October 2 Serving Suggestions

Oyster Mushroom Soup with cashew Cream

Keeps well for up to one week.  Bring to a simmer for one to two minutes. Pairs well with a slice of this weeks rosemary and thyme bread.


Black Bean and Mango Salad with Sprouts and Cumin-Lime Vinaigrette

Best enjoyed within three days. Allow to come to room temperature. Toss with dressing and enjoy for a ready to go meal.


Roasted Sweet Corn Salad with GRK Ranch or Herbed Balsamic

Keeps well for up to 5 days. Toss with dressing and enjoy as a lite meal or add a piece of grilled meat or fish for a larger meal to share.


Kale Cesar (Caeser:) Salad with GRK Croutons and Romano Cheese

Stores well for up to 5 days. Also great with grilled proteins or this weeks oyster mushroom soup. Toss and enjoy!


Red Potato and Pesto Frittata with Feta

Keeps well for up to one week. Preheat oven or toaster oven to 350F and warm in an ovenproof dish for 8-10 minutes, or until heated through and crispy on the outside.


Lemongrass Coconut Soup with Fogline Farm Chicken (Tom Kha Gai)

Best within 4-5 days. Warm gently on the stove- careful not to boil as coconut milk burns easily.


Tangy Marinated White Beans with Chopped Olives

Stores well for up to 5 days.  A great veggie or cracker dip or try it on top this week's’ sprouted Oat and Seed  bread.


Grain-Free Lemon Poppy Seed Muffins (ALmond Flour)

Keeps well refrigerated for 1 week. Best at room temperature or lightly toasted.


Sprouted Oat and Seed Bread with Rosemary & Thyme

Keeps well for up to two weeks, refrigerated. Slice, toast, and serve with butter, cheese  or this weeks’ white bean dip. Freezes well in an airtight container.


Melanie Geist