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Box Contents, Recipes, and News for the Week of May 12

Published on
May 7, 2025

To help you plan for your next week, the week of May 12, 2025, these items will be coming from  Alcantar Organics, Muddy Cactus Farms, Milliken Family Farm, Givens Farm and other organic farmers.

Senior Box

1 pint Strawberries

1 lb Gala Apples

1 head Red Leaf Lettuce

1 bunch Rainbow Carrots

½ lb Hass Avocados

1 lb Zucchini

1 bunch Arugula

¾ lb Broccoli

1 Artichoke

Bambino Box

1 pint Strawberries

1 lb Gala Apples

1 head Red Leaf Lettuce

1 bunch Rainbow Carrots

½ lb Hass Avocados

1 lb Zucchini

1 bunch Arugula

¾ lb Broccoli

1 Artichoke

Small Box

1 pint Strawberries

1.5 lb Gala Apples

1 lb Tango Mandarins

1 head Red Leaf Lettuce

1 bunch Rainbow Carrots

1 lb Hass Avocados

1.5 lb Zucchini

1 bunch Arugula

1 lb Broccoli

2 Artichoke

Family Box

1 pint Strawberries

2 lb Gala Apples

1.5 lb Tango Mandarins

1 head Red Leaf Lettuce

1 bunch Rainbow Carrots

1.5 lb Hass Avocados

2 lb Zucchini

1 bunch Arugula

1.5 lb Broccoli

2 Artichoke

Value Box

2 pint Strawberries

2.5 lb Gala Apples

2 lb Tango Mandarins

2 head Red Leaf Lettuce

2 bunch Rainbow Carrots

1.5 lb Hass Avocados

2.5 lb Zucchini

2 bunch Arugula

2 lb Broccoli

3 Artichoke

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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Grilled Artichokes with Avocado

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Recipe URL: https://californiaavocado.com/recipe/grilled-artichokes-with-california-avocado/

Serving Size: 4

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Ingredients List: 

2 artichokes

2 cups white wine 

2 cups water

1 head garlic

1 tsp. olive oil

2 ripe Avocados

1 lemon

4 Tbsp. chopped parsley

As needed sea salt to taste

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Instructions: 

  • Preheat oven to 400 degrees F.
  • Trim and half artichokes, clean out thistle above the hearts carefully with a spoon and discard. Place artichokes into shallow oven-safe pan filled with white wine and water.
  • Smash two garlic cloves and set aside. Rough chop and smash remaining garlic and place into pan with artichokes. Place in oven for 45 minutes to 1 hour or until they are falling apart tender. Remove from pan and drain.
  • Sprinkle each half artichoke with sea salt and then drizzle with olive oil.
  • Get grill pan super-hot. Place artichokes on the grill until nice grill marks are achieved; remove from pan and set aside.
  • Seed, peel and smash avocado. Place in a separate bowl with reserved garlic, zest and strained juice of one lemon and chopped parsley; mix. Sprinkle with sea salt and taste, adding more if needed.
  • Spoon avocado mixture into artichoke halves and serve

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‍Zucchini, Rice, and Cheese Gratin (Tian de Courgette au Riz)

Recipe URL: https://smittenkitchen.com/2015/09/zucchini-rice-cheese-gratin/

Serving Size: 6

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Ingredients List: 

  • Butter for dish
  • 2 1/2 pounds zucchini
  • 2 1/2 teaspoons kosher salt 
  • 1/2 cup plain, uncooked white rice
  • 1 medium onion, minced (about 1 cup)
  • 5 tablespoons olive oil, divided
  • 2 large cloves garlic, mashed or finely minced
  • 2 tablespoons all-purpose flour (optional)
  • 1/2 cup milk, as needed, although water or broth of your choice would work just fine [1/2 cup needed for streamlined directions, less for original]
  • 2/3 cup grated Parmesan cheese, divided
  • Salt and pepper

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Instructions: 

Heat oven to 325 degrees F. Oil or butter a 2-quart baking dish, or 2 smaller 1-quart dishes (as I did, with the intention of freezing one).

Prepare zucchini: Wash zucchini and trim ends. Halve lengthwise, and if seeds are particularly large, core them out. Coarsely grate and place in a large bowl.

Prepare remaining ingredients: In a large frying pan, cook the onions slowly in 3 tablespoons oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned. Stir in garlic and cook another minute. Add uncooked rice and sauté for another two minutes. Season generously with salt and pepper.

Assemble gratin: Transfer to bowl with zucchini and stir together with 1/2 cup liquid of your choice and all but 2 tablespoons cheese. Taste and adjust seasoning if needed. Transfer to prepared baking dish.

Bake gratin: Cover tightly with foil and bake for 50 to 60 minutes, until rice within is cooked but not mush. Increase oven temperature to 450 degrees. Remove foil, drizzle top with remaining olive oil (or dot with butter), sprinkle on remaining cheese and bake uncovered until browned and crisp on top, about another 10 to 15 minutes. For extra color, you can run it under the broiler for one minute at the end.

