March 24

Mar 21

Smoked Paprika Spinach Ramen with Detoxifying Dashi Broth (Optional Millet and Brown Rice Noodles)

Keeps well refrigerated for five days.

Warm on Stove Top: Best to cook the noodles separately. Place the noodles in a pot of boiling water for 2 minutes, drain and rinse with cool water. Bring broth to a light simmer for just a few minutes. Pour noodles into broth and enjoy!

Shiitake Mushroom*, Baby Spinach*, Carrot*, Green Onion* Cilantro*, Basil*, Garlic, Shallot*, Sesame Oil* Smoked Paprika*, Kombu, Shiitake*, Ginger*, Tamari*, Sea Salt Lotus Millet and Brown Rice Ramen Noodles*.

Thai Sweet Potato Soup

Keeps well refrigerated for one week or freeze. (be sure to leave enough room in the jar!)

Warm on Stove Top: Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently.

Homemade Vegetable Stock*, Yams*, Sweet Potatoes*, Carrots*, Onions*, Coconut Milk*, Raw Extra Virgin Coconut Oil*, Garlic*, Shallots*, Lemongrass*, Ginger*, Peanuts*, Basil*, Green Onion*, Lime*, Pink Himalayan Salt, Black Pepper*, Red Pepper Flakes*.

Peanut Lime Slaw with Optional Brined and Marinated Fogline Farm Chicken

Keeps well refrigerated for up to 5 days.

Ready to eat: This delicious chicken can be eaten cold or at room temperature in a salad or on a nice crunchy piece of whole grain toast. It can also be tossed with soba or udon noodles.

Green Cabbage*, Purple Cabbage*, Green Onion*, Cilantro*, Corn*, Peanuts*. Dressing: Non-GMO Roasted Peanut Oil, Rooster Ridge Lime*, Rice Vinegar*, Ginger*, Coconut Palm Sugar*, Green Onion*, Cilantro*, Sea Salt.

Warm Beet and Potato Salad with Dill Yogurt Sauce

Warm on Stove Top: Ideally bring to room temperature before heating. Heat in a warm pan with a splash of oil stirring frequently for about 5 minutes. Best to cover to allow to steam a bit. It’s ready when potatoes are warmed through and creamy on the inside. You can also heat in an oven at 375ºF for about 10 minutes. Top and toss with yogurt sauce.

Beets*, Potato*, Red Onion*, Strauss Greek Yogurt*, Dill*, Dill Pickles*, Garlic*, Olive Oil*, Red Wine Vinegar*, Sea Salt, Black Pepper.

Fogline Farm Chicken Ragu

Keeps well refrigerated for up to 7 days. Also freezes well for up to 3 months, just be sure to leave 1-2 inches at the top to allow for expansion.

Warm on Stove Top: Warm ragu in a heavy-bottom pot on the stove top over medium heat, stirring frequently. Pair with pasta, rice, quinoa, or top a big bowl of roasted veggies!

Fogline Farm Ground Chicken*, Bone Broth*, Onion*, Fennel*, Tomatoes*, Red Pepper*, Parsley,* Parmesan,* Oregano,* Red Pepper,* Garlic*, Pasture-Raised Butter.

Vanilla Chia Pudding with Strawberries

Best within three days.

Chia Seeds*, Cashews*, Strawberries*, Dates*, Coconut Butter*, Vanilla Extract, Cinnamon*.

Carrot Ginger Detox Dressing and Dipping Sauce with Miso and Umeboshi

Best within one week or freeze.

Ready to eat: This sauce works as a great dressing on this week’s Spade and Plow greens. Make your own spring rolls and use this as a dipping sauce or just dip with your favorite veggies!

Carrot*, Ginger*, Garlic*, Extra Virgin Olive Oil*, Miso*, Toasted Sesame Oil*, Umeboshi Paste, Sea Salt.

Sprouted Red Quinoa with Brussels, Kale and Preserved Lemon

Best within four days.

Sprouted Red Quinoa*, Brussel Sprouts*, Dinosaur Kale*, Yellow Onion*, Preserved Lemon*, Avocado Oil*, Ghee*, Lemon Juice*, Lemon Zest*, Tamari*, Maple Syrup (1.25 tsp per cup of salad), Dry Vermouth, Garlic*, Bay Leaf*.

Turmeric Tonic

Best within one week or freeze.

Turmeric*, Lemon*, Pineapple*, Apple Cider Vinegar, Black Pepper*.

Rainbow Juice

Best within three days of freeze.

Beet*, Carrot*, Spinach*, Apple*, Lemon*, Ginger*.

All Green Juice

Best within three days or freeze.

Spinach*, Cucumber*, Celery*, Apple*, Lemon*, Ginger*.

Pineapple Sunrise Juice