March 30
Dandelion Greens & 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*, Dandelion Greens*, 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*.
Llano Secco Pork Belly & 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*, Dandelion Greens*, 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*.
Black Bean & Buckwheat Jalapeño Burgers with Feta, Slaw and Red Pepper Sauce
Best within five days or freeze.
Oven: Place in 350 degree pre-heated oven for about 8 minutes. Serve with cabbage slaw and top with our roasted red pepper sauce. Spiced with smoked paprika, cumin seeds and jalapeño, these burgers are filled with flavor.
Stovetop: Place in a bottom heavy, lightly oiled pan over medium low heat. Crisp on each side for about 3 minutes. Serve with sliced avocado for some healthy fat.
Sprouted Black Beans*, Buckwheat Groat*, Feta, Red Onion*, Pasture-Raised Egg*, Buckwheat Flour*, Chia*, Sea Salt, Cumin Seed*, Smoked Paprika, Black Pepper. *Certified Organic Ingredient
Fogline Farm Sesame Chicken Salad
Best within 3 days
Ready To Eat: Place salad in a bowl and toss with our tangy sesame-lime dressing. Healthy, nutritious and delicious!
Fogline Farm Chicken*, Cucumbers*, Romaine*, Chinese Cabbage*, Red Peppers*, Jalapeño*, Spring Onions*, Cilantro*, Black Sesame Seeds.
Dressing: Sesame Oil*, Toasted Sesame Oil*, Lime*, Honey*, Sea Salt.
Oishi Roasted Vegetable Bowl
Best within three days.
Ready To Eat: Bring to room temperature and enjoy.
Warm on the stove or in the Oven: Bring dressing to room temperature while you quickly sear the vegetables or warm at 400 degrees for a few minutes.
Oishi Sauce: Ginger*, Garlic*, Tam*, Tamari*, Kevala Tahini*, Apple Cider Vinegar, Toasted Sesame Oil*, Sea Salt. Roasted Vegetables: Romesco/Broccoli*, Radish*, Red Cabbage, Tokyo Turnips, Spring Onions, Cilantro
Sweet Potato and Leek Frittata
Best within 5 days.
Oven: Preheat oven to 350 degrees. Place on a parchment lined tray and heat for about 8-10 minutes until crispy around the edges. Nutrient-dense sweet potatoes are a great alternative for those on an anti-inflammatory focused diet. Paired with prebiotic leeks, this frittata is a great anytime meal.
Pasture Raised Eggs*, Hannah Sweet Potatoes*, Leeks*, Grassfed Butter, Sheep Milk Feta*, Shallots*, Rosemary*, Basil*, Thyme*, Dijon*, Pink Himalayan Salt, Black Pepper. *Certified Organic Ingredient
Thai Spiced Coconut Carrots
Best within three days..
Stove Top: Bring a pan to medium high heat and sear carrots quickly on two sides. Drizzle with coconut sauce and enjoy!
Carrots*, Coconut Milk*, Coconut Oil*, Lemongrass*, Garlic*, Chili*, Ginger*, Red Boat Fish Sauce, Cilantro*, Mint*.
Hanloh Pad Kee Mao, Stir Fried Drunkin Noodles
Best within three days.
Stovetop: Bring a pan to medium heat. Place the noodle dish inside and allow to cook for about thirty seconds. Mix and continue to cook for a few minutes until they soften.
Mung Bean Noodles, Corn, Napa Cabbage, Cabbage*, Non-GMO Tofu, Ginger*, Green Peppercorns, Krachai, Bird’s Eye Chili, Garlic, Basil*, Gluten-Free Soy Sauce, Salt, Cane Sugar*, Fermented Pineapple Sauce, White Pepper, Lime, Avocado Oil
Hanloh Sweet Sticky Rice with Mango, Pandan, Coconut Cream and Toasted Sesame
Best within two days.
Steam or Microwave : Remove mangoes. Microwave or steam sticky rice just until warm for 30 seconds to 1 minute. Serve with mangoes, coconut cream, and toasted sesame seeds. The container is not microwavable.
Mango, Glutinous Rice, Coconut Milk, Coconut Cream, Sugar*, Salt, Pandan, Sesame Seeds*
Hanloh Vegetables Kare-Kare, A Filipino Inspired Peanut Stew
Best within two days.
Stove Top : Simmer on low heat until warm. Do not let it boil. Best enjoy over rice.
Virginia peanuts, Onions*, Garlic*, Eggplants, Banana Flower, Green Beans*, Bok Choy*, Annatto Seed, Tellicherry Peppercorns*, Vegetable Stock (Celery*, Leeks*, Carrots*, Onions*, Fennel*, Garlic*, Mushrooms*), Salt, Sugar*, Soy Sauce (Gluten-Free), Pineapple Extract Sauce, Cane Vinegar
Five Spice Granola with Pineapple and Sprouted Peanuts
Best within two weeks if sealed.
Ready To Eat: An Eastern inspired granola based off the traditional five spice blend which encompasses all the five flavor profiles: sweet, sour, bitter, salty, and umami. A mixture of star anise, clove, cinnamon, sichuan pepper and fennel seed with the addition of turmeric and ginger. Sprouted peanuts bring high quality plant protein and a mix of house dried pink lady apples and unsweetened pineapple take this one over the top!
Rolled Oats*, Sprouted Peanuts*, Unsweetened Pineapple*, Unsweetened Apple*, Coconut Flakes*, Coconut Oil*, Maple Syrup*, Orange Juice*, Vanilla Extract, Star Anise*, Ginger*, Turmeric*, All Spice*, Fennel, Sichuan Pepper*, Cinnamon*, Sea Salt. *Certified Organic Ingredient
Pudina Lemonade
Best within three days.
A bright and refreshing cucumber lemonade with a subtle and unique flavor from hints of masala and orange blossom water. This one makes a great cocktail or mocktail- just add bubbles!
Cucumber*, Lemon*, Honey*, Ginger*, Mint*, Orange Blossom Water, Garam Masala, 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.