Box Contents, Recipes, and News for the Week of May 19

Published on

May 14, 2025

To help you plan for your next week, the week of May 19, 2025, these items will be coming from Burkdoll Farms, Alcantar Organics, Milliken Family Farm, Sunrise Organic Farm and other organic growers.

Senior Box

Strawberries, Organic

Princess Time Peaches, Pesticide Free

Romaine Lettuce, Organic

Spring Onion, Pesticide Free

Golden Beet, Organic

Bi-Colored Sweet Corn, Organic

Lacinato Kale, Organic

Desert Sun Garlic, Pesticide Free

Bambino Box

Strawberries, Organic

Princess Time Peaches, Pesticide Free

Romaine Lettuce, Organic

Spring Onion, Pesticide Free

Golden Beet, Organic

Bi-Colored Sweet Corn, Organic

Lacinato Kale, Organic

Desert Sun Garlic, Pesticide Free

Small Box

Strawberries, Organic

Princess Time Peaches, Pesticide Free

Blueberries, Pesticide Free

Romaine Lettuce, Organic

Spring Onion, Pesticide Free

Golden Beet, Organic

Sugar Snap Peas, Organic

Bi-Colored Sweet Corn, Organic

Lacinato Kale, Organic

Desert Sun Garlic, Pesticide Free

Family Box

Strawberries, Organic

Princess Time Peaches, Pesticide Free

Blueberries, Pesticide Free

Romaine Lettuce, Organic

Spring Onion, Pesticide Free

Golden Beet, Organic

Sugar Snap Peas, Organic

Bi-Colored Sweet Corn, Organic

Lacinato Kale, Organic

Desert Sun Garlic, Pesticide Free

Value Box

Strawberries, Organic

Princess Time Peaches, Pesticide Free

Blueberries, Pesticide Free

Romaine Lettuce, Organic

Spring Onion, Pesticide Free

Golden Beet, Organic

Sugar Snap Peas, Organic

Bi-Colored Sweet Corn, Organic

Lacinato Kale, Organic

Desert Sun Garlic, Pesticide Free

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.

‍

Roasted Beet Salad with Kale and Maple Balsamic

URL: https://toriavey.com/kale-and-roasted-beet-salad-with-maple-balsamic-dressing/

‍Serving Size: 8

‍

Ingredients List:

6 small roasted beets (red and/or golden)
1/2 cup pecans
1/3 cup maple syrup, divided
Dash of cayenne
1 bunch kale
2 tablespoons balsamic vinegar (good quality)
1 tablespoon fresh squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 cup crumbled feta or goat cheese

Instructions:

Peel your roasted beets, then slice them into wedges. Set aside.
Place the pecans in a small nonstick skillet and toast over medium heat for 4-5 minutes until fragrant.
Pour 1/4 cup maple syrup over the pecans and bring to a boil over medium. Sprinkle the pecans evenly with a dash of cayenne. Let the syrup boil for 1-2 minutes over medium, stirring frequently, until most of the liquid evaporates.
Pour the pecans immediately onto a piece of parchment or wax paper. Spread them out with a spoon into a single layer. Let them cool and dry out.
Meanwhile, clean your kale, pat dry, and cut the leaves from the tough stalks. The stalks are not needed for this recipe; you can save them to sauté later, if you wish. Cut the leaves into small pieces and place in a salad bowl. Sprinkle with a generous pinch of salt. Massage the kale with clean hands for 2-3 minutes till it wilts and loses its bitter flavor.
In a small bowl, whisk together balsamic vinegar, 1 tablespoon maple syrup, and lemon juice. Whisking briskly and constantly, drizzle the olive oil very slowly into the mixture till the dressing is emulsified and thickened. Season with salt and pepper to taste.
Add the roasted beet wedges and crumbled feta or goat cheese to the salad.
Break apart the candied pecans into small pieces.
Sprinkle the pecans over the top of the salad.
Serve each portion of salad drizzled with a bit of dressing (about 1 tablespoon per serving).

‍Sugar Snap Pea Soup

Recipe URL: https://flamingomag.com/2021/07/07/the-perfect-sugar-snap-pea-soup-for-summertime/

Serving Size: 4-6

‍

Ingredients List:

½ lb. spring onion, sliced thin
2 oz. butter
½ lb. sugar snap peas, cut 1/4” thin
1 oz. garlic clove
2 oz. potato, peeled, sliced very thin
1 tbsp. kosher salt
½ oz. mint leaves
4 cups water
½ cup heavy cream

‍

Instructions:

Sweat the onion and garlic in the butter, making sure not to color. When softened, after about 10 minutes, add the potato and water and bring to a simmer. When potato is cooked, bring to a rapid boil, add the sugar snap peas and boil for one minute. Add the mint leaves and very quickly transfer to food processor in small batches. Puree and then transfer to an “ice shocking system” (set pot on top of ice to quickly cool it down). Season for taste and keep very cold. Can be done a day in advance.

