Feb.23
Smoked Paprika Baby Bok Choy & Shiitake Ramen with Detoxifying Dashi Broth
Best within five days.
Stovetop: Bring water to a boil and cook noodles for 3 minutes. Drain noodles and rinse with cold water and set aside. Place dashi broth in a saucepan over medium heat , stirring frequently. Bring to a gentle boil and pour over cooked noodles. We encourage adding a egg!
Shiitake Mushroom*, Baby Bok Choy*, Carrot*, Green Onion*, Cilantro*, Basil*, Garlic, Shallot*, Sesame Oil*, Smoked Paprika*, Kombu, Shiitake*, Ginger*, Tamari*, Sea Salt, Lotus Millet and Brown Rice Ramen Noodles*.
Roasted Beet and Orange Salad with Feta and a Cumin Vinaigrette
Best within three days.
Ready To Eat: A beautiful bright and refreshing salad with roasted beets, shaved fennel, thinly sliced oranges, fresh cilantro and mint served with a cumin, garlic, olive oil dressing.
Baby Arugula*, Beets*, Fennel*, Orange*, Sheep's Milk Feta, Mint*, Cilantro*, Extra Virgin Olive Oil*, Lime*, Garlic*, Cumin*, Sea Salt, Black Pepper*.
Peanut Lime Slaw
Best within five days.
Ready To Eat: A light and cleansing blend of green and red cabbage mixed with tender green onions and protein-rich peanuts. Served with a peanut lime vinaigrette.
Stovetop: Warm your slaw in a bottom heavy pan over medium low heat for a stir fry.
Green Cabbage*, Purple Cabbage*, Green Onion*, Cilantro*, Corn*, Peanuts*. Dressing: Non-GMO Roasted Peanut Oil, Lime*, Rice Vinegar*, Ginger*, Coconut Palm Sugar*, Green Onion*, Cilantro*, Sea Salt.
The Green Greek Goddess
Best within three days.
Ready To Eat: A fun take on a greek salad with sumac pickled red onions, crisp cucumber, sprouted Zatar tossed chickpeas and a delicious green goddess dressing!
Spade and Plow Fish Mix*, Sprouted Chickpeas*, Cucumber*, Red Onion*, Red Wine Vinegar, Sumac, Zatar, Sheep's milk Feta Cheese, Lemon Juice*, Mint*, Basil*, Oregano*, Black Pepper, Sea Salt. Green Goddess Dressing: Strauss Greek Yogurt*, Raw Pasture Raised Egg Yolk*, Avocado Oil*, Dijon*, Capers, Lemon Juice*, Feta, Parsley*, Dill*, Cilantro*, Basil*, Oregano*, Garlic*, Chives*.
Roasted Tomato, Mushroom and Poblano Frittata with Goat Cheese
Best within five days.
Oven: Place on a parchment lined tray in a 350 degree pre-heated oven. Warm for about 10 minutes till crispy around the edges. A satisfyingly nutritious anytime meal updated with poblano peppers and olive oil roasted tomatoes.
Pasture-Raised Eggs*, Baby Portobello Mushrooms*, Onion*, Tomatoes*, Poblano Peppers*, Goat Cheese, EVOO*, Pasture-Raised Butter*, Chives*, Dijon, Sea Salt, Pepper*.
Lemon & Mint Fogline Farm Chicken and Feta Meatballs with Cucumber Tzatziki Sauce
Best within five days or freeze.
Oven: Place on a parchment lined tray in a 350 degree pre-heated oven. Warm for 10 minutes covered, serve and top with cucumber tzatziki sauce. Great for homemade salads and quick breakfasts. Made from Fogline Farm ground chicken and featuring North African flavors of spring onions, chopped mint, cilantro, garlic, cumin, and cayenne.
Fogline Farm Chicken*, Zucchini*, Extra Virgin Olive Oil*, Green Onion*, Pasture Raised Egg*, Feta, Mint*, Cilantro*, Garlic*, Cumin*, Sea Salt*, Black Pepper*, Cayenne*. Sauce: Straus Greek Yogurt*, Cucumber*, Mint*, Garlic*, Lemon*, Salt, Black Pepper*.
The Green Greek Goddess with Fogline Farm Chicken
Best within three days.
Ready To Eat: A fun take on a greek salad with sumac pickled red onions, crisp cucumber, sprouted Zatar tossed chickpeas and a delicious green goddess dressing. In this version we are adding roasted and pulled Fogline Farm chicken tossed with citrus and herbs.
