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Box Contents, Recipes, and News for the Week of May 26

Published on
May 22, 2025

To help you plan for your next week, the week of May 26, 2025, these items will be coming from Alcantar Organics, Burkdoll Farm, Givens Farm and other organic farmers.

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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

Flavorosa Plout, Pesticide Free

Princess Time Peaches, Pesticide Free

Green Leaf Lettuce

Orange Carrots, Organic

Bunched Radish, Organic

Zucchini, Organic

Red Onion, Organic

Red Potatoes, Organic

Small Box

Flavorosa Plout, Pesticide Free

Princess Time Peaches, Pesticide Free

Green Leaf Lettuce

Orange Carrots, Organic

Bunched Radish, Organic

Zucchini, Organic

Red Onion, Organic

Red Potatoes, Organic

Strawberries, Organic

Dill, Organic

Family Box

Flavorosa Plout, Pesticide Free

Princess Time Peaches, Pesticide Free

Green Leaf Lettuce

Orange Carrots, Organic

Bunched Radish, Organic

Zucchini, Organic

Red Onion, Organic

Red Potatoes, Organic

Strawberries, Organic

Dill, Organic

Value Box

Flavorosa Plout, Pesticide Free

Princess Time Peaches, Pesticide Free

Green Leaf Lettuce

Orange Carrots, Organic

Bunched Radish, Organic

Zucchini, Organic

Red Onion, Organic

Red Potatoes, Organic

Strawberries, Organic

Dill, Organic

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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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‍Red Potato Salad with Dill Dressing

https://littlesunnykitchen.com/red-potato-salad/

Serving Size: 8

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Ingredients List:

  • 2 pounds small red potatoes
  • 1 small red onion finely diced‍
  • 1 stalk celery finely diced‍
  • 2 tablespoons fresh lemon juice

For the dressing:

  • ½ cup mayonnaise regular or light
  • ½ cup sour cream or Greek yogurt‍
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup fresh dill

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Instructions: Place potatoes in a large saucepan or pot, cover with water by 1 inch, and bring to a boil. Cook until tender, 15-20 minutes. Drain, place in a large bowl, and season with lemon juice.

  1. Add the diced red onion and celery, and make the dressing.
  2. To make the dressing, combine the mayo with sour cream, dill, salt, and pepper. Whisk until well combined.
  3. Pour the dressing over the salad, and stir gently to coat well.
  4. Refrigerate for at least 2 hours, or overnight before serving.

Moroccan Spiced Carrot and Radish Salad

https://meikoandthedish.com/moroccan-spiced-carrot-radish-salad/#recipe

Serving Size: 8

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Ingredients List:

  • 1 ½ lbs medium carrots, cleaned & halved lengthwise
  • 10 oz Dandy Ready Radishes, cut in half
  • 15½ oz no-salt-added chickpeas , drained & rinsed
  • 3 tablespoons olive oil
  • ¾ teaspoon ras-el-hanout
  • ¾ teaspoon Kosher salt
  • ¾ teaspoon black pepper
  • 3 tablespoons roasted pistachios, finely chopped
  • ¼ cup cilantro leaves, loosely packed
  • ¼ cup mint leaves, loosely packed

Moroccan-Spiced Vinaigrette

  • 9 tablespoons olive oil , or other neutral oil
  • 3 teaspoons ras-el-hanout
  • 2 garlic cloves, finely grated or pressed
  • 1 ½ lemons, juiced & zested (3 tablespoons lemon juice, 1 tablespoon lemon zest)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon black pepper

Yogurt Sauce

  • 1 cup plain Greek yogurt, or plain vegan Greek non-dairy yogurt
  • 1 lemon, juiced and zested (2 tablespoons lemon juice, 1 tablespoon lemon zest)
  • ½ teaspoon honey
  • 3 tablespoons olive oil
  • ¼ teaspoon kosher salt

Instructions:

Preheat oven to 450°F. Add carrots to a large bowl add 1 tablespoon olive oil and ¼ teaspoon of each, ras-el-hanout, salt, and pepper. Toss to ensure everything is coated. Repeat this step for the radishes and chickpeas. Divide carrots, radishes, and chickpeas among two rimmed baking sheets in an even layer. Arrange the radishes cut-side down.

To make roasted vegetables:

Roast vegetables in the oven for 20 minutes or until carrots and radishes are tender and chickpeas are crunchy.

To make Moroccan-Spiced vinaigrette:

Meanwhile, add all the vinaigrette ingredients to a small bowl and whisk together.

To make yogurt sauce:

In a bowl whisk together yogurt, lemon juice, lemon zest, honey, tablespoons of olive oil, and 1/4 teaspoon salt.

