March 9
Coconut Red Lentil Soup with Lemongrass, Ginger & Turmeric 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.
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*.
Kohlrabi & Apple Salad with Lemon-Herb Vinaigrette and Mixed Nut Dukkah
Best within three days.
Ready To Eat: A crisp and crunchy salad with hints of tart sweetness from Pink Lady apples and crisp kohlrabi. The crunchy mixed nut and seed dukkha adds flavor and nutrient density to round out this salad.
Wild Arugula*, Kohlrabi*, Pink Lady Apples*, Lemon Juice*. Vinaigrette: Extra Virgin Olive Oil*, Lemon Juice*, Shallot, Garlic*, Parsley*, Mint*, Black Pepper*, Sea Salt. Mixed Nut Dukkah: Mixed Nuts*, Sesame Seeds*, Cumin*, Black Pepper*, Sea Salt*.
Braised Greens and Roasted Potato Frittata with Feta
Best within five days.
Oven: Roasted potatoes, caramelized onions, and sautéed kale and rainbow chard and browned garlic are topped with dollops of tangy feta. Place in a pre-heated 350 degree oven on a parchment lined tray. Heat for about 10 minutes till brown and crispy around the edges.
Pasture Raised Eggs*, Red Potato* Yellow Onion*, Kale*, Garlic*, Feta*, Extra Virgin Olive Oil, Pasture Raised Butter, Dijon, Sea Salt.
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.
Butternut Squash*, Chickpeas, Spinach*, Pomegranate Seeds*, Cilantro*, Tahini*, Red Onion*, Olive Oil*, Garlic*, Lemon Juice*, Salt, Pepper, All-spice*.
Heirloom Beans & Shredded Romaine Salad with Farmstead Cheese and Garlic Oil Dressing
Best within three days.
Ready To Eat: We're so excited about these beautiful beans from Rancho Gordo. We start by soaking the beans overnight with a splash of apple cider vinegar (to aid in digestion) and then slow simmer them to creamy perfection with bay and garlic. The tender beans are dressed in garlic-infused olive oil and local Point Reyes Farmstead Blue Cheese. A "farmstead cheese" is made from the milk of animals who live on the property where the cheese is made. To finish, we top the salad with Italian parsley and sprouted walnuts.
Heirloom Rancho Gordo Beans, Romaine Lettuce*, Parsley* Sprouted Walnuts*, Point Reyes Farmstead Blue Cheese, Garlic Olive Oil*, Strauss Whole Milk*, Strauss Sour Cream*, Garlic Confit*, Chives*, Sea Salt, Black Pepper*.
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. Comes with a side of sumac greek yogurt and green onion. Place in a saucepan over medium low heat stirring frequently.
Fogline Farm Chicken and Chicken Bone Broth*, Fennel*, Potato*, Onion*, Garlic*, Lemon*, Chili de Arbol, Dill*, Scallion*, Sumac, Greek Yogurt
Hanloh Kaeng Kiew Wan, Green Curry with Vegetables
Best within three days
Stovetop: Place in saucepan over medium low heat stirring frequently. Do not boil curry. Serve and enjoy.
Braising Greens*, Sweet Potatoes*, Carrots*, Eggplants, Coconut Milk, Basil, Vegetable Stock (Mushrooms*, Celery*, Leeks*, Carrots*, Onions*, Fennel*, Garlic, Black Peppercorns*), Jalapeño Peppers, Bird’s Eye Chili, Serrano Peppers*, Garlic, Cilantro*, Shallots*, Cumin Seeds*, Coriander Seeds*, Lemongrass, Turmeric, Galangal, Makrut Lime Peel & Leaves*, Palm Sugar, Salt, Black Peppercorns*, Avocado Oil, Coconut Oil*
Hanloh Pad Kee Mao- Drunken Stir-Fry
Best within three days.
Stovetop: A robust dish with spices such as ginger, green peppercorns, krachai, bird’s eye chilies, garlic, and basil. Made with gluten-free mung bean noodles, also known as clear noodles! Place in a sauté pan and lightly warm noodles over medium low heat.
Mung Bean Noodles, Corn, Green Cabbage*, Savoy 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
Cinnamon-Raisin Oat & Seed Bread
Holds well for two weeks or freeze. Refrigerate after opening.
Toaster: A fresh take on an old classic! This is a slightly sweeter version of our nutrient-dense snack and bread alternative. This is a great digestive aid, rich in fiber! (Note this bread gets a little dark on the outside from the natural sugars.) Slice and toast in toaster to desired crisp. Serve with your favorite toppings.
Sprouted Rolled Oats*, Filtered Water*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium Husks*, Coconut Oil*, Raisin*, Maple Syrup*, Cinnamon*, Sea Salt, Black Pepper*.
Almond Flour Lemon Poppy Seed Muffins
Best within one week. Refrigerate after opening.
Ready To Eat: Loaded with protein and a helping of healthy fats, these muffins make a great breakfast or snack! Lightly warm in oven at 350 degrees.
Almond Flour, Coconut Milk*, Maple Syrup*, Lemon*, Poppy Seed*, Pasture-Raised Eggs*, Baking Soda*, Pink Himalayan Sea Salt.
Pan Roasted Rosemary Salt & Pepper Cashews
Ready To Eat: A delightful snack to have on hand to help you take a break and enjoy a little you time. Bringing the bar snacks to you!
Cashew*, Extra Virgin Olive Oil*, Rosemary*, Sea Salt Salt, Black Pepper*.
California Apricot & Cardamom Granola with Activated Hazelnuts
Best within 4 weeks. Keep refrigerated.
Ready To Eat: A tart, chewy and warmly spiced granola made with California apricots gently dried to chewy perfection. Hazelnuts are soaked overnight, dehydrated and toasted to improve nutrient availability and to bring out a lovely toasted flavor.
Apricot*, Rolled Oats*, Pasture Raised Egg Whites*, Coconut Flakes*, Activated Hazelnuts*, Activated Pumpkin Seeds*, Maple*, EVOO, Lemon Juice*, Cinnamon*, Cardamom*, Sea Salt.