Box Contents, Recipes, and News for the Week of September 29, 2025

To help you plan for your next week, the week of September 29, 2025, this week's items will be coming from Alcantar Organics, Burkdoll Farm, Sunrise Organic Farm and Milliken Family 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.

Roasted Cauliflower + Green Bean + Tomato Salad with Feta

Ingredients

• 1 head cauliflower, cut into florets
• 1 lb green beans, trimmed
• Tomatoes (e.g. heirloom or garden tomatoes), cut into bite-size pieces
• 1 red onion, thinly sliced
• Arugula
• Fresh basil leaves
• Feta cheese, crumbled
• Olive oil
• Vinegar or lemon juice
• Salt & pepper
• Olives (optional)

Instructions

1. Preheat the oven. Arrange cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until tender and browned on edges.
2. While cauliflower roasts, blanch or steam the green beans until crisp-tender.
3. In a large bowl, combine roasted cauliflower, green beans, tomato pieces, and red onion slices.
4. Add arugula and torn basil leaves, then sprinkle crumbled feta over top.
5. Drizzle with olive oil and vinegar or lemon juice. Season with salt and pepper to taste.
6. Toss gently to combine, add olives if using, and serve at room temperature or chilled.

If you like, I can also format this in a consistent style with the rest of your recipes (same fonts, spacing, etc.) and send you a PDF you can drop into your newsletter.

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Summer Squash and Heirloom Tomatoes with Feta and Thyme

Ingredients

• 1 large yellow squash
• 1 large zucchini, close in size to the yellow one
• 1 red heirloom tomato
• 1 yellow heirloom tomato
• 1 red onion
• 1 bunch fresh thyme
• 4 oz shredded organic mozzarella
• 6 oz crumbled feta with Mediterranean herbs
• 1 tbsp butter
• 2 tbsp chopped thyme
• Salt and pepper

Breadcrumb mixture:

• 3 tbsp butter, melted
• 1/4–1/3 cup gluten-free breadcrumbs
• 3 tbsp mozzarella

Instructions

1. Butter two mini rectangular baking tins. Create a stack of veggies and cheese: start with a slice of zucchini or squash, then a contrasting tomato slice, followed by a thin onion ring, feta, thyme, and mozzarella. Repeat layers until the stack fills the tin.
2. Carefully transfer the vertical stack into the baking tin horizontally, using a spatula and hand to stabilize. Add extra slices or cheese if needed since veggies shrink during cooking.
3. Season with salt and pepper. Sprinkle with mozzarella and more thyme if desired.
4. Place tins on lower rack of convection steam oven. Bake-steam at 350°F for 25 minutes.
5. Remove tins, top with breadcrumb mixture, and return to oven.
6. Broil at 400°F for 3 minutes until golden and crisp.
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Chicken Stir-Fry with Peppers and Kale

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 4 cups kale, tough stems removed, leaves chopped
• 1/4 cup chicken broth
• 3 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch, dissolved in 2 tsp water

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook, stirring, until browned on all sides, 3–4 minutes. Transfer to a plate.
3. Add peppers, onion, and garlic to skillet; cook until slightly tender, about 2 minutes.
4. Return chicken to skillet. Add kale and stir to combine.
5. Add broth, soy sauce, honey, vinegar, and sesame oil; stir well.
6. Add dissolved cornstarch and stir until sauce thickens, about 1 minute.
7. Serve hot over rice or noodles.

Creamy Smoked Salmon & Kale Pasta

Ingredients

• 225 g kale (about 1 bunch)
• 150 g bowtie pasta (or similar short pasta)
• 1 tbsp butter
• 1 tbsp olive oil
• 1 small onion
• 200 ml double cream
• 85–100 g smoked salmon
• 1/2 tsp ground black pepper

Instructions

1. Wash kale, remove ribs, and cut leaves into strips.
2. Cook pasta in boiling water until al dente.
3. Slice onion and cook gently with butter and olive oil until soft, 3–4 minutes.
4. Blanch kale for 1 minute, drain, then add to onion mixture. Cook 3–4 minutes more.
5. Stir in cream, reduce heat, and cover while pasta cooks.
6. Cut smoked salmon into small pieces.
7. Drain pasta, then add salmon and black pepper to the kale mixture. Toss pasta in sauce and serve immediately

Apple Stuffed Acorn Squash

Ingredients

• 2 medium acorn squash
• 4 tablespoons butter
• 2 tablespoons brown sugar
• 1 tablespoon cinnamon
• 4 apples (2 green, 2 red)
• 3 tablespoons brown sugar (for apple mixture)
• ½ teaspoon cinnamon (for apple mixture)
• 1 tablespoon lemon juice
• 2 tablespoons butter (for apple mixture)
• 3 tablespoons honey
• Fresh thyme (for sprinkling)

Instructions

1. Preheat oven to 400 °F.
2. Prepare the acorn squash: trim tops and bottoms to create a flat base, then slice each squash in half. Scoop out seeds and fibrous strands.
3. Combine melted butter, brown sugar, and cinnamon in a small bowl.
4. Coat the insides of the squash halves with the butter-sugar-cinnamon mixture.
5. Place squash cut-side down on a parchment-lined baking sheet and roast for 30 minutes.
6. While the squash roasts, prepare apples: core and slice them. In a bowl, toss the slices with brown sugar, cinnamon, and lemon juice. Let sit ~15 minutes to release juices.
7. Melt butter in a skillet over high heat and add apple slices (without excess juice). Sauté until browned (3–5 minutes), then flip and cook the other side another 3–5 minutes. Remove from heat and immediately stir in honey so apples caramelize.
8. After the squash finishes roasting, turn the halves cut side up.
9. Divide the caramelized apple mixture among the halves, filling them.
10. Sprinkle fresh thyme over each stuffed squash. Optionally, drizzle any leftover juices from the apple bowl over the stuffed portions.

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