October 3 Serving Suggestions

Vegan Creamy Roasted Red Pepper and Tomato Soup

Heat in saucepan over medium low heat for 3-5 minutes, or until heated through. Enjoy with our Oat and Seed Bread, a green salad, or all by itself!

French Lentil Soup with Rosemary, Sweet Potato, and Rainbow Chard

Heat in a saucepan over medium low heat for 3-5 minutes, or until heated through. Great all by itself or with green salad tossed in our Basil & Thyme Balsamic Vinaigrette.

Fall Harvest Salad with Shallot & Dijon Vinaigrette

Empty jar contents into bowl, shake dressing, and toss with salad. We love this salad topped with roasted chicken, salmon, or avocado. 

Creamy Baked Herbed Polenta

In a frying pan over medium heat, melt ghee, butter, coconut oil, or high quality olive oil and sear both sides (about 3 min each side). Or preheat oven to 400F. In ovenproof dish, heat for 10 minutes. Makes a delicious side with our Chicken Sausage Ragu, and is perfect topped with a fried egg and our Balsamic Dressing. 

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.

Caramelized Butternut Squash and Rosemary 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, like our Basil Thyme Balsamic.

Candy Cap Blondies with Sprouted Flour and Brown Butter
If keeping for more than 2 days, refrigerate in an airtight container. Enjoy cold, at room temperature, or warmed in the oven or toaster oven for a couple of minutes at 350F. Make it a-la-mode and top with some vanilla ice cream to take it to the next level!

Basil and 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.

Sprouted Buckwheat and Millet Seed Bread with Fresh Dill

Keep refrigerated. Keeps well for up to two weeks. Slice, toast, and top with butter, avocado, our balsamic dressing or whatever your heart desires! Great with eggs in the morning or as a snack in the afternoon. 

Melanie Geist