Box Contents, Recipes, and News for the Week of February 10, 2025
Senior Box Content
1 - lb Meyer Lemons
1 - lb Gala Apples
1 - head Green Leaf Lettuce
1 - bunch Red Torpedo Onions
1 - head Romanesco Cauliflower
1 - lb Garnet Yams
1 - bunch Lacinato Kale
1 - bunch Parsley
Bambino Box Content
1 - lb Meyer Lemons
1 - lb Gala Apples
1 - head Green Leaf Lettuce
1 - bunch Red Torpedo Onions
1 - head Romanesco Cauliflower
1 - lb Garnet Yams
1 - bunch Lacinato Kale
1 - bunch Parsley
Small Box Content
1 - lb Meyer Lemons
1.5 - lb Gala Apples
1 - head Green Leaf Lettuce
1 - bunch Red Torpedo Onions
1 - head Romanesco Cauliflower
1.5 - lb Garnet Yams
1 - bunch Lacinato Kale
1 - bunch Parsley
1.5 - lb Satsuma Mandarins
1 - Butternut Squash
Family Box Content
1 - lb Meyer Lemons
2 - lb Gala Apples
2 - head Green Leaf Lettuce
1 - bunch Red Torpedo Onions
1 - head Romanesco Cauliflower
2 - lb Garnet Yams
1 - bunch Lacinato Kale
1 - bunch Parsley
2 - lb Satsuma Mandarins
1 - Butternut Squash
Value Box Content
1.5 - lb Meyer Lemons
2.5 - lb Gala Apples
2 - head Green Leaf Lettuce
2 - bunch Red Torpedo Onions
2 - head Romanesco Cauliflower
2.5 - lb Garnet Yams
2 - bunch Lacinato Kale
1 - bunch Parsley
2.5 - lb Satsuma Mandarins
2 - Butternut Squash
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.
Grilled Onion Lyonnaise Salad
bonappetit.com
serves 4
This riff on a classic salade Lyonnaise takes the iconic salad from great to even greater.
Ingredients
- 6 (5-ounce) torpedo onions, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 6 ounces slab bacon, cut into 1/2-inch cubes
- 1/4 cup sherry vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons distilled white vinegar
- 4 large eggs
- 2 cups loosely packed torn escarole (from 1 [10-ounce] head)
- 2 cups loosely packed frisée (from 1 [6-ounce] head)
Preparation
- Preheat grill to medium-low (300°F to 350°F). Brush onions with oil; sprinkle with salt and pepper. Place onions, cut sides down, on oiled grates; cover and grill, flipping once, until lightly charred and tender, 9 to 10 minutes per side. Let cool on a baking sheet, about 10 minutes.
- Meanwhile, cook bacon in a skillet over medium, stirring occasionally, until rendered and nearly crisp, 5 to 7 minutes. Transfer bacon to a paper towel–lined plate; reserve drippings in skillet. Whisk sherry vinegar and mustard into drippings until emulsified. Season with salt and pepper to taste; cover to keep warm.
- Fill a large, deep skillet with water; add white vinegar, and bring to a simmer over medium. Crack eggs into individual small bowls. Working quickly, slip each egg into simmering water. Poach until whites are set and yolks are still runny, 4 to 5 minutes. Transfer to a paper towel–lined plate.
- Toss together escarole, frisée, and half of dressing (about 1/3 cup) in a large bowl; divide evenly among four plates. Top with onions. Place 1 egg on each salad, and sprinkle with bacon. Spoon remaining dressing over salads. Sprinkle with pepper to taste, and serve.