Assemble:

In a large bowl toss the roasted vegetables in the vinaigrette. Spread yogurt sauce across platter and arrange the carrot and radishes over the top. Evenly spoon over the chickpeas and sprinkle in cashews, parsley, and cilantro. Drizzle the top of the salad with remaining vinaigrette.

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Sheet Pan Hot Honey Garlic Chicken and Zucchini

https://www.halfbakedharvest.com/hot-honey-garlic-chicken/

Serving Size: 8

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Ingredients List:

Instructions: 

  1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.
  2. On the sheet pan, toss together the chicken, paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, salt, and pepper. Add the flour and toss again. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the zucchini to the other side. Toss with olive oil, salt, and pepper. Bake 15-20 minutes until the chicken is cooked through.
  3. Meanwhile, make the sauce. In a saucepan set over medium heat, melt together the hot sauce, butter, garlic, chipotle chili powder and cayenne. Stir until melted and combined. Remove from the heat and mix in the honey and a season with salt.
  4. Pour the buffalo sauce over the chicken, toss the chicken up in the sauce. Bake another 5 minutes, until the hot honey sauce is baked onto the chicken.
  5. Serve the chicken, zucchini, and hot honey with chunks of avocado, basil, green onions and blue cheese or ranch dressing. I love this over rice, but it's also great with french fries too!

Wild-Caught Salmon and Avocado Slaw Lettuce Wraps

https://food52.com/recipes/89269-wild-caught-salmon-and-avocado-slaw-lettuce-wraps

‍Serving Size: 4

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Ingredients List: For the salmon:

  • 1 pound wild-caught salmon, patted dry, pin bones removed
  • 2 teaspoons olive oil
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • Freshly squeezed lime juice, to taste
  • Flaky sea salt, to taste

For the slaw:

  • 1/3 medium head green cabbage, shredded (about 1 cup)
  • 1/3 medium head red cabbage, shredded (about 1 cup)
  • 1/3 medium yellow onion, thinly sliced
  • 1/2 large ripe California Avocado, peeled and seed removed
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 cup apple cider vinegar or red wine vinegar

For serving:

  • 12 large butter lettuce leaves
  • 1 1/2 large ripe California Avocados, peeled, seeded, and sliced
  • 2 tablespoons chives, roughly chopped
  • Freshly cracked black pepper, to taste
  • Kosher salt, to taste
  • Fresh cilantro, for serving
  • Lime wedges, for serving

Instructions: 

  • Drizzle the salmon with olive oil and sprinkle it with salt and pepper.
  • Heat a grill pan or cast-iron skillet on the stove (or outdoor grill) over medium-high heat. Add the salmon skin-side down and cook, until easily flaked (about 7 to 10 minutes total).
  • Once fish is cooked, remove from heat and finish with lime juice and a sprinkle of flaky sea salt. Set aside.
  • In a small blender or food processor, add the avocado, oregano, red pepper flakes, salt, and apple cider vinegar and blend until smooth. You want this mixture to be pourable, so if you need to thin it out with water, add a tablespoon at a time until it’s the desired consistency.
  • Add the avocado-vinegar sauce to a large bowl along with the shredded cabbage and onion, then toss to combine. Taste and adjust seasoning as needed. Set aside.
  • Gently flake the fish into large chunks using a fork, leaving only the skin behind. Discard skin. Arrange butter lettuce on a large platter, then add large flakes of the fish. Add a few tablespoons of the slaw to each, then finish the lettuce wraps by distributing the avocado slices evenly between each. Garnish with chives, pepper, salt, and cilantro. Serve with lime wedges on the side.

Peach-Plum Galette

https://www.epicurious.com/recipes/food/views/peach-plum-galette

Serving Size: 8

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Ingredients List: 

2 tsp. cornstarch

1 tsp. finely grated lime zest

1 tsp. kosher salt

⅓ cup sugar, plus more for sprinkling

1 lb. peaches, cut into ¾"-thick wedges

1 lb. plums, cut into ¾"-thick wedges

1 Tbsp. fresh lime juice

1 tsp. vanilla extract

1 tsp. finely grated peeled ginger (optional)

Extra-Flaky Pastry Dough

1 Tbsp. heavy cream

Softly whipped cream or vanilla ice cream (for serving; optional)

Instructions: 

Step 1
Preheat oven to 400°F. Combine cornstarch, lime zest, salt, and ⅓ cup sugar in a medium bowl. Toss with your hands to combine, then add fruit and toss to coat. Add lime juice, vanilla, and ginger (if using); toss gently.
Step 2
Arrange fruit mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
Step 3
Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, fruit is softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours before serving.
Step 4
Serve galette with whipped cream or ice cream if desired.