Box Contents, Recipes, and News for the Week of June 30
To help you plan for your next week, the week of June 30, 2025, this week's items will be coming from Alcantar Organics, Burkdoll Farms, Tutti Frutti Farms, and Givens Farm.
Senior Box
Strawberries, Organic
Patterson Apricots, Pesticide Free
Mixed Lettuce, Organic
Red Cherry Tomatoes, Organic
Bunched Radishes, Organic
Bunched Red Beets, Organic
Lacinato Kale, Organic
Bunched Spring Onion, Organic
Bambino Box
Strawberries, Organic
Patterson Apricots, Pesticide Free
Mixed Lettuce, Organic
Red Cherry Tomatoes, Organic
Bunched Radishes, Organic
Bunched Red Beets, Organic
Lacinato Kale, Organic
Bunched Spring Onion, Organic
Small Box
Fennel Bulb with Fronds, Pesticide Free
Flavor Treat Pluots, Pesticide Free
Strawberries, Organic
Patterson Apricots, Pesticide Free
Mixed Lettuce, Organic
Red Cherry Tomatoes, Organic
Bunched Radishes, Organic
Lacinato Kale, Organic
Bunched Spring Onion, Organic
Family Box
Fennel Bulb with Fronds, Pesticide Free
Flavor Treat Pluots, Pesticide Free
Strawberries, Organic
Patterson Apricots, Pesticide Free
Mixed Lettuce, Organic
Red Cherry Tomatoes, Organic
Bunched Radishes, Organic
Lacinato Kale, Organic
Bunched Spring Onion, Organic
Value Box
Fennel Bulb with Fronds, Pesticide Free
Flavor Treat Pluots, Pesticide Free
Strawberries, Organic
Patterson Apricots, Pesticide Free
Mixed Lettuce, Organic
Red Cherry Tomatoes, Organic
Bunched Radishes, Organic
Lacinato Kale, Organic
Bunched Spring Onion, 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.
Crunchy Kale Salad with Chipotle Lime Avocado Dressing
Ingredients
Crunchy Chili Tortilla Strips
- 4 (4-inch) corn tortillas
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Chipotle Lime Avocado Dressing
- 1/3 cup plain Greek yogurt
- 1 tablespoon adobo sauce (from a can of chipotle peppers in adobo)
- Juice of 2 limes
- 1 avocado
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Pinch of salt and pepper
Salad
- 1 head curly green kale, leaves torn from stems
- 1 head red kale, leaves torn from stems
- 2 tablespoons olive oil
- 1 cup grape tomatoes, quartered
- 1/2 cup black beans
- 1/2 red onion, diced
- 1/2 cup freshly grated white cheddar cheese
- 1 jalapeño or serrano pepper, sliced
- 1 avocado, sliced
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 400°F. Slice tortillas into 1/4- to 1/2-inch strips and place on a baking sheet. Toss with olive oil, chili powder, and salt. Bake for 15–20 minutes, until crispy and golden brown.
- While the tortilla strips bake, make the dressing: Combine all dressing ingredients in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Place the kale in a large bowl. Drizzle with olive oil and massage the leaves with your hands until evenly coated. Let sit for 5 minutes.
- After 5 minutes, drizzle 1/3 cup of the dressing over the kale and massage again to coat thoroughly.
- Build the salad: Top the dressed kale with grape tomatoes, black beans, red onion, cheddar cheese, sliced pepper, avocado, and cilantro. Add tortilla strips on top before serving.
- Optional: Add grilled chicken, steak, or tofu for extra protein
Shredded Beet & Radish Slaw with Rice Noodles
Ingredients
For the slaw & noodles
- 2 medium beets, peeled and shredded
- 4–5 radishes, thinly sliced or shredded
- 8 oz (about 225 g) rice noodles, cooked and cooled
- Optional: fresh herbs like cilantro, mint, or scallions
For the dressing
- Rice vinegar or lime juice
- Sesame or neutral oil
- A touch of soy sauce or fish sauce
- Sweetener (honey or sugar)
- Optional: chili or ginger for some kick
Instructions
- Prep the vegetables: Peel and shred the beets. Slice or shred radishes. Place both in a large bowl.
- Cook noodles: Prepare rice noodles according to package directions (usually soak in hot water for 6–10 minutes), then drain and rinse under cold water. Add to the bowl with the shredded veggies.
- Make the dressing: Whisk together rice vinegar (or lime juice), oil, soy/fish sauce, sweetener, and any desired aromatics (ginger, chili). Taste and adjust balance of sweet, salty, and tangy.
- Combine: Pour dressing over slaw mixture and toss until everything is evenly coated. Add fresh herbs (cilantro, mint, scallions) if using.
- Serve: Let sit a few minutes for flavors to meld. Serve chilled or at room temperature. Great as a side, salad, or wrap in lettuce/spring roll wrappers.
