March 16
Italian White Bean & Tomato Soup with Parsley and Garlic
Best within one week.
Stovetop: This recipe hails straight from the coastal town of Gaeta, Italy. A richly comforting soup made with cannellini beans sautéed with a generous amount of garlic, tomatoes, and finished with handfuls of fresh parsley. Place in saucepan over medium heat, stirring frequently. Serve and enjoy!
Homemade Vegetable Stock*, Great Northern Beans*, Tomato*, Parsley*, Garlic*, Sea Salt, Black Pepper*.
Young Roasted Carrots with Sprouts, Toasted Pumpkin Seeds and Lemony Thyme Greek Yogurt
Best within 3 days.
Oven: Adapted from Smitten Kitchen's famed recipe, these carrots are marinated in a tangy garlic red wine vinegar with toasted spices. Serve as a side dish or pair with a slice of this week's seed bread. Place in a pre-heated 350 degree oven on a parchment lined tray. Heat for about 10 minutes till roasted around the edges. Top and finish with toasted pumpkin seeds and our lemony thyme greek yogurt.
Young Carrots*, Sprouts*, Olive Oil*, Red Wine Vinegar*, Sprouted Pumpkin Seeds*, Garlic*, Cumin Seeds*, Coriander*, Thyme*, Sea Salt*, Chili flakes*, Ground Pepper. On the side: Strauss Greek Yogurt*, Lemon Juice*, Thyme*.
Kate's Kale Salad with Castelvetrano Olives and Garlic Dates
Best within 2-3 days.
Ready To Eat: 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. Massage kale with dressing and enjoy!
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.
Spinach, Rosemary Potato & Caramelized Onion Frittata with Arugula Pesto
Best within 5 days.
Oven: Pasture-raised eggs baked with rosemary roasted red potatoes, caramelized onions, sautéed spinach, feta cheese, finished with fresh herbs and our freshly made arugula pesto. Pre-heat oven to 350 degrees and place frittata on a parchment lined tray. Heat for about 10 minutes till brown around the edges. Serve and top with Spade & Plow baby greens.
Pasture-Raised Eggs*, Red Potatoes*, Spinach*, Kale*, Garlic*, GRK Pesto (Contains Pinenuts/Pecans)*, Onion*, Sheep Feta*, Arugula*, Rosemary*, Extra Virgin Olive Oil*, Dijon, Pink Himalayan Salt.
Southwestern Salad with Sprouted Pinto Bean and Crunchy Peppers
Best within 3 days. A GRK dish.
Ready To Eat: This salad is crunchy, savory, slightly sweet and very refreshing. Combining some of our favorite vegetables (salanova greens, red and orange bell peppers, and cucumbers) and topped with our rosemary tahini and homemade barbecue sauce.
Sprouted Pinto Beans*, Salanova Greens*, Cucumbers*, Red and Orange Bell Peppers*, Cilantro*, Red Onion*.
Dressings (packaged individually) — 1: Tahini*, Rosemary*, Lemon*, Garlic*, Coconut Aminos*, ACV*, Sea Salt. 2: Avocado Oil, Tomato Paste*, Shallot*, Garlic*, ACV*, Honey, Smoked Paprika, Sea Salt.
Southwestern BBQ Chicken Salad
Best within 3 days. A GRK dish.
Ready To Eat: This salad is crunchy, savory, slightly sweet and very refreshing. Combining some of our favorite vegetables (salanova greens, red and orange bell peppers, and cucumbers) and topped with our rosemary tahini and homemade barbecue sauce.
Fogline Farm Chicken*, Salanova Greens*, Cucumbers*, Red and Orange Bell Peppers*, Cilantro*, Red Onion*.
Dressings (packaged individually) — 1: Tahini*, Rosemary*, Lemon*, Garlic*, Coconut Aminos*, ACV*, Sea Salt. 2: Avocado Oil, Tomato Paste*, Shallot*, Garlic*, ACV*, Honey, Smoked Paprika, Sea Salt.
Lemongrass Coconut Soup with Chicken (Tom Kha Gai)
Best within five days.
Stovetop: Made from soothing Fogline Farm bone broth and with a generous amount of aromatics from fresh ginger, kaffir lime and lemongrass. Enjoy all the benefits of gut-healing bone broth, medium-chain fatty acids and circulatory-boosting roots and chilies. Place in saucepan over medium low heat, stirring frequently. Do not boil coconut milk. Bring to a gentle simmer and serve.
Homemade Chicken Bone Broth*, Fogline Farm Chicken*, Mushrooms*, Coconut Milk*, Tomato*, Cilantro*, Lemongrass*, Ginger*, Shallots*, Chillies*, Fish Sauce*, Kaffir Lime*, Sea Salt.
