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Box Contents, Recipes, and News for the Week of March 24

Published on
March 19, 2025

To help you plan for your next week, the week of March 24, 2025, these items will be coming from Alcantar Organics, Sunrise Organic Farm, Givens 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 D’Anjou Pears
  • 1 lb Pink Lady Apples
  • 1 head Mixed Lettuce
  • 1 bunch Mexican Onions
  • 1 lb Garnet Yams
  • 1 bunch Spinach
  • 1 bunch Beets
  • ¾ lb Broccoli

Bambino Box

  • 1 lb D’Anjou Pears
  • 1 lb Pink Lady Apples
  • 1 head Mixed Lettuce
  • 1 bunch Mexican Onions
  • 1 lb Garnet Yams
  • 1 bunch Spinach
  • 1 bunch Beets
  • ¾ lb Broccoli

Small Box

  • 1.5 lb D’Anjou Pears
  • 1.5 lb Pink Lady Apples
  • 1.5 lb Golden Nugget Mandarins
  • 1 head Mixed Lettuce
  • 1 bunch Mexican Onions
  • 1 lb Garnet Yams
  • 1 bunch Spinach
  • 1 bunch Beets
  • ¾ lb Broccoli
  • 1 Green Cabbage

Family Box

  • 2 lb D’Anjou Pears
  • 2 lb Pink Lady Apples
  • 2 lb Golden Nugget Mandarins
  • 1 head Mixed Lettuce
  • 1 bunch Mexican Onions
  • 1.5 lb Garnet Yams
  • 1 bunch Spinach
  • 1 bunch Beets
  • 1 lb Broccoli
  • 1 Green Cabbage

Value Box

  • 2.5 lb D’Anjou Pears
  • 2.5 lb Pink Lady Apples
  • 2.5 lb Golden Nugget Mandarins
  • 2 head Mixed Lettuce
  • 1 bunch Mexican Onions
  • 2 lb Garnet Yams
  • 2 bunch Spinach
  • 2 bunch Beets
  • 1.5 lb Broccoli
  • 1 Green Cabbage

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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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Roquefort Pear Salad

allrecipes.com
serves 6

Ingredients

  • Caramelized Pecans:
    • ½ cup pecans
    • ¼ cup white sugar 
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  • Mustard Vinaigrette:
    • ⅓ cup olive oil
    • 3 tablespoons red wine vinegar
    • 1 ½ teaspoons white sugar 
    • 1 ½ teaspoons prepared mustard
    • 1 clove garlic, chopped
    • ½ teaspoon salt
    • fresh ground black pepper to taste
    Salad:
    • 1 head green leaf lettuce, torn into bite-sized pieces
    • 3 medium pears - peeled, cored and chopped 
    • 5 ounces Roquefort cheese, crumbled
    • 1 medium avocado - peeled, pitted, and diced
    • ½ cup thinly sliced green onion

Instructions

‍To make the candied pecans: Combine pecans and sugar in a skillet over medium heat.

Cook, stirring gently, until sugar has melted and pecans are caramelized, 5 to 7 minutes.

Carefully transfer nuts onto a sheet of waxed paper to cool.While the nuts are cooling, make the dressing: Whisk oil, vinegar, sugar, mustard, garlic, salt, and pepper together in a bowl.

To make the salad: Layer lettuce, pears, Roquefort cheese, avocado, and green onions in a large serving bowl. Pour dressing over top.

Break cooled pecans into pieces and sprinkle over salad.

