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Box Contents, Recipes, and News for the Week of November 10, 2025

Published on
November 6, 2025

To help you plan for your next week, the week of November 10, 2025, this week's items will be coming from  Alcantar Organics, Sunrise Organic Farm and other Organic Farmers.

Senior & Bambino Box

  • Granny Smith Apples, Organic
  • Bartlett Pears, Organic
  • Red Leaf Lettuce, Organic
  • Fennel Bulb with Fronds, Organic
  • Yellow Onion, Organic
  • Arugula, Organic
  • Red Bell Pepper, Organic
  • Bunched Broccolini, Organic
  • Mint, Organic

Small, Family, and Value Box

  • Satsuma Mandarins
  • Granny Smith Apples, Organic
  • Bartlett Pears, Organic
  • Red Leaf Lettuce, Organic
  • Fennel Bulb with Fronds, Organic
  • Yellow Onion, Organic
  • Arugula, Organic
  • Red Bell Pepper, Organic
  • Bunched Broccolini, Organic
  • Mint, Organic

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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Pear Salad

Ingredients

  • 2 ripe pears, shaved or thinly sliced (Anjou or Bartlett)
  • 1 large fennel bulb, thinly sliced
  • 2 tablespoons capers
  • ½ cup chopped walnuts
  • 1 tablespoon maple syrup
  • Juice of 1 lemon (about 2–3 tablespoons)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil

Instructions

  1. Whisk together maple syrup, lemon juice, salt, pepper, and olive oil to make the dressing.
  2. Place sliced pears and fennel in a bowl.
  3. Toss the pears and fennel with the dressing and capers.
  4. Top with chopped walnuts and season to taste.

Source: Food by Maria

Sautéed Arugula with Red Bell Peppers

Ingredients

  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 4 cups loosely packed baby arugula (about 2–3 ounces)
  • 1 teaspoon balsamic vinegar (optional)
  • Salt, to taste
  • Pinch red pepper flakes (optional)

Instructions

  1. Heat 1 tablespoon olive oil over medium heat in a skillet.
  2. Add the chopped red bell pepper and sauté 7–10 minutes until softened.
  3. Add the garlic and cook for about 1 minute.
  4. Add the arugula and sauté until wilted, about 3 minutes.
  5. Season with salt, optional red pepper flakes, and balsamic vinegar if using.

Source: Cooking Chat Food

Olive Oil–Braised Chicken with Citrus, Fennel & Turmeric

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Ingredients

  • 2 pounds bone-in, skin-on chicken thighs
  • 2 tablespoons stone-ground mustard
  • 2 garlic cloves, chopped or grated
  • Zest and juice of 1 lemon
  • Zest and juice of 2 clementines
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • ½ cup olive oil
  • 1 fennel bulb, trimmed and cut into thin wedges
  • 1 lemon, thinly sliced
  • 2 clementines, thinly sliced
  • 1½ cups low-sodium chicken stock
  • Fresh thyme sprigs

Instructions

  1. In a bowl, combine mustard, garlic, citrus zest and juice, turmeric, thyme, salt, and pepper. Toss chicken to coat evenly.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down until browned, then flip to brown the other side.
  3. Arrange fennel wedges and citrus slices around the chicken.
  4. Pour chicken stock around (not over) the chicken and add thyme sprigs.
  5. Transfer the skillet to a 400°F oven and braise for 30 minutes, until chicken is cooked through and sauce has reduced slightly.
  6. Serve with fennel, citrus slices, and spoon pan sauce over top.

Source: The Little Ferraro Kitchen

Spicy Shrimp and Broccolini Pasta

Ingredients

  • 1 pound pasta (spaghetti, linguine, or bucatini)
  • 1 pound peeled and deveined shrimp
  • 2 cups trimmed broccolini
  • ¼ cup olive oil
  • ½ teaspoon crushed red pepper flakes
  • 4 garlic cloves, minced
  • Zest and juice of 1 lemon
  • ½ cup reserved pasta cooking water
  • Salt, to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta until just before al dente. Reserve ½ cup cooking water and drain.
  2. Heat olive oil in a large skillet over medium heat. Add red pepper flakes and cook for 2–3 minutes.
  3. Add garlic and sauté until fragrant.
  4. Add shrimp and broccolini. Cook until shrimp are opaque and broccolini is tender-crisp.
  5. Add pasta, lemon zest and juice, and reserved water. Toss until coated and heated through.
  6. Season with salt and serve immediately.

Source: Sarcastic Cooking

Mint Chocolate Chip Cookies

Ingredients

  • ½ cup unsalted butter
  • ½ cup chopped fresh mint leaves
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup semisweet chocolate chips

Instructions

  1. Melt the butter with the mint leaves over medium heat. Remove from heat and let steep 30 minutes, then strain.
  2. In a mixing bowl, beat the mint butter with brown sugar and granulated sugar until creamy. Add the egg and vanilla and mix until combined.
  3. In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients.
  4. Stir in chocolate chips. Chill the dough for 1 hour.
  5. Preheat oven to 350°F. Scoop dough into balls and place on a parchment-lined baking sheet.
  6. Bake 11–12 minutes until edges are golden but centers are soft. Cool on a wire rack.

Source: Dessert for Two

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