bread with olive oil and toast until golden.
  3. Evenly divide the avocado between the slices and mash gently with the back of a fork.
  4. Layer the tomato slices on top of the avocado. Sprinkle with chopped basil and drizzle with the balsamic reduction.
  5. Garnish with sea salt and freshly ground black pepper.
  6. Serve immediately.

Pan-Seared Chicken & Broccolini in Creamy Mustard Sauce

Ingredients

  • 1½ pounds chicken tenderloins, thawed
  • Salt and pepper
  • ¼ cup flour
  • 2–3 tablespoons olive oil
  • 1 pound broccolini, trimmed and sliced in half lengthwise
  • Water and salt, for blanching broccolini
  • 1 tablespoon olive oil, plus more if needed
  • 1 large shallot (or 2 regular), diced
  • 2 cups chicken broth
  • 4 sprigs fresh thyme, plus more for garnish
  • ½ cup heavy whipping cream
  • 2 tablespoons Dijon mustard (or spicy brown mustard)

Instructions

  1. Preheat oven to 170°F or use the “keep warm” setting.
  2. Pat the chicken dry and season generously with salt and pepper.
  3. Lightly coat the chicken with flour.
  4. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Sear the chicken for 4 minutes on one side, then flip and cook an additional 2–4 minutes, until fully cooked. Work in batches if needed and add more oil if the pan becomes dry.
  5. Transfer the cooked chicken to an oven-safe dish and keep warm in the oven.
  6. Bring a medium pot of salted water to a boil.
  7. Prepare the broccolini by trimming the stems and halving any thick pieces lengthwise.
  8. Add broccolini to the boiling water, cover, and blanch for 2 minutes.
  9. Heat 1 tablespoon olive oil in the same pan used for the chicken. Carefully transfer the drained broccolini to the pan and sauté for 1 minute. Remove and transfer to the oven with the chicken.
  10. In the same pan, sauté the diced shallots over medium-high heat for 2–3 minutes, adding more oil if necessary.
  11. Stir in the chicken broth and thyme sprigs. Bring to a boil, then reduce to a simmer for 3 minutes.
  12. Stir in the cream and mustard. Simmer for 5–6 minutes until the sauce thickens. Remove from heat and discard the thyme stems.
  13. Return the chicken and broccolini to the pan, or plate them and spoon the sauce over the top.

Pan-Seared Sea Bass with Curried Carrot Purée, Garlic Spinach, and Meyer Lemon Bread Crumbs

Ingredients

For the Curried Carrot Purée

  • 4 carrots, scrubbed
  • Olive oil
  • Salt and pepper
  • ½ cup half and half
  • ¼ cup chicken stock
  • 2 tablespoons butter
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon ground ginger

For the Meyer Lemon Bread Crumbs

  • ½ cup panko bread crumbs
  • 2 tablespoons butter
  • 1 Meyer lemon, zested
  • 1 clove garlic, minced

For the Sea Bass

  • 1 piece sea bass, skin removed (about 7 ounces)
  • Butter and olive oil
  • Salt and pepper

For the Wilted Garlic Spinach

  • 5 ounces baby spinach
  • 1 clove garlic, minced
  • 1 tablespoon butter

Instructions

  1. Roast the carrots: Preheat oven to 450°F. Cut carrots into chunks and arrange on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until tender and caramelized.
  2. Make the purée: Transfer roasted carrots to a blender. Add half and half, chicken stock, butter, curry powder, and ginger. Purée until smooth, adjusting salt and consistency with more stock if needed.
  3. Prepare the bread crumbs: In a small skillet over medium-high heat, melt butter and stir in panko. Toast for 1–2 minutes until golden. Turn off heat and stir in Meyer lemon zest, garlic, salt, and pepper. Set aside.
  4. Sear the sea bass: Heat a nonstick skillet over medium-high with olive oil and a pat of butter. Season sea bass with salt and pepper. When butter foams, add the fish and sear for about 2 minutes per side, turning to sear all sides until golden and just cooked through.
  5. Sauté the spinach: In a separate skillet over medium heat, add spinach, garlic, butter, and a pinch of salt. Cook for 1–2 minutes until just wilted.
  6. Plate and serve: Spread carrot purée onto each plate, top with sea bass and spinach. Sprinkle with Meyer lemon bread crumbs and serve with lemon wedges.

Pluot clafoutis

Ingredients

  • 1½ pounds ripe pluots, pitted and cut into 1-inch chunks
  • ⅔ cup granulated sugar, divided
  • 3 eggs
  • 1 cup milk (whole or low-fat)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons butter, melted
  • ⅛ teaspoon salt
  • ⅔ cup all-purpose flour

Instructions

  1. Preheat the oven to 350°F. Lightly spray a pie plate or baking dish with cooking spray.
  2. Add the pluots to the dish and sprinkle evenly with ⅓ cup of the sugar.
  3. In a large bowl, whisk the eggs with the remaining ⅓ cup sugar until light and fluffy.
  4. Add the milk, vanilla, melted butter, and salt. Whisk until smooth and well combined.
  5. Add the flour and whisk until the batter is smooth and has the consistency of heavy cream.
  6. Pour the batter over the pluots in the baking dish.
  7. Bake for about 50 minutes, until the edges are golden, the center is set, and the top is puffed like a soufflé.
  8. Let cool—note that the clafoutis will deflate slightly as it rests.
  9. Serve at room temperature, optionally topped with whipped cream, ice cream, or a dusting of powdered sugar.

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