Box Contents, Recipes, and News for the Week of June 9

Published on

May 28, 2025

To help you plan for your next week, the week of June 9, 2025, these items will be coming from Sunrise Organic Farm, Burkdoll Farm, Milliken Family Farm, and Alcantar Organics.

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Senior Box

Strawberries, Organic

Flavorosa Pluot, Pesticide Free

Red Leaf Lettuce, Organic

Hass Avocados, Organic

Bi-Colored Sweet Corn, Organic

Bunched Green Onions, Organic

Scallopini Squash, Organic

Green Curly Kale, Organic

Bambino Box

Strawberries, Organic

Flavorosa Pluot, Pesticide Free

Red Leaf Lettuce, Organic

Hass Avocados, Organic

Bi-Colored Sweet Corn, Organic

Bunched Green Onions, Organic

Scallopini Squash, Organic

Green Curly Kale, Organic

Small Box

Bunched Purple Carrots, Organic

Mini Seedless Watermelon, Organic

Strawberries, Organic

Flavorosa Pluot, Pesticide Free

Red Leaf Lettuce, Organic

Hass Avocados, Organic

Bi-Colored Sweet Corn, Organic

Bunched Green Onions, Organic

Scallopini Squash, Organic

Green Curly Kale, Organic

Family Box

Bunched Purple Carrots, Organic

Mini Seedless Watermelon, Organic

Strawberries, Organic

Flavorosa Pluot, Pesticide Free

Red Leaf Lettuce, Organic

Hass Avocados, Organic

Bi-Colored Sweet Corn, Organic

Bunched Green Onions, Organic

Scallopini Squash, Organic

Green Curly Kale, Organic

Value Box

Bunched Purple Carrots, Organic

Mini Seedless Watermelon, Organic

Strawberries, Organic

Flavorosa Pluot, Pesticide Free

Red Leaf Lettuce, Organic

Hass Avocados, Organic

Bi-Colored Sweet Corn, Organic

Bunched Green Onions, Organic

Scallopini Squash, Organic

Green Curly Kale, 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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Roasted Plum, Goat Cheese, and Lemon Thyme Salad

URL: https://lechefswife.com/roasted-plum-goat-cheese-lemon-thyme-salad-recipe/

Serving Size: 4

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Ingredients List:

6 ripe plums or pluots
3 tbsps olive oil
2 tbsps honey
4 tbsps Marcona almonds
1 tbsp of pine nuts
5 sprigs of lemon thyme
5.5 oz lettuce
goat cheese - about 4 oz

For the Prosecco & honey citrus vinaigrette:

6 tbsps of extra virgin olive oil
2 tbsps of white balsamic vinegar
1 tbsp of honey
2 tbsps of Prosecco
Zest from ½ a lime
Pinch of coarse sea salt
Pinch of ground pepper

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Instructions:

Preheat oven to 350 degrees

Drizzle olive oil and honey over a roasting pan.

Sprinkle the roasted pine nuts and Marcona almonds, leaving a few almonds to the side.

Finely chop the lemon thyme and dust over the salad.

Lightly grate the remaining almonds with a Microplane over the plums for a finishing flourish.

Drizzle the leftover vinaigrette over the salad and serve.

At the same time, place the almonds and pine nuts on a dry small roasting pan or cookie sheet.

Pop both pans in the oven and set the timer for 10 minutes but keep a close watch. The plums will be done with the honey starts to caramelize and the flesh gets a little golden and tender (but not too much - you want the pretty plums to hold their shape!). Take the pan out of the oven and remove the plums to cool.

The pine nuts and almonds should only begin to lightly brown - this elevates their nutty flavor. Pull them out of the oven before they turn too dark - likely between 8-10 minutes.

Making the vinaigrette

Mix the vinaigrette by first adding the salt and pepper in a large salad bowl and whisking it with the honey and the balsamic vinegar. Add in the olive oil, then Prosecco while whisking. Grate in the lime zest and whisk some more. Your vinaigrette should be deliciously unctuous. Now add the salad, one handful at a time, while tossing the salad and the vinaigrette together with a pair of kitchen tongs. This ensures an even distribution of the vinaigrette.

Plate the salad onto a platter, leaving a few drops of vinaigrette at the bottom of the bowl.

Arrange the plums around the platter (they should be still slightly warm but not too hot to melt the salad!)

Crumble the log of goat cheese all over.

Slice the plums in half from top to bottom and then delicately twist to open. Remove the pits gently with a pairing knife.

Set the plums flesh side down on the honey and olive oil. I like to swirl the plums around a bit on the pan to get a good coating on each plum.

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Mexican Street Corn Kale Salad

URL: https://kaleforniakravings.com/mexican-street-corn-kale-salad/#recipe

‍Serving Size: 4

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Ingredients List:

1 bunch curly kale, leaves cut off the stem and chopped
2 ears of corn, shucked & silk removed
½ cup cotija cheese, crumbled
¼ cup red onion, chopped
1-2 avocados, sliced or diced
Crushed tortilla chips, for garnish
½ – 1 lime, juiced (for massaging the kale)
Olive oil (for massaging the kale)

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Instructions:

To make the dressing:

Add your dressing ingredients to a food processor and blend until smooth. Cover and keep it stored in the refrigerator.