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Garnet Yam Burgers

grocerycoop.com

Serving Size: 6

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Ingredients List: 

  • 1 1/2 cups vegetable broth
  • 1 cup peeled and diced garnet yams or sweet potatoes
  • 1/4 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup canned chickpeas, rinsed, drained and smashed
  • 1/2 cup millet
  • 1 teaspoon cumin
  • 1 1/2 teaspoons chili powder
  • 2 teaspoons vegetarian Worcestershire
  • Salt
  • 1 cup bread crumbs, divided
  • 1 egg, beaten
  • 1 to 2 tablespoons vegetable oil

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Instructions: 

  1. Bring the vegetable broth to a boil in a medium soup pot. Add the yams and simmer for about 8 minutes, just until the yams are getting tender. Add the onion, garlic, chickpeas and millet, cover the pot and simmer for another 20 minutes, stirring occasionally. The millet should be tender and the liquid should be entirely absorbed when done.
  2. Remove from heat and stir in the cumin, chili powder, Worcestershire, a pinch of salt and half of the bread crumbs. Stir well and form into 6 even burgers.
  3. Put the beaten egg in a small dish and the remaining bread crumbs in another small dish or plate. Gently dip each burger in the egg, and then coat well in bread crumbs. Place the burgers on a sheet pan or plate and refrigerate for about 30 minutes.
  4. Heat the vegetable oil over medium-high heat in a large skillet. Add the yam burgers to the pan and cook for 4 to 5 minutes until browned well on one side. Gently flip the burgers and cook for another 4 to 5 minutes.
  5. Serve on a toasted whole-wheat bun with Sriracha mayonnaise, sliced pickled jalapeños and crispy lettuce, or sweet pickles, ketchup and mustard if you prefer!

Seared Fish with Beet Salsa

nytimes.com

Serving Size: 4

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Ingredients List: 

  • For the Salsa
    • 3medium or 4 small beets, preferably a mix of golden, Chioggia and red, roasted, peeled and cut in very small dice (smaller than ¼ inch) (about 1 cup very small dice)
    • 2 to 3serrano or jalapeño chiles, minced
    • ¼cup chopped cilantro (more to taste)
    • Salt to taste
    • 2tablespoons fresh lime juice (more to taste)
    • 2tablespoons minced shallot or chives (optional)
    • ½small tart apple, cored and cut in very small dice (smaller than ¼ inch)
    • 2tablespoons extra virgin olive oil
  • For the Fish
    • 1½pounds cod fillets (or other light-fleshed fish of your choice, like halibut or tilapia
    • Salt and freshly ground pepper
    • 1tablespoon sunflower oil, grapeseed oil or extra virgin olive oil
    • Juice of 1 lime

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Instructions: 

  • Step 1 - Combine all of the ingredients for the salsa in a medium bowl. Stir together, taste and adjust salt. Set aside for 30 minutes or longer.
  • Step 2 - Preheat the oven to 400 degrees. Season the fish with salt and pepper. Heat a heavy ovenproof skillet over high heat and add the oil. Tilt the pan to film the bottom. Add the fish fillets and cook for 1 minute, or until you can easily slide a spatula underneath and turn the fish over (you may have to do this in two batches so that you don’t crowd the fish).
  • Step 3 - Turn the fish over and place in the oven for 5 to 10 minutes, depending on the thickness of the fillet (5 minutes per ½ inch thickness), until the fish is opaque and can be pulled apart with the tines of a fork. Remove from the heat and transfer to plates or a platter. Squeeze lime juice over each piece of fish and serve, garnishing each serving with a generous spoonful of salsa.

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Caramelized Onion Spinach Chicken Pasta Bake

ambitiouskitchen.com

Serving Size: 6

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Ingredients List: 

For the pasta:

  • 10 ounces dry pasta shells (or use rotini, fusilli, or whatever pasta you’d like -- even gluten free!)
  • For the chicken:
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast, diced into ½ inch cubes
  • ½ teaspoon garlic powder
  • Freshly ground salt and pepper
  • For the caramelized onions & spinach:
  • ½ tablespoon olive oil (or butter)
  • 1 very large (or 2 medium) yellow onions, sliced
  • Freshly ground salt and pepper
  • 10-12 ounces fresh spinach

For the parmesan cheese sauce:

