Box Contents, Recipes, and News for the Week of October 27, 2025

To help you plan for your next week, the week of October 27, 2025, this week's items will be coming from  Alcantar Organics and Sunrise Organic Farm.

Senior & Bambino Box

• Autumn Glory Apples, Organic
• Bosc Pear, Organic
• Green Butter Salanova Lettuce, Organic
• Brussels Sprouts, Organic
• Green Beans, Organic
• Bunched Red Beets, Organic
• Spaghetti Squash, Organic
• Parsley, 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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Simple Butter Lettuce Salad

• 2 tablespoons salted butter
• ½ cup panko breadcrumbs
• 2 heads butter lettuce, leaves separated and torn
• 2 ounces Manchego cheese, grated
• 1 cup pitted Castelvetrano olives, halved
• ¼ cup minced chives
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• ¼ cup olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Melt butter in a skillet over medium heat. Add breadcrumbs and toast until golden brown, about 5 minutes. Remove and set aside.
2. In a small bowl, whisk together apple cider vinegar, honey, olive oil, salt, and pepper to make the vinaigrette.
3. In a large bowl, combine butter lettuce, Manchego, olives, and chives.
4. Drizzle with vinaigrette and toss gently to coat.
5. Sprinkle with toasted breadcrumbs and serve immediately

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Spaghetti Squash with Parmesan and Herbs

Ingredients

• 1 large spaghetti squash (or 2 medium) Rachel Cooks®+1
• 1 tablespoon olive oil Rachel Cooks®
• ½ teaspoon kosher salt Rachel Cooks®+1
• ¼ teaspoon ground black pepper Rachel Cooks®+1
• 1 tablespoon butter or ghee, melted Rachel Cooks®
• ½ cup grated Parmesan cheese Rachel Cooks®
• ¼ cup fresh minced herbs (such as basil, parsley, dill, oregano or chives) Rachel Cooks®
  
  Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Rachel Cooks®
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, rub the cut sides with olive oil, and sprinkle with ½ tsp salt and ¼ tsp pepper. Rachel Cooks®+1
3. Place squash halves cut side down on the prepared baking sheet and bake 35–40 minutes, or until tender. Rachel Cooks®+1
4. Use a fork to separate the strands from the squash. Rachel Cooks®
5. In a large bowl, combine the squash strands with melted butter, Parmesan cheese, and herbs; stir lightly until combined. Season with additional salt and pepper to taste. Rachel Cooks®+1
6. Serve immediately

Roasted Beets with Goat Cheese & Walnuts

Ingredients

• ½ cup chopped walnuts Allrecipes
• 1 large beet (top and bottom trimmed, beet greens retained) Allrecipes
• 1 tablespoon walnut oil (or more to taste) Allrecipes
• 2 ounces soft goat cheese Allrecipes
• Kosher salt and freshly ground black pepper to taste Allrecipes
• 2 tablespoons champagne vinegar Allrecipes
• 1 cup reserved beet greens, cut into very thin slivers Allrecipes
• 2 teaspoons chopped fresh chives Allrecipes

Instructions

1. Preheat oven to 275 °F (135 °C). Spread walnuts on a baking sheet and toast until golden and fragrant—about 45 minutes—watching carefully. Allrecipes
2. Increase oven temperature to 375 °F (190 °C). Wrap the beet in foil and place on a baking dish (foil acts as a rack). Bake until just tender, about 45 minutes. Allrecipes
3. Remove the beet from oven, increase oven to 400 °F (205 °C), unwrap and peel beet once cooled ~15–30 minutes. Slice beet in half, then into thick half-moons. Allrecipes
4. Brush a baking dish with walnut oil. Arrange beet slices in a single layer in the dish. Crumble goat cheese into any empty spaces and over beets. Season with salt and pepper. Allrecipes
5. Bake in the preheated oven until beets are sizzling and cheese is lightly browned at the edges, about 15 minutes. Allrecipes
6. Remove from oven; let sit 10 minutes. Drizzle champagne vinegar over the top, then garnish with beet greens, chives, and toasted walnuts. Serve warm

Lemon Garlic Butter Chicken & Brussels

Ingredients

Roasted Brussels Sprouts

• 12 oz Brussels sprouts, ends trimmed, yellow leaves removed
• 2 tablespoons olive oil
• Salt and pepper, to taste

Lemon Garlic Butter Chicken

• 1 lb chicken tenderloins, skinless and boneless
• ½ teaspoon smoked paprika
• ¼ teaspoon salt, or to taste
• Black pepper, freshly ground, to taste
• 2 tablespoons olive oil
• ½ teaspoon Italian seasoning
• ¼ teaspoon crushed red chili pepper flakes, or to taste
• 5 cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 4 tablespoons butter, divided

Garnish

• ¼ cup fresh parsley, chopped

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Trim and halve the Brussels sprouts, removing yellow leaves.
2. In a bowl, toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Arrange cut side down on the baking sheet and roast for about 20 minutes until golden and crisp.
3. While sprouts roast, season chicken with smoked paprika, salt, and black pepper.
4. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium heat. Add chicken in a single layer and cook about 3 minutes per side until golden and almost cooked through.
5. Sprinkle Italian seasoning and red chili flakes over the chicken. Add minced garlic, lemon juice, and 2 tablespoons butter. Stir to combine and cook another 2–3 minutes.
6. Add the roasted Brussels sprouts and remaining butter to the skillet. Stir everything together over low heat until well coated in sauce.
7. Top with fresh parsley and serve warm.

Roasted Mini Peppers

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Ingredients

• 1 pint mini peppers (8 ounces)
• 2 tablespoons olive oil
• ½ teaspoon kosher salt (or ¼ teaspoon table salt)
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat oven to 400°F and line a large baking sheet with parchment or foil.
2. Cut mini peppers in half lengthwise, removing any seeds or membranes.
3. Place peppers on the prepared sheet and toss with olive oil, salt, pepper, garlic powder, oregano, and Parmesan.
4. Arrange in a single layer and bake for about 20 minutes, until tender and lightly browned.
5. Serve immediately, or enjoy cold as an antipasto-style side.

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