October 17th Serving Suggestions

Mushroom and Chive Soup With Cashew Cream  

In a saucepan, heat on medium low for 5 minutes or until heated through.

 
French Green Lentils with Pickled Red Onion, Sundried Tomatoes, and Gorgonzola

Serve warm or at room temperature. Eat as a main dish with dressed mixed greens, or as a side salad with any meal. Serve with your favorite grain for a complete protein meal.

      
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.

   
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.

   
Green Chile, Chicken, Posole Soup

In a saucepan on medium, warm soup for 5 minutes. Serve with a splash of your favorite hot sauce, a dollop of plain greek yogurt, some chopped cilantro, and a squeeze of lime! Or enjoy on its own.


Mushroom, Tomato and Leek Frittata with Goat Cheese and Chives

Keep sealed in an airtight container, and refrigerate after two days. Slice, toast, and serve with some fresh avocado.

Apple Tahini Muffins

Best kept refrigerated. Enjoy straight out of the bag or warmed with a bit of butter or nut butter. 

Sprouted White Bean Hummus with Parsley and Za'atar Spice

Serve cold or at room temperature.  Delicious as a dip with veggies or a condiment on sandwiches. Spread it on our bread! Store for up to 10 days.


 Buckwheat & Millet Seed Bread with Fresh Rosemary

Refrigerate in an airtight container if keeping more than 2 days. Best warm/toasted with ghee or nut butter, or any of your favorite dips or spreads. 

Melanie Geist