Box Contents, Recipes, and News for the Week of September 1, 2025

To help you plan for your next week, the week of September 1, 2025, this week's items will be coming from Alcantar Organics, Burkdoll Farm, Sunrise Organic Farm and Milliken Family Farm.

Senior Box

Bambino Box

Small Box

Family Box

• Passion Fruit, Organic
• Mini Seedless Watermelon, Organic
• Romaine Lettuce, Organic
• Roma Tomatoes, Organic
• Globe Eggplant, Organic
• Tomatillo, Organic
• Yellow Onion, Organic
• Yukon Gold Potato, Organic

Value Box

• Passion Fruit, Organic
• Mini Seedless Watermelon, Organic
• Romaine Lettuce, Organic
• Roma Tomatoes, Organic
• Globe Eggplant, Organic
• Tomatillo, Organic
• Yellow Onion, Organic
• Yukon Gold Potato, 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.

Moroccan Eggplant Stew

Ingredients

• Olive oil (extra-virgin recommended)
• Onion, minced
• Eggplant, diced
• Gold potatoes, diced
• Tomatillos (pineapple tomatillos preferred; if using regular remove husks and dice)
• Garlic, minced
• Ras el Hanout (or curry powder as a substitute)
• Cayenne pepper
• Salt (to taste)
• Tomatoes, peeled, seeded, and diced
• Tomato paste
• Low-sodium vegetable broth (or water)

Instructions

1. Heat the olive oil in a stock pot over medium heat.
2. Add the minced onion and cook, stirring often, until soft and golden—about 5 minutes.
3. Add the diced eggplant. Cook, stirring occasionally, for 5–10 minutes until the eggplant begins to soften.
4. Stir in the diced potatoes, tomatillos, garlic, Ras el Hanout (or curry powder), cayenne, and salt. Cook, stirring frequently, for another 3 minutes.
5. Add the diced tomatoes, tomato paste, and vegetable broth (or water). Stir well to combine.
6. Bring mixture to a boil over medium-high heat. Then reduce heat, cover, and simmer for about 20 minutes—or until the potatoes are tender.
7. Once ready, divide into bowls and enjoy!

Grilled Pepper Potato Salad with Creamy Mustard Dressing

Ingredients

• Fingerling potatoes, halved lengthwise
• Small red bell peppers
• Red Fresno pepper
• Olive oil
• Kosher salt
• Mayonnaise
• Lemon zest
• Lemon juice
• Grainy “old style” mustard
• Garlic cloves, finely chopped
• Watercress (or arugula)
• Hard‑boiled eggs, quartered
• Green onions, thinly sliced
• Radishes, very thinly sliced
• Basil leaves, roughly torn
• Finely chopped chives
• Freshly cracked black pepper

Instructions

1. Preheat the grill to high heat. On a half-sheet pan, drizzle the halved potatoes liberally with olive oil, toss to coat, and spread them out cut-side down. Season with a pinch of kosher salt.
2. Place the pan of potatoes on the grill along with the bell peppers and Fresno pepper. Close the grill hood and cook for about 8 minutes, turning the peppers occasionally to char evenly.
3. Remove the Fresno pepper once it's tender. Flip the potatoes over. Reduce grill heat to medium-low, close the hood, and continue grilling the potatoes and bell peppers for about 12–15 more minutes, until tender.
4. Meanwhile, in a large mixing bowl, whisk together the mayonnaise, lemon zest, lemon juice, grainy mustard, garlic, and a tablespoon of olive oil until smooth. Season to taste with salt.
5. Once the veggies are done, peel the charred skin off the bell peppers, chop them, and add them (along with the potatoes) into the bowl with the dressing.
6. Toss to combine, then gently fold in watercress (or arugula), quartered hard-boiled eggs, sliced green onions, thinly sliced radishes, torn basil, chopped chives, and freshly cracked black pepper.

Saucy Tomatillo Shrimp and Rice Bowls

Ingredients

• Tomatillos, husked, rinsed, and roughly chopped
• White onion (½ cut into chunks, ½ sliced)
• Green bell pepper, chopped
• Cilantro stems (about ½ cup), plus cilantro leaves for topping
• Jalapeño pepper (seeds removed for less heat)
• Garlic cloves, smashed
• Extra‑virgin olive oil
• Low‑sodium chicken broth
• Long‑grain white rice
• Large shrimp, peeled and deveined
• Kosher salt

Instructions

1. Combine the tomatillos, onion chunks, a quarter of the bell pepper, cilantro stems, jalapeño, garlic, and 1 tablespoon of olive oil in a blender. Puree until very smooth.
2. Heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, then add the sliced onion and the rest of the bell pepper. Cook until slightly softened, about 3 minutes.
3. Pour in the tomatillo puree and cook, stirring, until thickened—about 3 to 5 minutes.
4. Add the chicken broth and 2 cups of water. Bring to a simmer, then season with ½ teaspoon of salt.
5. Stir in the rice, cover, and simmer until al dente—approximately 13 minutes.
6. Nestle the shrimp into the pot, ensuring they’re submerged. Return to a simmer, then cover and turn off the heat. Let stand until the shrimp and rice are fully cooked—about 5 minutes
7. Season to taste with additional salt, divide into bowls, and top with cilantro leaves before serving.

Roasted Roma Tomatoes

Ingredients

• Roma (plum) tomatoes, halved and seeds removed
• Extra-virgin olive oil
• Garlic, chopped
• Fresh parsley, chopped
• Fresh basil, chopped
• Fresh oregano, chopped
• Salt and black pepper, to taste
• Feta cheese, crumbled

Instructions

1. Preheat the oven to 375 °F (190 °C).
2. In a large bowl, combine the halved Roma tomatoes with olive oil, garlic, parsley, basil, oregano, salt, and pepper—working the seasonings into the tomato cavities.
3. Place the tomatoes cut-side up on a baking sheet and sprinkle each with a portion of crumbled feta cheese.
4. Bake in the preheated oven until the tomatoes are cooked but still firm—about 15 minutes.

Passion Fruit Pudding Cake

Ingredients

• Passion fruit (fresh, or about ¼ cup passion fruit puree)
• Granulated sugar
• All-purpose flour
• Large eggs, separated (yolks and whites)
• Butter, melted
• Whole milk
• Salt
• Lime (or lemon) juice
• Lime (or lemon) zest
• Rum (optional)

Instructions

1. Preheat the oven to 350 °F (180 °C). Grease a 2-quart baking dish or several small ramekins.
2. In a medium bowl, whisk together the sugar, flour, and a pinch of salt.
3. In a large bowl, whisk the egg yolks with melted butter, milk, rum (if using), lime or lemon zest, lime or lemon juice, and the passion fruit puree until well combined.
4. Add the wet mixture to the dry ingredients, whisking until smooth.
5. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form (you may add a bit of sugar if you like).
6. Gently fold about a quarter of the beaten egg whites into the batter to lighten it, then fold in the remainder until just incorporated.
7. Pour the batter into your prepared dish(es). Place them in a larger pan, and carefully pour hot water into the outer pan to come about halfway up the sides (a water bath).
8. Bake for 25–30 minutes, until the top is lightly golden and springs back when touched.
9. Let the cake cool to room temperature, then refrigerate for at least 2 hours, or up to 24 hours, before serving.

‍