Spade and Plow Fish Mix*, Fogline Farm Chicken, Sprouted Chickpeas*, Cucumber*, Red Onion*, Red Wine Vinegar, Sumac, Zatar, Sheep's milk Feta Cheese, Lemon Juice*, Mint*, Basil*, Oregano*, Black Pepper, Sea Salt. Green Goddess Dressing: Strauss Greek Yogurt*, Raw Pasture Raised Egg Yolk*, Avocado Oil*, Dijon*, Capers, Lemon Juice*, Feta, Parsley*, Dill*, Cilantro*, Basil*, Oregano*, Garlic*, Chives*.
Hanloh Khao Poon, Laotian Red Curry Rice Noodles Soup, Tofu, Mushrooms, Cabbage, Herbs, and Chili Oil
Best within three days.
Stovetop: Brothy Laotian-style red curry noodle soup. Comes with a 16 oz of sauce and sides of noodles, greens, chili hot oil, and lime. Gently re-heat noodles and curry sauce together on low heat. Do not let it boil. Top with picked herbs and cabbage. Squeeze lime & top with ginger hot oil.
Mixed Mushrooms,* Non-GMO Tofu*, Radishes*, Carrots*, Cabbage*, Bamboo, Coconut milk, White Rice Vermicelli Noodles, Tamarind, Palm Sugar, Cane Sugar*, Salt, Galangal, Lemongrass, Makrut Lime and Leaves*, Cilantro*, Garlic*, Vegetable Stock* (Celery*, Leeks*, Carrots*, Fennel*, Garlic*, Black Peppercorns), Chili de Arbol, Coconut Oil*, Avocado Oil*, Guajillo Chili, Pasilla Chili, Puya Chili, Turmeric, Mint*, Rauram, Lime, Cinnamon, Star Anise, Clove*, Ginger*, Pineapple Extract
Hanloh Khao Tom-Rice Soup with Shiitake Mushrooms, Ginger & Scallions
Best within three days.
Stovetop: A Thai breakfast. You can even top it with eggs and bacon if you like. In a pot, warm over low heat for 3-5 minutes.
Jasmine Rice, Glutinous Rice, Shiitake Mushroom*, Salt, Gluten-Free Soy Sauce, Garlic*, Scallions*, White Pepper, Avocado Oil, Ginger*
Rosemary Tahini Dressing
Enjoy within 7-10 days.
Ready To Eat: A great dressing to have on hand. Toss on your roasted root vegetables and your green salads. Then use a dollop on sautéed kale to add some serious 'umph' to your morning egg. You can also make a quick grain bowl you won't mind eating all week. It's truly a versatile dressing!
Tahini*, Lemon*, Apple Cider Vinegar*, Rosemary*, Garlic*, Coconut Aminos*, Sea Salt.
Fresh Ginger and Chai Spiced Grain Free Molasses Cookies
Best within one week or freeze.
Ready To Eat: Make sure to refrigerate after opening. Made with nutty almond and coconut flour, freshly grated ginger creates a bright, zingy kick that can't be matched by its powdered counterpart. High in protein and fiber these treats are perfect to share with your loved ones.
Almond Flour, Coconut Flour*, Coconut Palm Sugar*, Grass Fed Butter, Molasses*, Pasture Raised Eggs*, Fresh Ginger*, Cinnamon, Allspice, Cardamom, Sea Salt, Black Pepper *Certified Organic Ingredient
Hibiscus Infusion with Citrus and Ginger
Best within five days or freeze.
Hibiscus is naturally high in antioxidants (cancer-fighting), high in vitamins A, C and zinc (immune-boosting), and lowers high cholesterol and blood pressure. A kick of ginger (great for digestion and for fighting inflammation) adds a spicy note, balanced by freshly-juiced oranges and thoughtfully sweetened with a bit of honey.
Hibiscus Flower*, Honey*, Freshly-Juiced Local Oranges*, Ginger*, Sea Salt.
Pesarattu Batter, Mung Dhal Dosa
Best within five days. (Ready to cook.)
Stovetop: A traditional South Indian breakfast dish loaded with protein from sprouted Mung Dhal, a little basmati rice, ginger, cumin and cilantro. This is part of our ready to cook offerings, meaning all the prep work is done, you just have to finish it with the heat!
Lightly oil your pan with olive oil or avocado oil. Spread 1/3 cup of batter thinly on a flat non-stick surface (we prefer cast iron) and let cook over medium heat for a few minutes. Flip and toast to crispy perfection. Pairs well with fresh greens, veggies, slaw and our paired sauces; Hanloh's ginger hot oil and our Straus Greek Yogurt Sauce. (highly recommended- both mix well together.)
If you are a visual person and would like to watch a step by step process in forming a dosa. Head over to our Instagram to watch our story. You can find it in our featured highlights!
https://www.instagram.com/goldenrootskitchen/
Sprouted Mung Dhal*, Sprouted Brown Basmati Rice*, Ginger*, Cilantro*, Cumin*, Sea Salt.