Caramelized Fennel, Tomato & Butter Bean Skillet
Walnut Gremolata
- 1/4 cup toasted walnuts, finely chopped
- 1/4 cup chopped parsley
- 1 teaspoon lemon zest
- Sea salt and ground black pepper, to taste
Skillet Base
- 2 tablespoons olive oil
- 2 medium shallots, small dice
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, minced
- 1 teaspoon ground coriander
- 1 bay leaf
- 2 fennel bulbs, cores removed and sliced (about 600g)
- 2 tablespoons tomato paste
- 1 lb (454g) cherry tomatoes, halved
- 1 cup vegetable stock, plus more as needed
- 1 3/4 cups cooked or canned butter beans, drained and rinsed
- 1 teaspoon lemon juice
- 1 teaspoon Tamari soy sauce
Instructions
- In a small bowl, combine walnuts, parsley, lemon zest, and a pinch of salt and pepper. Toss and set aside.
- In a large, deep skillet or braiser over medium heat, add olive oil and swirl to coat. Sauté shallots until soft and translucent, about 4–5 minutes.
- Add garlic, thyme, coriander, and bay leaf. Cook for 1 minute until fragrant.
- Add fennel slices and reduce heat to medium-low. Season with salt and pepper. Cook, stirring occasionally, for about 20 minutes, until the fennel is soft and caramelized. Add splashes of water if browning too quickly.
- Stir in tomato paste and raise heat to medium. Cook for 1 minute, then add cherry tomatoes. Season with more salt and pepper, and cook until tomatoes release their juices, about 5 minutes.
- Add vegetable stock and butter beans. Stir and let simmer for 10 minutes, until sauce slightly thickens. Add more stock as needed to reach desired consistency.
- Stir in lemon juice and Tamari. Adjust seasoning to taste.
- Top with the walnut-parsley gremolata and serve hot with crusty bread.
Chicken with Lemon and Spicy Spring Onions
Ingredients
- 1 lemon, very thinly sliced, seeds removed
- 2 whole chickens (3½–4 lb. each)
- Kosher salt and freshly ground black pepper
- 2 large red onions, quartered
- 2 bunches spring onions or 3 bunches scallions, trimmed, divided
- 4 green garlic bulbs, very finely chopped or 4 garlic cloves, finely grated
- ½ cup extra-virgin olive oil
- ½ cup (1 stick) unsalted butter
- 6–8 slices crusty bread, 1-inch thick
- ¼ cup parsley leaves with tender stems
- Crushed red pepper flakes (for serving)
Instructions
- Prep the chicken:
Preheat oven to 350°F. Place chickens on a rimmed baking sheet. Season the insides and outsides well with salt and black pepper. Scatter quartered red onions, ¾ of the spring onions, and half of the lemon slices around the chickens. - Make garlic butter:
In a small saucepan, cook the green garlic with olive oil and butter over medium heat, swirling occasionally. Once butter melts and garlic begins to sizzle lightly, season with salt and pepper. Pour mixture over the chickens, letting it drip onto the onions and lemons. - Roast the chickens:
Roast, basting occasionally with pan drippings and stirring the onions and lemon, until chickens are golden and a thermometer reads 160°F in the thickest part of the breast (about 80 minutes to 2 hours). - Toast the bread:
Remove chickens to a cutting board. Leave the onions and lemon on the baking sheet. Place bread slices on the sheet, turning once to soak in chicken fat. Return to the oven and roast until bread is toasted and vegetables begin to crisp, 10–15 minutes. - Make fresh garnish:
Thinly slice the remaining spring onions and combine in a bowl with parsley and the remaining lemon slices. Season with salt, black pepper, and crushed red pepper flakes to taste. - Serve:
Carve chickens and arrange on a platter or cutting board. Pour any remaining juices over the top. Scatter with roasted onions and lemon slices, then top with the fresh spring onion-parsley mixture. Serve with crispy bread on the side.
Honey Strawberry Apricot Tart
Ingredients
- 1/2 cup almonds, toasted
- 1/4 cup honey, plus more for drizzling
- 4 tablespoons butter, at room temperature, plus melted butter for crust
- 1 egg
- 1 teaspoon vanilla extract
- 1 sheet frozen puff pastry, thawed
- 12 apricots, quartered
- 4 ounces mascarpone cheese
- 1/2 cup heavy whipping cream
- 1 cup fresh strawberries, sliced
- Fresh basil and powdered sugar, for serving
Instructions
- Preheat the oven to 375°F.
- In a food processor, pulse the toasted almonds until very finely ground. Add honey, butter, egg, and vanilla extract. Pulse until smooth and creamy.
- On a lightly floured surface, roll out the puff pastry into a rectangle about 1/4 inch thick. Transfer to a parchment-lined baking sheet.
- Spread the almond cream over the pastry, leaving a 1/4-inch border. Arrange the apricots on top and drizzle with additional honey. Brush the edges of the pastry with melted butter.
- Bake for 25–30 minutes, until golden brown. Don’t worry if the edges darken slightly—it adds flavor.
- While the tart bakes, whip the mascarpone and heavy cream together until stiff peaks form.
- Let the tart cool slightly before serving. Top with dollops of whipped mascarpone, fresh strawberries, basil, and a dusting of powdered sugar.