Box Contents, Recipes, and News for the Week of May 25, 2026
To help you plan for your next week, the week of May 25, 2026, this week's items are from local California organic farms.
Small, Family, and Value Box
Senior and Bambino Box
- Cantaloupe (Organic)
- Eureka Lemons (Organic)
- Cherokee Lettuce (Organic)
- Bunched Green Onions (Organic)
- Bunched Orange Carrots (Organic)
- Green Curly Kale (Organic)
- Bunched Broccolini (Organic)
- Persian Cucumbers (Organic)
Just Fruit Box
Six or more seasonal fresh local fruits perfect for the office or for anyone who loves fruit.
Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce
URL: https://thefoodcharlatan.com/pan-seared-chicken-and-broccolini-in-creamy-mustard-sauce-recipe/
Ingredients
- chicken tenderloins, thawed
- salt and pepper
- flour
- olive oil
- broccolini, trimmed and sliced in half lengthwise
- water and salt, to blanch broccolini
- olive oil
- shallot, diced
- chicken broth
- fresh thyme sprigs
- heavy whipping cream
- dijon mustard
Instructions
- Preheat your oven to 170 degrees F, or the "keep warm" setting.
- Pat the chicken dry and sprinkle both sides with salt and pepper (don't be shy!)
- Sprinkle the flour over the chicken (or dredge it on a plate) to get them coated in flour.
- In a large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, but don't crowd the pan; you want it to sear not steam. Do it in batches if your pan isn't big enough.
- Sear the chicken for 4 minutes; flip and cook another 2-4 minutes, until cooked through. Add more oil to the pan before flipping if it is dry.
- Transfer the chicken to a sheet pan or other oven safe dish and put it in the warm oven.
- While the chicken is cooking, bring a medium pot of salted water to a rolling boil over high heat. (Add at least 2 teaspoons salt. It should taste like seawater.)
- Prep the broccolini: trim about 1 and 1/2 inches from the bottom stems, and remove any leaves. Slice any larger pieces lengthwise so they are all a similar size.
- When the water is boiling, add the broccolini all at once, cover with a lid, and set a timer for 2 minutes.
- If the chicken is done and removed, add a tablespoon of oil to the hot pan over medium high heat. Transfer the broccolini from the water to the pan (careful! It will splatter). Saute for 1 minute, then remove to the pan of chicken in the oven. (If the broccolini is done before the chicken, don't leave it in the pot of water! It will get mushy. Transfer it to a bowl of cold water to stop the cooking process. Then saute as described.)
- Add the shallots to the hot pan over medium high heat. (add a bit more oil if necessary) Saute for 2-3 minutes until soft.
- Stir in the chicken broth and thyme sprigs. Bring to a boil and then simmer for 3 minutes. Stir in the cream and mustard. Simmer for 5-6 minutes, until the sauce has reduced and thickened some. Remove from heat and discard the thyme stems.
- You can either add the warm chicken and broccolini to the pan or serve on a platter with the sauce over the top.
- This would be great served with salad, bread, roasted potatoes, etc.
Creamy Tuscan White Bean & Kale Soup
URL: https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/
Ingredients
- olive oil
- yellow onion, diced
- carrots, peeled and diced
- celery, diced
- sea salt
- black pepper
- tomato paste
- garlic, minced
- red pepper flakes
- fresh chopped rosemary or thyme
- dried basil
- vegetable broth
- cannellini or other white beans, drained and rinsed
- diced tomatoes
- chopped kale leaves (or sub baby spinach)
- balsamic vinegar
- full-fat coconut milk (or cashew cream)
- vegan parmesan, fresh basil, and croutons for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, 1/4 teaspoon salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes. Add the tomato paste, garlic, red pepper flakes, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
- Add the broth, beans, tomatoes, and 1/2 teaspoon each salt and pepper. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
- Optional (skip this step if you prefer a chunkier soup): Use an immersion blender to purée the soup in short bursts, only puréeing part of the soup (mostly the beans) and leaving plenty of whole pieces of vegetables.
