Feb. 2

Kate’s Kale Salad with Castelvetrano Olives and Garlic Dates

Best within 2-3 days.

Ready To Eat: Toss all ingrediants in a salad bowl, serve and enjoy! Inspired by a longtime friend and fabulous home-chef, this dish has us eating salad for breakfast. All the extras really make this one special. Medjool dates are quickly sautéed in garlic-infused olive oil and seasoned with sea salt. Sprouted sunflower seeds and walnuts are toasted to nutty perfection. Sheep's Milk Manchego is grated in to add depth and salty satisfaction—all tossed in a lemony shallot olive oil dressing that sits at the base of the jar.

Dino Kale*, Castelveltrano Olives*, Sheep's Milk Manchego*, Dates*, Sprouted Sunflower Seeds*, Sprouted Walnuts*, Extra Virgin Olive Oil*, Shallots*, Lemon Juice*, Lemon Zest*, Garlic*, Sea Salt. *Certified Organic Ingredient

Chimichurri

Best within two weeks.

Ready To Eat: The secret to a gourmet meal in minutes is a great sauce! This addictive traditional Argentinian green sauce is packed with detoxifying parsley, cilantro and oregano. It's a great one to keep stocked in your fridge for a quick anytime meal—serve with eggs, beans, your favorite proteins or atop a veggie/grain bowl.

Parsley*, Cilantro*, Red Wine Vinegar*, Extra Virgin Olive Oil*, Oregano*, Crushed Red Pepper*, Garlic*, Himalayan Pink Sea Salt*, Black Pepper*. *Certified Organic Ingredient

Almond Flour Lemon Poppy Seed Muffins

Best within 4 days.

Ready To Eat: Loaded with protein and a helping of healthy fats, these muffins make a great breakfast or snack!

Oven: Preheat oven to 350. Place muffin on a cookie sheet and heat until warm. Smother in butter or ghee and enjoy!

Almond Flour, Coconut Milk*, Maple Syrup*, Lemon*, Poppy Seed*, Pasture-Raised Eggs*, Baking Soda*, Pink Himalayan Sea Salt. *Certified Organic Ingredient

Coconut Red Lentil Soup with Lemongrass, Ginger & Tumeric Curry Paste

Best within one week.

Stovetop: A deeply nourishing soup made with red lentils, fresh turmeric and homemade curry paste. Fresh, creamy, and loaded with aromatic flavors and anti-inflammatory properties. Place in saucepan over medium low heat, stirring frequently for about 4 minutes.

Red Lentils*, Water, Coconut Milk*, Onion*, Coconut Oil*, Shallot*, Ginger*, Turmeric*, Garlic*, Curry Powder*, Jalapeño Pepper*, Lemongrass*, Lime*, Tamari*, Cilantro*, Kaffir Lime Leaf*, Sea Salt, Black Pepper*. *Certified Organic Ingredient

Lemony Chicken Soup with Fennel and Dill

Best within five days.

Stovetop: This is an Allison Roman recipe for sassy chicken soup and we love it. Really making the most of the whole fennel plant, this soup has depth and freshness and creamy satisfaction from tender potatoes. Place in saucepan over medium low heat, stirring frequently. Top with sumac greek yogurt and green onion.

Fogline Farm Chicken and Chicken Bone Broth*, Fennel*, Potato*, Onion*, Garlic*, Lemon*, Chili de Arbol, Dill*, Scallion*, Sumac, Greek Yogurt (on the side/optional.) Photo credit: Michael Gradon

Roasted Butternut Squash Salad with Sprouted Chickpeas, Currants, Cilantro and a Tangy Tahini Dressing

Best within three days.

Ready To Eat: Great both warmed in a saucepan for a wilted salad and chilled straight from the fridge—this versatile dish makes for a satisfying side or main. A tangy lemon and tahini dressing brings depth and brightness to the browned butternut squash, chickpeas bring the protein, currants add a burst of tart sweetness, while fresh cilantro and spinach add loads of phytonutrients.

Stovetop: Place in saucepan over low heat to gently warm. Serve and enjoy topped with our tangy lemon tahini dressing.

Butternut Squash*, Chickpeas, Spinach*, Pomegranate Seeds*, Cilantro*, Tahini*, Red Onion*, Olive Oil*, Garlic*, Lemon Juice*, Salt, Pepper, All-spice*. *Certified Organic Ingredient

Roasted Cauliflower, Pomegranate and Pistachio Salad

Best within three days.

Ready To Eat: Inspired by an Ottolenghi's recipe in his book Simple. We dressed up this fabulous combination of raw and roasted cauliflower with spicy rocket, and a red wine vinegar dressing—combined, it creates a salad that hits all the notes!

