June 20 Serving Suggestions

June 20 Serving Suggestions

Roasted Beet and Fennel Salad with a Tangy Citrus Vinaigrette

Shake or stir dressing vigorously (oils may solidify in the fridge) Toss and dress salad. Best eaten within the first 2 days of receiving. We love this salad paired with the Pecan and Quinoa Salmon Cakes and the Young Roasted Carrots for dinner, or on its own for lunch!


 Pecan & Quinoa Salmon Cakes with Homemade Tartar Sauce

Preheat oven to 375F. In an ovenproof dish, heat for 5-10 minutes or until heated through.  Stovetop: In a frying pan on medium, heat burgers for 3-4 minutes on each side. Serve on a toasted bun or bed of greens with tartar sauce, pickled onion and avocado.


 Young Roasted Carrots with Sprouts, Toasted Pumpkin Seeds and Lemony Thyme Greek Yogurt

Best served warm. Heat on stovetop over medium low heat or in the oven for 8-10 minutes at 375F. Top with micro greens and yogurt sauce. Enjoy carrots alongside Pecan and Quinoa Salmon Cakes, or Black Bean and Buckwheat Jalapeño Burgers.


 Zesty Super Green Soup

In a saucepan, heat on medium low for 5 minutes or until heated through.  Serve with a drizzle of olive oil and a splash of lemon juice or hot sauce. Also delicious with a piece of crunchy bread! This soup makes an elegant first course with dinner, or a perfect light lunch.


 Black Bean & Buckwheat Jalapeño Burgers with Feta

On a hot pan warm for 2 minutes on each side. Alternatively, use a toaster oven at 350 for 5-7 minutes. We really enjoy this burger topped with fresh avocado and hot sauce. Serve on a toasted sprouted wheat bun or with butter lettuce.


 Roasted Green Veggie Frittata with Sun-dried Tomato Pesto and Parmesan

In an ovenproof dish, cover and heat in oven or toaster oven for 5-7 minutes at 350F.  The frittata can also be heated on the stovetop, covered, on medium heat for 3-5 minutes each side. Serve with greens tossed in a tangy vinaigrette, like our Basil Thyme Balsamic.


 Buckwheat & Millet Seed Bread with Fresh Dill

Keep sealed in an airtight container, and refrigerate after two days. Slice, toast, and serve with some fresh avocado, Basil Thyme Balsamic Vinaigrette and some flaky sea salt.


 Sprouted Buckwheat Blueberry Scones

If keeping for more than 2 days, refrigerate in an airtight container. Perfect at room temp, straight out of the bag, or toasted with some butter.


Basil Thyme Balsamic Vinaigrette

Stores in well in the fridge for up to 2 weeks. Toss with greens for a simple side salad, spread on sandwiches, drizzle over pizza or use as a dip! The possibilities are endless for this fabulous vinaigrette.



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