Open Face Steak Sandwich with Parmesan Dressing
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Recipe URL: https://www.bonappetit.com/recipe/open-face-steak-sandwich-with-parmesan-dressing

Serving Size: 4

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Ingredients List: 

  • 1 ½ pounds flank steak
  • Kosher salt, freshly ground pepper
  • 1 tablespoon vegetable oil
  • ½ small red onion, thinly sliced
  • ¼ cup whole grain mustard
  • 3 tablespoons fresh lemon juice
  • ½ cup olive oil, plus more for bread
  • 1 ½ ounces Parmesan, finely grated
  • 1 ciabatta loaf, halved lengthwise
  • 6 cups mature arugula leaves with tender stems

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Instructions: 

Step 1
Heat a dry large skillet, preferably cast iron, over medium-high. Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.
Step 2
Meanwhile, place onion in a small bowl; cover with cold water. Set aside.
Step 3
Blend mustard and lemon juice in a blender to combine. With motor running, stream in ½ cup olive oil, then gradually add Parmesan. Stream in 1 Tbsp. cold water and blend until dressing is smooth and thick. Season with salt and pepper.
Step 4
Heat reserved skillet over medium. Drizzle cut sides of ciabatta with olive oil. Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.
Step 5
Place bread, cut side up, on a platter and drizzle with one-third of dressing. Top with arugula; drain reserved onion and scatter over arugula. Season with salt and pepper and drizzle with half of remaining dressing. Thinly slice steak and arrange over dressed arugula. Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces.

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Sheet-Pan Chicken with Broccoli, Chickpeas and Parmesan

Recipe URL: https://food52.com/recipes/74277-sheet-pan-chicken-with-broccoli-chickpeas-and-parmesan?srsltid=AfmBOoogx6K-g_PVX9vbS2hBda9d_ycc8wXEH30PSnC_gHqfc45BzPQ7
Serving Size: 4-6

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Ingredients List: 

  • For chicken and spice rub:
  • 6 chicken thighs, bone-in and skin-on (about 2.5 pounds total)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon baking powder (not baking soda!!)
  • 2 teaspoons paprika (smoked or regular)
  • 2 teaspoons ground cumin
  • 1 tablespoon olive oil
  • For rest of sheet pan:
  • 2 medium crowns of broccoli (about 1 1/2 to 1 3/4 pounds in total), thinly sliced into small florets
  • 1 16-ounce can chickpeas (drained and rinsed)
  • 1/3 cup sun-dried tomatoes packed in olive oil
  • 1 tablespoon olive oil from sun-dried tomato container
  • 1/2 teaspoon kosher salt, plus more to taste
  • 2 tablespoons finely diced preserved lemon peel (from one-half preserved lemon)
  • 1/3 cup finely grated parmesan cheese
  • A few wedges of lemon, if desired

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Instructions:

  • Heat oven to 500° F. Place empty sheet pan in the oven while it heats (no parchment or oil needed).
  • Dry chicken well with paper towels. Mix together salt, black pepper, baking powder, paprika, and cumin in a small bowl.
  • Season chicken thighs evenly with the spice rub (on both sides and under the skin). Let it rest uncovered (skin-side up) at room temperature while the oven heats up. Drizzle olive oil evenly across the skin.
  • Carefully transfer the chicken thighs, skin-side down, to the preheated sheet pan. You’ll hear the chicken sizzle as it hits the pan. Immediately lower heat to 425° F and continue roasting for 15 minutes (set a timer).
  • Meanwhile, in a large bowl, toss broccoli, chickpeas, and sun-dried tomatoes with 1/2 teaspoon kosher salt and 1 tablespoon olive oil (from the jar of sun-dried tomatoes) until evenly coated.
  • Remove the pan from the oven when the timer goes off. Flip the chicken so it’s skin-side up (the skin should be starting to crisp and brown in spots), and evenly scatter the preserved lemon peel in the pan drippings. Add broccoli mixture, distributing it as evenly as possible amongst the chicken thighs (it’ll be a full pan but everything should fit). Continue roasting for another 10 minutes (set the timer again!).
  • When the timer goes off, scatter the parmesan evenly over the dish, and check the chicken for doneness (target temperature is 165° F in the thickest parts). Continue roasting for another 5 to 10 minutes, if needed, or until the chicken is done.
  • Remove the sheet pan from the oven and let the chicken rest for 10 minutes. Taste a piece of the broccoli; if it’s not yet tender, remove the chicken to a plate and return the sheet pan to the oven while the chicken rests, stirring the broccoli, chickpeas, and sun-dried tomatoes well. Adjust seasoning to taste, and serve warm with lemon wedges on the side (if using).

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Chocolate Fondue with Fresh Fruit

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Recipe URL:https://www.simplyrecipes.com/recipes/chocolate_fondue/

Serving Size: 8

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Ingredients List: 

For the dipping fondue chocolate:

  • 1 cup (8 ounces) heavy cream
  • Pinch salt
  • 12 ounces milk or dark chocolate (chips or roughly chopped bar)

For dipping:

  • Strawberries
  • Apple slices
  • Mandarin Orange Slices
  • Cookies
  • Marshmallows
  • ….Anything your heart desires!

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Instructions: 

  • Heat the cream with a pinch of salt over medium heat in a small saucepan until tiny bubbles show and begins to lightly and slowly simmer.
  • Remove from heat and add the chocolate:
    Remove from heat, add the chocolate, and whisk until smooth and fully incorporated.
  • Serve immediately:
    Transfer the chocolate mix to a fondue pot heated at low or with a low flame, or serve straight from the pot.
    Arrange the dip-ables on a platter or plates around the chocolate pot.
    Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dip-ables into the hot melted chocolate mixture. Eat immediately.
    If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though, and you may need to start a new pot.

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