Box Contents, Recipes, and News for the Week of April 21

Published on

April 16, 2025

To help you plan for your next week, the week of April 21, 2025, these items will be coming from Alcantar Organics, Burkdoll Farms, Sunrise Organics, Millikan Family Farms, and other local farmers.

Senior Box

1 pint Strawberries

1 lb Gala Apples

1 head Speckled Romaine Lettuce

1 bunch Orange Nante Carrots with Tops

1 lb Green Zucchini

1 bunch Lacinato Kale

1 Fennel Bulb with Fronds

1 Leek

Bambino Box

1 pint Strawberries

1 lb Gala Apples

1 head Speckled Romaine Lettuce

1 bunch Orange Nante Carrots with Tops

1 lb Green Zucchini

1 bunch Lacinato Kale

1 Fennel Bulb with Fronds

1 Leek

Small Box

1 pint Strawberries

1.5 lb Gala Apples

1 lb Golden Nugget Mandarins

1 head Speckled Romaine Lettuce

1 bunch Orange Nante Carrots with Tops

1.5 lb Green Zucchini

1 bunch Lacinato Kale

1 Fennel Bulb with Fronds

1 Leek

1 head Cauliflower

Family Box

1 pint Strawberries

2 lb Gala Apples

1.5 lb Golden Nugget Mandarins

1 head Speckled Romaine Lettuce

1 bunch Orange Nante Carrots with Tops

2 lb Green Zucchini

1 bunch Lacinato Kale

1 Fennel Bulb with Fronds

2 Leek

1 head Cauliflower

Value Box

2 pint Strawberries

2.5 lb Gala Apples

2 lb Golden Nugget Mandarins

2 head Speckled Romaine Lettuce

2 bunch Orange Nante Carrots with Tops

2 lb Green Zucchini

2 bunch Lacinato Kale

2 Fennel Bulb with Fronds

2 Leek

1 head Cauliflower

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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Grilled Romaine Strawberry Salad

Recipe URL: https://www.hearthealthygreek.com/grilled-romaine-strawberry-salad/

Serving Size: 4

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Ingredients List:

2 heads romaine lettuce
2 tbsp extra-virgin olive oil
1 cup sliced strawberries
¼ cup sliced red onion
½ cup crumbled feta cheese
¼ cup walnuts chopped

Dressing

¼ cup extra-virgin olive oil
3 tbsp balsamic vinegar
1-2 tbsp honey
½ tsp garlic powder
pinch of salt

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Instructions:

Wash and thoroughly dry the lettuce.
Cut romaine heads in half, lengthwise.
Slice strawberries and onions, chop walnuts and crumble the feta cheese. Set aside.
Preheat grill to medium.
While grill is preheating prepare the dressing by combining all dressing ingredients in a small bowl and whisk until incorporated.
Brush both sides of romaine with olive oil.
Grill romaine, cut side down, 2-3 minutes or until lettuce starts to char. Flip head over and grill for another 3 minutes. You want the romaine to be partially wilted and the ends slightly charred, but not burnt.
Remove romaine from the grill and arrange on a serving platter.
Top the romaine heads with the strawberries, onions, feta and walnuts. Lightly drizzle the dressing over the romaine and serve.

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Curried Roast Chicken with Cauliflower and Carrots

Recipe URL: https://jamjarkitchen.com/2020/09/21/curried-roast-chicken-with-cauliflower-and-carrots/#recipe

Serving Size: 4

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Ingredients List:

1 2-4 lb whole chicken, giblets removed I recommend organic, free range chicken
3-4 tbsp red curry paste You can use any of your favorite curry pastes, but make sure your use PASTE (not a powder or sauce) or you will not get the same depth of flavor.
1 head of cauliflower, roughly chopped The whole cauliflower is edible, leaves and all, so feel free to chop those up as well and add to the pan.
8-10 carrots, cut into about 1 inch rounds
1 tbsp olive oil
salt & pepper
Fresh cilantro, chopped (optional) for serving
lime wedges (optional) for serving

Instructions:

Preheat the oven to 350 degrees F.
Place cauliflower and carrots on a large baking sheet. Drizzle with a little olive oil, salt & pepper and toss to combine.
Remove chicken from packaging and pat dry with a paper towel. Place the chicken on top of the vegetables and spoon about 3 tbsp of curry paste on top of the chicken.
Using your hands, rub the curry paste all over the chicken until covered then use whatever paste it left over your hands to lightly coat the veggies (they do not need to be fully coated just touched by the curry).
Sprinkle a little salt and pepper over the top of the chicken and, using tongs, place the chicken in the center of the upper oven rack. Place the sheet pan with the veggies directly under the chicken so that it catches all of the delicious juices as the chicken roasts.
oast the chicken and veggies for 60-70 minutes until the chicken reaches an internal temperature of 165 degrees F and the juices run clear when pierced.
You can shake the veggies every 20 minutes or so to make sure that the chicken drippings are easily distributed.
Remove the chicken and vegetables from the oven and allow the chicken to rest for about 10 minutes before serving.
Serve with fresh chopped cilantro and lime wedges. Enjoy!

