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Box Contents, Recipes, and News for the Week of March 31

Published on
March 26, 2025

To help you plan for your next week, the week of March 31, 2025, these items will be coming from Sunrise Organics, Tutti Frutti, Alcantar Farms, Millikan Family Farm, and other local farmers.

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

Senior Box

  • 1 lb Cara Cara Oranges
  • 3 ct Meyer Lemons
  • 1 Ruby Red Grapefruit
  • 1 head Assorted Lettuce
  • 1 bunch Yellow Carrots
  • 1 pint Sugar Snap Peas
  • 1 bunch Red Onion
  • 1 ct Desert Sunset Garlic
  • 1 bunch Cilantro

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Bambino Box

  • 1 lb Cara Cara Oranges
  • 3 ct Meyer Lemons
  • 1 Ruby Red Grapefruit
  • 1 head Assorted Lettuce
  • 1 bunch Yellow Carrots
  • 1 pint Sugar Snap Peas
  • 1 bunch Red Onion
  • 1 ct Desert Sunset Garlic
  • 1 bunch Cilantro

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Small Box

  • 1.5 lb Cara Cara Oranges
  • 2 ct Ruby Red Grapefruit
  • 1 lb Gala Apples
  • 1 head Assorted Lettuce
  • 1 bunch Yellow Carrots
  • 1 bunch Red Dandelion Greens
  • 1 pint Sugar Snap Peas
  • 1 bunch Red Onion
  • 1.5 lb Golden Potatoes
  • 1 ct Desert Sunset Garlic
  • 1 bunch Cilantro

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Family Box

  • 2 lb Cara Cara Oranges
  • 2 ct Ruby Red Grapefruit
  • 1.5 lb Gala Apples
  • 1 head Assorted Lettuce
  • 1 bunch Yellow Carrots
  • 1 bunch Red Dandelion Greens
  • 2 pint Sugar Snap Peas
  • 1 bunch Red Onion
  • 2 lb Golden Potatoes
  • 1 ct Desert Sunset Garlic
  • 1 bunch Cilantro

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Value Box

  • 2.5 lb Cara Cara Oranges
  • 3 ct Ruby Red Grapefruit
  • 2 lb Gala Apples
  • 2 head Assorted Lettuce
  • 2 bunch Yellow Carrots
  • 2 bunch Red Dandelion Greens
  • 2 pint Sugar Snap Peas
  • 2 bunch Red Onion
  • 2.5 lb Golden Potatoes
  • 2 ct Desert Sunset Garlic
  • 1 bunch Cilantro

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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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Snap Pea Salad with Zesty Lemon Vinaigrette

minimalistbaker.com

Serving Size: 4

Ingredients List: 

DRESSING

  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1 clove garlic, minced or grated
  • 1 ½ tsp Dijon mustard
  • 1 tsp maple syrup (or honey if not vegan)
  • 2 Tbsp finely chopped shallot (optional)
  • 1/2 tsp sea salt (plus more to taste)
  • 1/4 tsp black pepper

SALAD

  • 4 cups thinly sliced sugar snap peas, ends trimmed, sliced at a diagonal
  • 1/4 cup chopped fresh basil (plus more for garnish // or sub tarragon or mint leaves)
  • 1/4 cup roughly chopped roasted salted pistachios (plus more for garnish // or sub other roasted salted nut or seed of choice)
  • 1/8 -1/4 tsp crushed red pepper flakes

Instructions: 

  1. In a large serving bowl, combine the lemon juice, olive oil, garlic, mustard, maple syrup or honey, shallot (optional), salt, and pepper. Whisk to emulsify.
  2. SALAD: To the same bowl, add the snap peas, basil, and pistachios and toss to combine and coat with the dressing. Taste and adjust as needed, adding more lemon juice for brightness, maple syrup for sweetness, or salt to taste.
  3. Garnish with additional basil and pistachios and the red pepper flakes (optional). Serve right away.
  4. Best when fresh. The dressing can be made up to 3 days in advance by adding the ingredients to a jar with a lid and shaking to combine. Let it come to room temperature before tossing with the snap peas, basil, and pistachios. Not freezer friendly.

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Sauteed Dandelion Greens with Eggs

abeautifulplate.com

Serving Size: 2-4

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Ingredients List: 

  • 4 cups chopped dandelion greens (about 1 to 2 bunches) thick stems removed and discarded
  • 2 tablespoons (30 g) unsalted butter clarified butter or ghee
  • 1 large leek, white and light green parts only sliced lengthwise and finely chopped
  • 4 large eggs
  • ¼ cup crumbled feta cheese

Instructions: 

  • Blanch the Dandelion Greens: Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
  • Melt the butter or ghee in a 10-inch sauté or cast iron pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
  • When the greens are wilted, use a spoon to create several shallow nests in the greens and crack the eggs into each one Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes. Serve immediately with toasted slices of crusty bread, if desired.

