Box Contents, Recipes, and News for the Week of January 27, 2025
Senior Box Content
1 - lb Satsuma Mandarins
1 - lb Cara Cara Oranges
1 - head Romaine Lettuce
1 - lb Red Bell Peppers
1 - bunch Green Onions
1 - bunch Red Dandelion Greens
1 - Fennel Bulb
1 - lb Russet Potatoes
Bambino Box Content
1 - lb Satsuma Mandarins
1 - lb Cara Cara Oranges
1 - head Romaine Lettuce
1 - lb Red Bell Peppers
1 - bunch Green Onions
1 - bunch Red Dandelion Greens
1 - Fennel Bulb
1 - lb Russet Potatoes
Small Box Content
1 - lb Satsuma Mandarins
1 - lb Cara Cara Oranges
1 - head Romaine Lettuce
1 - lb Red Bell Peppers
1 - bunch Green Onions
1 - bunch Red Dandelion Greens
1 - Fennel Bulb
1.5 - lb Russet Potatoes
1.5 - lb D'Anjou Pears
1 - head Cauliflower
Family Box Content
2 - lb Satsuma Mandarins
2 - lb Cara Cara Oranges
1 - head Romaine Lettuce
1.5 - lb Red Bell Peppers
1 - bunch Green Onions
1 - bunch Red Dandelion Greens
1 - Fennel Bulb
1 - bunch Celery
2 - lb D'Anjou Pears
1 - head Cauliflower
Value Box Content
2.5 - lb Satsuma Mandarins
2 - lb Cara Cara Oranges
2 - head Romaine Lettuce
2 - lb Red Bell Peppers
2 - bunch Green Onions
2 - bunch Red Dandelion Greens
2 - Fennel Bulb
1 - bunch Celery
2.5 - lb D'Anjou Pears
1 - head Cauliflower
Fruity Snack Box Content
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 Content
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 Content
Six or more seasonal fresh local fruits perfect for the office or for anyone who loves fruit.
This Week's Recipes
Sicilian Style Fennel Salad
sweetsavorysteph.com
serves 2
This Sicilian Style Fennel Salad is light, refreshing, sweet, and savory all in one.
Ingredients
- 1 bulb fennel
- 1 orange, zested, peeled and cut into segments
- 1/4 red onion, thinly sliced
- 2 tablespoons mint, fresh, or basil, if preferred - chopped
- 1/2 teaspoon kosher salt
- 1/2 tablespoon extra virgin olive oil
Preparation
- Wash the fennel and remove the fronds (the fronds are the greenery on top).
- Chop up 2 tablespoons of the fronds and set aside. Using a potato peeler or mandolin, thinly slice the entire fennel bulb and place into a bowl, tossed with the salt.
- Set aside for a minimum of an hour. This releases the juices from the fennel and will help create a dressing with the other ingredients.
- Toss the fennel with the onion, orange segments, orange zest, mint, fronds, and the oil.
Vegan Dandelion Greens Pesto with Roasted Potatoes
agirldefloured.com
serves 2Ingredients
- 1½ pounds of potatoes, washed and cut in half
- 5 cloves of garlic
- 2 tablespoons good quality, extra virgin olive oil
- sea salt and pepper to taste
For the dandelion pesto:
- 1 bunch of dandelion greens, washed and dried
- ¼ cup of shelled pepita seeds, or nut of your choice
- ¼ cup shelled sunflower seeds, or nut of your choice
- 2 large cloves of garlic, chopped
- ½ cup of good quality extra-virgin olive oil
- 1 tablespoon lemon juice
- ¼ cup nutritional yeast (or Parmesan cheese)
- sea salt to taste
Preparation
- Roast the potatoes. Preheat the oven to 450 degrees. Toss the potatoes, olive oil, garlic (and salt and pepper to taste) on a sheet pan until evenly coated. Bake for 15-20 minutes or until the potatoes are golden brown and tender when pierced with a knife.
- Make the pesto. Chop the dandelion greens down a bit and put in a blender (or food processor fitted with the steel blade attachment) with the pepita seeds, sunflower seeds and garlic and pulse until finely chopped.
- With the motor on, drizzle in the olive oil in a thin stream.
- Add the sea salt, pepper, lemon, and nutritional yeast (or Parmesan cheese), and pulse a few more times to combine. If the mixture seems very thick, add 1-2 tablespoons of water to thin to your desired thickness.
- Taste for seasoning and add additional salt to taste. This will keep well in the fridge, in a tightly sealed container, for a few days; top the pesto with a layer of olive oil to decrease any browning.