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Caramelized Fennel, Leek, and Onion Gratin

Serving Size: 4

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Ingredients List:

2 tbsp olive oil/coconut oil
3 leeks thinly sliced
2 white onions thinly sliced
2 small fennel thinly sliced
2 cloves garlic crushed
1/4 tsp salt
1/2 cup cashews soaked in boiling water for 10 minutes
3/4 cup almond milk
1 tbsp dijon mustard
1/2 tsp pepper
2 tbsp nutritional yeast (sub for 1/4 cup parmesan if on SCD)
1 cup vegetable/chicken stock
1 tsp fresh thyme

Instructions:

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)

In a high speed blender add the drained cashews and almond milk and blend until completely smooth. Pour the mixture into a pot and add in the mustard, pepper, nutritional yeast (or parmesan) and stock. Leave to simmer for 5 minutes or so until the liquid begins to thicken. It should coat the back of a spoon. Stir in 1 tsp fresh thyme
In a cast iron skillet heat the oil on medium heat and then add in the leeks, onion, fennel and garlic. Sprinkle with salt and leave to cook for 10 minutes, until they become soft, slightly caramelized and golden in colour.
Pour the cashew cream into the skillet and stir through so that it coats all of the vegetables. Transfer the skillet to the oven and bake for 20 minutes until bubbly and golden on top.
Before serving sprinkle with fresh chopped parsley or thyme.

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Sheet Pan Blackened Salmon with Garlicky Kale

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Recipe URL: https://www.onceuponachef.com/recipes/sheet-pan-blackened-salmon-with-garlicky-kale.html#tabrecipe

Serving Size: 4

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Ingredients List:

½ teaspoon sweet paprika
½ teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried oregano
Salt
5 tablespoons extra virgin olive oil, divided
4 (6 to 8-ounce portions) salmon fillets, skin on
1 bunch Tuscan kale (about 8 ounces), stems removed, leaves torn into bite-sized pieces
2 garlic cloves, minced
1 tablespoon honey
Grated zest and juice of 1 lime

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Instructions:

Preheat the oven to 400°F and set an oven rack in the lower-middle position.
Prepare the Salmon: In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and ¾ teaspoon salt; stir until evenly mixed and no lumps remain. Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil. Sprinkle the spice mix evenly over the salmon.

Prepare the Kale: In a medium bowl, using tongs, toss the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon; it's okay to pile it up a bit, as it will shrink significantly as it roasts.

Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish. Serve immediately.

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‍Dutch Apple Beignets (Appelflappen)

Recipe URL: https://www.thespruceeats.com/traditional-dutch-apple-beignets-1128427

Serving Size: 12

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Ingredients List:

1 teaspoon sugar
1/2 cup lukewarm water
4 1/2 teaspoons dry instant yeast
400 grams (about 4 cups) all-purpose flour
50 grams (about 1/4 cup) sugar
2 large eggs
475 milliliters (about 2 cups) whole milk
1 teaspoon salt
Vegetable or sunflower oil, for frying
6 medium apples
Confectioners' sugar, for garnish
Cinnamon, for garnish

Instructions:

Gather the ingredients.
In a small bowl, mix 1 teaspoon of sugar into 1/2 cup of lukewarm water. Sprinkle the yeast on top and allow to stand for 10 minutes (if the yeast doesn't bubble, discard and buy new yeast as it means the yeast is no longer active). Stir to combine and set aside.
Mix together the flour and sugar in a large bowl and make a well in the middle. Add the eggs as well as the yeast mixture.
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Warm up milk in the microwave (it should be lukewarm). Add half of the milk to the well in the flour and mix until all ingredients are combined. Add the rest of the milk and whisk until smooth.

Cover the bowl with a damp dish towel and allow to rise in a warm area for about 1 hour. Once the dough has doubled, stir in the salt. The dough should be very slack and have an almost thick batter consistency.
Heat the oil in a deep pan or in a deep-fat fryer to 350 F/180 C. To check whether the oil is at the right temperature, stand the handle of a wooden spoon in the oil. If little bubbles form around it, the oil is ready.

Peel, core, and slice the apples into thick rounds.

Using your fingers or tweezers, dip the apple slices into the dough mixture shaking off any excess batter. Gently drop each apple round into the hot oil.

The fritters will sink to the bottom of the pan and then pop right back up. You should be able to fry at least 6 fritters at a time. Fry until golden brown on both sides, carefully flipping only once when required. Drain on a tray lined with paper towels.

Sieve confectioners' sugar over the apple beignets along with a dusting of ground cinnamon, and serve warm.