Box Contents, Recipes, and News for the Week of June 14, 2026
To help you plan for your next week, the week of June 14, 2026, this week's items are from local California organic farms.
Small, Family, and Value Box
Senior and Bambino Box
- Red Plums (Organic)
- Ruby Red Grapefruit (Organic)
- Green Leaf Lettuce (Organic)
- Bunched Rainbow Carrots (Organic)
- Bunched Red Onion (Organic)
- Yellow Crookneck Squash (Organic)
- Bunched Celery (Organic)
- Green Beans (Organic)
Just Fruit Box
Six or more seasonal fresh local fruits perfect for the office or for anyone who loves fruit.
Carrot Tart with Ricotta and Feta
URL: https://simplebycindyblog.com/carrot-tart-with-ricotta-and-feta/
Ingredients
- flour, for rolling out dough
- frozen puff pastry, thawed
- multicolored carrots, scrubbed and sliced lengthwise into 1/4-inch-thick pieces
- extra-virgin olive oil, plus more for serving
- kosher salt and black pepper
- ricotta
- feta, crumbled
- garlic clove, grated
- chopped fresh parsley, chervil or chives, for garnish
Instructions
- Heat oven to 425 degrees.
- On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges.
- Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on the top rack until the puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
- Meanwhile, toss carrots with oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
- While the puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
- Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top.
- Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
- Drizzle with olive oil and sprinkle with herbs before serving.
Skillet Chicken with Orzo and Yellow Squash
URL: https://bevcooks.com/2021/09/skillet-chicken-with-orzo-and-yellow-squash/
Ingredients
- extra-virgin olive oil
- chicken thighs, boneless, skinless, excess fat trimmed off
- yellow squash, sliced
- thin red onion slices
- orzo
- chicken stock
- lemon
- herbs for garnish, finely chopped (basil, parsley and chives)
- parmesan cheese, for garnish
- coarse salt
Instructions
- Heat the olive oil in a large skillet or braising pan over medium high. Arrange the chicken in the pan and season with salt. Sear for six minutes. Flip, season this side with salt and sear another six minutes. You just want the chicken nice and browned all over. It might not be cooked all the way through, but that's okay.
- Add the squash and red onion to the skillet. Gently toss the veggies around the chicken and let them sauté two minutes. Now add the orzo to the pan and pour the chicken stock over everything. Make sure the orzo is covered by the stock. Partially place the lid on the skillet and let this simmer on a medium heat for about 20 minutes, checking every five minutes to ensure there's no sticking.
- After twenty minutes, flip the heat off and squeeze half the lemon in. Taste it. Need any more salt? Add a pinch.
- Garnish with the chopped herbs and parmesan cheese! Serve immediately.
Caramelized Brussels Sprouts
URL: https://www.wellplated.com/caramelized-brussels-sprouts/
Ingredients
- Brussels sprouts, trimmed and halved
- honey or pure maple syrup
- balsamic vinegar
- Dijon mustard
- extra virgin olive oil
- kosher salt, plus additional to taste
- ground black pepper, plus additional to taste
Instructions
- Place a rack in the upper third of your oven and preheat the oven to 400°F.
- For easy clean up, since honey makes the vegetables yummy and sticky, line your baking sheets with foil or parchment paper. Place the Brussels sprouts in the center. Top with the honey, vinegar, mustard, oil, salt, and pepper.
- Toss to coat, then spread into a single layer. For maximum crispiness, turn the Brussels sprouts so that they are all cut sides down.
- Bake for 20 to 30 minutes, until the Brussels sprouts are charred and crisp on the outside and fork-tender in the center. Halfway through, toss the Brussels sprouts on the pan and rotate the pan 180° for even cooking. The Brussels sprouts will turn dark and delicious as the honey and balsamic caramelize. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts.
- Immediately season with a pinch of additional salt and/or pepper to taste.
Green Beans Almondine
URL: https://www.loveandlemons.com/green-beans-almondine/
Ingredients
- green beans, preferably haricot verts, trimmed
- sliced almonds
- extra-virgin olive oil
- shallot, thinly sliced
- sea salt, plus more for seasoning
- garlic clove, grated
- fresh lemon juice
- freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain, and immediately immerse in the ice water to stop the cooking process. Drain, and transfer to a towel to dry.
- Heat a cast-iron skillet over medium heat. Add the almonds to the dry skillet and toast until golden brown, 2 to 3 minutes. Remove the almonds from the pan and set aside.
- Add the oil to the pan, then add the shallot and the salt and sauté for 2 minutes. Add the green beans and sauté, 2 to 4 more minutes, until the green beans are warmed through and tender. Remove the pan from the heat, add the garlic and lemon juice and toss. Season to taste with salt and pepper and transfer to a serving dish. Top with the almonds and serve.
Mellow Melon Smoothie
URL: https://www.vegetariantimes.com/recipes/mellow-melon-smoothie
Ingredients
- chilled or frozen cantaloupe chunks
- apple, peeled and chopped
- chopped celery
- nonfat Greek yogurt or firm tofu cubes
- chia seeds
Instructions
- Blend cantaloupe, apple, celery, and Greek yogurt or tofu in blender until smooth.
- Stir in chia seeds.