Box Contents, Recipes, and News for the Week of September 22, 2025

To help you plan for your next week, the week of September 22, 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

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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Skillet Lemon Parmesan Chicken and Zucchini

Ingredients

• Olive oil
• Boneless chicken breast or thighs
• Salt, pepper, and garlic powder
• Zucchini
• Fresh lemon juice
• Soy sauce
• Dried basil
• Dried oregano
• Shredded Parmesan cheese
• Fresh parsley or basil (optional)

Instructions

1. Pat the chicken dry and cut into bite-size pieces. Season with salt, pepper, and garlic powder. Chop the zucchini into pieces and set aside.
2. Heat oil in a skillet over medium heat. Add chicken in a single layer; cook without stirring for 2–3 minutes until golden. Flip and cook until chicken is cooked through. Remove chicken.
3. Add zucchini to the skillet. Cook 1–2 minutes without stirring, then stir and cook until tender but not mushy.
4. Return chicken to the skillet. Add lemon juice, soy sauce, basil, and oregano. Stir to combine.
5. Increase heat to medium-high and cook until the liquid thickens slightly, 1–2 minutes.
6. Sprinkle with Parmesan and fresh herbs, then serve.

Warm Roasted Purple Potato Salad

Ingredients

• Purple potatoes
• Boiled eggs
• Red onions
• Green onions
• Garlic
• Fresh parsley
• Olive oil
• Apple cider vinegar
• Dijon mustard
• Sugar or sweetener
• Salt and pepper

Instructions

1. Scrub and cut potatoes. Toss with olive oil, salt, and pepper. Roast until fork tender, flipping occasionally.
2. Slice red onion, chop green onions, mince garlic, and chop parsley. Make dressing with vinegar, mustard, sugar, salt, and pepper.
3. Transfer roasted potatoes to a bowl. Add onions and parsley. Toss with dressing.
4. Slice or quarter boiled eggs and add on top.
5. Serve warm.

Salmon & Melting Cherry Tomatoes

Ingredients

• Olive oil
• Sweet onion, chopped
• Garlic, minced
• Cherry or grape tomatoes, halved
• Kosher salt and pepper
• Balsamic vinegar
• Fresh basil, julienned
• Salmon fillet

Instructions

1. Heat olive oil in a sauté pan. Add onion and cook until very tender. Add garlic and cook 1 minute.
2. Add tomatoes, salt, and pepper. Cook 10–15 minutes until liquid evaporates and sauce thickens. Stir in vinegar and basil.
3. Heat a heavy skillet over high heat. Brush salmon with oil, season with salt and pepper. Place skin-side up and cook 3–4 minutes without moving.
4. Flip salmon, skin-side down, and transfer skillet to oven. Bake 8 minutes. Remove, cover with foil, and rest 5 minutes.
5. Serve salmon topped with tomato mixture.

Roasted Carrots with Whipped Ricotta and Chili Butter

Ingredients

• Carrots
• Olive oil
• Kosher salt
• Black pepper
• Unsalted butter
• Crushed red pepper flakes
• Paprika
• Whole milk ricotta
• Maple syrup

Instructions

1. Preheat oven. Trim carrots and halve if large. Toss with olive oil, salt, and pepper. Roast until tender and slightly browned, about 25 minutes.
2. Melt butter in a small saucepan. Add red pepper flakes and paprika; simmer until fragrant. Strain and set aside.
3. Whip ricotta with maple syrup until smooth and creamy.
4. Spread whipped ricotta on a serving dish. Arrange carrots on top.
5. Drizzle with chili butter and season to taste. Serve warm.

Classic Stuffed Peppers

Ingredients

• Ground beef
• Salt and baking soda
• Bell peppers, halved and cored
• Olive oil
• Yellow onion, finely chopped
• Garlic, minced
• Chili powder
• Ground cumin
• Dried oregano
• Tomato sauce
• Cooked rice
• Shredded cheese (Monterey Jack or Cheddar Jack)

Instructions

1. Preheat oven. Mix beef with salt and baking soda; let sit.
2. Prepare peppers: halve, core, remove seeds, drizzle with oil, sprinkle with salt, and roast until tender-crisp.
3. In a skillet, sauté onion until soft, then add garlic. Add beef with chili powder, cumin, and oregano; cook until browned.
4. Stir in tomato sauce, then add cooked rice and part of the cheese. Mix until combined.
5. Spoon filling into peppers and sprinkle remaining cheese on top.
6. Bake until hot and cheese is melted and bubbly. Serve warm.