Cauliflower Curry with Ground Beef
leelalicious.com
serves 6
This delicious recipe for Cauliflower Ground Beef Curry makes an easy and delicious comfort food meal. Saucy, hearty, with a unique mix of aromatic spices (that aren't hot), this is a beloved dinner recipe for the entire family.Ingredients
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoon olive oil or avocado oil
- 1 pound lean ground beef
- 2 teaspoons sea salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon curry powder
- ½ tablespoon ground coriander
- 1 ½ teaspoons cumin powder
- ½ teaspoon turmeric powder
- ¼ teaspoon red chili flakes
- ¼ teaspoon cinnamon
- 1 medium carrot thinly sliced
- 2 medium potatoes or 10 mini potatoes, diced
- ½ head cauliflower cut into florets
- 2 cups crushed tomatoes
- ½ cup water
Preparation
- In a large skillet heat the oil on medium-high heat and add chopped onions. While stirring cook onions until soft, then add chopped garlic until both are lightly browned.
- Add ground beef and all spices. Stir often and cook the meat well until nicely browned.
- Stir in carrots, potatoes, cauliflower, tomatoes and water and bring to a boil. Turn heat to low and simmer covered for about 25 minutes until the potatoes are soft.
- Taste and add more salt, pepper or chili if desired. Spices as listed make for a non-spicy curry. Add some cayenne pepper and/or more chili if you would like to spice this up.
Chicken Fajitas
downshiftology.com
serves 4-6
Enjoy these easy chicken fajitas with chicken and vibrant veggies tossed in the best fajita seasoning. Wrap them in tortillas for a deliciously easy taco night!
Ingredients
- 3 boneless skinless chicken breasts
- 1 onion, thinly sliced
- 3 bell peppers , thinly sliced
- 2 tablespoons olive oil
- ½ lime
Fajita Seasoning
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For Serving
- tortillas
- sour cream
- pico de gallo
- avocado
Preparation
- Make fajita seasoning. Add the fajita seasoning ingredients to a small mixing bowl and stir together.
- Season the chicken. Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.
- Cook the chicken. Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7 to 8 minutes on each side.
- Slice the veggies. While your chicken is cooking, cut the bell peppers and onion into thin slices.
- Cook the veggies. Once the chicken has finished cooking, remove it to a plate and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and saute for 4 to 5 minutes, stirring frequently.
- Slice the chicken. When the bell peppers are just about done sauteing, slice the chicken breasts into strips. You can slice those pieces in half again for thinner strips of chicken.
- Mix and serve. Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together. Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo and guacamole.
Mulled Cinnamon-Orange Pears with Mascarpone
flavourandsavour.com
serves 8
Mulled Cinnamon-Orange Pears, warm from the oven and topped with a dollop of slightly sweetened mascarpone cheese, make a never-to-be-forgotten fall or winter dessert. Ingredients
- 6 medium pears, a firm variety like Bosc or Anjou
- 2 teaspoons lemon juice
- ½ cup orange juice or ½ cup freshly squeezed orange juice
- ¼ cup (or more) orange liqueur (Triple Sec, Gran Marnier or Cointreau) (optional)
- ¼ cup brown sugar or coconut sugar, or Golden Monkfruit sweetener
- 3 cinnamon sticks, broken if large
- 1 teaspoon ground cinnamon
- 1 teaspoon whole cloves
- ¼ teaspoon nutmeg
- 1 teaspoon whole allspice
- 4 buds star anise
Garnish
- ½ cup mascarpone cheese
- 1 tablespoon pure maple syrup
- 1 tablespoon orange zest finely grated
Preparation
- Peel the pears and slice in half from the stem end to the base. Remove the stem and core using a small paring knife or even a melon baller. Slice the pears so they fan out, leaving ¾ inch intact at the stem end. Arrange in a single layer in a baking dish. Sprinkle with lemon juice to prevent browning.
- Combine the spices, both whole and ground, and sprinkle over the pears.
- In a measuring cup or small bowl, combine the orange juice, Triple Sec and brown sugar (or coconut sugar or Golden Monkfruit sweetener.)
- Pour this mixture over the pears. Cover with foil (or an oven-proof lid) and bake for 30 minutes at 350°F., basting the pears with the liquid at 10-minute intervals. Check at 20 minutes and remove from the oven when they are barely fork-tender.
- While the pears are poaching in the cinnamon orange sauce, prepare the mascarpone cheese topping. In a small bowl, combine mascarpone, maple syrup and orange zest. Set aside in the refrigerator.
- Remove the baking dish from the oven. Gently remove the pear halves with a slotted spoon to another serving dish or to individual dessert glasses
- Strain the liquid to remove the whole spices. Pour the strained liquid into a small saucepan and simmer over medium-low heat until reduced by one-third.
- Pour this warm cinnamon-spiced orange sauce over the pears, dividing equally among the dessert glasses. Top with a dollop of maple mascarpone and serve!