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One Pan Roasted Honey Orange Chicken and Potatoes

jocooks.com

Serving Size: 6

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Ingredients List: 

For Potatoes

  • 1 ½ pounds  potatoes (cleaned)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper (ground)

For Chicken Thighs

  • ¼ cup honey
  • 6 chicken thighs (with skin and bones)
  • 1 medium orange (cut into 1/4″ slices)
  • ½ teaspoon salt
  • ½ teaspoon black pepper (ground)

Optional

  • ¼ cup pomegranate seeds
  • ¼ cup fresh parsley (chopped)

Instructions: 

  1. Preheat the oven to 425℉ Line a baking sheet with parchment paper.
  2. In a large bowl toss together the baby potatoes with the olive oil, Italian seasoning, salt and pepper. Set aside.
  3. Microwave the honey for about 20 seconds just so that it warms up a bit, then whisk it together with the garlic chili sauce in a small bowl. Place the chicken thighs skin side down on the prepared baking sheet. Brush each thigh generously with the honey mixture, then season with a bit of salt and pepper. Flip the thighs over so that the skin side is up and repeat brushing with the honey mixture and seasoning with salt and pepper.
  4. Scatter the potatoes around the chicken thighs then place the orange slices over top.
  5. Bake for about an hour until the skin is golden brown and the meat easily detaches from the bone. The potatoes should also be nicely baked and golden brown. 
  6. Garnish with pomegranate seeds and parsley if preferred. Serve while warm.

Caramelized Garlic Carrots with Spicy Cilantro Yogurt Sauce

ambitiouskitchen.com

‍Serving Size: 6

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Ingredients List: 

For the carrots:

  • 2 tablespoons salted butter
  • 1 pound carrots, cut diagonally into ½ inch slices
  • Freshly ground salt and pepper
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon honey or maple syrup

Spicy Jalapeno Cilantro Dressing:

  • 1/2 cup fresh chopped cilantro (a big handful)
  • ¼ cup plain greek yogurt
  • 1/2 tablespoon olive oil or avocado oil
  • 1 tablespoon lime juice
  • 1 teaspoon sugar (or sub coconut sugar)
  • 1 clove garlic
  • 1 small jalapeno (do not seed if you want it spicy)*
  • 1/4 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • Optional: 1-2 teaspoons water, to thin sauce if necessary
  • To garnish:
  • Fresh torn basil, cilantro and mint
  • Chopped honey roasted peanuts or cashews (about 2-3 tablespoons)
  • Red chile flakes

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Instructions: 

  • 1) Make the dressing: add ingredients to a blender or food processor and blend/process until well combined. Dressing should be able to be drizzled but not too thick. If necessary add a teaspoon or two of water to thin the dressing. Set aside in the fridge until you are done and ready to put over the salad.
  • 2) Add 1 tablespoon of butter to a large skillet and place over medium heat. Once butter is melted, add in the carrots and salt; stirring well to coat the carrots.
  • 3) Cover the skillet and cook for 10-15 minutes, removing the cover and stirring occasionally to prevent carrots from burning. After 10-15 minutes, remove the cover, add in the garlic and cook uncovered, stirring occasionally for 10 more minutes or until carrots are fork tender.
  • 4) Once carrots are tender, add in maple syrup or honey and cook for a few more minutes. Transfer carrots to a platter or pretty large shallow bowl and drizzle with a few tablespoons of dressing. Add torn basil, mint and cilantro on top and garnish with honey roasted peanuts or cashews and if you’d like, some red chili flakes. Serve warm, but honestly I also LOVE this salad cold and mixed with arugula and quinoa for leftovers.

Grapefruit Posset

joyfilledkitchen.com

Serving Size: 6 - half cup servings

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Ingredients List: 

  • 2 ¼ cups heavy cream
  • ¾ cup sugar
  • 9 tablespoons fresh-squeezed grapefruit juice

Garnish

  • 2 teaspoons grapefruit zest
  • 1 teaspoons sugar
  • cool whip or homemade whipped cream, optional

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Instructions: 

  1. Using a small saucepan, add the heavy cream and sugar over medium-high heat, stirring constantly. Bring to a gentle boil, and boil for 3 minutes, stirring constantly. If the boiling cream is bubbling too much, turn the heat down to a medium, but maintain a gentle boil. To prevent it from boiling over, lift the saucepan off the burner for a few seconds, return it to the burner and continue stirring.
  2. Remove from heat and whisk in the grapefruit juice. Pour the mixture into the serving dishes. Cover and chill in the refrigerator for at least 4 hours or until set.
  3. When ready to serve, zest one grapefruit (2 teaspoons). Mix with the sugar. Sprinkle over the posset and garnish with whipped cream (optional).

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