April 17 Serving Suggestions

Seared Zucchini and Oyster Mushroom Soup with Kafir Lime and Ginger Sauteed Black Chickpeas

Keeps well for up to one week. Heat over medium/low for 5-8 minutes, or until heated through. Serve with some slices of our Oat and Seed Bread for a hearty lunch.

Black Bean and Mango Salad with Sprouts and Cumin - Lime Dressing

Best within 3-4 days of receiving. Toss salad, and enjoy! This salad is wonderful on its own, atop your favorite grain, or served as a side dish to liven up any meal.. Top with ripe avocado if you’ve got one!

Wild and Basmati Rice Broccoli Fritters with Spicy Greens, Red Onion, and Herbed Balsamic Dressing

Keeps well for 4-5 days. To warm fritters, heat in a 350F oven or toaster oven for 5-7 minutes, or until heated through. Assemble salad and enjoy! Serve with our Turkey Meatballs for a lovely and impressive dinner.

Harvest Salad with Shallot & Dijon Vinaigrette

Best within 2-3 days of receiving. Toss salad with dressing and enjoy! This salad is wonderful with the addition of chicken or wild salmon, or simply on its own.

Lemon & Mint Turkey and Feta Meatballs with Cucumber Tzatziki Sauce

Keeps well for 5-6 days. To heat meatballs, preheat oven or toaster oven to 350F and warm in an ovenproof dish for 8-10 minutes, or until heated through. Alternatively, warm in a cast iron skillet over medium heat, for 3-4 minutes a side. Serve with Tzatziki, and enjoy over your favorite grain, stuffed in a pita, or alongside any of our salads this week!

Asparagus, Red Potato, Fresh Thyme and Gruyere Frittata

Keeps well for up to one week. Preheat oven or toaster oven to 350F and warm in an ovenproof dish for 8-10 minutes, or until heated through. Serve alongside some lightly dressed greens for a veggie packed breakfast, lunch or dinner.

Basil Thyme Balsamic Vinaigrette

Keeps well for up to two weeks. Use as a salad dressing, dip, or enjoy on pizza, sandwiches, frittata, and more!

Velvety Black Bean Brownies

Keeps well for 10 days, refrigerated. Enjoy any time as a protein packed snack! These are especially delicious with coffee or tea!

Sprouted Oat and Seed Bread with Sesame and Black Pepper

Keeps well for up to two weeks. Slice, toast, and serve with your favorite toast toppings. This bread is fabulous with avocado and our Herbed Balsamic.

April 3 Serving Suggestions

Zesty Super Green Soup

Keeps well for up to one week. Heat over medium low for 5-8 minutes or until heated through. Serve with squeeze of lemon, and a dash of hot sauce. Pairs well with our Sprouted Oat & Seed Bread with Cumin and Tahini.

Falafel Salad with Tangy Tahini Dressing

Best enjoyed within 1-2 days of receiving. Remove falafel and toast at 400F a for 3-6 min. Toss salad in the vinaigrette. Top with falafel and drizzle tahini dressing over top.

Roasted Carrots with Sprouts, Toasted Pumpkin Seeds and Lemony Thyme Greek Yogurt

Best within 2-3 days of receiving. Bring a cast iron, or other, skillet to hot with a high heat oil. Sear carrots for 3 mins a side until darkened. Top with yogurt sauce, pumpkin seeds, and sprouts, and serve immediately. Avocado on hand? Slice and add it on top!

Sweet Potato and Pesto Picnic Salad

Best within 4-5 days of receiving. Enjoy at room temperature or if you prefer a warm meal, remove mint and eggs and heat at a medium temperature in a skillet. Remove from heat and toss in pesto and top with eggs and herbs.

Chicken Sausage Ragu with Zucchini Noodles

Best within 4-5 days. Heat a saucepan on med-high heat and add noodles and ragu for 4-6 minutes allowing zucchini noodles to soften a bit. For al dente noodles keep the heat lower and cook for 2-3 minutes or just until warm.

Cornbread Frittata with Jalapeno & Sriracha Roasted Cauliflower

Keeps well for up to one week. Preheat oven or toaster oven to 400F and heat for 5-6 mins, or until heated through. Serve with a green salad for breakfast, lunch, or dinner.

Cinnamon and Lime Coconut Macaroons

Keeps well for up to one week. Store in airtight container if keeping more than 2 days. Enjoy straight out of the bag, or heat in a 350F oven for 5-6 mins or until just crispy on top!

Sun-Dried Tomato and Jalapeño Dip

Keeps well for up to 10 days. Enjoy as a dip for crackers, chips, or veggies, as a pizza base, or even as a pasta sauce!

Sprouted Oat and Seed Bread with Cumin and Tahini

Keeps well for up to two weeks, refrigerated. Slice, toast, and serve with your favorite toast toppings, like our Sun Dried Tomato and Jalapeno Spread!

March 27, 2018 Serving Suggestions

Thai Red Lentil Soup with Lemongrass and Ginger

Keeps well for up to one week. Heat on medium low for 5-8 mins or until heated through. Careful not to bring to boil as coconut milk is delicate. Serve alongside our Sesame Miso Quinoa for a lovely balanced meal.

Black Bean & Buckwheat Jalapeño Burgers with Feta

Keeps well for up to one week. Heat in oven at 350F for 10-12 mins or until heated through. Serve with avocado, and hot sauce,  and on your favorite burger bun, or lettuce wrap.

Roasted Beet and Fennel Salad with a Tangy Citrus Vinaigrette

Best within 2 days of receiving. Toss and serve. Makes a wonderful lunch or dinner paired with chicken, fish, or your favorite protein.

