Box Contents, Recipes, and News for the Week of October 6, 2025

To help you plan for your next week, the week of October 6, 2025, this week's items will be coming from Alcantar Organics, Burkdoll Farm, and Sunrise Organic Farm.

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.

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Crispy Roasted Potatoes & Arugula Salad

Ingredients

• Baby potatoes, quartered
• Extra virgin olive oil
• Garlic, minced
• Dried rosemary
• Sweet paprika
• Ground cumin
• Salt & pepper
• Baby arugula
• Fresh lemon juice
• Parmesan cheese, freshly grated

Instructions

1. Preheat the oven to 425 °F.
2. In a bowl, toss the potato quarters with olive oil, garlic, rosemary, paprika, cumin, salt, and pepper until well coated.
3. Spread the potatoes in a single layer on a parchment-lined baking sheet.
4. Roast for 30–40 minutes, flipping once halfway, until crispy on the outside and tender inside.
5. While potatoes roast, toss arugula with lemon juice, olive oil, salt, and pepper in a large bowl.
6. Plate the dressed arugula, top with the warm roasted potatoes.
7. Sprinkle generously with grated Parmesan cheese and serve immediately.

Grilled Shishito Peppers and Chicken Thighs

Ingredients

• 3 cups shishito peppers
• 1.5 lb boneless skinless chicken thighs
• 1 bunch green onions, chopped into small rings
• 1 tbsp sesame oil
• Black sesame seeds
• Salt & pepper

Sauce:

• 2 tbsp rice vinegar
• 3 tbsp low sodium soy sauce
• 1 tbsp dark brown sugar
• ½ lime, juiced
• 1 tsp roasted red chili paste
• 1 tsp ground ginger
• 1 tbsp Dijon mustard (smooth)
• Salt & pepper to taste

Instructions

1. Heat grill pan or grill on high.
2. Toss shishito peppers with 1 tsp sesame oil and grill until charred, 6–8 minutes. Season with salt and pepper, then set aside.
3. Whisk all sauce ingredients together in a bowl; set aside.
4. Heat 1 tbsp sesame oil in a skillet over medium-high heat.
5. Season chicken thighs with salt and pepper, then place in skillet. Cook covered for 6 minutes.
6. Flip chicken and add half of the sauce. Cover and cook another 6 minutes.
7. Remove cover, add remaining sauce, and cook 3–4 more minutes, until chicken reaches 165°F and sauce thickens.
8. Remove from heat, toss with shishito peppers, and garnish with green onions and black sesame seeds.
9. Serve over caulifl

Honey Garlic Butter Shrimp & Broccoli

Ingredients

• Honey
• Low sodium soy sauce
• Fresh grated ginger
• Garlic, minced
• Red pepper flakes
• Cornstarch
• Large shrimp, peeled and deveined
• Butter
• Broccoli, chopped florets
• Olive oil
• Salt & pepper

Instructions

1. In a small bowl, whisk together honey, soy sauce, ginger, garlic, and red pepper flakes.
2. Place shrimp in a bowl and pour in one-third of the sauce; marinate shrimp while reserving the rest of the sauce.
3. Whisk cornstarch into the reserved sauce and set aside.
4. Heat a skillet over medium-high heat; add olive oil and broccoli. Season with salt and pepper and cook until just softened, about 5–6 minutes. Remove broccoli and set aside.
5. Add butter to same skillet, then add shrimp (discarding marinade). Cook shrimp until they turn pink, about 2 minutes per side.
6. Pour in the reserved sauce and simmer until it thickens, about 2–3 minutes.
7. Return broccoli to the skillet and toss everything to coat evenly and heat through.
8. Serve over rice or pasta (optional).

Burrata with Heirloom Tomatoes

Ingredients

• Heirloom tomatoes, cut into 1-inch pieces
• Cherry tomatoes (or use halved cherry)
• Fresh basil, sliced into ribbons
• Balsamic vinegar
• Extra-virgin olive oil
• Garlic, minced
• Sea salt
• Freshly ground black pepper
• Burrata (2 burrata, approx. 24 oz total)
• Baguette or rustic loaf, sliced and toasted or grilled

Instructions

1. In a bowl, stir together the tomatoes, basil, and balsamic vinegar; set aside.
2. In a small pan, heat olive oil over medium-high heat for about a minute. Add minced garlic and let it become fragrant (but do not let it brown).
3. Remove the pan from heat as soon as garlic starts to sizzle, and pour the garlic-infused oil over the tomato mixture. Stir and season with salt and pepper to taste.
4. Divide the tomato mixture among 4 salad plates.
5. Slice each burrata lengthwise and place the halves atop the tomatoes on each plate.
6. Serve with the toasted or grilled bread slices on the side.

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Passionfruit Cake

Ingredients

• Unsalted butter, softened
• Caster sugar (or granulated sugar)
• Vanilla bean paste or vanilla extract
• Eggs
• Fresh passionfruit pulp
• Greek or natural style yogurt (full fat)
• Plain (all-purpose) flour
• Baking powder
• Salt
• Zest of 1 large orange

For the glaze:

• Icing (powdered) sugar
• Passionfruit pulp

Instructions

1. Preheat oven to 180 °C (350 °F). Grease and line a 9 × 5 inch loaf pan with parchment paper.
2. Cream together butter and sugar until pale and fluffy.
3. Add vanilla and eggs, one at a time, beating after each addition.
4. In a separate bowl, mix passionfruit pulp with yogurt.
5. Sift together flour, baking powder, and salt; fold into butter mixture along with orange zest, then fold in passionfruit-yogurt mixture gently until just combined.
6. Pour batter into prepared loaf pan and smooth the top. Bake 45-55 minutes, or until a skewer inserted into the center comes out clean.
7. Let cake rest in pan for ~15 minutes, then transfer to a wire rack.
8. While still warm, whisk together icing sugar and passionfruit pulp to make the glaze, and pour it over the top of the cake.

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