Box Contents, Recipes, and News for the Week of November 3, 2025

To help you plan for your next week, the week of November 3, 2025, this week's items will be coming from  Alcantar Organics and Sunrise Organic Farm.

Senior & Bambino Box

• Satsuma Mandarins
• Honey Crisp Apple, Organic
• Red Butter Salanova Lettuce, Organic
• Orange Carrots, Organic
• Butternut Squash, Organic
• Broccoli, Organic
• Sweet Potato - Red, Organic
• Rosemary, Organic

Small, Family, and Value Box

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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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Farro and Kale Salad with Goat Cheese

Ingredients
Salad

• 1 cup uncooked farro, rinsed
• ¼ teaspoon fine sea salt
• 1 large bunch curly green kale, ribs removed and chopped into bite-size pieces
• ½ cup raw sliced almonds
• ⅓ cup chopped dried cherries or cranberries
• 4 ounces goat cheese, crumbled

Vinaigrette

• ⅓ cup extra-virgin olive oil
• 1 tablespoon + 1 teaspoon sherry vinegar or red wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced or pressed
• ¼ teaspoon fine sea salt

Instructions

1. In a saucepan, combine rinsed farro with 3 cups water and ¼ teaspoon salt. Bring to a boil, then simmer until tender but chewy, 15–25 minutes depending on the farro type. Drain and set aside.
2. Toast almonds in a dry skillet over medium heat, stirring often, until golden and fragrant. Remove and set aside.
3. In a bowl, whisk together olive oil, vinegar, Dijon mustard, garlic, and salt to make the vinaigrette.
4. Place chopped kale in a large bowl. Sprinkle with a pinch of salt and massage by hand for 1–2 minutes until darker and softer.
5. While farro is still warm, stir in vinaigrette and dried cherries. Let cool slightly.
6. Add kale, almonds, and goat cheese to the farro mixture. Toss gently and serve.

Roasted Butternut Squash Soup

Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
• 1 tablespoon olive oil, plus more for drizzling
• ½ cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3-4 cups (24-32 ounces) vegetable broth
• 1-2 tablespoons butter (optional)

Instructions

1. Preheat oven to 425 °F and line a rimmed baking sheet with parchment.
2. Place squash halves cut-side down on the prepared sheet; drizzle with olive oil; roast until tender.
3. While squash roasts, in a pot sauté shallot in olive oil until soft, then add garlic and cook until fragrant
4. Add roasted squash flesh, broth, maple syrup, nutmeg and pepper; bring to simmer.   
5. Blend the mixture until smooth using an immersion blender or transfer in batches to a blender.
6. Stir in butter if using; adjust seasoning with salt & pepper. Serve warm.

Crispy Roasted Rosemary Sweet Potatoes

‍Ingredients

• Sweet potatoes, thinly sliced (about 3 lb sweet potatoes)
• 3 tablespoons butter, melted
• 1 teaspoon fresh chopped rosemary (or ¼ tsp dried)
• Kosher salt & freshly cracked black pepper, to taste
• 3 tablespoons olive oil
• 1 shallot, thinly sliced

Instructions

1. Preheat oven to 400 °F.
2. Combine melted butter, olive oil and crushed rosemary in a small bowl. Pour 2 tablespoons of this mixture into the bottom of a 2-quart baking dish.
3. Arrange potato slices vertically in the dish; tuck shallot slices between every few potato slices; brush the top with remaining butter-oil mixture.
4. Season generously with salt and pepper. Cover dish with foil and roast for ~1 hour until potatoes are just tender.
5. Increase oven heat to 450 °F, remove foil, and roast another 10-15 minutes until tops are browned and crisp.
6. Serve hot as a crispy side dish.

Honeycrisp Apple Cardamom Cake

Ingredients
Crumble Topping

• ¾ cup all-purpose flour
• ¼ cup old-fashioned rolled oats
• 6 Tbsp unsalted cold butter, cut into small pieces
• ½ cup granulated sugar
• ½ cup ground walnuts

Cake

• 3 large Honeycrisp apples (about 1 lb 1 oz after slicing), peeled and thinly sliced
• Juice of ½ lemon
• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• 2 large eggs
• 3 Tbsp milk or cream
• 1¼ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cardamom
• ⅛ tsp salt
• Confectioner’s sugar, for dusting

Custard Sauce (optional)

• 6 large egg yolks
• 6 Tbsp granulated sugar
• 1½ cups whole milk
• 1½ tsp vanilla extract

Instructions

1. Preheat the oven to 350 °F and grease a 9-inch springform or round cake pan.
2. Make the crumble topping: in a bowl, mix flour, oats, sugar, and ground walnuts; cut in cold butter until crumbly. Set aside.
3. Toss the apple slices with lemon juice to prevent browning.
4. In a large bowl, cream the butter and sugar until light and fluffy; add eggs one at a time, then milk/cream.
5. Whisk together flour, baking powder, cardamom, and salt; fold into the butter-egg mixture until just combined.
6. Stir in two-thirds of the apple slices into the batter, then spread batter into the prepared pan. Arrange the remaining apple slices on top and sprinkle the crumble mixture evenly over the apples.
7. Bake for about 50 minutes, until the top is lightly browned and a toothpick comes out clean. If the top browns too fast, loosely tent with foil.
8. Let the cake cool in the pan for about 15 minutes, then remove the sides of the springform and cool completely on a wire rack. Dust with confectioner’s sugar before serving.
9. (Optional) To make the custard sauce: bring milk to a simmer; in a separate bowl whisk yolks and sugar until pale, then slowly whisk in hot milk to temper the yolks; return to the pan and cook gently, stirring, until the mixture coats the back of a spoon. Stir in vanilla. Strain and chill the sauce before serving with cake.

Chicken with coconut kale

Ingredients

• 1 lb boneless skinless chicken breasts, cut or pounded into thin pieces
• 2–3 tablespoons all-purpose chicken seasoning
• 1½ tablespoons avocado oil, divided
• 1 shallot, thinly sliced
• 2–3 cups finely shredded curly kale, stems removed
• 1 tablespoon yellow curry paste
• 1 can full-fat coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• Rice, for serving (optional)
• Chili crisp or cilantro, for garnish (optional)

Instructions

1. Season the chicken with the chicken seasoning. Heat 1 Tbsp avocado oil over medium-high heat in a large nonstick pan. Cook the chicken until golden brown and fully cooked (about 2–3 minutes per side). Remove the chicken and set aside.
2. In the same pan (wipe out if necessary), heat the remaining ½-1 Tbsp avocado oil. Add the shallot and sauté briefly, then add the shredded kale and curry paste, cooking for about 5 minutes until kale is tender and aromatic.
3. Pour in the coconut milk, soy sauce, and brown sugar. Bring to a simmer and cook for 5–10 minutes until the sauce thickens slightly. Return the cooked chicken to the pan and stir to coat it in the sauce.
4. Remove from heat. Serve the chicken and kale mixture over rice if desired, and garnish with chili crisp or fresh cilantro.

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