Pan-Roasted Romanesco with Hazelnuts and Crispy Bits
foodandwine.com
serves 4
Ingredients
- 1 medium head of Romanesco or cauliflower (about 2 lb.), trimmed
- Kosher salt
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 2 Tbsp. unsalted butter
- ¼ cup skin-on or blanched hazelnuts, coarsely chopped
- 2 garlic cloves, thinly sliced
- ½ cup chopped parsley
- 2 tsp. white wine vinegar
- Flaky sea salt
- Lemon wedges (for serving)
Preparation
- Step 1 Preheat oven to 400°. Stand Romanesco on its stem and cut it from top to bottom into 1"-thick slabs. Don’t worry about the outer edges that may crumble or smaller florets that break away; nudge those into a pile along with any nice-looking leaves. Cut loose bits into ½" pieces; season bits and Romanesco steaks with kosher salt.
- Step 2 Heat a large cast-iron skillet over medium-high. Add 2 Tbsp. oil and slip Romanesco steaks into pan—puzzle them together so they don’t overlap; work in batches if needed. Cook, rotating skillet periodically for even browning, until dark brown underneath, about 5 minutes. Turn and drizzle a bit of oil over second sides and into empty areas of pan. Scatter chopped pieces of Romanesco into spaces between steaks and toss gently to coat with oil (add more if needed).
- Step 3 Transfer pan to oven; roast Romanesco until a tester inserted into stems slips through without much effort, 15–18 minutes. Steaks should be firm enough to still hold together without being crunchy.
- Step 4 Transfer steaks to a platter. Return pan with loose pieces of Romanesco to medium-high heat. Add butter, hazelnuts, and garlic, and cook, stirring, until everything is toasted and crisp around the edges, about 4 minutes. Add parsley and vinegar and stir up any browned bits. Spoon over steaks and season with sea salt. Serve with lemon wedges.
Butternut Squash Casserole with Ground Beef and Rice
garlicsaltandlime.com
Serves 8
Roasted butternut squash mixed with browned ground beef, onion, garlic, vegetable broth and cream. Bake and top with cheese! An easy, delicious meal the whole family will love.
Ingredients
- 4 cups butternut squash *cubed
- 1 tablespoon extra virgin olive oil
- Salt & pepper
- Rosemary *crushed/dried
- 1 lb ground beef
- 1 medium yellow onion
- 2 teaspoons minced garlic
- 1 can vegetable broth *about 2 cups
- ½ cup heavy cream
- 1 & ⅓ cups instant brown rice
- 2 cups shredded cheddar cheese
- 2 teaspoons dried parsley flakes
Preparation
- Preheat oven to 400°F
- Peel and cube butternut squash. Measure 4 cups into a 9x13 baking dish
- Drizzle with olive oil. Generously sprinkle with salt, pepper and crushed rosemary.
- Roast for 30 minutes.
- While squash is baking, brown your ground beef and drain excess fat.
- Dice onion and add to beef. Cook until translucent, then stir in minced garlic and sauté until fragrant (30-60 seconds).
- Remove squash from the oven and add browned hamburger mixture, instant rice, broth and cream to the pan. Stir well and return to the oven for about 10 minutes.
- Once rice has absorbed most of the broth broth, remove pan from the oven again and cover casserole with shredded cheese.
- Return to the oven for about 5 minutes, then broil for 1-2 minutes to brown cheese, if desired.
- Allow to cool, plate and enjoy!
Coconut Curried Kale and Sweet Potato
cookieandkate.com
Serves 6
Hearty braised and curried kale with sweet potato makes a delicious wintertime meal! This healthy dish is vegan, dairy-free, and gluten-free. Be sure to have your ingredients prepped before you start cooking. Recipe yields 6 generous servings—I also like it as a stew without the rice.