  • 2 tablespoons butter
  • 1/4 cup all purpose flour (or whole wheat flour or all purpose gluten free flour)
  • 1 3/4 cup unsweetened almond milk (or cashew milk or regular milk)
  • ½ cup grated parmesan cheese
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • Freshly ground black pepper
  • For the topping:
  • 1/2 cup breadcrumbs, gluten free if desired
  • 1 tablespoon butter

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Instructions: 

  • Preheat your oven to 350 degrees Spray a 2-quart baking dish or 9x9 inch or 11x7 inch baking pan with nonstick cooking spray, or grease with olive oil or butter.
  • Boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
  • Cook your chicken: add ½ tablespoon olive oil to a large pot and place over medium high heat. Add in diced chicken, season with garlic powder and salt and pepper; cook for 5-7 minutes or until chicken is no longer pink. Transfer chicken to a large bowl once done cooking.
  • In the same pot you cooked chicken, you can caramelize your onions: add in ½ tablespoon olive oil or butter, onions and salt and pepper; stir to coat. Cook onions, stirring occasionally; check your onions every 5-10 minutes until they have completely caramelized and turned golden brown. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit. You can also add in a few teaspoons of water to help deglaze the pan. Once the onions have caramelized, reduce heat to low and stir in spinach with the onions; cook until spinach wilts. Remove from heat and transfer to the bowl with the chicken.
  • In the same pot, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat to a simmer and stir every so often, until the sauce thickens up.
  • Once sauce has thickened up a bit, turn off the heat and stir in garlic powder, parmesan cheese. salt and LOTS of freshly ground black pepper.
  • Next stir in cooked noodles, spinach and caramelized onions and chicken. Season again with salt and pepper, to taste. Pour mixture into your prepared baking pan and spread out.
  • In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 25 minutes or until breadcrumbs are golden brown. Serves 6.

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Mandarin Orange Muffins with Greek Yogurt

ourhappymess.com

Serving Size: yields 18 muffins

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Ingredients List:

  • 6 mandarin oranges (or 3 regular oranges)
  • 2 tablespoons water
  • 1/2 cup granulated sugar, separated
  • 5 tablespoons unsalted butter, plus extra for greasing
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup plain Greek yogurt
  • 3/4 cup milk
  • 1 cup icing (confectioner’s) sugar
  • 2 tablespoons freshly squeezed mandarin orange juice
  • 2 teaspoons mandarin orange zest
  • Pinch of salt

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Instructions: 

  1. Preheat the oven to 375 degrees F. Grease a standard muffin pan. This recipe makes enough batter for 16-18 muffins, so you can bake in batches and re-use the same pan, or grease an additional six cups in separate muffin pan, if you have one.
  2. Finely grate enough mandarin oranges to get about 1/4 cup (30 grams) of zest. For me this was about 6 mandarins. You can also peel a long strip of zest with a vegetable peeler and julienne into small thin pieces for an optional garnish, as in my photos.
  3. In a small saucepan over medium heat, combine the zest, 1/4 cup of the sugar, and the water. Heat and stir until the sugar has dissolved completely. Stir in the butter until melted. Remove from heat and set aside.
  4. In a medium bowl, stir together the flour, remaining 1/4 cup of the sugar, baking powder, baking soda, and salt.
  5. In a large mixing bowl, stir together the Greek yogurt, eggs, milk and orange sugar mixture until well combined.
  6. Add the flour mixture to the yogurt mixture and stir until just combined.
  7. Fill the prepared muffin pan(s) to 3/4 full. Bake for 15-20 minutes, until a toothpick inserted in the center comes back clean. Allow the muffins to cool in the pan for about 5 minutes, then remove from the pan to a cooling rack to cool completely.
  8. Glaze (optional): In a small bowl, stir together the icing sugar, mandarin juice, zest and salt until smooth. If too thick for pouring, add a little juice until a pour-able consistency is achieved.
  9. With a spoon, drizzle the cooled muffins with the glaze, and garnish with thin slices of mandarin peel if desired.

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