September 11 Serving Suggestions

hicken & Shitake Mushroom Soup with Toasted Garlic and Lime

Keeps well for up to 5 days. Bring to a simmer for 2-3 minutes. (Top with Chili oil if you opted to spice it up.) Pairs will with a toasted slice of this week’s garlic bread.


Crispy Polenta Bites with Early Girls and Rocket

Best enjoyed within 3 days of receiving. Warm polenta squares in an oven at 350 for 7 minutes or heat a heavy bottomed pan on medium and warm each side for 3 minutes. The outside should be crispy with a creamy inside.  Toss greens and tomatoes with greek dressing and then top with warmed poletna.


Grilled Romano Beans and Roasted Radish salad with Romaine and Candied Pumpkin Seeds

Keeps well for up to 3  days. Serve at room temperature for a ready to go meal. Dress and then top with candied pumpkin seeds. This is a knife and fork salad! Pairs well with baked or seared chicken or fish.


Cornbread Frittata with Jalapeno and Sriracha Roasted Cauliflower

Stores well for up to 1 week. Preheat oven/toaster oven to 350 F. In an ovenproof dish, heat for 7-10 minutes until crispy outside. Or warm a cast iron or heavy bottomed pan on medium and warm both sides for a few minutes until gently browned. Serve with peppery greens and a dollop of cilantro cream (for those who are less spice tolerant we recommend removing the seeded jalapeno on top and topping with cashew cream which mellows the heat.)


Zucchini Salad with Arugula, Mint and Pecorino Romano

Stores well for up to 5 days. Serve at room temperature. Dress salad and toss!  Pairs well with your favorite protein or a slice of toasted Oat and seed Bread.


Spiced Turkey & Zuccini Burgers with Cilantro and Green Onion

Best within 5 days of receiving. Warm oven to 350 and reheat for 7-10 minutes or warm a heavy bottom pan on medium and heat on each side for 3-4 minutes. Great with a dollop of cilantro cream over greens and any veggies you have on hand.


Cilantro Cashew Cream

Stores well for up to 2 weeks. Makes a great topping for this week's’ sprouted buckwheat and millet bread. This versatile sauce makes a great topping for tacos or grilled chicken or fish. We also use it as a ready to use dressing, pairing particularly well with heartier greens like kale or romaine.


Candy Cap Blondies with Dark Chocolate

Keeps well refrigerated for one week. Enjoy at room temperature.


Sprouted Buckwheat and Millet Bread with Whole Garlic

Keeps well for up to two weeks, refrigerated. Slice, toast, and serve with butter, cheese  or this weeks’ cashew cream. We like to remove the warmed garlic cloves on the outside and smear them on top of a buttered slice.


Melanie Geist