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Box Contents, Recipes, and News for the Week of November 17, 2025

Published on
November 13, 2025

To help you plan for your next week, the week of November 17, 2025, this week's items will be coming from Alcantar Organics, Sunrise Organic Farm and other Organic Farmers.

Senior & Bambino Box

  • Ambrosia Apple, Organic
  • Satsuma Mandarins
  • Salanova Lettuce, Organic
  • Orange Carrots, Organic
  • Bunched Gold Beets, Organic
  • Bunched Red Dandelion Greens, Organic
  • Delicata Squash, Organic
  • Cauliflower, Organic

    • Small, Family, and Value Box

    • Passion Fruit, Organic
    • Zucchini, Organic
    • Ambrosia Apple, Organic
    • Satsuma Mandarins
    • Salanova Lettuce, Organic
    • Orange Carrots, Organic
    • Bunched Gold Beets, Organic
    • Bunched Red Dandelion Greens, Organic
    • Delicata Squash, Organic
    • Cauliflower, 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.

    Golden Beet & Goat Cheese Salad‍

    URL: https://www.proportionalplate.com/beet-salad/

    Ingredients

    • 3 medium multi-colored beets, roasted and cubed
    • ½ red onion, thinly sliced
    • 1 large head of lettuce
    • 8 oz goat cheese
    • 2 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon Dijon mustard
    • Salt and pepper, to taste

    Instructions

    1. Trim beet stems, drizzle with olive oil, wrap in foil, and roast at 400°F for 35–55 minutes, until tender. Let cool and peel.
    2. Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a large bowl. Toss with lettuce.
    3. Add onions, cubed beets, and goat cheese. Toss gently to combine and serve.

    Pasta Cacio e Pepe with Dandelion (Cicoria aka Chicory)‍

    URL: https://www.christinascucina.com/pasta-cacio-e-pepe-with-dandelion-cicoria-aka-chicory/

    Ingredients

    • 1 pound tonnarelli, pici, spaghetti, or bucatini pasta
    • 1 bunch dandelion greens (or chicory)
    • 1 tablespoon extra virgin olive oil
    • 1 to 1½ cups finely grated pecorino Romano cheese
    • 1–2 tablespoons freshly ground black pepper, to taste
    • Sea salt, for pasta water

    Instructions

    1. Bring a large pot of salted water to a boil. Add dandelion greens and blanch for about 1 minute. Remove and drain, reserving the water for pasta.
    2. In the same water, cook the pasta until al dente according to package directions. Reserve about 1 cup of pasta cooking water before draining.
    3. Heat olive oil in a large skillet over low heat. Add freshly ground black pepper and toast for about 30 seconds to release aroma.
    4. Add a ladle of the reserved pasta water to the skillet to create a thin sauce.
    5. Add the cooked pasta directly to the pan and toss well. Remove from heat.
    6. Gradually stir in grated pecorino cheese, tossing and adding small amounts of warm water as needed until the sauce is creamy and coats the pasta evenly.
    7. Add chopped dandelion greens and toss again. Serve immediately with extra cheese and pepper on top.

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    Roasted Curried Cauliflower‍

    URL: https://www.simplyrecipes.com/recipes/roasted_curried_cauliflower/

    Ingredients

    • 1 large (or 2 small) heads cauliflower, cored and cut into ½-inch slices
    • ½ onion, thickly sliced
    • 4 cloves garlic, sliced
    • 2 tablespoons lemon juice
    • ⅓ cup extra virgin olive oil
    • 1½ teaspoons yellow curry powder
    • ¼ teaspoon ground cinnamon
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    Instructions

    1. Preheat oven to 425°F and line a large baking sheet with foil.
    2. In a large bowl, whisk together garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper.
    3. Add cauliflower and onion slices to the bowl and toss until evenly coated.
    4. Spread vegetables in a single layer on the baking sheet.
    5. Roast for 25–30 minutes until golden and well browned, rotating the pan halfway through.
    6. Serve immediately or at room temperature.

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    Miso-Honey Chicken with Delicata Squash

    ‍URL: https://www.sandravalvassori.com/miso-honey-chicken-with-delicata-squash/

    Ingredients

    • 6 bone-in, skin-on chicken thighs
    • 2 small delicata squash, halved, seeded, and sliced into ¾-inch half-moons
    • 3 shallots, peeled and quartered
    • 3 tablespoons white miso paste
    • 2 tablespoons honey
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons olive oil, plus extra for drizzling
    • 1 tablespoon freshly grated ginger
    • 3 garlic cloves, minced
    • 1 teaspoon sambal oelek or sriracha (optional)
    • Kosher salt and black pepper, to taste
    • Fresh herbs (parsley or cilantro), for garnish

    Instructions

    1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
    2. In a small bowl, whisk together miso paste, honey, rice vinegar, olive oil, ginger, garlic, and sambal oelek (if using).
    3. Place the chicken thighs in a large bowl or resealable bag. Pour half of the marinade over the chicken, coating evenly. Let sit for 10–15 minutes (or marinate up to 24 hours in the fridge).
    4. Arrange delicata squash slices and shallots on the prepared baking sheet. Drizzle with a bit of olive oil and toss to coat.
    5. Nestle the marinated chicken thighs among the squash and shallots. Spoon any remaining marinade from the bowl over the chicken. Season with a pinch of salt and pepper.
    6. Roast for 35–40 minutes, until chicken skin is golden brown and the internal temperature reaches 165°F.
    7. Garnish with chopped herbs and serve warm with the roasted squash and shallots.

    Source: Sandra Valvassori

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    Cod (or Halibut) with Crushed Chickpeas and Cumin-Roasted Carrots‍

    URL: https://www.ouichefnetwork.com/2013/11/cod-with-crushed-chickpeas-and-cumin-roasted-carrots.html

    Ingredients

    For the Chickpeas

    • 2 cans (15 oz each) chickpeas, drained and rinsed
    • 2 tablespoons olive oil
    • 2 garlic cloves, minced
    • ½ cup pitted Kalamata olives, roughly chopped
    • Zest and juice of 1 lemon
    • Salt and pepper, to taste

    For the Carrots

    • 4–5 large carrots, cut into coins
    • Olive oil
    • 2 teaspoons cumin seeds, lightly crushed
    • Salt and pepper, to taste

    For the Fish

    • 1 stick unsalted butter
    • Juice of ½ lemon
    • 2 tablespoons olive oil
    • 4 cod or halibut fillets (about 4 oz each)
    • Salt and pepper, to taste
    • Chopped parsley or basil, for garnish

    Instructions

    1. Preheat oven to 400°F.
    2. Toss carrots with olive oil, cumin seeds, salt, and pepper on a baking sheet. Roast 20–30 minutes, until tender and caramelized.
    3. In a skillet, heat olive oil over medium-low heat. Sauté garlic for 1 minute, add chickpeas, and season with salt and pepper. Lightly crush with a masher. Stir in olives, lemon zest, and lemon juice. Drizzle with olive oil, cover, and keep warm.
    4. In a saucepan, melt butter over medium heat until it browns and smells nutty. Remove from heat and stir in lemon juice. Keep warm.
    5. In another skillet, heat olive oil over medium-high heat. Season fish with salt and pepper and sear for 3–4 minutes per side, until golden and just cooked through.
    6. To serve, spoon crushed chickpeas onto each plate, top with a fillet, add roasted carrots to the side, drizzle browned lemon butter over fish, and garnish with herbs.

    Source: Oui, Chef Network

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