Cauliflower*, Arugula*, Onion*, Olive Oil*, Parsley*, Mint*, Tarragon*, Pomegranate seeds*, Pistachios, Cumin*, Lemon Juice*. Dressing: Extra Virgin Olive Oil*, Red Onion*, Lime Juice*, Sea Salt, Black Pepper*. *Certified Organic Ingredient

Roasted Tomato and Garlic Confit Frittata with Kale

Best within five days.

Oven: An Italian style frittata made by slow roasting cherry tomatoes with garlic, olive oil and thyme. Topped with savory sheep’s milk Pecorino. Place in 350 degree oven on a parchment lined tray for about 10 minutes until edges are brown and crispy.

Pasture Raised Eggs*, Red Potato*, Kale*, Onion*, Garlic*, Olive Oil*, Pecorino*, Sea Salt, Pepper.

Savory Herbed Quinoa Dinner Rolls

Best within 5 days.

Oven: Made from fresh thyme and sage, caramelized onion, sweet potato, and flax, these are both nutrient-dense and a comfort food. Place in preheated 350 degree oven for about 5-6 minutes until warm. Smother is butter and enjoy.

Toaster: Slice down the middle and toast in toaster till crispy around the edges.

Sweet Potato*, Brown Rice Flour*, White Rice Flour*, Red Quinoa*, Flax Seed*, Onion*, Extra Virgin Olive Oil*, Psyllium Husk*, Cashew Milk*, Sage*, Thyme*, Apple Cider Vinegar*, Aluminum-free baking powder & soda, Sea Salt, Black Pepper. *Certified Organic Ingredient

Hanloh Black Rice Pudding with Caramelized Bananas and Salted Coconut Cream

Best within 5 days

Serve warm or cold: Warm over stove top lightly for 1-2 minutes.

Banana, Black Glutinous Rice, Coconut Milk, Sugar*, Salt, Pandan, Coconut Oil*.

Hanloh Kanom Jean Nam Ya, Spicy Tumeric Coconut Curry with Mushrooms

Stovetop: A blend of locally grown mushrooms. Nam Ya curry paste is heavily seasoned with finger ginger root, galangal, bird’s eye chili, shallots, and turmeric. The sauce is creamy. This comes with sides of rice vermicelli noodles, cabbage, basil, green beans, lime, and fermented mustard greens. Gently reheat noodles and coconut sauce on low heat until noodles soften. Do not let boil. Top with herbs and squeeze lime.

Organic Cultivated Mushrooms*, Galangal, Finger Root Ginger, Shallots*, Turmeric*, Garlic*, Bird’s Eye Chili, Chili de Arbol, Coconut Cream, Palm Sugar, Kosher Salt, Miso*, Pineapple Extract, Makrut Lime Leaves*, Basil, Vegetable Stock (Celery*, Leeks*, Carrots*, White Onions, Fennel, Garlic, Black Peppercorns, Mushrooms*, Cauliflower*) Avocado Oil*, Rice Noodles, Lime, Green Beans, Basil, Mustard Greens, Cabbage*. Oyster mushrooms**, King oyster mushrooms**, Enoki mushrooms**, Galangal, Finger Root Ginger, Shallots*, Turmeric, Garlic, Bird’s Eye Chili, Chili de Arbol, Coconut Milk, Palm Sugar, Kosher Salt, Vegan Fish Sauce made from Pineapple Extract, Makrut Lime Leaves*, Lemon Basil*, Vegetable Stock***, Avocado Oil*, Rice Noodles, Lime*, Green Beans*, Bean Sprouts*, House made Fermented Mustard Greens*. *Organic **All mushrooms are cultivated locally or in California. ***Vegetable stock contains celery*, leeks*, carrots*, white onions*, fennel*, garlic, black peppercorns*

Hanloh Warm Noodle Rolls

Best within two days.

Stovetop: Spring rolls meets Pad Thai in these fun dipping rolls. Enjoy lightly steamed. Lightly warm spring rolls over a steamer. Be careful not to steam too long because the paper will loosen and become undone.

Tapioca Paper, Rice Noodles, Tamarind, Shallots*, Garlic*, Gluten-Free Soy Sauce, Palm Sugar, White Vinegar, Carrots*, Cilantro*, Virginia Peanuts, Non-GMO Tofu*, Bean Sprouts, Coconut Milk, Coconut Oil*, Galangal, Turmeric*, Garlic*, Chili de Arbol, Makrut Lime Leaves*, Avocado Oil*, Lemongrass