August 25th, 2026
All Green Juice
Best within three days.
Granny Smith Apple*, Pear*, Cucumber*, Lemon*, Spinach*, Mint*, Sea Salt.
Strawberry Lemonade with Mint
Best within five days.
Strawberry*, Lemon*, Mint*, Filtered Water, Agave*, Sea Salt.
Papaya Pineapple Lime Juice
Best within three days.
Pineapple*, Papaya*, Apples*, Limes*, Big Sur Sea Salt.
Rosemary & Sage Turkey Egg Bake
Best within five days.
Pre-heat oven to 350 (convection bake preferred). Place slices of egg bake on a lined baking sheet and bake for 15-17 minutes until heated through. Enjoy by itself or enjoy with some dressed greens!
Diestel Turkey*, Pasture Raised Eggs*, Straus Whole Milk,* Yellow Onion*, Baby Spinach*, Point Reyes Toma Cheese, Pecorino Romano, Dijon Mustard, Arbequina Extra Virgin Olive Oil, Rosemary*, Sage*, Big Sur Sea Salt, Black Pepper.
Plum Oatmeal Bake
Best within two to three days.
Preheat oven to 350- place baked oats in a oven safe dish and cover. Bake for 10 minutes or until heated through. Serve with milk of your choice and top with fresh berries.
Banana*, Maple*, Cinnamon*, Plums*, Almond Milk*, Sea Salt*, Baking Powder*, Chia*, Flax*, Rolled Oats*, Pecans*, Pasture Raised Eggs* and Vanilla Extract.
Creamy Corn & Coconut Ramen
Best within five days.
In one pot, bring a quart of water to a rolling boil and add in noodles. Reduce to a simmer and cook noodles for 5-7 minutes. While the noodles are cooking, empty ramen contents into a medium-sized saucepan and warm over medium-high heat, stirring frequently. Once noodles are finished, strain and add them into the soup.
Corn*, Yellow Onion*, Borba Farms Heirloom Baby Broccoli*, Green Onion*, Cilantro*, Garlic*, Sesame Oil*, Kombu*, Dried Shiitake*, Ginger*, Red Boat Fish Sauce*, Tamari*, Lime Juice*, Miso*, Sea Salt, Lotus Millet and Brown Rice Ramen Noodles* and Green Onion*.
Niman Ranch Pork Belly, Tamari*, Ginger*, Veg Broth*
Herbed Summer Gazpacho with Early Girl Tomatoes
Best within three days.
Enjoy chilled!
Early Girl Tomatoes*, Cucumber*, Basil*, Cilantro*, Shallots*, Red Onion*, Jalapeno*, Red Wine Vinegar, Balsamic Vinegar, Cherry Tomatoes*, Amphora Nueva Extra Virgin Olive Oil, Maldon Sea Salt, Big Sur Sea Salt, Garlic*, Black Pepper
Golden Summer Crunch Salad with Sweet Corn and Basil Vinaigrette
Best within three days.
Sungold Tomatoes*, Red Onion*, Lemon Juice*, Cucumber*, Fresh Mozzarella, Corn*, Romaine Lettuce*, GRK Breadcrumbs (Pepitas*, Sunflower Seeds*, Hemp Seeds*, Chia Seeds*, Flaxseed*, Sesame Seeds*, Rolled Oats*, Steel Cut Oats*, Maple Syrup*, Filtered Water, Apple Cider Vinegar, Olive Oil, Garlic Powder, Onion Powder, Sea Salt and Black Pepper), Basil Vinaigrette (Basil*, Parsley*, Garlic*, Dijon*, Shallots*, Lemon*, White Balsamic*, Olive Oil and Sea Salt.
Option with Grilled Chicken: Mary's Organic Chicken*, Red Wine Vinegar, Arbequina Olive Oil, Lemon*, Shallot*, Dijon*, Garlic*, Crushed Red Pepper Flake, Dried Oregano, Dried Basil, Big Sur Sea Salt.
Sesame Chicken Salad
Best within four days.
Cucumbers*, Romaine*, Napa Cabbage*, Jalapeño*, Green Onions*, Cilantro*, Black Sesame Seeds*.
Dressing: Sesame Oil*, Toasted Sesame Oil*, Lime*, Honey*, Rice Wine Vinegar, Garlic*, Big Sur Sea Salt.
Option with Mary’s Chicken*
Italian Chopped Salad with Sprouted Chickpeas
Best within four days.
Romaine*, Sprouted Rancho Gordo Chickpeas, Red Onion*, Pepperoncini Peppers*, Cherry Tomatoes*, Castelvetrano Olives, Sheep's Milk Pecorino and Greek Dressing (Olive Oil, Lemon*, Red Wine Vinegar, Garlic*, Shallot*, Sea Salt, Dried Oregano, Dried Basil and Crushed Red Chili Flakes and Black Pepper).
