June 27 Serving Suggestions
Smoked Paprika Bok Choy Ramen
In medium saucepan bring 1-2 quarts of water to boil, add ramen and cook 4 – 5 minutes. Meanwhile, in a separate medium saucepan, heat Dashi broth and vegetables to a simmer. Drain noodles, add to broth, and enjoy!
Puy Lentil with Tomatoes, Pickled red Onion and Gorgonzola
Serve at room temperature. Pairs well with the lentils, or alongside some greens tossed in a light vinaigrette for lunch.
Dilled Sweet Corn Salad with Balsamic Dressing
Empty dressing container and toss salad. Serve at room temperature.
Serving Suggestions: As a side salad, pairs nicely with the Spiced Black Bean Salad.
Brown and Wild Rice Pilaf with Herbs, Chickpeas, and Caramelized Onion
Serve warm or at room temperature. Heat in oven at 400 F for 5-7 minutes or in a saucepan for 5 minutes on medium low heat. Great on its own, with the lentils, or with a piece of chicken or fish.
Chicken Sausage Ragu with Zucchini Noodles
Heat sauce and zucchini noodles on stovetop over medium low heat for 5 – 7 minutes, or until heated through. Top with freshly grated parmesan, and serve! This dish makes an impressive dinner entrée served with a simple green salad.
Crushed Tomato and Kalamata Frittata
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. Fabulous with hot sauce or just on its own!
Flourless Tahini Chocolate Chip Cookies
Store in an airtight container if keeping more than 5 days. Hide in a safe spot because everyone is going to want your cookies.
Sundried Tomato Jalepeno Dip
Serve with crackers (or your favorite dip vessel), raw veggies, on sandwiches, or on our toasted Oat & Seed Bread.
Cumin and Tahini Sprouted Oat and Seed Bread
Keep sealed in an airtight container, and refrigerate after two days. Slice, toast, and serve with our Sun Dried Tomato Jalepeno Dip, some fresh avocado and flaky sea salt!