Nov. 23rd

Drink Your Greens' Limeade

Best within three days.

With vitamins A, C, K1, Folic Acid, Iron and Calcium this is a great way to get more greens into your diet!

Green Apple*, Spinach*, Kale*, Red Apple*, Cucumber*, Lime*, Pineapple*, Basil*, Water.

Fresh Pressed Apple Juice with Cinnamon, Orange and Clove

Best within three days.

Stovetop: Warm gently in a saucepan over low heat, stirring frequently. This juice is sure to put you in the holiday spirit!

Mix of green and Red New Crop Apples*, Orange*, Cinnamon*, Clove*, Star Anise.

Jewel Yams Creamed with Coconut Milk, Tahini and Rosemary with a Toasted Hazelnut Gremolata

Best within one week.

Oven: Place in an oven safe, covered baking dish in a pre-heated 350 degree oven. Warm for about 15 minutes and then uncovered for 10 minutes or until golden on top. Top and serve with our toasted hazelnut gremolata.

Stovetop: Warm a non-stick pan (well seasoned cast-iorn is our fave) over medium heat. Add a drizzle of oil and place a dollop of potatoes on. Allow to brown. Flip and brown the other side for a few minutes. Top with gremolata.

Yams: Jewel Yams*, Coconut Milk*, Kevala Tahini*, Shallots, Rosemary*, Avocado Oil, Lemon Juice*, Sea Salt, Black Pepper*. Gremolata: Sprouted and Toasted Hazelnuts*, Lemon Juice*, Garlic*, Preserved Lemon*, Parsley*, Lemon.

Raw & Roasted Brussel Sprouts with Fresh Cranberries, Pomegranate Seeds and Lemon-Toma Dressing

Best within five days.

Stovetop: Remove the halved raw brussels and lightly sear over medium heat in a heavy bottom and well oiled pan. Let them sit without moving to get maximum charing. Once the first sie is lightly blacked turn them over to brown the other side. Remove from heat and toss with shredded raw brussels and finish with local Toma cheese dressing. Top with sprouted pecans.

Oven: Remove halved brussel sprots and toss with oil. Roast at 400 until well browned with a little blackening. Remove from heat and toss with shredded raw brussels and finish with local Toma cheese dressing. Top with sprouted pecans.

Rancho Las Palmas Brussel Sprouts*, Cranberries*, Pomegranate Seeds*, Kerrygold Butter, Sprouted Pecan*, Chive*, Fresh Orange Juice*, Sea Salt. Dressing: EVOO, Lemon Juice*, Dijon*, Point Reyes Toma Cheese.

Buttermilk Mashed Potatoes with Garlic Confit, Chives and Truffle Salt

Best within one week.

Oven: Place in a covered baking dish with butter tabs lightly pressed into the top. Place in a pre-heated 350 degree oven for 15-20 minutes. Then uncover and allow the top to lightly brown. Finish with truffle salt and ghee after removing from heat and serve hot.

Stovetop: Warm a non-stick pan (well seasoned cast-iorn is our fave) over medium heat. Add a drizzle of oil or ghee and place a dollop of potatoes on. Allow to brown. Flip and brown the other side for a few minutes. Top with truffle salt and chives,

Lost River Gold Potatoes*, Struas Whole Milk*, Struas Greek Yogurt*, Garlic*, EVOO, Kerrygold Butter, White Wine Vinegar, Chives, Truffle Salt.

Crispy Greens Beans with Browned Trumpets, Fried Shallots and Mushroom Gravy

Best within one week.

Stovetop: We are preparing all the toppings and gravy for you and leaving the green beans ready to cook so that you can have fresh crispy green beans with deep flavor from our wine infused gravy, ghee browed mushrooms and pancetta fried sage. Sear green beans in a hot cast iron- lightly oiled pan over high heat. Once they have a touch of browning turn off your flame toss in the other ingredients to warm them through. (Keep the cooking time short for crisp beans.) Then drizzle with gravy. (For family size portions, best to heat gravy separately and drizzle over beans in your serving dish.)

Mendoza Family Far Green Beans*, Far West Fungi Trumpet Mushrooms*, Rancho Gordo Purple Ayocote Beans, Ghee, Sage*, Lemon Juice*, Sea Salt, Black Pepper and GRK Mushroom Gravy.

Hanloh Shiitake Mushroom Sticky Rice Stuffing

Best within 3-5 days.

Oven: Comforting and umami rich sticky rice stuffing with shiitake mushrooms, carrot, celery, and ginger! Remove the parsley and place in a 350 degree oven in a baking dish with two tablespoons of water and cook covered for 5-7 minutes. Uncover for 10 minutes to brown the top and then finish by wth that prepped parsley.