Option with Mary’s Chicken*
Hanloh Thai Fried Chicken (Gai Tod Hat Yai)
Best within three days.
Heat rice in a small saucepan over medium heat with a tablespoon of water. Place fried chicken and fried onion on an oven safe baking dish and bake at 375 convection until crisp and warmed through. Plate chicken and fried onions with rice and top with sweet and sour sauce or use as a dip!
Mary’s Organic Chicken*, Jasmine Rice, Garlic*, Mint*, Cilantro*, Shallot, White Pepper, Ginger*, Green Onions*, Chicken Broth (Chicken Bones*, Celery*, Leeks*, Carrots*, Onions*, Garlic*, Black Peppercorns, Bay Leaves), Sweet & Sour Sauce (Fresno Chili, Sugar, Rice Vinegar, Salt), Cucumbers*, Cilantro*, Black Peppercorns, Coriander, Tamari, Turmeric, Garlic*, Palm Sugar, Avocado Oil.
Hanloh Khao Poon, Laotian Red Curry Rice Noodles Soup with Chicken
Best within three days.
Pour Red Curry Soup into a pot and set over medium heat. Place noodles into a bowl for serving. Once the curry begins to simmer pour over the noodles. Top with fresh herbs and enjoy. Add fried chili de arbol to customize your spice level!
Mary's Chicken*, Cabbage*, Bamboo, Coconut milk, White Rice Vermicelli Noodles, Tamarind, Palm Sugar, Cane Sugar*, Salt, Galangal, Dill*, Rauram, Parsley*, Cilantro*, 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
Kimchi Fried Rice
Best within four days
Heat a pan over high heat and add the kimchi, cooking until lightly caramelized. Stir in the rice and let it crisp slightly as it heats through, then add the savory fried rice sauce and mix well to coat. If included, add the lemongrass chicken and cook until heated through. Portion into bowls, top with green onions, and enjoy!
Sprouted Brown Rice*, Coconut Oil*, Ginger*, Garlic*, Lime*, Makrut Lime Leaf, Lime*, Big Sur Sea Salt, Pasture-Raised Egg, Green Onion*.
Kimchi: Napa Cabbage*, Green Onion*, Carrot*, Onion*, Apple*, Pear*, Red Bell Pepper*, Medjool Date*, Daikon Radish*, Garlic*, Ginger*, Gochugaru Korean Chili Flake*, Gochujang Korean Chili Paste*.
Condiment: Rice Wine Vinegar, Tamari*, Coconut Aminos*, Garlic*, Toasted Sesame Oil*, Sesame Oil*, Gochugaru Korean Chili Flake.
Option with Lemongrass Chicken: Mary's Ground Chicken*, Green Onions*, Shallots*, Lemongrass*, Ginger*, Cilantro*, Garlic*, Lime*, Red Boat Fish Sauce*, Crushed Red Chili Flakes*, Honey*, Thai Bird Chili* and Sea Salt.
BBQ Chicken Plate with Cornbread Muffin and Slaw
Best within four days.
Pre-heat oven to 350F.. Place chicken in an oven-safe dish and bake for about 10 minutes. Pull out the dish and add slices of cornbread and continue to cook until chicken is warmed through and cornbread is lightly toasted (another 5-10 minutes). Separately toss together slaw with toasted garlic yogurt. Plate all together and serve chicken with a drizzle of BBQ Sauce.
Mary's Chicken Quarters*, Straus Sour Cream*, Rice Flour*, Paprika, Smoked Paprika, Onion Powder, Garlic Powder, Nutritional Yeast*, Dried Oregano, Dried Thyme, Bay Leaf, Black Pepper, Big Sur Sea Salt.
BBQ Sauce: Avocado Oil*, DiNapoli Tomato Paste, Shallot*, Garlic*, Apple Cider Vinegar, Smoked Paprika, Cumin, Honey*, Dijon Mustard, Molasses*, Big Sur Sea Salt.
Slaw: Cabbage*, Dino Kale*, Red Onion*, Parsley*, Dill*
Pickled Red Onion: Red Onion*, Red Wine Vinegar, Big Sur Sea Salt.
Cornbread: Straus Greek Yogurt*, Straus Milk*, Vital Farms Pasture-Raised Eggs*, Amphora Nueva Olive Oil, Maple Syrup*, Big Sur Sea Salt, Corn*, Rosemary*, Baking Powder, Masa Harina*, White Rice Flour*.
