Box Contents, Recipes, and News for the Week of November 24, 2025

To help you plan for your next week, the week of November 24, 2025, this week's items will be coming from Alcantar Organics, Sunrise Organic Farm, Muddy Cactus Farms, Buck Brand Organic Citrus and other organic farmers.

Senior & Bambino Box

Small, Family, and Value Box

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.

Persimmon Crostini with Crispy Prosciutto and Whipped Ricotta

URL: https://www.lifeisbutadish.com/persimmon-crostini-with-crispy-prosciutto-and-whipped-ricotta/

Ingredients

• 1 (15 oz) container ricotta
• 1 tablespoon maple syrup
• Juice of ½ lemon
• Salt and pepper, to taste
• 4 ounces thinly sliced prosciutto
• 1 baguette, sliced
• 2–3 Fuyu persimmons, thinly sliced
• Olive oil, for drizzling

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Lay prosciutto slices on one side of the sheet and baguette slices on the other.
3. Bake for 7–10 minutes, until prosciutto is crisp and bread is toasted.
4. In a bowl, whip ricotta with maple syrup, lemon juice, salt, and pepper until smooth.
5. Spread whipped ricotta on each crostini, top with a slice of persimmon, and crumble crispy prosciutto over the top.
6. Drizzle lightly with olive oil before serving.

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Chantilly Mashed Potato Casserole

URL: https://www.allrecipes.com/recipe/8304378/chantilly-mashed-potatoes-casserole/

Ingredients

• 4 large russet potatoes, peeled and quartered Allrecipes
• 6 tablespoons unsalted butter, cubed Allrecipes
• Kosher salt, to taste Allrecipes
• ½ cup grated Gruyère cheese Allrecipes
• 1 pinch cayenne pepper (optional) Allrecipes
• 1 cup finely grated Parmigiano-Reggiano cheese, divided Allrecipes
• ½ cup buttermilk Allrecipes
• ¾ cup cold heavy cream Allrecipes
• 2 tablespoons sliced green onions (optional garnish) Allrecipes

Instructions

1. Preheat the oven to 475 °F. Allrecipes
2. Place the peeled and quartered potatoes in a pot, cover with cold water plus 2 inches, add salt, bring to a boil, then reduce to a simmer until potatoes are tender (about 15–20 minutes). Allrecipes
3. Drain the potatoes in a colander and let them sit 5–10 minutes. Allrecipes
4. Transfer to a large bowl, mash thoroughly, then mix in butter, salt, and Gruyère cheese until well combined. Allrecipes
5. Add cayenne pepper, half of the Parmigiano-Reggiano, and the buttermilk; mashed until smooth. Allrecipes
6. Whip the cold heavy cream in a separate bowl until stiff peaks form (about 1–2 minutes). Allrecipes
7. Gently fold the whipped cream into the potato mixture in three parts, preserving as much air as possible. Allrecipes
8. Butter a 2-quart casserole dish, sprinkle remaining Parmigiano-Reggiano over it, then transfer the potato mixture to the dish and spread evenly. Allrecipes
9. Bake in the preheated oven for 15–20 minutes until the top is light golden brown and the potatoes are hot throughout. Allrecipes
10. Remove from oven, sprinkle with green onions if using, and serve immediately. Allrecipes

Spiced Roasted Carrots with Lemony Whipped Feta

URL: https://kalejunkie.com/spiced-roasted-carrots-with-lemony-whipped-feta/

Ingredients
For the carrots:

• 2 pounds carrots, peeled and halved lengthwise
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground coriander
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the whipped feta:

• 1 cup crumbled feta cheese
• ½ cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste

For serving:

• Fresh herbs (mint, parsley, or cilantro), chopped
• Lemon zest

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment.
2. Toss carrots with olive oil, cumin, paprika, coriander, garlic powder, salt, and pepper. Spread in a single layer.
3. Roast 25–30 minutes, flipping halfway, until golden and tender.
4. Meanwhile, make the whipped feta: add feta, yogurt, lemon juice, olive oil, garlic, salt, and pepper to a food processor and blend until smooth and creamy.
5. Spread the whipped feta onto a serving plate.
6. Top with the warm roasted carrots.
7. Garnish with chopped herbs and lemon zest before serving.

Creamy Brussels Sprouts with Wild Mushrooms

URL: https://themodernproper.com/creamy-brussels-sprouts-with-wild-mushrooms

Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved lengthwise
• 4 tablespoons extra-virgin olive oil
• 1½ teaspoons kosher salt, plus extra for shallots
• 2 large shallots, very thinly sliced
• ½ cup vegetable oil
• 3 tablespoons unsalted butter
• 1 pound wild mushrooms, cut into ~1½-inch pieces
• 1 cup dry white wine
• ½ cup heavy cream
• Freshly cracked black pepper, to taste

Instructions

1. Preheat the oven to 400°F and position a rack in the center.
2. Place the Brussels sprouts on a rimmed baking sheet, drizzle with olive oil (3 tablespoons) and toss to coat, then season with 1 teaspoon of the salt. Roast until tender and browned, about 25 minutes.
3. While the sprouts roast, heat the vegetable oil in a large skillet over medium-high heat. Add the shallots and cook until golden, 7-10 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
4. Discard any leftover oil in the skillet, then return it to medium-high heat. Add 1 tablespoon of olive oil plus the butter. Once the butter is melted, add the mushrooms and cook until golden-brown, about 5-8 minutes. Season with remaining ½ teaspoon salt, then stir in the white wine and reduce until nearly half, ~3-4 minutes.
5. Add the roasted Brussels sprouts and the heavy cream to the skillet. Cook, stirring, until the cream thickens and coats the sprouts, ~5 minutes. Season with black pepper to taste.
6. Serve topped with the reserved fried shallots.

Sausage & Herb Stuffing

URL: https://www.onceuponachef.com/recipes/sausage-herb-stuffing.html

Ingredients

• 8 cups store-bought unseasoned stuffing cubes
• ½ cup (1 stick) unsalted butter
• 1½ cups diced yellow onion
• 1 cup diced celery
• 4 garlic cloves, finely chopped
• 1 lb bulk sweet Italian sausage (casings removed)
• 2¾ cups low-sodium chicken broth
• 1 large egg, beaten
• 1 Tbsp fresh chopped rosemary
• 1 Tbsp fresh chopped sage
• ¼ cup fresh chopped parsley
• ½ tsp salt
• ½ tsp freshly ground black pepper

Instructions

1. Preheat oven to 350°F. Grease a 9 × 13-inch baking dish.
2. Place stuffing cubes in a large mixing bowl.
3. In a large sauté pan, melt butter over medium heat. Add onions and celery, cook ~8 minutes until soft. Add garlic and cook 2 more minutes. Remove vegetables and add to the bread cubes.
4. In the same pan, cook sausage over medium heat ~8-10 minutes until browned, breaking into small pieces; add sausage to the bread-vegetable mixture with fat.
5. Add chicken broth, beaten egg, rosemary, sage, parsley, salt and pepper; mix until bread is moistened. Transfer to prepared dish.
6. Bake uncovered 65-75 minutes until top is deeply golden and crisp.

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