June 6 Serving Suggestions

Cashew Corn Chowder

Keeps well for up to one week. Warm in saucepan over medium heat for 5 minutes, or until heated through.  This soup is lovely on its own, or served with a bright salad.

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

Best enjoyed within the first 3 days of receiving. Shake or stir dressing (oils may have solidified in fridge) before tossing. Serve at room temperature. Add fresh greens for a bulkier salad or turn this dish into a side with grilled chicken or seared white fish. Top with lime for extra zing!

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

Best served warm. Heat a heavy bottom pan on high with avocado oil or another high heat oil. Once hot sear carrots for a minute on a side or two until browned. Top with Sprouts and yogurt sauce. We love a bed of spicy greens under these and a few slices of avocado on top!  

Sweet Potato and Buckwheat Noodles

Serve at room temperature. Stores well for up to 5 days. Top with shredded chicken or fish for extra protein.

Warm Garam Masala Chicken Salad

Best within 3-4 days. Enjoy warm.  Empty Dressing into skillet over medium/low heat.  Add potatoes and chicken and gently warm through. Add grapes and  spinach and stir, until just wilted.

Cornbread Frittata with Jalapeno & Sriracha Roasted Cauliflower

Keeps well for up to a week. Heat in oven or toaster oven at 350F for 8-10 minutes or until heated through. (or warm on a stove top for 3-4 minutes per side.) We love it with a bed of greens and a dollop of romesco!.

Double Chocolate Buckwheat Cookies

Keeps well refrigerated for up to one week.  Enjoy these protein packed treats for breakfast, as a snack or as a dessert!

Sprouted Oat and Seed Bread Round with Black Pepper and Sesame
Keeps well for up to two weeks, refrigerated. Slice, toast, and serve with your favorite toast toppings! (Try it with this weeks green romesco.)
 

Green Romesco

Keeps well for 10-14 days. Serve with eggs, meat, avocado toast, fish, or whatever your heart desires! Great as a veggie dipping sauce. Perfect for the start of grilling season!

Seared Broccoli and Creamy Potato Soup with Lemon and Pecorino Romano
Keeps well for up to one week. Heat over medium low for 5-8 minutes, or until heated through.Top with pecorino and enjoy!  We love this served alongside our Zucchini Salad.

French Green Lentils with Pickled Red Onion, Sundried Tomatoes, and Gorgonzola
Keeps well for 5-7 days. Enjoy cool or at room temperature. Top it with a fried egg, avocado, or serve with your favorite grain dish for a complete protein.

Wild and Brown Rice with Sprouted Chickpeas, Caramelized Onions and Herbs
Keeps well for one week. Toss with a spicy mustard green or arugula. A great grain bowl base and top with roasted veggies, a fried egg, or your favorite animal protein.

Zucchini Salad with Arugula, Mint and Lemon
Best enjoyed within 3-4 days of receiving Toss and serve. This salad pairs well with our Cod Cakes, and is great topped with roasted chicken or shrimp.
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Cod Cakes in a White Wine and Tomato Sauce
Best within3-5 days of receiving. Best to allow to come to room temperature first. Then warm tomato sauce in a pan and add cod cakes on top. Cover if possible and heat for 3-5 minutes or until warmed through. Careful not to over cook!

Spinach, Rosemary Potato and Caramelized Onion Frittata with Pesto and Feta
Keeps well for one week. In an ovenproof dish, heat in oven or toaster oven for 7-10 minutes at 350F.  The frittata can also be heated on the stovetop on medium heat for 2-3 minutes each side. Serve alongside some greens for a wonderful breakfast, lunch or dinner. 

Basil and Cilantro Pesto with Pecans
Keeps well for up to two weeks. Use as a sauce on pasta, eggs, avocado toast, our everything bread,  shrimp, chicken, pizza - the possibilities are endless!

Blueberry Buckwheat Scones
Keeps well for one week, refrigerated. Make sure to bring to room temperature or toast them and add a little butter or ghee! We love these scones with some coffee or tea as an afternoon pick me up!

Sprouted Oat and Seed Bread Round with Everything Seasoning
Keeps well for two weeks, refrigerated. Slice, toast and enjoy! Top with your favorite savory toast toppings!

May 1 Serving Suggestions

The Plant Cafe Lentil and Beet Burger Patty

Keeps well for up to 3 days. Warm burger in toaster oven or oven at 350F for 8-10 minutes, or until heated through. Alternatively, warm in cast iron skillet over medium low for 3-5 mins a side. Warm kale in skillet over low heat for one to two minutes on each side (just like a tortilla!) Top with pickled onion and balsamic. This would be great topped with some goat cheese if you please!