‍

Pastel De Choclo (Chilean Beef and Corn Casserole)

Recipe URL: https://cooking.nytimes.com/recipes/1024045-pastel-de-choclo-beef-and-corn-casserole

Serving Size: 4-6

‍

Ingredients List:

For the Corn Pudding
- 1pound fresh or thawed frozen corn kernels
- ½cup sweetened condensed milk
- ½cup evaporated milk
- ¼cup neutral oil
- 1large egg
- 1teaspoon baking powder
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1teaspoon ground black pepper
- ¼teaspoon ground cayenne
- 2¼cups/8 ounces shredded low-moisture mozzarella
For the Pino
- 1tablespoon neutral oil
- 1pound lean ground beef (preferably 10 percent fat)
- Salt and freshly ground black pepper
- 1medium yellow onion, finely chopped
- 6garlic cloves, finely chopped
- 2teaspoons hot paprika
- 2teaspoons ground cumin
- ½cup pitted Castelvetrano olives, roughly chopped
- ¼cup raisins

‍

Instructions:

Step 1: Heat oven to 350 degrees.

Step 2: Prepare the corn pudding: In a blender, combine the corn, condensed milk, evaporated milk, oil, egg, baking powder, salt, pepper and cayenne; blend until most of the kernels are liquified. (Do not blend until the mixture is completely smooth; you are looking for some texture.) Stir in the mozzarella with a spatula.

Step 3: Prepare the pino: Heat a medium, oven-safe skillet over medium-high. Add the oil and ground beef, season with a large pinch of salt, and cook, occasionally stirring, until ground beef is deeply brown, 8 to 10 minutes. Use a sturdy wooden spoon or whisk to break up the meat as it cooks. Drain off any excess fat and return to heat.

Step 4: Add the onion and cook, occasionally stirring, until softened and translucent, about 5 minutes. Season with another pinch of salt. Add the garlic, paprika and cumin, and cook, constantly stirring, until fragrant, about 1 minute. Stir in the olives and raisins; season with salt and pepper to taste. Add ½ cup of water and scrape up any bits from the bottom of the skillet. Bring to a simmer and taste again. Adjust seasoning with salt and pepper as needed.

Step 5: Spread the beef mixture into an even layer and spread the corn mixture on top, spreading it out to cover the beef mixture evenly. Bake until the top is golden brown and feels firm to the touch, 45 to 55 minutes. Let rest for at least 10 minutes before serving in shallow bowls.

‍

Sheet Pan Blackened Salmon with Garlicky Kale

Recipe URL: https://www.onceuponachef.com/recipes/sheet-pan-blackened-salmon-with-garlicky-kale.html

Serving Size: serves 4

‍

Ingredients List:

½ teaspoon sweet paprika
½ teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried oregano
Salt
5 tablespoons extra virgin olive oil, divided
4 (6 to 8-ounce portions) salmon fillets, skin on
1 bunch Tuscan kale (about 8 ounces), stems removed, leaves torn into bite-sized pieces
2 garlic cloves, minced
1 tablespoon honey
Grated zest and juice of 1 lime

‍

Instructions:

Preheat the oven to 400°F and set an oven rack in the lower-middle position.
Prepare the Salmon: In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and ¾ teaspoon salt; stir until evenly mixed and no lumps remain. Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil. Sprinkle the spice mix evenly over the salmon.
Prepare the Kale: In a medium bowl, using tongs, toss the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon; it's okay to pile it up a bit, as it will shrink significantly as it roasts
Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.)
Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish. Serve immediately.
‍

Strawberry Cheesecake Skillet Cake

Recipe URL: https://www.delish.com/cooking/recipe-ideas/a27103689/strawberry-cheesecake-skillet-cake-recipe/

Serving Size: 10 servings

‍

Ingredients List:

‍For the cake

Cooking spray
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 tsp. pure vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup buttermilk
1 1/2 cups strawberries, hulled and quartered
Juice of 1/2 lemon

For the cheesecake

4 oz. cream cheese, softened
2 Tbsp. granulated sugar
2 tsp. lemon juice
1/2 tsp. pure vanilla extract

Instructions:

Step 1: Preheat oven to 350°. Grease a 10" ovenproof skillet with cooking spray.

Step 2: Make cake batter: In a large bowl using a hand mixer, beat together butter and sugars until light and fluffy. Add eggs and vanilla and beat until combined. Add flour, baking soda, and salt and beat until just combined. Add buttermilk and mix until smooth.

Step 3: Combine strawberries and lemon juice, then fold into cake batter.

Step 4: Make cheesecake: In a medium bowl using a hand mixer, beat cream cheese and sugar together until light and fluffy. Add lemon juice and vanilla and beat until combined.

Step 5: Pour cake batter into prepared skillet, then dollop cheesecake on top and swirl with a knife into batter. Bake until a toothpick inserted in middle comes out clean, 30 minutes.

‍