Fogline Farm Bone Broth with Fennel, Parsley & Leek
Best within one week or freeze.
Stovetop: Anti-inflammatory, antioxidant-rich and gut-healing...a true drink to your health! This broth makes a great base for a quick soup, a flavorful addition to a stir-fry or home-cooked grains, or as a drink by itself.
Fogline Farm Chicken Bones*, Fennel*, Celery*, Leek*, Parsley, Apple Cider Vinegar*
Sprouted Oat and Seed Bread with Everything Seasoning
Best with one week or freeze. Refrigerate after opening.
Toaster: The ultimate nutrient-dense snack and bread alternative! Love an everything bagel? Try this fabulous digestive aid! Loaded with fiber and omega-3 fatty acids, this bread base is soaked overnight to make all its nutrients more bio-available. (Freezes Well). Place in toaster and toast to desired crunch. Top with your favorite toppings.
Sprouted Steal Cut Oats*, Filtered Water*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium husks*, Extra Virgin Olive Oil*, Maple Syrup*, Granulated Garlic*, Granulated Onion*, Poppy Seed*, Sesame Seed*, Sea Salt, Black Pepper*.
Sprouted Red Quinoa with Brussels, Kale and Preserved Lemon
Ready To Eat: Sprouted protein-rich red and black quinoa cooked in a bay leaf, garlic and onion broth. Quick sautéed kale and roasted brussel sprouts are finished with a splash of Vermouth adding a slightly floral note. Tossed in a lemon ghee dressing and topped with diced preserved lemons. You can eat this cold for a quick on the go meal, or heat on the stovetop and served warm. Place ingredients in a lightly oiled cast iron pan and gently sauté on medium low heat till warm.
Sprouted Red Quinoa*, Brussel Sprouts*, Dinosaur Kale*, Yellow Onion*, Preserved Lemon*, Avocado Oil*, EVOO, Ghee*, Lemon Juice*, Lemon Zest*, Tamari*, Maple Syrup (1.25 tsp per cup of salad), Dry Vermouth, Garlic*, Bay Leaf*.
Hanloh Black Rice Pudding with Caramelized Bananas and Salted Coconut Cream
Best within five days.
Ready To eat: Black rice naturally holds a lot of flavors. They are aromatics and earthy. This dessert can even be your breakfast! Can be saved warm or enjoyed cold. Gently warm over low heat in a bottom heavy pan.
Banana, Black Glutinous Rice, Coconut Milk, Sugar*, Salt, Pandan, Coconut Oil*.
Hanloh Gaeng Om, Thai Vegetable Stew with Sticky Rice Curry Paste (Mild)
Best within three days.
Stovetop: An herb infused vegetable stew without coconut milk. Raw sticky rice is crushed into the curry paste making the broth a bit thicken. Place in saucepan over medium low heat, stirring frequently. Serve and enjoy!
Rainbow Chard*, Green Beans, Shiitake Mushrooms*, Kabocha Pumpkin, Avocado Oil, Dill, Lemongrass, Turmeric*, Garlic*, Shallot, Galangal, Sticky Rice, Vegetable Stock (Mushrooms*, Celery*, Leeks*, Carrots*, Onions*, Fennel*, Garlic*, Black Peppercorns*), Thai Basil, Makrut Lime Leaves*, Salt, Soy Sauce
Cashew Date Milk Chia Pudding with Cinnamon Raisin Pink Lady Apple Compote
Best within three days.
Ready To eat: High in Omega 3s and fiber, we start this dish by making a soaking milk of cashews, dates, almond extract, and coconut butter—which the chia is then activated in. The pudding is layered with quick sautéed Pink Lady apples and topped with pomegranate seeds.
Chia Seeds*, Cashews*, Dates*, Coconut Butter*, Pink Lady Apples, Thompson Raisins*, Cinnamon*, Palm Sugar* (just a touch), Vanilla Extract.
Basil and Arugula Pesto with Pine Nuts in Extra Virgin Olive Oil
Best within two weeks.
Ready To Eat: Make more meals with this immune boosting blast of raw phytonutrients from fresh basil and young arugula mixed with and toasted pine nuts. A GRK favorite to make any meal beam. Wonderful as a dip or spread or use it to dress your favorite grain or veggies.
Young Arugula*, Basil*, Pine Nuts, Olive Oil*, Nutritional Yeast, Garlic*, Lemon Juice* , Lemon Zest*, Sea Salt, Black Pepper*. *Certified Organic Ingredient