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Box Contents, Recipes, and News for the Week of May 18, 2026

Published on
May 14, 2026

To help you plan for your next week, the week of May 18, 2026, this week's items are from local California organic farms.

Small, Family, and Value Box

  • Mini Seedless Watermelon (Organic)
  • Valencia Orange (Organic)
  • Flavorosa Pluot (Pesticide Free)
  • Red Leaf Lettuce (Organic)
  • Cucumbers: Slicing (Organic)
  • Loose Bagged Arugula (Organic)
  • Hass Avocados (Organic)
  • Bunched Red Beets (Organic)
  • Yellow Crookneck Squash (Organic)
  • Oregano (Organic)

    • Senior and Bambino Box

    • Mini Seedless Watermelon (Organic)
    • Flavorosa Pluot (Pesticide Free)
    • Red Leaf Lettuce (Organic)
    • Cucumbers: Slicing (Organic)
    • Hass Avocados (Organic)
    • Bunched Red Beets (Organic)
    • Yellow Crookneck Squash (Organic)
    • Oregano (Organic)

    ​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 Beet Salad with Avocado and Citrus

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    URL: https://wanderingchickpea.com/2022/01/11/roasted-beet-salad-with-avocado-and-citrus/

    Ingredients

    • shallot, minced
    • olive oil
    • freshly squeezed orange juice + orange zest
    • sherry vinegar
    • honey or maple syrup
    • dijon mustard
    • salt
    • large beets, trimmed and scrubbed
    • red grapefruit, sliced
    • oranges, sliced
    • ripe avocado, pitted and sliced
    • feta, fresh mint and flaky sea salt for serving

    Instructions

    1. Preheat the oven to 400°F.
    2. Place beets in an oven safe dish and fill with 1 inch of water. Cover with a lid or seal with foil and roast for 45-60 minutes or until beets are fork tender. When cool enough to handle, peel and slice.
    3. To make the dressing, add all ingredients to a jar and shake to combine.
    4. To serve, assemble the salad with the citrus, avocado, mint and feta. Drizzle over dressing and season with flaky salt.

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    One Pan Crispy Garlic Oregano Chicken Thighs

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    URL: https://www.deliciousorchardsnj.com/one-pan-crispy-garlic-oregano-chicken-thighs/

    Ingredients

    • skinless boneless chicken thighs
    • garlic powder
    • oregano leaves, split
    • salt
    • pepper
    • olive oil
    • dry white wine (or broth or water)
    • unsalted butter
    • garlic cloves, minced
    • finely chopped parsley, optional

    Instructions

    1. In a bowl, combine garlic powder, 1 tsp oregano, salt and pepper. Sprinkle both sides of chicken with the mixture.
    2. Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
    3. Press down lightly with spatula. Cook for 5 minutes until deep golden and crispy.
    4. Turn and press lightly with spatula. Cook for 2 minutes. Drain excess fat from pan. Add garlic and butter, cook for 1 minute until garlic is light golden and it smells amazing.
    5. Add wine and 1 tsp oregano, then turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1½ minutes or until alcohol smell evaporates.
    6. Remove from heat. Serve chicken with sauce.

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    Lemon Arugula Pasta

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    URL: https://www.sipandfeast.com/lemon-arugula-pasta/

    Ingredients

    • gemelli pasta (or substitute penne, rigatoni, etc.)
    • garlic, sliced
    • baby arugula
    • fresh lemon juice
    • lemon zest
    • Parmigiano Reggiano, grated, plus extra for shaving
    • crushed hot red pepper flakes
    • kosher salt, plus more to taste
    • extra virgin olive oil, plus more for finishing
    • reserved pasta water

    Instructions

    1. Bring a large pot of salted water to boil. Cook pasta to al dente. Reserve the pasta water.
    2. While waiting for pasta to cook, heat a large pan to medium-low heat. Wait 2 minutes for the pan to warm up, then coat the pan with the extra virgin olive oil. Sauté the garlic for 1-2 minutes, then add the red pepper flakes. Cook for 30 seconds longer.
    3. When the pasta is almost done cooking, add a ladle of pasta water to the pan and turn heat to medium.
    4. Add the al dente pasta and the arugula to the pan and toss to coat. Season with a bit of salt and cook for 1 minute. Turn the heat off and set the pan aside.
    5. Add the lemon juice, lemon zest, and grated cheese. Toss to emulsify. If the pasta is too dry, add a bit more pasta water and toss once more.
    6. Taste test and make final adjustments to salt. Serve in bowls with a drizzle of extra virgin olive oil and shaved Parmigiano Reggiano cheese. Use a vegetable peeler to easily shave the cheese.

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    Roasted Summer Squash

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    URL: https://www.spendwithpennies.com/roasted-summer-squash/

    Ingredients

    • summer squash (about 2 medium)
    • olive oil
    • grated Parmesan cheese
    • Panko bread crumbs
    • lemon pepper seasoning
    • paprika
    • kosher salt, or to taste

    Instructions

    1. Preheat oven to 400°F.
    2. Cut squash into ½" slices. Toss with olive oil.
    3. Combine remaining ingredients in a small bowl and toss with squash.
    4. Place squash on a baking pan and roast 12-14 minutes or until squash is tender. Broil 1-2 minutes or until crumbs are lightly browned.

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    Lemon-Oregano Salmon

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    URL: https://www.sonomacutrer.com/blogs/recipes/lemon-oregano-salmon

    Ingredients

    • salmon fillets (6-oz each)
    • olive oil, divided
    • lemon, zested and juiced
    • chopped fresh oregano

    Instructions

    1. Lightly season salmon with salt and pepper, if desired. Cook salmon in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or to desired doneness.
    2. Stir together 2 Tbsp oil, lemon zest, lemon juice, and oregano. Spoon over salmon.

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