Shiitake mushrooms*, Glutinous Rice, Jasmine Rice, Carrot*, Fennel*, Ginger*, Garlic*, Shallots*, Coconut Amino*, Tamari*, Rice Wine, Salt, Cilantro*, Black Peppers, Avocado Oil

Crispy Greens Beans with Browned Trumpets, Pancetta and Mushroom Gravy

Best within one week.

Stovetop: We are preparing all the toppings and gravy for you and leaving the green beans ready to cook so that you can have fresh crispy green beans with deep flavor from our wine infused gravy, ghee browed mushrooms and pancetta fried sage. Sear green beans in a hot cast iron- lightly oiled pan over high heat. Once they have a touch of browning turn off your flame toss in the other ingredients to warm them through. (Keep the cooking time short for crisp beans.) Then drizzle with gravy. (For family size portions, best to heat gravy separately and drizzle over beans in your serving dish.)

Mendoza Family Far Green Beans*, Far West Fungi Trumpet Mushrooms*, Rancho Gordo Purple Ayocote Beans, Ghee, Pancetta*, Sage*, Lemon Juice*, Sea Salt, Black Pepper and GRK Mushroom Gravy.

Cranberry's & Quince

Best within 10 days.

Stove top: A little tart, a little sweet, the perfect sauce to brighten your plate. Gently warm in a saucepan over medium low heat, stirring frequently.

Quine*, Cranberries*, Fresh Pressed Apple Juice*, Fresh Squeezed Orange Juice*, Orange Zest*, Maple Syrup*, Sea Salt.

Whole Roasted Hanloh Chicken

Best within 3-5 days.

Oven: A whole Mary's Organic chicken smothered in fresh turmeric and lemongrass. Best to allow bird to sit at room temperature for 20-30 minutes. Warm whole chicken in a covered dish at 350 degrees for 20 minutes. (If the bird went straight in the oven from the fridge add an additional 10 minutes.) Remove the cover and bump the heat to 400 allowing the skin to crisp. Remove and let stand 5 minutes before carving.

Organic Mary’s Chicken*, Coconut Milk, Lemon*, Carrots*, Onions*, Garlic*, Black Peppercorns, Coriander, Cilantro*, Lemongrass, Turmeric*, Kosher Salt, Soy Sauce, Avocado Oil

White Wine Mushroom Gravy

Best within one week.

Stovetop: Bright notes from white wine, depth from browned mushrooms and shallots and fresh sage. You can't have Thanksgiving without a great gravy! Gently warm over medium low heat in a small saucepan, stirring frequently. Serve and enjoy!

Far West Fungi Mushrooms, Shallot, Garlic*, White Wine, Ghee, Veg Stock, Rice Flour*, Sea salt, Pepper.

'Eat More Greens' Greek Dressing with Amphora Nueva EVOO

Holds well for several weeks. 

Ready To Eat: This all-time classic dressing is versatile and rich in healthy fats from organic olive oil that will help you keep greens on your plate at every meal. You've tasted this one on our falafel salad! 

Amphora Nueva Extra Virgin Olive Oil, Red Wine Vinegar*, Lemon Juice, Dijon Mustard, Garlic*, Shallots*, Chili Flakes*, Oregano*, Sea Salt.

Whole Toasted Pecan Pumpkin Pie (GF)

Best within one week. (Served in a Glass Pie Pan) Keep Refrigerated!

Oven: A marriage between a pecan pie and a pumpkin pie. The slightly salty gf crust is made with sprouted pecans, coconut, dates and ghee containing a well spiced made from scratch pumpkin filling, sweetened with coconut sugar. Serve cold with a dollop of whip cream or vanilla icecream. Try Struas Creamery Vanilla, its our fave!

Riverdog Sugarpie pumpkin*, Sprouted Pecan*, Coconut*, Ghee, Date*, Coconut Milk, Arrowroot Powder, Pasture Raised Eggs*, Sea Salt, Cinnamon, Ginger*, Nutmeg, Clove.

Hanloh Red Chicken Curry with Kabocha Squash, Thai Basil and Bell Peppers (Medium)

Best within three days.

Stovetop: Hanloh makes all of their curry and spice blend in-house. This curry sauce is a bit spicy but the squash and peppers are naturally sweet. Coconut milk and kabocha squash give the sauce a more creamy texture. Place curry in a saucepan over medium low heat, stirring frequently. Bring curry to a gentle simmer and serve.

Mary’s Organic Chicken, Pumpkin,* Thai Basil, Red Bell Peppers*, Green Beans*, Homemade Red Curry Paste (Lemongrass, Galangal, Cilantro*, Garlic*, Shallots*, Guajillo Chili, Chili Negro, Pasilla Chili, Chili de Arbol, Cumin*, Coriander*, Black Peppercorns, Makrut Lime*), Vegetable Broth* (Onion*, Leeks*, Celery*, Fennel*, Mushrooms*, Garlic*, Carrots*, Salt), Fish Sauce, Shrimp Paste, Coconut Milk, Palm Sugar