To help you plan for your next week, the week of March 10, 2025, these items will be coming from Alcantar Organics, Millikan Family Farm, Sunrise Organic Farm, Tutti Frutti, Burkdoll Farms and other organic farms..

‍Remember to place your Plow to Porch orders by midnight Thursday to receive your orders next week.

Senior Box

• 1.5 lb Golden Nugget Mandarins
• 1 lb Granny Smith Apples
• 1 head Mixed Lettuce
• 1 bunch Yellow Carrots
• 1 bunch Red Beets
• 1 Celery Root
• 1 lb Leeks
• 1 bunch Parsley

Bambino Box

• 1.5 lb Golden Nugget Mandarins
• 1 lb Granny Smith Apples
• 1 head Mixed Lettuce
• 1 bunch Yellow Carrots
• 1 bunch Red Beets
• 1 Celery Root
• 1 lb Leeks
• 1 bunch Parsley

Small Box

• 1.5 lb Golden Nugget Mandarins
• 1 lb Morro Blood Oranges
• 1 lb Granny Smith Apples
• 1 head Mixed Lettuce
• 1 bunch Yellow Carrots
• 1 bunch Red Beets
• 1 Celery Root
• 1 Cauliflower
• 1 lb Leeks
• 1 bunch Parsley

Family Box

• 2 lb Golden Nugget Mandarins
• 1.5 lb Morro Blood Oranges
• 2 lb Granny Smith Apples
• 1 head Mixed Lettuce
• 1 bunch Yellow Carrots
• 1 bunch Red Beets
• 1 Celery Root
• 1 Cauliflower
• 1 lb Leeks
• 1 bunch Parsley

Value Box

• 2.5 lb Golden Nugget Mandarins
• 2 lb Morro Blood Oranges
• 2.5 lb Granny Smith Apples
• 2 head Mixed Lettuce
• 2 bunch Yellow Carrots
• 2 bunch Red Beets
• 2 Celery Root
• 1 Cauliflower
• 1 lb Leeks
• 1 bunch Parsley

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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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Celery Root and Green Apple Salad

italianfoodforever.com
serves 4

Ingredients

• 1 Medium Celery Root, Peeled, Thinly Sliced & Cut Into Matchsticks
• 4 Stalks Celery, Thinly Sliced
• 2 Cups Celery Leaves, Coarsely Chopped
• 1 Large Granny Smith Apple, Quartered, Cored, And Cut Into Matchsticks
• 1 Large Lemon, Squeezed
• 1/3 Cup Fresh, Flat Leafed Parsley

‍Dressing:‍

• 3 Tablespoons Apple Cider Vinegar
• 2 Teaspoons Dijon Mustard
• 1/3 Cup Extra Virgin Olive Oil
• Salt & Pepper To Tast

Instructions‍

Toss the celery root and apple with the lemon juice to prevent discoloration.

In a large serving bowl, toss together the celery root, celery, celery leaves, apple, and parsley.

In a small bowl, whisk together the vinegar, mustard, and olive oil.

Season with salt and pepper, then toss with the salad to lightly coat.

Serve immediately.

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Roasted Cauliflower and Chickpeas with Herby Tahini

‍lastingingredeint.com

serves 4

Ingredients

For the Roasted Cauliflower and Chickpeas

• 1 head cauliflower, leaves removed, bottom stem trimmed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can chickpeas, drained and rinsed

For the Herby Tahini

• 1 garlic clove
• 1/3 cup tahini
• 1 cup fresh parsley and cilantro leaves, plus more chopped for serving
• 1 scallion, thinly sliced
• Juice of 1 lemon
• 1/4 teaspoon kosher salt
• 3-4 tablespoons water

Instructions

1. Roast the Cauliflower and Chickpeas
   Preheat the oven to 425°F. Cut the cauliflower into florets and toss them with chickpeas, olive oil, cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper. Spread them out evenly on a baking sheet and roast for 25-30 minutes, tossing halfway through, until the cauliflower is golden and crispy.
2. Make the Herby Tahini
   In a food processor, blend the garlic, tahini, parsley, cilantro, scallion, lemon juice, and salt. Add water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
3. Assemble and Serve
   Drizzle the herby tahini over the roasted cauliflower and chickpeas. Garnish with extra chopped herbs and serve warm.