To make the salad:

Cook the corn. Grilling: Preheat your grill to medium-high heat. Then place the corn cobs directly on the grill and cook for 10-12 minutes (or until grill marks form) turning occasionally. Transfer the corn to a tray to cool then cut off the kernels.
Boiling: Bring a large pot of water to a boil on the stove. Once boiling, add your corn cobs. Then cover the pot and boil for 1-2 minutes. Transfer the corn to a tray to cool then cut off the kernels.
Massage the kale. Add the chopped kale to a large bowl and drizzle with oil and the juice from one lime. Rub the leaves together with your hands for at least 5 minutes or until the kale begins to soften and shrinks in size.
Toss the salad. Add your cooked corn kernels, cotija cheese, red onion and avocado to the bowl and toss with your desired amount of dressing.
Serve. Sprinkle crushed tortilla chips over the top and serve immediately

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Stuffed Pattypan (scallopini) Squash

URL: https://www.allrecipes.com/recipe/39304/stuffed-pattypan-squash/

‍Serving Size: 6

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Ingredients List:

6 pattypan squash, stem and blossom removed
6 slices bacon
½ cup diced onion
1 ½ cups soft bread crumbs
¼ cup freshly grated Parmesan cheese
salt and pepper to taste

Instructions:

Preheat oven to 350 degrees F (175 degrees C).
Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
Bake for 15 minutes in the preheated oven, or until squash are heated through.

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Mediterranean Chicken and Carrot Stir Fry

URL: https://nkechiajaeroh.com/recipes/gluten-free/chicken-and-carrot-stir-fry-recipe/#tasty-recipes-2741-jump-target

Serving Size: 2

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Ingredients List:

1 – 2 teaspoon(s) of cornstarch
1 chicken breast (cut in 1 – 2-inch sizes)
1 – 2 teaspoon(s) of paprika (or a little more if you desire it to be a bit more reddish)
1 teaspoon of onion powder
¼ teaspoon of garlic powder (or less)
½ teaspoon Knorr seasoning powder
Salt to taste (always add salt according to your taste)
Black pepper to taste (or white pepper)
A dash of Crushed red pepper (if you want spicy; add to taste)
¼ dry thymes leaves
2 tablespoons of EVOO
½ of whole fresh lime
2 tablespoons – ¼ cup of chicken broth or water (which you may not need)

For the vegetables:

1½ cups of sliced carrots
1 bulb of onions (half each from different colors of onions; I used red and yellow)
1/3 chopped green onions
1 teaspoon freshly grated ginger
Salt to taste (always use salt according to your taste or health need)
½ tsp. seasoning powder
1/8 tsp. pepper
½ tsp. paprika

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Instructions:

In a clean bowl, add the already cleaned/washed and cut chicken. Then add the paprika, cornstarch, seasoning powder, onion powder, thyme, garlic powder, and salt. Use hands while wearing a glove to make sure the marinade is well mixed into the chicken, set aside.

While the chicken marinates, wash and cut the vegetables, slice, or cut them as you wish. But for this recipe, slicing works better than cubes.

In a clean pan, add half of the oil or about two teaspoons, allow heating it up. Start sautéing the vegetables, adding all the veggies at the same time. Then add the seasoning powder, salt, paprika, pepper, and stir well to combine. Sautee everything for 4 – 5 minutes, taste, and adjust flavors, scoop out of the pot, and set aside.

Add the last remaining oil or about one tablespoon of oil into that same pan, and gently lay the (already marinated) chicken in the pan. Allow to cook/sauté unbothered for at least 4 minutes or until that side turns a bit brown, flip to cook the other side, the same way.

Cook the chicken through, and then add the veggies back into the pan, give a good mix, add the grated ginger and minced garlic as well. Taste and adjust flavors accordingly, and then squeeze in the juice of ½ of the lime to deglaze the pan. And also, to intensify the flavor.

Give a good quick stir, then finally add the chopped green onions and turn off the heat, set this stir-fry aside to stop cooking and then serve with rice, potatoes, beans, or anything you wish.

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Watermelon Italian Ice

URL: https://www.chocolatemoosey.com/watermelon-italian-ice/#mv-creation-344-jtr

Serving Size: yields 1 pint

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Ingredients List:

1/2 cup water
1/2 cup granulated sugar
2 cups cubed watermelon
1 teaspoon lemon zest
1 tablespoon lemon juice

Instructions:

In a medium saucepan, bring the water and sugar to a boil. Cook until the sugar dissolves and the liquid is clear. Remove from the heat.
In a blender, add the watermelon, lemon zest, lemon juice, and simple syrup (sugar water). Pulse a few times until smooth (don't overblend).
Pour into a freezer-proof container. Cover and freeze until firm, about 4 hours or overnight

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