Box Contents, Recipes, and News for the Week of May 4, 2026
To help you plan for your next week, the week of May 4, 2026, this week's items are from local California organic farms.
Small, Family, and Value Box
Senior and Bambino Box
- Valencia Orange (Organic)
- Rich White Snow Peach (Pesticide Free)
- Red Butter Lettuce (Organic)
- Loose Watermelon Radish (Organic)
- Bunched Red Torpedo Onions (Organic)
- Broccoli (Organic)
- Zucchini (Organic)
- Bunched Basil (Organic)
Just Fruit Box
Six or more seasonal fresh local fruits perfect for the office or for anyone who loves fruit.
Watermelon Radish, Orange & Goat Cheese Salad
URL: https://alexandracooks.com/2014/12/24/watermelon-radish-orange-goat-cheese-salad/
Ingredients
- shallot or half of a small red onion
- white balsamic vinegar
- kosher salt
- watermelon radishes
- oranges, clementines, or grapefruit (Cara Cara oranges are great)
- walnuts, toasted and chopped
- goat cheese to taste
- chives, minced (optional)
- olive oil to taste
Instructions
- Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside.
- Cut off one end of the radish. Leave the other intact so you have a handle when you run the radish down your mandoline. Peel the radishes if you wish, though it is by no means necessary. Thinly slice on a mandoline. Arrange radish slices on a platter, folding some of them so they're not all squished down in one flat layer. Season all over with salt.
- Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.
- Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil to taste (one to two tablespoons) over top. Scatter chives over top if using.
- Let sit a few minutes (or longer — it benefits from a brief rest) before serving.
Creamy Parmesan Basil Chicken
URL: https://www.foxandbriar.com/creamy-parmesan-basil-chicken-recipe/
Ingredients
- chicken breast
- butter
- garlic cloves, minced
- yellow onion, finely minced
- roasted red peppers, thinly sliced
- paprika
- heavy cream
- fresh basil leaves, plus more for garnish
- fresh grated parmesan
- crushed red pepper flakes
- white wine or chicken stock
- salt and black pepper to taste
Instructions
- Cut breasts in half lengthwise and pound to even thickness.
- In a large non-stick pan over medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.
- In the same skillet add 1 tablespoon butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Sauté for about five minutes, until onions and peppers are softened.
- Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.
- Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.
- Add chicken back to the skillet, allow to warm up if needed. Serve.
One Pot Zucchini-Basil Pasta
URL: https://www.pedroncelli.com/our-story/recipes/categories/vegetarian/one-pot-zucchini-basil-pasta/
Ingredients
- vegetable stock
- medium pasta shells
- zucchini, trimmed and cut into ½-inch cubes
- mascarpone, crème fraîche, or softened cream cheese
- garlic clove, finely chopped
- thinly sliced basil
- kosher salt and black pepper
- chopped roasted salted almonds
- chopped Italian parsley
Instructions
- In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, mascarpone, garlic, and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.
- Meanwhile, prepare the gremolata: chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.
- Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.
Quick Collard Greens
URL: https://cookieandkate.com/quick-collard-greens-recipe/
Ingredients
- collard greens
- extra-virgin olive oil
- fine sea salt
- garlic, pressed or minced
- red pepper flakes (optional)
- lemon wedges, for serving
Instructions
- Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the "cigar" as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren't so long.
- Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
- Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn brown on the edges. This will take between 3 to 6 minutes.
- Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it's fragrant, about 30 seconds. Remove the pan from the heat.
- Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.
Roasted Spring Torpedo Onions
URL: https://culinarygetaways.com/roasted-spring-torpedo-onions/
Ingredients
- extra virgin olive oil
- coarse grey sea salt
- freshly-cracked pepper
- torpedo onions (red or white)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare the baking dish by drizzling olive oil in the bottom of the dish. Tilt the dish from side to side to coat the bottom. Sprinkle the bottom with coarse sea salt.
- Remove the tough green tops from the onions. Cut off the root end. Slice the onions in half lengthwise. Place them, cut side down, in a single layer in the bottom of the prepared baking dish. Brush the tops with olive oil. Season with freshly-cracked pepper.
- Cook for approximately 25 minutes or until the onions are tender and starting to brown.
- Serve as a side dish.