- Return the soup to a light simmer. Then add the kale, turn off the heat, and cover the pot for 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk (or cashew cream). Taste and adjust as needed, adding more red pepper flakes for heat, vinegar or tomato paste for richness, coconut milk for creaminess, or salt for overall flavor.
- Serve warm garnished with vegan parmesan cheese, thinly sliced basil, and croutons (all optional).
- Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Thaw from frozen before reheating. Reheat in the microwave or on the stovetop in a saucepan or pot over medium heat (covered) until warmed through. Add more broth or water as needed to thin.
Asian Cucumber Salad
URL: https://www.feastingathome.com/asian-cucumber-salad/
Ingredients
- Turkish, Persian or English cucumbers
- salt
- scallions, finely sliced
- ginger, grated
- garlic, finely minced
- rice vinegar
- soy sauce (or Bragg's Liquid Aminos or coconut aminos)
- toasted sesame oil
- maple syrup (or honey, or sugar)
- chili garlic sauce (sambal oelek) or sriracha
- toasted sesame seeds
Instructions
- Using the tines of a fork, score the cucumbers lengthwise — this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)
- Slice the cucumbers thinly. Place in a mixing bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
- Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl. Add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.
- Taste and adjust salt and sweetness to your liking. Add more chili paste if you like.
- Refrigerate until ready to serve. Cucumber salad is best served on the same day but will keep for up to 3 days in an airtight container in the refrigerator.
Pasta with Roasted Fennel
URL: https://themodernproper.com/pasta-with-roasted-fennel
Ingredients
- fennel bulbs, thinly sliced (fronds reserved)
- extra-virgin olive oil
- long pasta, such as spaghetti
- sea salt
- shallots, sliced
- garlic cloves, thinly sliced
- fennel seeds
- white wine, such as Sauvignon Blanc
- heavy cream
- lemon zest
- freshly cracked black pepper
- fresh lemon juice
- red pepper flakes (optional)
- grated Parmesan (optional)
Instructions
- Preheat the oven to 450°F with a rack in the center position. Place a rimmed baking sheet in the oven while it preheats.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package instructions. Reserve ¼ cup pasta water and drain.
- Meanwhile, add the fennel, 2 tablespoons of olive oil and ½ teaspoon of the salt to a large bowl and toss to coat. Once the oven is preheated, carefully remove the baking sheet. Add the fennel to the sheet in a single layer. Return the sheet to the oven and roast until browned, about 10-12 minutes.
- In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Once the oil is glistening, add the shallots, and cook until softened, about 5 minutes. Add the garlic and fennel seeds and cook, stirring, until fragrant, 1-2 minutes. Stir in the white wine and cook until reduced by half, about 4 minutes more. Stir in the cream and bring to a simmer. Add the lemon zest, remaining ¼ teaspoon salt, and pepper and stir to combine. Stir in the reserved pasta water and reduce the heat to medium low. Simmer until slightly thickened, about 6 minutes.
- Add the pasta, roasted fennel, lemon juice, and pepper flakes, if using, to the pan and toss until well combined.
- Divide the pasta between 4 plates and garnish with the fennel fronds. Sprinkle with pepper and Parmesan if using.
Honey Glazed Carrots
URL: https://downshiftology.com/recipes/honey-glazed-carrots/
Ingredients
- carrots, peeled
- honey
- garlic cloves, minced
- melted butter or ghee
- olive oil
- cinnamon
- ground ginger
- salt
- black pepper
- parsley, thyme or other herbs for garnish (optional)
Instructions
- Dice carrots. Preheat your oven to 425°F (220°C). Then, cut the carrots on a diagonal, about 1"-1.5" in length. If your carrots are large and thick, you can slice them in half as well.
- Toss carrots. In a mixing bowl, toss the sliced carrots with the honey, garlic, butter, oil, and spices.
- Roast. Pour the carrots and glaze onto a sheet pan and spread them out. Roast for 20 to 25 minutes, tossing halfway through. You can also broil for 2-3 minutes, to get caramelization on the edges.
- Serve. Transfer carrots to a serving dish and garnish with chopped herbs.