Box Contents, Recipes, and News for the Week of March 17

Published on

March 12, 2025

To help you plan for your next week, the week of March 17, 2025, these items will be coming from Alcantar Organics, Sunrise Organic Farm, Milliken Family Farm, Burkdoll Farm and other organic farmers.

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

Senior Box

1 lb Golden Nugget Mandarins
1 lb Pink Lady Apples
1 lb Meyer Lemons
1 head Romaine Lettuce
1 bunch Radishes
1 bunch Nante Carrots
1.5 lb Golden Potatoes
1 bunch Chidori Kale
1 bunch Mint

Bambino Box

1 lb Golden Nugget Mandarins
1 lb Pink Lady Apples
1 lb Meyer Lemons
1 head Romaine Lettuce
1 bunch Radishes
1 bunch Nante Carrots
1.5 lb Golden Potatoes
1 bunch Chidori Kale
1 bunch Mint

Small Box

1.5 lb Golden Nugget Mandarins
1.5 lb Pink Lady Apples
1.5 lb Meyer Lemons
1 head Romaine Lettuce
1 bunch Radishes
1 bunch Nante Carrots
2 lb Golden Potatoes
1 bunch Chidori Kale
1 bunch Mint
1 Fennel Bulb

Family Box

2 lb Golden Nugget Mandarins
2 lb Pink Lady Apples
1.5 lb Meyer Lemons
1 head Romaine Lettuce
1 bunch Radishes
1 bunch Nante Carrots
2.5 lb Golden Potatoes
1 bunch Chidori Kale
1 bunch Mint
2 Fennel Bulb

Value Box

2.5 lb Golden Nugget Mandarins
2.5 lb Pink Lady Apples
2 lb Meyer Lemons
2 head Romaine Lettuce
2 bunch Radishes
2 bunch Nante Carrots
3 lb Golden Potatoes
2 bunch Chidori Kale
1 bunch Mint
2 Fennel Bulb

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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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Warm Chidori Kale Salad with Goat Cheese

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‍fraichpantry.com
serves 2

Ingredients

4 soft-boiled eggs
4 tablespoons olive oil
4 cloves garlic, thinly sliced
1 bag fresh Chidori kale leaves, trimmed
4 ounces mild goat cheese
Salt and pepper
Dijon mustard vinaigrette

Instructions

In a medium saucepan, bring water to a boil. Add the eggs, cover, and remove from heat. Let stand for 6 to 7 minutes, then drain.
Hold the eggs under running cold water and gently peel them. Let sit at room temperature.
In a non-stick pan, heat the olive oil over medium heat. Add the garlic, kale, salt, and pepper, and cook for 3 to 5 minutes until the kale is wilted.
Divide the kale between two plates.
Top each plate with two halved boiled eggs and chunks of goat cheese. Drizzle with Dijon mustard vinaigrette before serving.

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Fennel and Radish Salad with Lemon and Olive Oil

drizzleanddip.com

Serves 4

Ingredients List

1 large fennel bulb (white and light green parts only)
150 g radishes
1–2 tablespoons lemon juice (adjust to taste)
4–5 tablespoons olive oil
1 teaspoon Maldon salt
Freshly ground black pepper

Instructions

Trim the fennel bulb, removing any tough outer layers, and slice it thinly.
Thinly slice the radishes.
In a bowl, toss the fennel and radishes with lemon juice and olive oil.
Sprinkle with Maldon salt and generously season with freshly ground black pepper.
Serve immediately or let sit for a few minutes to allow the flavors to meld.

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Broiled Salmon Fillets with Meyer Lemon-Mint Chimichurri and Crispy Potatoes

brooklynsupper.com

Serves 4
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Ingredients List

Potatoes

8 small to medium red or Yukon Gold potatoes, cut into quarters or sixths
2 tablespoons extra virgin olive oil
Sea salt
Fresh ground pepper

Broiled Salmon

2-pound salmon fillet, skin on and pin bones removed
2 tablespoons extra virgin olive oil
1 tablespoon Meyer lemon zest
Sea salt

Meyer Lemon-Mint Chimichurri

1 tablespoon finely minced shallot (from ½ a shallot)
2 cloves garlic, finely minced
¼ teaspoon sea salt
1 teaspoon Meyer lemon zest plus 1 tablespoon Meyer lemon juice
1 teaspoon lemon zest plus 1 tablespoon lemon juice
1 cup mint leaves, finely minced
1 cup parsley leaves, finely minced
¼ cup extra virgin olive oil

Instructions

Potatoes

Preheat oven to 425°F.
Rinse potatoes under cold running water. Place them in a large pot of cold, salted water and bring to a boil. Once boiling, cook for 4 minutes, then strain.
Shake excess water out of the colander, then toss potatoes with olive oil. Spread them out on a large baking sheet and season generously with sea salt and pepper.
Roast for 25–30 minutes, flipping potatoes halfway through.
Keep warm while preparing the salmon.

Chimichurri

Combine shallot, garlic, sea salt, and lemon juice in a bowl; set aside for 10 minutes.
Fold in herbs and olive oil. Adjust salt to taste.

Salmon

When potatoes come out of the oven, turn the broiler to high.
In a small bowl, mix the lemon zest and olive oil.
Cut the salmon fillet into 4 equal pieces. Place them skin-side down on a rimmed baking sheet. Drizzle with the olive oil mixture and season generously with sea salt.
Broil until the salmon is just pale, puffed up, and has golden flecks, about 5–7 minutes. If needed, keep the oven door slightly open to ensure the broiler stays on.
Remove the salmon from the baking sheet immediately. Serve with a drizzle of chimichurri and a lemon wedge, with potatoes on the side.

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Honey and Spice Roasted Chicken and Carrots

domestikatedlife.com

Serves 3 - 4

Ingredients List

1 lb chicken breast tenders
½ red onion, thinly sliced
1 cup carrots, sliced into oval rounds
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon butter, melted
1 tablespoon maple syrup
1 teaspoon chili powder
Salt and pepper
Fresh scallions, for serving

Instructions

Preheat oven to 425°F.
On a sheet pan, combine chicken, red onion slices, and carrots.
In a small bowl, mix honey, Dijon mustard, melted butter, and maple syrup. Stir to combine and drizzle over the chicken and vegetables.
Season with chili powder, salt, and pepper. Roast for 20–25 minutes until the chicken is cooked through.
Broil for the last minute to caramelize the sauce on the chicken and carrots.
Garnish with fresh chopped scallions and serve warm.

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French Apple Cake

onceuponachef.com

Serves 8

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Ingredients List

1 cup all-purpose flour, spooned into measuring cup and leveled off
1 teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
⅔ cup granulated sugar, plus more for sprinkling over cake
2 large eggs
1 teaspoon vanilla extract
3 tablespoons dark rum
2 baking apples, peeled, cored, and cut into ½-inch cubes (3½ to 4 cups chopped)
Confectioners' sugar (optional), for decorating cake

Instructions

Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom with parchment paper and grease again.
In a small bowl, whisk together the flour, baking powder, and salt.
Using a handheld mixer or stand mixer with a paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well and scraping down the sides after each addition. Beat in the vanilla and rum. The batter may look grainy, but that’s okay.
Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
Scrape the batter into the prepared pan and smooth the top. Sprinkle evenly with 1 tablespoon of granulated sugar.
Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Let cool on a rack in the pan.
Once cool, run a blunt knife around the edges. If using a springform pan, remove the sides. If using a regular pan, invert the cake onto the rack, remove the parchment paper, then gently flip it right-side-up onto a platter.
Dust with confectioners' sugar, if desired. Serve warm or at room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

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