Box Contents, Recipes, and News for the Week of September 15, 2025

To help you plan for your next week, the week of September 15, 2025, this week's items will be coming from Alcantar Organics, Burkdoll Farm, Sunrise Organic Farm and Milliken Family Farm.

Senior & Bambino Box

Small Box

• Passion Fruit, Organic
• Pomegranates, Pesticide Free
• Athena Melon, Organic
• Green Leaf Lettuce, Organic
• Red Slicing Tomato, Organic
• Bagged Loose Spinach, Organic
• Bunched Green Onions, Organic
• Poblano Peppers, Organic
• Honeynut Squash, Organic
• Cilantro, Organic

Family Box

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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Spinach Pomegranate Salad

Ingredients

• 1 (10-ounce) bag baby spinach leaves, rinsed and drained
• ½ cup walnut pieces
• ½ cup crumbled feta cheese
• ¼ medium red onion, sliced very thin
• ¼ cup alfalfa sprouts (optional)
• ½ cup pomegranate seeds (or to taste)
• 4 tablespoons balsamic vinaigrette
  

Instructions

1. Gather all ingredients.
2. Place spinach into a salad bowl. Top with walnuts, feta, red onion, alfalfa sprouts (if using), and pomegranate seeds.
3. Drizzle evenly with balsamic vinaigrette and serve immediately.
   

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Shrimp-Stuffed Poblano Peppers

Ingredients

• 4 poblano peppers, halved lengthwise and seeded
• 2 tablespoons butter
• ½ cup diced sweet yellow onion
• 1 pound medium fresh shrimp, peeled, deveined, and roughly chopped
• 1 tablespoon minced garlic
• ¼ teaspoon crushed red pepper
• ¼ cup Mexican pale ale (optional)
• 1 tablespoon fresh lime juice
• ½ teaspoon kosher salt
• ½ (8-ounce) package cream cheese, softened
• 1½ teaspoons Mexican seasoning
• ½ cup shredded Monterey Jack cheese (divided)
• 2 teaspoons chopped fresh cilantro
• Garnish: additional chopped cilantro

Instructions

1. Preheat oven to 350°F. Line a baking sheet with foil and coat with cooking spray.
2. Arrange the poblano halves on the baking sheet, cut-side down. Lightly spray with cooking spray. Bake until slightly tender, about 8 to 10 minutes.
3. Meanwhile, in a large skillet over medium-high heat, melt the butter. Add the diced onion and cook until tender and translucent, about 3 to 4 minutes.
4. Add the chopped shrimp, minced garlic, and crushed red pepper; cook, stirring occasionally, until the shrimp are pink and firm, about 3 to 4 minutes.
5. Stir in the pale ale (if using), lime juice, and salt. Bring just below a boil and cook until the liquid is reduced by one-third.
6. Remove the skillet from heat. Stir in the softened cream cheese and Mexican seasoning until mixture is smooth. Then fold in ¼ cup of the Monterey Jack cheese and the chopped cilantro. Spoon this filling into the baked pepper halves.
7. Return the stuffed peppers to the oven and bake until the cheese just begins to bubble, about 10 to 12 minutes.
8. Switch the oven to broil. Sprinkle the remaining ¼ cup of Monterey Jack over the peppers and broil until the cheese browns lightly, about 2 to 4 minutes.
9. Remove from oven, garnish with extra cilantro if desired, and serve immediately.

Creamy Coconut Chicken Curry

Ingredients

• 6 boneless chicken thigh cutlets
• 2 Tbsp coconut oil
• 1 onion, diced
• 2 tsp garlic, crushed
• 1 Tbsp curry powder
• 1 Tbsp garam masala
• 1 Tbsp cumin
• 1 Tbsp ground coriander
• ½ Tbsp turmeric
• ½ tsp ground ginger
• 1 tsp salt
• 1 can coconut milk (approx. 400 ml / 13.5 oz)
• ½ can chopped tomatoes (approx. 200 g / 7 oz)
• 1 Tbsp tomato paste
• 2 cups baby spinach leaves
• Fresh coriander (cilantro) and sliced almonds for garnish Love Food Nourish+1

Instructions

1. Heat the coconut oil in a large skillet or pan over medium heat. Add the diced onion and crushed garlic, and sauté until translucent, about 2–3 minutes.
2. Chop the chicken into roughly 1-inch (2.5 cm) pieces.
3. Add the curry powder, garam masala, cumin, coriander, turmeric, ground ginger, and salt to the pan. Cook, stirring, for about 1 minute until the spices become fragrant and start to "pop."
4. Add the chicken pieces and cook for a couple of minutes, turning frequently so they’re evenly coated with the spice mixture.
5. Pour in the coconut milk, chopped tomatoes, and tomato paste. Stir gently until everything is combined evenly.
6. Reduce the heat to medium-low and let the curry simmer for about 15 minutes.
7. After simmering, stir in the baby spinach leaves and cook for an additional 5 minutes, until the spinach is wilted and integrated.
8. To serve, spoon the curry into bowls and garnish with fresh coriander (cilantro) and sliced almonds.

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Maple Roasted Honeynut Squash

Ingredients

• Honeynut squash, 3 total (about 2½ to 3 pounds)
• Unsalted butter, 4 tablespoons (½ stick), diced into small pieces
• Light brown sugar, 4 tablespoons
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Pure maple syrup, for drizzling

Instructions

1. Preheat your oven to 400°F.
2. Slice each honeynut squash in half lengthwise, cutting through the stem.
3. Scoop out and discard the seeds.
4. Arrange the squash halves on a baking sheet, cut-side up.
5. Evenly distribute the diced butter and brown sugar into the cavity of each half. Sprinkle generously with kosher salt and freshly ground black pepper.
6. Roast in the oven for 30 to 40 minutes, or until the flesh is tender when pierced with a fork.
7. Remove from the oven and generously drizzle with pure maple syrup.
8. Serve hot, while the squash is still warm and caramelized.

Passion Fruit Créme Brûlée

Ingredients

• 4 large egg yolks
• 1/3 cup granulated sugar, plus extra for brûlée topping
• 1/4 cup passion fruit juice (from 4–5 fresh passion fruits) or passion fruit concentrate
• 2 cups heavy cream

Instructions

1. Preheat the oven to 325 °F. Arrange five 6-ounce ramekins (or similar) in a baking dish. Bring a pot of water to a gentle boil for the upcoming water bath.
2. In a mixing bowl, whisk together the egg yolks and sugar until the mixture lightens in color. Whisk in the passion fruit juice.
3. In a small saucepan, heat the cream just until it begins to steam. Gradually pour the warm cream into the egg yolk mixture—about 1/4 cup at a time—whisking continuously until fully incorporated. Skim off any foam that forms.
4. Divide the custard mixture evenly among the ramekins. Place the baking dish on the oven rack and carefully pour the boiling water into the dish so it comes halfway up the sides of the ramekins, taking care not to let water get into the custards.
5. Bake for 30–33 minutes, or until the custard is just set (it should still be slightly jiggly in the center). Remove from the water bath and allow to cool to room temperature. Cover and refrigerate for at least 3 hours or preferably overnight.
6. Just before serving, sprinkle a generous tablespoon of sugar evenly over each custard. Use a kitchen torch to caramelize the sugar—moving the torch evenly to avoid burning—or alternatively, place under a high broiler for 2–3 minutes until the sugar is golden and caramelized. Serve immediately.