Toasted Garlic Yogurt: Straus Greek Yogurt*, Garlic*, Dill*, Lemon*, Avocado Oil*, Big Sur Sea Salt, Black Pepper.
Turkey Slider Lettuce Cups with Goat Cheese and Tomato Confit
Best within five days or freeze.
Preheat Oven to 400. On a sheet tray, lay sliders down and bake for 15- 20 minutes until heated through. Place warmed patties into the lettuce cups and dip or top with goat cheese and tomato confit
Turkey Sliders: Diestel Regenerative Ground Turkey, Zucchini*, Amphora Nueva Olive Oil, Green Onion*, Pasture Raised Eggs*, Sheep's Milk Pecorino*, Cilantro*, Garlic*, Big Sur Sea Salt and Black Pepper.
Tomato Confit: Spade & Plow Cherry Tomatoes*, Amphora Nueva Olive Oil and Big Sur Sea Salt.
Garnish: Little Gems* and Laura Chenel Goat Cheese.
Burrito Bowl with Mango Salsa and Cilantro Cashew Crema
Best within four days.
Remove cabbage, cilantro and radish from the top of the packaging. Heat saute pan over medium-high heat, add a little oil or butter of your choosing and add rice and black beans. Saute until heated through, about 5 minutes. Transfer rice and bean mixture to a plate or bowl, top with mango salsa, dollops of cilantro crema and garnish with cabbage, cilantro and radish.
Brown Rice: Brown Rice*, Vegetable Broth*, Cilantro*, Onion*, Garlic*, Lime*, Sea Salt.
Black Beans: Rancho Gordo Black Beans*, Onion* and Bay Leaves*.
Mango Salsa: Mango*, Red Onion*, Cilantro*, Jalapeno* and Sea Salt.
Cilantro Crema: Cashews*, Lime*, Cilantro*, Jalapeno*, Filtered Water and Sea Salt.
Toppings: Cabbage*, Radish* and Cilantro*.
Option with Guajillo Chicken: Mary's Organic Chicken*, Guajillo Chiles*, Onion*, Garlic*, Tomatillo*, Apple Cider Vinegar and Sea Salt.
Mexican Street Corn Enchiladas
Best within four days.
Pre-heat oven to 400 (convection bake preferred). Place enchiladas in a oven safe dish and bake for 13-17 minutes until heated through. Serve with a drizzle of crema and top with crunchy veggies.
Corn*, Cucumbers*, Red Pepper*, Feta, Straus Buttermilk*, Parsley*, Cilantro*, Green Onion. Yogurt Dressing: Straus Greek Yogurt*, Straus Sour Cream*, Garlic, Lime, Onion, Garlic*, Chives, EVOO, Smoked Paprika*, Sea Salt, Black Pepper.
Option with Mary’s Chicken*
Dark Chocolate Mochi Brownies
Best within ten days.
Sweet White Rice Flour*, Callebaut Dark Chocolate, Pasture-Raised Eggs*, Straus Butter*, Coconut Palm Sugar*, Big Sur Sea Salt.
Gingery Oat, Sunflower and Coconut Cookies
Best within one week refrigerated or freeze.
Sorghum Flour, Sunflower Seeds*, Tapioca Flour, Coconut (Palm) Sugar*, Coconut Flakes*, Straus Butter*, Rolled Oats*, Pasture-Raised Eggs*, Fresh Ginger*, Vanilla Extract*, Big Sur Sea Salt, Baking Soda and Baking Powder.
GF Sourdough Brown Rice Rosemary & Thyme Loaf
Best within two weeks (refrigerated) or 3 days at room temp.
Slice, toast and top with your favorite spread! (best enjoyed toasted/warmed)
Sorghum Flour*, Tapioca Flour*, Psyllium Husk*, Filtered Water, Brown Rice Flour*, Fresh Thyme*, Fresh Rosemary*, Onion Powder, Amphora Nueva Olive Oil, Flax Seed*, Garlic Powder and Big Sur Sea Salt.
Charred Kale and Scallion Pesto with Hemp Seeds
Best within two weeks (or keep covered in a thin layer of olive oil to preserve for up to a month!)
Our secret to quick anytime meal! A twist on your classic pesto with detoxifying kale, basil and arugula packed with B vitamins and fiber, flavored with charred scallions and finished with sprouted hemp seeds (sprouted to be more bioavailable during digestion) and heart health promoting olive oil for a well rounded spread, sauce or dip for any dish!
Curly Kale*, Basil*, Arugula*, Extra Virgin Olive Oil*, Pecans*, Hemp Seed*, Pecorino Cheese*, Nutritional Yeast, Garlic*, Lemon*, Crushed Red Chili Flakes*, Big Sur Sea Salt and Black Pepper*.