November 6 Serving Suggestions

Cumin Spiced Black Bean Soup with Sweet Potato, Red Pepper and Cilantro

Keeps well for one week. In a saucepan heat over medium low for 5-8 minutes or until heated through. Top with a squeeze of lime!

Roasted Butternut Squash Salad with Garlic Saute Chickpeas and a Tangy Tahini Dressing

Best within 4 days from receiving. Bring dressing to room temperature and stir vigorously.  For a warm salad heat a heavy bottomed pan on medium, add a bit of olive oil and saute salad for a few minutes until the spinach is wilted and the  squash is warmed through. Remove from heat and dress. For a cold salad just bring to room temperature and toss with dressing.


Baby Kale Caesar with Roasted Potatoes and Toasted Pumpkin Seeds with Garlic Crisps

Keeps well for up to 4 days. Bring to room temperature.  Stir dressing well and toss over caesar. This salad can also be served warm  (see butternut squash salad instructions.)


Italian Sausage Ragu with Zucchini Noodles

Keeps well for 5-7 days.  Remove Noodles from jar. In a saucepan over medium-low heat bring ragu to a light simmer for 2 minutes stirring frequently. Add zucchini noodles and toss for a minute or two until oodles start to soften but careful not to over cook as the noodles will get soggy.


Smoked Paprika Bok Choy Ramen with Detoxifying Dashi Broth

Keeps well for up to one week. Bring a few inches of water to a boil in a small pot. Add noodles and cook for 2 minutes. Drain noodles when they are still a bit firm as they will continue to cook. Meanwhile In a separate saucepan heat soup over medium low for 3-5  minutes. Place your noodles in a bowl and top with ramen broth and veggies. Enjoy!


Rosemary Potato and Sauteed Spinach Frittata with Pesto and feta

Keeps well for up to one week. Preheat oven or toaster oven to 350 and warm  for 8-10 minutes, or until heated through and crispy on the outside. Serve alongside some lightly dressed greens.


Almond Flour Lemon Poppyseed Muffins

Keeps well refrigerated for 7 days. Bring to room temperature or toast at 350 for 5 minutes. (Can be Frozen)

Cilantro and Basil Pesto with Sprouted Pecans (Vegan)

Keeps well for about 2 week. To keep fresh- store with a light layer of olive oil over the top.


Sprouted Oat and Seed Bread with Black Pepper and Sesame

Keeps well for up to two weeks. Slice, toast, and top with cheese, avocado, butter.... We love this bread with this weeks pesto! (Can be Frozen)


Melanie Geist