Ingredients
- 1 ½ cups brown basmati rice, rinsed well
- Salt, to taste
- 1 medium yellow onion, chopped
- 1 teaspoon fine salt, divided, more to taste
- 2 pounds sweet potato (about 3 medium) or 1 butternut squash, peeled and sliced into ½-inch cubes
- 3 large garlic cloves, pressed or minced
- 2 teaspoons finely grated fresh ginger
- 1 teaspoon curry powder
- 1 large bunch of kale (about 8 ounces), stems removed and chopped
- 2 cups vegetable broth or water
- 1 can (14 ounces) full-fat coconut milk, divided
- 1 tablespoon lime juice
- ⅓ cup pepitas (green pumpkin seeds)
- Freshly ground black pepper, to taste
- Red pepper flakes (optional)
Preparation
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue simmering for 30 minutes, reducing the heat as necessary to prevent overflow. Turn off the heat, drain the rice, and return the rice to the pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
- Meanwhile, warm 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add the onion and ½ teaspoon of the salt. Cook, stirring frequently, until softened, about 5 minutes. Add the sweet potato, cover, and cook, stirring occasionally, until the sweet potato is bright orange (or until the butternut is just beginning to brown), about 8 minutes. Transfer the mixture to a bowl for now.
- Add 1 tablespoon olive oil to the pot and raise the heat to medium-high. Add the garlic, ginger and curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Add the kale, broth, all but ½ cup coconut milk, and ½ teaspoon of the salt. Stir to combine.
- Cover the pot, reduce the heat to medium-low, and cook, stirring occasionally, until the kale is wilted, about 7 to 10 minutes. Add the sweet potato mixture, cover, and continue to cook until the kale and sweet potato are tender, 10 to 20 minutes.
- Meanwhile, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until they’re fragrant and making little popping noises, about 3 to 5 minutes. Transfer to a bowl to cool.
- Once the kale and sweet potato are tender, uncover the pot and increase the heat to medium-high. Cook, stirring occasionally, until the sauce has thickened, about 2 to 5 minutes.
- Remove the pot from the heat and stir in the remaining coconut milk. Add the lime juice and season with salt, pepper and optional red pepper flakes, to taste. Divide rice into bowls, then top with kale mixture and a generous sprinkling of pepitas before serving. This recipe keeps well in the refrigerator, covered, for up to 4 days (or freeze portions up to 6 months).
Easy Italian Apple Cake
scrummylane.com
Serves 6
If you’re looking for a quick and easy dessert that’s always a crowd pleaser, this easy Italian apple cake, or torta di mele, is it. You need just 6 ingredients and one bowl to make it, and it’s easy to make ahead or freeze.
Ingredients
- 1 cup self-raising flour, (Alternatively, use all-purpose flour and add 2 teaspoons baking powder.)
- ½ cup sugar
- 1 lemon, rind and juice
- 3 large eggs, lightly beaten
- 4.5 ounces butter, melted (½ cup or a stick – alternatively, use ½ cup oil)
- 4 apples, (Or 2.5 to 4 apples (see note below), depending on size, peeled & sliced thinly)
- 1 teaspoon cinnamon, optional
- ¾ cup pine nuts, ½ cup in batter, ¼ cup on top – optional
- Icing sugar for sprinkling at the end to serve
- icing sugar for sprinkling over the top
- cream, ice cream or custard (optional)
Preparation
- Pre-heat the oven to 355F / 180C (fan oven).
- Line an 8 inch round cake pan with baking paper and lightly grease with butter or spray with oil.
- Zest and juice the lemon and set the zest aside. Put the chopped apples in a small bowl and pour the lemon juice over them.
1 lemon,4 apples - Combine the flour, sugar and lemon zest together in a large bowl, then add the eggs, melted butter, cinnamon & pine nuts (if using) and 2/3 of the apples. Stir until just combined.
1 cup self-raising flour,½ cup sugar,3 large eggs,4.5 ounces butter,1 teaspoon cinnamon,¾ cup pine nuts,1 lemon - Tip the batter into the cake pan and smooth on top, then arrange the rest of the sliced apples on the top in a circle pattern (see photos in post and recipe video). Sprinkle over extra cinnamon (optional) and the rest of the pine nuts (if using).
- Bake for about 1 hour, or until a skewer pushed into the centre of the cake comes out clean. Check after 45 minutes, then every 5 minutes after that.
- Cool, then sprinkle with a bit of icing sugar before serving. Serve slightly warm or cold alone or with ice cream or whipped cream.
icing sugar for sprinkling over the top,cream, ice cream or custard (optional)