Box Contents, Recipes, and News for the Week of September 8, 2025

To help you plan for your next week, the week of September 8, 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

• Bartlett Pears, Organic
• Yellow Cherry Tomatoes, Organic
• Strawberries, Organic
• Golden Nugget Mandarins, Organic
• Red Leaf Lettuce, Organic
• Orange Carrots, Organic
• Sunburst Squash, Organic
• Bi-Colored Sweet Corn, Organic
• Hass Avocados, Organic
• Green Beans, Organic

Value Box

• Bartlett Pears, Organic
• Yellow Cherry Tomatoes, Organic
• Strawberries, Organic
• Golden Nugget Mandarins, Organic
• Red Leaf Lettuce, Organic
• Orange Carrots, Organic
• Sunburst Squash, Organic
• Bi-Colored Sweet Corn, Organic
• Hass Avocados, Organic
• Green Beans, 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.

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Sautèed Patty Pan Squash

Ingredients

• Extra-virgin olive oil
• Garlic, minced
• Patty pan squash (scallop squash), cut into 1-inch pieces
• Red pepper flakes
• Lemon zest
• Freshly grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 to 60 seconds until fragrant.
2. Add the diced patty pan squash. Cook, stirring occasionally, for about 10 to 12 minutes, until the squash is tender and lightly browned.
3. A few minutes before it’s done, sprinkle in red pepper flakes and lemon zest.
4. Just before removing from heat, stir in Parmesan cheese.
5. Serve warm and enjoy.

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Red Leaf Salad with Lemon Vinaigrette

Ingredients

• Red leaf lettuce, torn into bite-sized pieces
• English cucumber, sliced or chopped
• Radishes, thinly sliced
• Grape tomatoes, halved
• Green onion, thinly sliced
• Fresh dill (for mixing in and garnishing)

Lemon Vinaigrette Dressing

• Extra-virgin olive oil
• White vinegar
• Lemon juice
• Sugar (optional, to taste)
• Salt
• Freshly ground black pepper

Instructions

1. Prepare the salad base: In a large bowl, combine the red leaf lettuce, cucumber, radishes, grape tomatoes, green onion, and fresh dill.
2. Dress the salad: Drizzle the olive oil directly over the salad ingredients, followed by vinegar, lemon juice, a pinch of sugar (if desired), salt, and pepper.
3. Toss to coat: Gently toss everything together until the salad greens and vegetables are evenly coated with dressing.
4. Adjust flavors: Taste and tweak any elements—like adding more lemon juice, oil, or seasoning—as needed for balance.
5. Serve immediately: Garnish with additional dill if desired, and serve right away.

Roasted Yellow Cherry Tomato Sauce

Ingredients

• Yellow cherry tomatoes (or any cherry tomato variety)
• One whole head of garlic, halved
• Olive oil
• Oregano (fresh or dried)
• Salt (sea salt recommended)

Instructions

1. Preheat your oven to 180 °C (about 350 °F).
2. Wash the cherry tomatoes and remove their stems. Halve the head of garlic.
3. Place the tomatoes and garlic cut-side up in a large roasting pan. Drizzle with olive oil and sprinkle with oregano and salt.
4. Roast for about 45 minutes, until the tomatoes are softened and just beginning to burst. Stir or gently shake the pan a few times during cooking to ensure even roasting and to prevent burning.
5. Once roasted, squeeze the garlic cloves out of their papery casing. Discard the casing.
6. Transfer the tomatoes, roasted garlic, and their juices into a blender or food processor. Blend until smooth.
7. Use the sauce immediately, or let it cool and freeze for later use.

Mexican Corn Salad (Esquites-style)

Ingredients

• Butter
• Onion, chopped
• Corn kernels
• Water
• Crumbled cheese (e.g., cotija, feta, or parmesan)
• Greek yogurt
• Baby spinach, chopped
• Cilantro, chopped
• Garlic powder
• Salt
• Red pepper flakes (for serving)
• Lime wedges (for serving)

Instructions

1. In a skillet over medium-high heat, melt the butter. Add the chopped onion and a pinch of salt, and cook for 5–7 minutes until the onion is soft and golden.
2. Add the corn kernels to the pan and continue cooking until the kernels are lightly grilled and have developed some golden, caramelized bits.
3. Pour in a splash of water and gently scrape the pan to capture those flavorful browned bits—this will form a flavorful base for the salad.
4. In a bowl, combine the corn mixture (with any residual pan liquid) with crumbled cheese, Greek yogurt, chopped spinach, cilantro, garlic powder, and additional salt to taste. Toss until well mixed.
5. Serve the salad in cups or bowls, topped with red pepper flakes and a squeeze of fresh lime juice.

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Asian Garlic Green Beans

Ingredients

• Fresh green beans
• Toasted sesame oil (or vegetable broth for an oil-free version)
• Garlic cloves, minced
• Shallot, thinly sliced (or use yellow onion as a substitute)
• Tamari (or soy sauce or coconut aminos)
• Sesame seeds

Instructions

1. Trim the ends off the green beans. Mince the garlic and thinly slice the shallot.
2. In a large skillet or wok over medium to medium-high heat, heat the sesame oil.
3. Add the shallot and garlic; sauté for about 30 seconds until sizzling and fragrant.
4. Add the green beans. Stir well to coat, then cover and sauté until just tender—about 6 to 8 minutes.
5. Stir in the tamari and toss to combine; cook for another minute.
6. Sprinkle in sesame seeds and stir briefly.
7. Serve immediately, making sure to scoop up and enjoy those flavorful garlic and shallot bits that settle at the bottom of the pan.

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