June 22
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 dressing into kale and serve!
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.
Sweet Potato and Leek Frittata
Best within 5 days.
Oven: 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. Place on a parchment lined tray in a pre-heated 350 degree oven. Warm for about 8-10 minutes till crispy around the edges.
Pasture Raised Eggs*, Hannah Sweet Potatoes*, Leeks*, Grassfed Butter, Sheep Milk Feta*, Shallots*, Rosemary*, Basil*, Thyme*, Dijon*, Pink Himalayan Salt, Black Pepper*.
Black Bean & Buckwheat Jalapeño Burgers with Feta, Slaw and Red Pepper Sauce
Best within five days or freeze.
Oven: Spiced with smoked paprika, cumin seeds and jalapeño, these burgers are filled with flavor. This week, we are offering our burgers with a sweet corn and cabbage slaw and roasted red pepper sauce. Place on a parchment lined tray in a pre-heated 350 degree oven. Warm for about 8-10 minutes, serve and top with slaw and red pepper sauce.
Classic Posole with Fogline Farm Chicken
Best within 5 days or freeze.
Stovetop: A classic soup from our Southern neighbors loaded with bright flavor from roasted tomatillos and lime. Toasty depth comes from sprouted pumpkin seeds all rounded out by chewy heirloom sprouted Posole (hominy) from Rancho Gordo. Topped with crunchy cabbage, red onion and radish. Place in a saucepan over medium heat, stirring frequently. Serve and enjoy!
Fogline Farm Chicken Broth*, Rancho Gordo Heirloom Posole, Fogline Farm Chicken*, White Onion*, Tomatillo*, Jalapeño*, Sprouted Pumpkin Seeds*, Oregano*, Cabbage,* Radish*, Olive Oil*, Lime Juice*, Cilantro*, Garlic*, Sea Salt.
Sprouted Black Beans*, Buckwheat Groat*, Feta, Red Onion*, Pasture-Raised Egg*, Buckwheat Flour*, Chia*, Sea Salt, Cumin Seed*, Smoked Paprika, Black Pepper.
Harissa Ground Lamb Chili with Crunchy Radish and Red Onion
Best within five days or freeze.
Stovetop: A flavor rich and warming bowl of harissa spiced Superior Farm ground lamb and activated Rancho Gordo beans. Topped with crunchy radish, red onion and cabbage and ready to make your own! Place in a saucepan over medium heat, stirring frequently. Add sliced avocado, crunchy corn chips and yogurt or sour cream.
Superior Farm Ground Lamb*, Rancho Gordo Hidatza and Pinto Beans, Yellow Onion, Crushed DiNapoli Tomato*, Tomato Paste*, Harissa, Dry Basil*, Garlic*, Chipotle powder*, Coriander*, Cinnamon*, Cumin Seed*, Sea Salt.
Tangy Thai Green Bean, Cherry Tomato & Sprouted Quinoa Salad (Mild)
Best within 3 days.
Ready To Eat: Loaded with fresh cilantro, green onion and a helping of sprouted quinoa, this is a very satisfying ready-to-eat salad, paired with an umami-packed slow-cooked Thai dressing.
Green Beans*, Sprouted Quinoa*, Spade and Plow Salanova Lettuce*, Cherry Tomatoes*, Sprouted Peanuts*, Garlic*, Shallot*, Green Onion*, Lime*, Fish Sauce*, Coconut Palm Sugar*, Cilantro*, Red Pepper Flakes*.
Hanloh Kaeng Kiew Wan, Green Curry with Vegetables
Best within three days.
Stovetop: We prepare all of our curry blends in house. This week's curry features vegetables from Spade and Plow and other local farms. Gently warm curry in a saucepan over medium low heat, stirring frequently. 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 Warm Laotian Chili Jam Noodles Salad with Farwest Fungi Mushrooms
Best within three days.
Stovetop: We use mung bean noodles for this dish. The noodles should be warm, soft, and chewy! Please warm the noodle mixture. Reheating instructions will be included in the package.
Mung Bean Noodles, King Trumpet Mushrooms*, Oyster Mushrooms*, Mint*, Sawtooth, Red Spring Onions*, Herb, Cilantro*, Little Gem Lettuce*, Radishes*, Chili Pasilla*, Chili Negro, New Mexico Chili, Tamarind, Shallots, Garlic*, Gluten-Free Soy Sauce, Salt, Lime Juice*
Ready to Bake Socca Batter with Whipped Feta and Tomato Confit
Best within 5 days.
Socca is a French flatbread made from ground chickpeas, so its loaded with protein and fiber! We are pairing it with whipped feta and oven roasted tomatoes with garlic and olive oil (see dairy- free option.) Start it on the stove by pouring a half cup of ready made batter on to pre-heated lightly oiled non-stick pan (preferably cast-iron). Wait till it lightly bubbles in the middle and then place in a pre-heated 400 degree oven for about 5-7 minutes. You know it is ready when the edges are crisp and browned. Add Whipped Feta and Tomato Confit.
Socca; Chickpea Flour*, EVOO, Sea Salt, Filtered Water.
Whipped Feta; Feta, Mascarpone, Cherry Tomatoes*, Garlic*, EVOO, Lemon*, Sea Salt*, Black Pepper.
Companion Bakeshop Local Whole Wheat Sourdough
Best within three days.
A locally made and grown sourdough batard with crisp edges.
100% Red Fife organic whole wheat grown by Coke Farm.
Companion Bakeshop Gluten Free Sourdough
Best within five days (keep refrigerated.)
A soft and light sourdough with a traditional bread texture. Toasts up great!
Buckwheat Flour, Oat Flour, Brown Rice Flour, Flax Meal, Molasses, Salt, GF Brown Rice Sourdough Starter.
Apricot and Almond Olive Oil Muffins
Best within one week. (Keep refrigerated.)
Ready To Eat: Light and fluffy muffin with moist and gooey apricot and crunchy sprouted almonds. Gently warm in a pre-heated 350 degree oven for about 5-8 minutes and serve with your favorite cup of tea.
Rice Flour*, Almond Flour, Pasture Raised Eggs*, Apricot*, Amphora Nueva Olive Oil, Almond Milk, Maple Syrup, Coconut Palm Sugar*, Baking Powder, Baking Soda, Sea Salt, Lemon Zest*, Sprouted Almonds*, Almond Extract.
Carrot-Ginger Detox Dressing & Dipping Sauce with Umeboshi and Miso
Best within three days.
Ready To Eat: This tangy flavorful sauce is rich in immune boosting raw garlic, ginger and umeboshi, a Japanese food used to rid the body of toxins. A kick of white miso also makes this a probiotic booster. Keep this sauce on hand to make a quick snack with raw veggies, use it as a salad dressing or drizzle it over a grain bowl for a quick meal.
Carrot*, Ginger*, Garlic*, Extra Virgin Olive Oil*, Miso*, Toasted Sesame Oil*, Umeboshi Paste, Sea Salt.
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.
Alkaline and Immune Boost Green Juice
Best within three days.
Celery is a great way to decrease bloating and improve your immune function and it (along with lemon juice) helps alkaline the body and bring it to balance. An overall immune booster.
Celery*, Spinach*, Red Apple*, Cucumber*, Lemon*, Pear*, Pineapple*, Basil*, Water.