Box Contents, Recipes, and News for the Week of October 20, 2025
To help you plan for your next week, the week of October 20, 2025, this week's items will be coming from Sunrise Organic Farm, Alcantar Organics, and other organic farmers.
Senior & Bambino Box
Small, Family, and Value Box
- Valencia Oranges, Organic
- Zucchini, Organic
- Honey Crisp Apple, Organic
- Mini Seedless Watermelon, Organic
- Red Leaf Lettuce, Organic
- Bunched Rainbow Carrots, Organic
- Bunched Green Onions, Organic
- Yellow Fingerling Potatoes, Organic
- Poblano Peppers, Organic
- Cilantro, 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.
Balsamic Honey Glazed Rainbow Carrots
Ingredients
- Rainbow carrots, cut in half and sliced
- Extra virgin olive oil
- Balsamic vinegar
- Honey
- Sea salt
- Black pepper
- Coarse salt, for sprinkling
- Parsley, diced, for garnish
Instructions
- Preheat oven to 400°F and grease a baking dish.
- Whisk together olive oil, balsamic vinegar, honey, sea salt, and black pepper in a bowl.
- Toss carrots with the honey mixture until evenly coated.
- Place coated carrots into the prepared baking dish.
- Roast 30–35 minutes, until tender but not mushy.
- Cool for 5 minutes. Sprinkle with coarse salt and parsley before serving.
Zucchini Fritters
Ingredients
- Zucchini, grated
- Salt
- Garlic, minced
- Scallions, sliced
- Egg, lightly beaten
- Breadcrumbs
- Parmesan cheese, grated
- Black pepper
- Olive oil, for frying
Instructions
- Grate zucchini, place in a colander, and toss with salt. Let sit 10 minutes, then squeeze out excess liquid using a towel or cheesecloth.
- In a large bowl, combine zucchini, garlic, scallions, egg, breadcrumbs, Parmesan, and black pepper until mixed.
- Heat olive oil in a large skillet over medium-high heat.
- Scoop mixture (about 2 tablespoons each), form into fritters, and flatten slightly.
- Fry 2–3 minutes per side until golden brown and crispy.
- Drain on paper towels and serve warm with your favorite dipping sauce.
Apple and Brie Stuffed Chicken Breast
Ingredients
- Boneless, skinless chicken breasts
- Apples (Honeycrisp, Fuji, or Granny Smith)
- Brie cheese
- Maple syrup
- Dijon mustard
- Garlic
- Dried thyme
- Salt
- Black pepper
- Olive oil
Instructions
- Preheat oven to 400°F.
- Slice apples and brie; mix maple syrup, Dijon mustard, garlic, and thyme to make glaze.
- Place chicken breasts flat on a board. Cut a slit into each about ¾ of the way through. Season with salt and pepper.
- Heat a cast iron skillet with olive oil over medium-high heat. Sear chicken 2–3 minutes per side. Remove from skillet.
- Stuff each breast with 3 slices of brie and 3–4 slices of apple. Secure with toothpicks if needed.
- Return chicken to skillet and brush with glaze.
- Transfer skillet to oven and bake 20–22 minutes until chicken is cooked through.
- Serve immediately, with extra glaze if desired.
Poblano Chicken Quesadillas with Chipotle Crema
Ingredients
- Boneless skinless chicken thighs
- Olive oil
- Garlic, minced
- Onion, sliced
- Poblano peppers, diced
- Flour tortillas (soft taco size)
- Monterrey Jack cheese (or blend with cheddar)
- Chili powder
- Cumin
- Smoked paprika
- Salt
- Black pepper
- Sour cream
- Chipotle peppers in adobo sauce (sauce only or add 1 pepper for more heat)
- Fresh lime juice
- Cilantro (optional, for serving)
Instructions
- Make the crema: Mix sour cream, lime juice, chipotle sauce, and a pinch of salt in a small bowl. Set aside.
- Cook the chicken: Preheat oven to 400°F. In a bowl, toss chicken thighs with olive oil, garlic, onion, diced poblano peppers, and spices. Spread evenly in a greased baking dish. Bake 20–22 minutes until chicken reaches 165°F and veggies are tender. Shred chicken with two forks and mix with veggies.
- Assemble quesadillas: Heat a skillet over medium-high heat. Place one tortilla in pan, sprinkle cheese, add poblano chicken mixture, more cheese, and top with another tortilla. Cook until bottom is golden brown, then flip and cook until other side is golden brown.
- Serve: Cut into wedges and serve with chipotle crema and extra cilantro.
Roasted Crispy Fingerling Potatoes with Cilantro Sauce
Ingredients
- Fingerling potatoes, halved lengthwise
- Olive oil
- Salt
- Black pepper
Cilantro Sauce:
- Fresh cilantro leaves
- Garlic
- Lime juice
- Olive oil
- Salt
- Red pepper flakes (optional)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Toss halved potatoes with olive oil, salt, and pepper until evenly coated.
- Spread potatoes cut side down on the baking sheet.
- Roast 25–30 minutes until golden and crispy, flipping once halfway through.
- While potatoes roast, prepare cilantro sauce by blending cilantro, garlic, lime juice, olive oil, salt, and red pepper flakes until smooth.
- Remove potatoes from oven and let cool slightly.
- Drizzle or toss potatoes with cilantro sauce just before serving.