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Beet Pasta with Caramelized Leeks, Hazelnuts, and Blue Cheese

‍dishingupthedirt.com

Serves 4

Ingredients

• 1 large bunch of beets, with greens
• Melted butter, ghee, or cooking fat of choice
• 1/2 cup hazelnuts
• 2 cups chopped leeks
• Pinch of crushed red pepper flakes
• 1/2 teaspoon salt
• 3 cloves garlic, chopped
• 1/4 cup dry white wine
• 12 ounces pasta
• 1/2 cup crumbled blue cheese
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Salt and pepper, to taste
• 1/4 cup finely chopped dill

Instructions

1. Roast the Beets
   Preheat the oven to 350°F. Cut the beets into 1/2-inch pieces, toss them with melted butter or ghee, season with salt and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender.
2. Toast the Hazelnuts
   In a dry skillet over medium heat, toast the hazelnuts, shaking the pan occasionally until fragrant, about 8-10 minutes. Remove from heat and roughly chop.
3. Caramelize the Leeks
   Heat 3 tablespoons of cooking fat in a large skillet over medium heat. Add the leeks, red pepper flakes, and a pinch of salt. Cook for 10-15 minutes until soft, stirring often. Lower the heat if necessary to avoid burning. Add the garlic and cook for another minute.
4. Deglaze and Cook Greens
   Pour in the white wine to deglaze the pan, then add the finely chopped beet greens. Cook until wilted and bright green.
5. Cook the Pasta
   Cook pasta according to package instructions, reserving 1 cup of the pasta water.
6. Assemble the Dish
   Add the roasted beets to the skillet with the leeks and greens. Toss well, then mix in the cooked pasta and 1/2 cup of reserved pasta water. Stir in the blue cheese, balsamic vinegar, olive oil, salt, pepper, dill, and chopped hazelnuts. Adjust seasoning as needed. If too dry, add more pasta water.
7. Serve Warm
   Enjoy this flavorful beet pasta topped with extra blue cheese or herbs for garnish.

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Garlic and Parsley Chicken

myauntyrecipes.com‍

Serves 4

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon butter
• 6 garlic cloves, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup low-sodium chicken broth
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Season the Chicken
   Season the chicken breasts with salt, pepper, and any additional spices you prefer.
2. Sear the Chicken
   Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
3. Prepare the Garlic Sauce
   In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the pan.
4. Add the Parsley
   Stir in the fresh parsley and lemon juice. Let it cook for another 1-2 minutes, then taste and adjust seasoning with salt, pepper, and red pepper flakes if using.
5. Combine Chicken and Sauce
   Return the chicken to the skillet, spooning the garlic and parsley sauce over the top. Let it simmer for 2-3 minutes to absorb the flavors.
6. Serve Immediately
   Serve warm with rice, pasta, or roasted vegetables, drizzling extra sauce over each serving.

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Blood Orange Bars

insidebrucrewlife.com

Serves 16

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Ingredients

For the Crust

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 cup unsalted butter, softened

For the Filling

• 2 tablespoons blood orange zest (from 1 orange)
• 1/2 cup blood orange juice (from 2 oranges)
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 large eggs
• Burgundy gel food coloring (optional)
• 1/4 cup powdered sugar, for garnish

Instructions

1. Prepare the Crust
   Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil and spray with nonstick spray. In a bowl, mix together the flour, powdered sugar, and softened butter until a soft dough forms. Press the dough evenly into the bottom of the pan.
2. Bake the Crust
   Bake for 25 minutes until lightly golden.
3. Make the Filling
   While the crust bakes, add the blood orange zest, juice, granulated sugar, flour, salt, and eggs to a food processor or blender. Pulse until light and frothy. If you want a more vibrant color, stir in a little burgundy gel food coloring.
4. Bake the Bars
   Once the crust is finished baking, pulse the filling mixture again and pour it over the hot crust. Return to the oven and bake for another 25-30 minutes until the filling is set.
5. Cool and Garnish
   Let the bars cool completely to room temperature. Sprinkle powdered sugar on top before serving. If not serving the same day, refrigerate the bars and blot the top before adding powdered sugar.

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