Box Contents, Recipes, and News for the Week of June 2

Published on

May 28, 2025

To help you plan for your next week, the week of June 2, 2025, these items will be coming from Sunrise Organic Farm, Burkdoll Farm, Milliken Family Farm, and Alcantar Organics..

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Senior Box

Princess Time Peaches, Pesticide Free

Rainier Cherries, Pesticide Free

Romaine Lettuce, Organic

Cucumbers, Pesticide Free

Sunburst Squash, Organic

Celery, Pesticide Free

Broccoli, Organic

Bunched Basil, Organic

Bambino Box

Rainier Cherries, Pesticide Free

Princess Time Peaches, Pesticide Free

Romaine Lettuce, Organic

Cucumbers, Pesticide Free

Sunburst Squash, Organic

Celery, Pesticide Free

Broccoli, Organic

Bunched Basil, Organic

Small Box

Strawberries, Organic

Princess Time Peaches, Pesticide Free

Rainier Cherries, Pesticide Free

Romaine Lettuce, Organic

Cucumbers, Pesticide Free

Sunburst Squash, Organic

Celery, Pesticide Free

Sugar Snap Peas, Organic

Broccoli, Organic

Bunched Basil, Organic

Family Box

Strawberries, Organic

Princess Time Peaches, Pesticide Free

Rainier Cherries, Pesticide Free

Romaine Lettuce, Organic

Cucumbers, Pesticide Free

Sunburst Squash, Organic

Celery, Pesticide Free

Sugar Snap Peas, Organic

Broccoli, Organic

Bunched Basil, Organic

Value Box

Strawberries, Organic

Princess Time Peaches, Pesticide Free

Rainier Cherries, Pesticide Free

Romaine Lettuce, Organic

Cucumbers, Pesticide Free

Sunburst Squash, Organic

Celery, Pesticide Free

Sugar Snap Peas, Organic

Broccoli, Organic

Bunched Basil, Organic

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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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Viral Cucumber Salad

URL: https://iamafoodblog.com/tiktok-cucumber-salad/

Serving Size: 1

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Ingredients List:

1 cucumber sliced

1.5 tbsp soy sauce
1 tbsp toasted sesame oil
1 tsp fish sauce
1 tsp sugar
sprinkle msg
1 clove garlic grated
2 green onions sliced
1 tbsp toasted sesame seeds

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Instructions:

Use a mandolin to directly slice the cucumber into a deli quart container. Alternatively, use a knife to thinly slice a cucumber and place it in a bowl.
Add the soy sauce, toasted sesame oil, fish sauce, sugar, MSG, garlic, green onions, and toasted sesame seeds to the container (or bowl).
Place the lid on the container and shake until the cucumber slices are coated evenly with all the ingredients. If your cucumbers are in a bowl, toss well.
Enjoy immediately, or place in the fridge and marinate for a couple of hours then enjoy. The cucumbers will be crunchier the faster you eat the salad, so if you want a fresh cucumber salad, enjoy immediately. If you want more of a quick pickled cucumber salad, let marinate for 1-2 hours before enjoying.

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Grilled Romaine Salad with Cherries, Feta, and Toasted Pine Nuts

URL: https://www.simplyscratch.com/grilled-romaine-salad-with-cherries-feta-and-toasted-pine-nuts/

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Ingredients List:

2 heads of Romaine, halved lengthwise
olive oil
1 cup cherries, pitted and halved
1 cup fresh sun gold tomatoes
3 tablespoons feta cheese, crumbled
3 tablespoons toasted pine nuts
3 tablespoons pepitas
House Balsamic Vinaigrette
fresh cracked black pepper, to taste

House Balsamic Vinaigrette

1/2 cup olive oil
3 to 4 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon honey
1 to 2 cloves garlic, minced
kosher salt, to taste
freshly ground black pepper‍

Instructions:

For the Vinaigrette:

Add all ingredients into a glass jar and secure a tight fitting lid.
Shake well until honey has dissolved and is throughout the dressing.
This dressing can be made up to 1 week ahead, stored in an air-tight container and keep refrigerated.

