Box Contents, Recipes, and News for the Week of October 13, 2025

To help you plan for your next week, the week of October 13, 2025, this week's items will be coming from Sunrise Organic Farm, Alcantar Organics, Givens Farm, and Burkdoll Farm.

Senior & Bambino Box

Small, Family, and Value Box

• Lemon, Organic
• Red Bell Pepper, Organic
• Angel Red Pomegranates, Pesticide Free
• Bartlett Pears, Organic
• Romaine Lettuce, Organic
• Bunched Red Radishes, Organic
• Purple Ball Eggplant, Organic
• Bunched Red Chard, Organic
• Honey Boat Delicata Squash, Organic
• Cipollini Onion, 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.

Swiss Chard with Pomegranate Seeds, Pears and Toasted Walnuts

Ingredients

• 1 large bunch Swiss chard
• 1 pear (Red, Anjou, or Bosc)
• 1 shallot
• ½ pomegranate, seeded
• 2 oz walnuts, toasted
• 2 tbsp olive oil
• ⅛ tsp ground cardamom
• ¾ tsp sea salt + extra pinch to taste

Instructions

1. Clean the chard thoroughly to remove all dirt.
2. Remove seeds from the pomegranate half.
3. Dice pear and shallot into small squares about the size of a dime.
4. Chop the toasted walnuts.
5. Heat olive oil in a sauté pan over high heat. Add shallots and cook for 3 minutes.
6. Add chard and sauté until wilted.
7. Add pears and walnuts; cook for 2 minutes more.
8. Turn off the heat, stir in cardamom and salt.
9. Let cool 1 minute, then add pomegranate seeds.
10. Toss, adjust seasoning, and serve.

Roasted Delicata Squash

Ingredients

• 2 medium delicata squash (about 2 pounds)
• 1/4 cup salted butter, melted
• 2 tsp chopped fresh sage
• 2 tsp seasoned salt
• 1/2 tsp ground black pepper
• 1/2 cup grated parmesan cheese

Instructions

1. Preheat the oven to 425°F.
2. Cut each squash in half lengthwise, scoop out seeds, and slice crosswise into 1-inch thick slices. Place in a large bowl.
3. Pour melted butter over squash and toss to coat. Sprinkle with sage, seasoned salt, and black pepper. Add parmesan cheese and toss again.
4. Arrange squash slices in a single layer on a baking sheet.
5. Roast for 25–30 minutes, flipping halfway through, until golden brown.
6. Serve warm or at room temperature.

Eggplant Meatballs With Basil And Pecorino Romano

Ingredients

• 2 medium eggplants, cubed (4–6 cups)
• 3 garlic cloves, minced into paste
• 1/4 cup olive oil
• 3 oz water
• 2 eggs, beaten
• 1/2 cup fresh basil leaves, roughly chopped
• 3/4 cup Pecorino Romano cheese, grated
• 1 1/2 cups breadcrumbs
• 1 tsp black pepper

Instructions

1. Preheat oven to 350°F and set rack to the middle.
2. Cube eggplants and prepare garlic paste.
3. Heat olive oil in a large pan on medium-low; sauté garlic for 2 minutes.
4. Add eggplant cubes, toss in oil and garlic, then add water. Cover and cook 20 minutes until soft.
5. Transfer eggplant to a bowl and let cool.
6. Add beaten eggs, basil, Pecorino Romano, breadcrumbs, and pepper to bowl. Mix until soft and sticky. Adjust with more egg or breadcrumbs as needed.
7. Roll mixture into 2-inch balls with wet or oiled hands.
8. Place on an oiled rack or parchment-lined sheet pan. Bake 25–30 minutes until browned.
9. Serve meatballs in tomato sauce, top with more grated cheese, and enjoy with bread.

Chicken Thighs with Cipollini Onions, Prosciutto and Lemon

Ingredients

• 4 to 6 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper
• Olive oil
• 2 tbsp butter, divided
• 1 lb cipollini onions, peeled
• 1 cup dry Marsala wine
• 1/2 cup chicken stock
• 3 oz sliced prosciutto
• Juice of half a lemon
• 1 tbsp fresh chopped parsley

Instructions

1. Preheat oven to 375°F.
2. Heat a large sauté pan over medium-high heat. Season chicken thighs with salt and pepper. Add olive oil and 1 tbsp butter. Brown chicken on both sides, 3–4 minutes each, then transfer to a plate.
3. Add cipollini onions to pan and sauté 5–7 minutes until browned.
4. Deglaze pan with Marsala wine, scraping up browned bits. Add chicken stock, bring to simmer, then reduce heat until liquid is reduced by half.
5. Season sauce with salt and pepper. Return chicken and juices to pan, spooning sauce over chicken.
6. Tear prosciutto into pieces and scatter over chicken and sauce. Transfer pan to oven and cook 15–20 minutes, until chicken reaches 165°F internal temperature.
7. Finish with lemon juice and fresh parsley before serving.

Honey-Roasted Pears

Ingredients

• Cooking spray
• 4 Bosc pears, halved, seeds scooped out
• 1 vanilla bean (or 1 tsp vanilla extract)
• 1 tbsp unsalted butter
• 1/4 cup honey
• 1 tbsp extra-virgin olive oil
• Kosher salt
• Zest of 1 lemon
• 2 tsp fresh thyme leaves
• Flaky sea salt
• Yogurt, vanilla ice cream, or granola, for serving (optional)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment; spray with cooking spray. Cut a thin slice off the rounded side of each pear half so they sit flat.
2. Split vanilla bean and scrape seeds. Reserve seeds and discard pod.
3. In a small pot, melt butter over medium-low heat. Whisk in honey, olive oil, vanilla seeds, and a pinch of kosher salt. Brush half of the mixture over pears. Arrange cut side down on baking sheet.
4. Roast pears on center rack until golden and tender, 20–25 minutes.
5. Turn pears over, brush with remaining honey mixture, and broil on top rack until glazed and slightly blistered, 3–5 minutes.
6. Transfer pears to a platter. Funnel any remaining pan juices over them.
7. Sprinkle with lemon zest, thyme, and flaky sea salt. Serve warm with yogurt, ice cream, or granola if desired.

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