Sesame Miso Quinoa with Sauteed Vegetables

Best within 2-3 days of receiving. Toss and serve as a grain bowl topped with your favorite protein (we love this with a fried egg), or alongside our red lentil soup.

Lemongrass Coconut Soup with Chicken

Keeps well for up to one week. Heat on medium low for 5-8 mins or until heated through. Careful not to bring to boil as coconut milk is delicate. Serve alongside our Sesame Miso Quinoa for a great dinner, or on its own for lunch.

Spinach, Rosemary Potato and Caramelized Onion Frittata with Pesto and Feta

Keeps for up to one week. Preheat oven or toaster oven to 350F and heat for 7-10 mins, or until heated through. Serve with a side salad dressed in a bright vinaigrette.

Blueberry Buckwheat Scones

Refrigerate in airtight container if keeping more than 2 days. Toast at 350 F for 2-3 mins  for a more crumbly Scone or simply allow to come to room temperature before enjoying. Great with coffee or tea, or as a snack.  

Vegan Basil and Cilantro Pesto

Keeps well for up to 3 weeks. Serve with pasta, on bread, as a pizza base, or toast topping! The possibilities are endless!

Rosemary & Garlic Sprouted Oat & Seed Bread

Keeps well for up to two weeks, refrigerated. Slice, toast, and serve with your favorite toast toppings!  Try it with our pesto!

March 20, 2018 Serving Suggestions

Creamy Roasted Cauliflower Soup with Smoked Paprika and Tender Kale

Keeps well for up to one week. Heat over medium low for 5-8 minutes or until heated through. Serve with our Agrodolce Delicata Squash Salad or the Chimichurri Chickpea Salad.

Chimichurri Chickpea Salad With Cucumber and Sun-dried Tomatoes

Keeps well for 3-4 days. Enjoy on its own or over top of your favorite grain for a complete protein. This salad is lovely over toast, or stuffed into a pita as well!

Agrodolce Acorn  Squash* Salad with Arugula, Pecans and Feta

Best within 1-2 days of receiving. To warm squash prior to eating, heat in oven proof dish at 350F for 8-10 minutes or until heated through. Toss salad with dressing and enjoy! Top with your favorite protein for a complete meal! *Delicata is now out of season, we have replaced it with acorn squash

Smoked Paprika Bok Choy Ramen with Detoxing Dashi Broth

Keeps well for up to one week. In medium saucepan bring 1-2 quarts of water to boil, add ramen and cook 4 – 5 minutes. Meanwhile, in a separate medium saucepan, heat Dashi broth and vegetables to a simmer. Drain noodles, add to broth, and enjoy! Top with a soft boiled egg to take it to the next level!

Roasted Yam Halves with Spiced Lamb, Feta, and Mint Chimichurri

Keeps well for 3-4 days. Preheat oven to 350F and heat for 15-20 mins, or until heated through. Serve with a bright side salad for a show stopping dinner, or enjoy on its own for an extraordinary lunch!

Caramelized Butternut Squash and Rosemary Frittata

Keeps well for up to one week. Preheat oven to 350F and in ovenproof dish warm for 8-10 minutes or until heated through. Serve with spicy greens and a bright vinaigrette for a delicious breakfast, lunch or dinner.

Fresh Ginger and Chai Spice Grain Free Molasses Cookies

Keeps well for up to 10 days in an airtight container. Enjoy as a delicious anytime treat, or serve with vanilla ice cream for a fabulous dessert.

Tangy Marinated White Bean Dip with Chopped Olives

Keeps well for 5-6 days. Enjoy with crackers, chips, or veggies, or use as a spread on toast, or a sandwich.

Sprouted Oat and Seed Bread with Dill and Onion

Slice, toast, and enjoy with your favorite toast toppings! We recommend serving with our Marinated Bean Dip!

October 17th Serving Suggestions

Mushroom and Chive Soup With Cashew Cream  

In a saucepan, heat on medium low for 5 minutes or until heated through.

 
French Green Lentils with Pickled Red Onion, Sundried Tomatoes, and Gorgonzola

Serve warm or at room temperature. Eat as a main dish with dressed mixed greens, or as a side salad with any meal. Serve with your favorite grain for a complete protein meal.

      
Roasted Beet and Fennel Salad with a Tangy Citrus Vinaigrette  

Shake or stir dressing vigorously (oils may solidify in the fridge) Toss and dress salad. Best eaten within the first 2 days of receiving.

   
Young Roasted Carrots with Sprouts, Toasted Pumpkin Seeds and Lemony Thyme Greek Yogurt  

Best served warm. Heat on stovetop over medium low heat or in the oven for 8-10 minutes at 375F. Top with micro greens and yogurt sauce.

   
Green Chile, Chicken, Posole Soup

In a saucepan on medium, warm soup for 5 minutes. Serve with a splash of your favorite hot sauce, a dollop of plain greek yogurt, some chopped cilantro, and a squeeze of lime! Or enjoy on its own.

Mushroom, Tomato and Leek Frittata with Goat Cheese and Chives

Keep sealed in an airtight container, and refrigerate after two days. Slice, toast, and serve with some fresh avocado.

Apple Tahini Muffins

Best kept refrigerated. Enjoy straight out of the bag or warmed with a bit of butter or nut butter. 

Sprouted White Bean Hummus with Parsley and Za'atar Spice

Serve cold or at room temperature.  Delicious as a dip with veggies or a condiment on sandwiches. Spread it on our bread! Store for up to 10 days.

 Buckwheat & Millet Seed Bread with Fresh Rosemary

Refrigerate in an airtight container if keeping more than 2 days. Best warm/toasted with ghee or nut butter, or any of your favorite dips or spreads.