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  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!

Chilled Buckwheat Noodles with Red Cabbage & Roasted Broccoli

Keeps well for 5-7 days. Enjoy chilled as a lovely side to any entree, or on its own for lunch.  For extra protein (buckwheat already has a good serving) Top with roasted fish or chicken!

Spicy Smashed Thai Bean Salad with  Millet - Substituted Tomato for Mango

Keeps well for 5-7 days.  Enjoy cool or at room temperature. It’s lovely topped with chicken, fish, a fried egg, or simply on its own. Prefer it warm? Heat on low in a skillet until just warmed through.

Sesame Chicken Salad with Cucumber Noodles

Best within 2 days of receiving. Toss salad with dressing and enjoy! This salad makes a perfect quick and delicious lunch, and is great topped with avocado!

Mushroom, Tomato and Caramelized Onion Frittata with Herbed Goat Cheese

Keeps well for up to one week. Warm in toaster oven or oven preheated to 350F for 8-10 mins or until heated through. Enjoy as breakfast, lunch or dinner with some lightly dressed greens!

Sprouted cornbread Muffins with Feta and Fresh Rosemary

Keeps for up to one week, refrigerated.  Warm in TOaster oven at 350 for 3-5 min. enjoy as a perfect snack or quick breakfast option! Also makes a great accompaniment to any dinner table, served warm with some butter or ghee.

Cinnamon and Raisin Oat & Seed Bread

Keeps well for up to two weeks, refrigerated. Slice, toast, and serve with butter, ghee, or our favorite - the Sprouted Cashew and Macadamia nut butter!

Sweet and Savory Sprouted Cashew and Macadamia Nut Butter

Keeps well for up to one week. Enjoy on toast, fruit, in smoothies, with or even with  ice cream!

April 24 Serving Suggestions

Cashew Corn Chowder

Keeps well for up to one week. Warm in saucepan over medium heat for 8-10 minutes, or until heated through. Serve with a drizzle of our Cilantro Cashew Cream, or top with avocado! This soup is lovely on its own, or served with a bright salad.

Chickpea, Jalapeño and Curried Cauliflower Salad with Hazelnuts

Best enjoyed within 3-4 days. Assemble salad and enjoy. Makes a great grain bowl topping with a drizzle of our Cilantro Cashew Cream, as a side to your favorite protein, or enjoyed on its own!

Thai Quinoa Salad with Ginger, Tamarind and Almond Dressing

Best within 3-4 days. Toss salad and serve. We love this salad topped with a runny fried egg for a quick lunch or dinner.

Brown Butter Glazed Carrots with Miso Ginger Carrot Top Relish

Best within 3-4 days of receiving. Preheat oven or toaster to 350F and warm carrots in oven proof dish for 8-10 minutes, or until heated through. Alternatively, for more browning, heat in cast iron skillet over medium heat for 3-4 minutes a side. Top with the Relish and enjoy! These carrots are fabulous as a side to any protein, and also make a wonderful grain bowl topping.

Turmeric, Ginger and Lemongrass Crusted Rock Cod Soup with Sprouted Grains

Best within 5-6 days of receiving. Warm in saucepan over medium heat for 8-10 minutes, or until heated through. Serve alongside our Brown Butter Glazed Carrots for a lovely balanced meal.

Yotam Ottolenghi's Savory Broccoli Cake

Keeps well for up to one week. Preheat oven or toaster to 350F and warm in oven proof dish for 8-10 minutes, or until heated through. Serve with a side of dressed greens for breakfast, lunch or dinner.

Candy Cap Blondies with Sprouted Flour and Brown Butter

Keeps well for up to 10 days, refrigerated. Enjoy as a decadent snack, or dessert! Take it to the next level and serve a la mode style - warm, with a scoop of vanilla ice cream!

Cilantro Cashew Cream

Keeps well for up to one week. This versatile sauce can be used to enhance almost any dish! It is wonderful drizzles on our Cashew Corn Chowder, as a taco topping, pasta sauce, drizzled on roasted veggies or fresh greens, avocado toast, and more! The possibilities are endless!

Sprouted Oat and Seed Bread with Fresh Onion and Dill

Keeps well for up to one week, refrigerated. Slice toast, and enjoy with your favorite toast toppings! This week we love our bread with some avocado and Cilantro Cashew Cream!

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.