Box Contents, Recipes, and News for the Week of May 11, 2026

To help you plan for your next week, the week of May 11, 2026, this week's items are from local California organic farms.

Small, Family, and Value Box

Strawberries (Organic)

Gold Nugget Tangerine (Organic)

Zee Fire Nectarines (Pesticide Free)

Romaine Lettuce (Organic)

Bunched Rainbow Carrots (Organic)

Sunburst Squash (Organic)

Sugar Snap Peas (Organic)

Russet Potatoes (Organic)

Lacinato Kale (Organic)

Bunched Leek (Organic)

Senior and Bambino Box

• Strawberries (Organic)
• Zee Fire Nectarines (Pesticide Free)
• Romaine Lettuce (Organic)
• Sunburst Squash (Organic)
• Sugar Snap Peas (Organic)
• Russet Potatoes (Organic)
• Lacinato Kale (Organic)
• Bunched Leek (Organic)

​Just Fruit Box

Six or more seasonal fresh local fruits perfect for the office or for anyone who loves fruit.

‍

Risotto with Leeks and Sugar Snaps

URL: https://cooking.nytimes.com/recipes/1021063-leek-risotto-with-sugar-snap-peas-and-pancetta

Ingredients

• low-sodium chicken or vegetable broth
• sugar snap peas, strings removed
• olive oil
• pancetta, minced
• leeks, white and light green portions, halved lengthwise and sliced crosswise
• Arborio rice
• dry white wine
• grated Parmigiano-Reggiano cheese
• minced fresh tarragon
• freshly ground pepper, to taste
• coarse kosher salt, to taste

Instructions

1. In a saucepan over high heat, bring the broth to a boil. Add the sugar snap peas and cook until just crisp-tender, about 2 minutes. Using a slotted spoon, transfer the sugar snap peas to a bowl and set aside. Reduce the heat to low.
2. In a heavy saucepan over medium heat, warm the olive oil. Add the pancetta and stir until fragrant, about 1 minute. Add the leeks and cook, stirring frequently, until tender, about 5 minutes. Add the rice and stir until opaque, about 1 minute. Add the wine and stir until absorbed. Add about 3/4 cup of the hot broth; adjust the heat so the liquid bubbles and is absorbed slowly. Cook, stirring frequently, until the liquid is absorbed. Continue cooking, adding the liquid about 3/4 cup at a time and stirring frequently, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 20 minutes.
3. Stir in the sugar snap peas, cheese, tarragon and a generous amount of pepper. Taste and adjust the seasoning with salt. Serve immediately.

‍

Creamy Roasted Carrot Soup

URL: https://cookieandkate.com/roasted-carrot-soup-recipe/

Ingredients

• carrots
• extra-virgin olive oil, divided
• fine sea salt, divided, to taste
• yellow onion, chopped
• garlic, pressed or minced
• ground coriander
• ground cumin
• vegetable broth (or water)
• water
• unsalted butter, to taste
• lemon juice, to taste
• freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
2. To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part.
3. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
4. Roast the carrots until they're caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
5. Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
6. Add the garlic, coriander and cumin. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
7. Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
8. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
9. Add the butter, lemon juice, and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you'd like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.

‍

Sautéed Patty Pan Squash

URL: https://itsavegworldafterall.com/sauteed-patty-pan-squash/

Ingredients

• extra virgin olive oil
• garlic, minced
• patty pan squash, cut into 1-inch pieces
• lemon zest
• red pepper flakes
• freshly grated parmesan cheese

Instructions

1. Warm olive oil in a large skillet over medium heat. Add the garlic, and cook for 30 to 60 seconds until fragrant.
2. Stir in the diced patty pan squash. Cook for 10 to 15 minutes, stirring occasionally, until tender and lightly browned. About halfway through the cooking time, add the lemon zest and red pepper flakes.
3. Just before removing the squash from heat, stir in the parmesan cheese. Serve, and enjoy!

‍

Creamy Tuscan Chicken

URL: https://www.askchefdennis.com/rustic-creamy-tuscan-chicken/

Ingredients

• chicken thighs, bone-in, skin-on
• red bliss potatoes (or your favorite potato), rough cut
• olive oil
• garlic, minced
• shallots, minced
• sun-dried tomatoes, chopped
• chicken stock
• heavy cream
• Tuscan kale (or your favorite green)
• Romano cheese, finely grated
• sea salt & pepper, to taste
• paprika
• bacon or pancetta, chopped (optional)
• parsley, finely chopped, as garnish

Instructions

1. Preheat your oven to 375 degrees F.
2. Season the chicken thighs on both sides with sea salt, black pepper and sweet paprika.
3. Add olive oil to a large skillet over high heat.
4. Add the seasoned chicken to the skillet skin side down and cook until nicely browned for about 4-5 minutes. Turn the chicken over once it has browned and cook the other side for 2 minutes.
5. Remove the chicken from the skillet and set aside until needed.
6. Discard all but one tablespoon of the oil from the skillet. Add the garlic and shallots to the oil, allow to cook for a minute. Then add the heavy cream and chicken stock to the pan.
7. Bring the mixture to a light boil, reduce the heat and allow the sauce to reduce for about five minutes until thickened. Add the kale and sun-dried tomatoes to the sauce. Remove the pan from the heat.
8. Add the grated Romano cheese, and mix well. Taste the sauce and reseason as needed.
9. Place the cut potatoes into a baking dish so they make one layer in the baking dish. (If the potatoes are on top of each other you need a larger baking dish.)
10. Pour the sauce over the potatoes and place the chicken thighs on top of the potatoes.
11. Place the baking dish in the 375 degree preheated oven and bake for 50-60 minutes until the potatoes are fork tender and the chicken is fully cooked. Use a meat thermometer to make sure the chicken has reached an internal temperature of at least 165 degrees.
12. While your chicken is in the oven, add the chopped bacon to a clean skillet and cook until golden brown and crispy. Set aside until needed.
13. Serve the chicken with a portion of the potatoes. Garnish with the crispy bacon and chopped parsley.

‍

Strawberry Lemon Bars

URL: https://kitchenfunwithmy3sons.com/strawberry-lemon-bars/

Ingredients

• salted butter, softened
• sugar
• large egg
• lemon juice
• lemon zest (optional)
• flour
• baking soda
• fresh strawberries, diced
• powdered sugar (for glaze)
• strawberries, chopped, NOT pureed (for glaze)
• lemon juice (for glaze)

Instructions

1. Preheat the oven to 350 degrees and line a 9x9 baking dish with parchment paper.
2. Using a large bowl, beat the butter and sugar until creamy and fluffy.
3. Add the egg and beat until combined.
4. Beat in the lemon juice and zest.
5. Using a separate bowl whisk the flour and baking soda.
6. Slowly add the dry mixture to the wet ingredients.
7. Using a rubber spatula carefully fold in the diced strawberries.
8. Scoop the batter into the prepared baking pan and spread evenly.
9. Bake for 40-45 minutes. Place a toothpick into the center to see if the bars are done.
10. Place onto the counter to cool before adding glaze.
11. For the glaze: whisk together the powdered sugar and the lemon juice in a large bowl. Gently fold in the chopped strawberries. Smooth onto the bars and allow the glaze to harden before enjoying!

‍