For the Salad

Preheat your outdoor grill or grill pan to medium medium-low. Brush the cut side of the lettuce with olive oil and grill for 30 to 45 seconds. Lettuce should have grill marks but still remain to be firm and retain it's shape.
Arrange the lettuce, grill marks side facing up, and top with the cherry and tomato halves, feta, pine nuts and pepitas.
Drizzle with the balsamic vinaigrette and sprinkle with cracked black pepper.

Summer Squash and Basil Pasta

URL: https://www.bonappetit.com/recipe/summer-squash-and-basil-pasta

Serving Size: 4

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Ingredients List:

1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
12 ounces paccheri, ziti, or other large tube pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided

Instructions:

Step 1

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12-15 minutes. Toss in I tsp. Aleppo-style pepper.

Step 2

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente

Step 3

Transfer pasta to skillet with squash using a slotted spoon or spider and add in ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta is al dente. Toss in lemon juice and most of the basil.

Step 4

Divide pasta among bowls and top with more parmesan, aleppo-style pepper, and remaining basil.

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Chicken Stir-Fry with Broccoli and Snap Peas

URL: https://lifemadesweeter.com/chicken-stir-fry-broccoli-snap-peas/#wprm-recipe-container-31831

Serving Size: 4
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Ingredients List:

3/4 - 1 pound boneless skinless chicken breast cut into 1 inch pieces
salt and pepper to taste

1 teaspoon corn starch or arrowroot powder
3-4 Tablespoons cooking oil
3 cloves garlic minced
1 teaspoon minced fresh ginger
2 cups broccoli florets
1 cup sugar snap peas can also use or add snow peas, red bell peppers or zucchini
sesame seeds for garnish
chopped green onions for garnish

Sauce:

1/4 cup low sodium soy sauce for gluten free use gluten free tamari or coconut aminos
2 Tablespoons oyster sauce if allergic - leave out and use more soy sauce - can also sub hoisin sauce but the flavor won't be quite the same since it's sweeter
2 Tablespoons honey or coconut sugar
2 teaspoons toasted sesame oil
2 Tablespoons corn starch or arrowroot starch
1/2 cup water plus more as needed to thin out sauce
1 teaspoon Thai chili garlic sauce or Sriracha optional to taste
1/2 teaspoon fish sauce optional but if you have this in your pantry already - it adds an exceptional rich umami

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Instructions:

In a medium bowl, season chicken with salt and black pepper. Sprinkle cornstarch over chicken and stir until combined. Set aside.
In a separate small bowl, whisk together all the ingredients for the sauce. Set aside.
Heat 2 tablespoons oil in a large wok or pan over medium-high heat. Add the chicken and cook for 3-4 minutes, or until chicken is slightly brown and cooked through. Transfer to a medium plate and set aside.
Add the remaining oil, then add broccoli and snap peas to the pan. Add garlic and ginger and cook for 3-4 minutes or until vegetables are just tender-crisp (cook a little bit longer if you like your vegetables softer).
Return the cooked chicken back to the same pan. Give the sauce a whisk and pour over top. Allow the sauce to thicken and bubble (about 30 seconds - add more water as needed to thin out sauce if desired. Toss until coated and adjust seasonings as needed. Sprinkle with sesame seeds and green onions, if desired and remove from heat. Serve hot with your favorite rice, cauliflower rice, quinoa, noodles or zoodles.

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Peach-Plum Galette

https://www.epicurious.com/recipes/food/views/peach-plum-galette

Serving Size: 8

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Ingredients List:

2 tsp. cornstarch

1 tsp. finely grated lime zest

1 tsp. kosher salt

⅓ cup sugar, plus more for sprinkling

1 lb. peaches, cut into ¾"-thick wedges

1 lb. plums, cut into ¾"-thick wedges

1 Tbsp. fresh lime juice

1 tsp. vanilla extract

1 tsp. finely grated peeled ginger (optional)

Extra-Flaky Pastry Dough

1 Tbsp. heavy cream

Softly whipped cream or vanilla ice cream (for serving; optional)

Instructions:

Step 1
Preheat oven to 400°F. Combine cornstarch, lime zest, salt, and ⅓ cup sugar in a medium bowl. Toss with your hands to combine, then add fruit and toss to coat. Add lime juice, vanilla, and ginger (if using); toss gently.
Step 2
Arrange fruit mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
Step 3
Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, fruit is softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours before serving.
Step 4
Serve galette with whipped cream or ice cream if desired.