October 9

Zesty Super Green Soup with Notso

Keeps well for up to one week.  Bring to a simmer a few minutes. Pairs great with sauteed shrimp! We also love a scoop over this weeks brown rice pilaf...try it!

Falafel Salad

Best enjoyed within three days. Remove falafel and toast until crispy on the outside. Stir dressing and bring any solidified oil back to a liquid state. Dress, top with warm falafel and enjoy!

Young Roasted Carrots with Thyme-Yogurt Sauce and Paprika Toasted Pumpkin Seeds

Keeps well for up to 5 days. Remove sprouts. Bring a heavy bottomed pan to med-high temperature and sear carrots on 2 sides. Remove From heat and top with yogurt sauce and sprouts. Pairs well with our zesty green soup or this week’s turkey meatballs.

Date and Almond Brown Basmati Pilaf with Saffron and Parsley

Stores well for up to 5 days. Also great with grilled proteins or this weeks turkey meatballs. We are also loving it with a ladle of warm zesty green soup over it! ( Brett also says you gotta try it with a fried egg:)

Savory Broccoli Cake

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 and crispy on the outside. Great over a bed of lightly dressed arugula!

Lemon and Mint Turkey and Zucchini Meatballs with Tzatziki

Best within 4-5 days. Warm in a toaster oven at 350 for 7-10 minutes or on a heavy bottom pan. Top with Tzatziki and enjoy with this weeks carrots or rice.  

Cinnamon and Ginger Cashew & Macadamia Nut Butter

Stores well for up to 7 days refrigerated. Great with this weeks cinnamon raisin bread or your favorite toast. We also love it on rice cakes or in smoothies with fresh berries.

Dark Chocolate Sprouted Black Bean Brownies

Keeps well refrigerated for 1 week. Best chilled or at room temp.

Sprouted Oat and Seed Bread with Cinnamon and Raisin

Keeps well for up to two weeks, refrigerated. Slice, toast, and serve with butter, goat cheese  or this weeks’ nut butter. Freezes well in an airtight container.

October 2

Oyster Mushroom Soup with cashew Cream

Keeps well for up to one week.  Bring to a simmer for one to two minutes. Pairs well with a slice of this weeks rosemary and thyme bread.

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

Best enjoyed within three days. Allow to come to room temperature. Toss with dressing and enjoy for a ready to go meal.

Roasted Sweet Corn Salad with GRK Ranch or Herbed Balsamic

Keeps well for up to 5 days. Toss with dressing and enjoy as a lite meal or add a piece of grilled meat or fish for a larger meal to share.

Kale Cesar (Caeser:) Salad with GRK Croutons and Romano Cheese

Stores well for up to 5 days. Also great with grilled proteins or this weeks oyster mushroom soup. Toss and enjoy!

Red Potato and Pesto Frittata with Feta

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 and crispy on the outside.

Lemongrass Coconut Soup with Fogline Farm Chicken (Tom Kha Gai)

Best within 4-5 days. Warm gently on the stove- careful not to boil as coconut milk burns easily.

Tangy Marinated White Beans with Chopped Olives

Stores well for up to 5 days.  A great veggie or cracker dip or try it on top this week's’ sprouted Oat and Seed  bread.

Grain-Free Lemon Poppy Seed Muffins (ALmond Flour)

Keeps well refrigerated for 1 week. Best at room temperature or lightly toasted.

Sprouted Oat and Seed Bread with Rosemary & Thyme

Keeps well for up to two weeks, refrigerated. Slice, toast, and serve with butter, cheese  or this weeks’ white bean dip. Freezes well in an airtight container.

September 11

hicken & Shitake Mushroom Soup with Toasted Garlic and Lime

Keeps well for up to 5 days. Bring to a simmer for 2-3 minutes. (Top with Chili oil if you opted to spice it up.) Pairs will with a toasted slice of this week’s garlic bread.

Crispy Polenta Bites with Early Girls and Rocket

Best enjoyed within 3 days of receiving. Warm polenta squares in an oven at 350 for 7 minutes or heat a heavy bottomed pan on medium and warm each side for 3 minutes. The outside should be crispy with a creamy inside.  Toss greens and tomatoes with greek dressing and then top with warmed poletna.

Grilled Romano Beans and Roasted Radish salad with Romaine and Candied Pumpkin Seeds

Keeps well for up to 3  days. Serve at room temperature for a ready to go meal. Dress and then top with candied pumpkin seeds. This is a knife and fork salad! Pairs well with baked or seared chicken or fish.

Cornbread Frittata with Jalapeno and Sriracha Roasted Cauliflower

Stores well for up to 1 week. Preheat oven/toaster oven to 350 F. In an ovenproof dish, heat for 7-10 minutes until crispy outside. Or warm a cast iron or heavy bottomed pan on medium and warm both sides for a few minutes until gently browned. Serve with peppery greens and a dollop of cilantro cream (for those who are less spice tolerant we recommend removing the seeded jalapeno on top and topping with cashew cream which mellows the heat.)

Zucchini Salad with Arugula, Mint and Pecorino Romano

Stores well for up to 5 days. Serve at room temperature. Dress salad and toss!  Pairs well with your favorite protein or a slice of toasted Oat and seed Bread.

Spiced Turkey & Zuccini Burgers with Cilantro and Green Onion

Best within 5 days of receiving. Warm oven to 350 and reheat for 7-10 minutes or warm a heavy bottom pan on medium and heat on each side for 3-4 minutes. Great with a dollop of cilantro cream over greens and any veggies you have on hand.

Cilantro Cashew Cream

Stores well for up to 2 weeks. Makes a great topping for this week's’ sprouted buckwheat and millet bread. This versatile sauce makes a great topping for tacos or grilled chicken or fish. We also use it as a ready to use dressing, pairing particularly well with heartier greens like kale or romaine.

Candy Cap Blondies with Dark Chocolate

Keeps well refrigerated for one week. Enjoy at room temperature.

Sprouted Buckwheat and Millet Bread with Whole Garlic

Keeps well for up to two weeks, refrigerated. Slice, toast, and serve with butter, cheese  or this weeks’ cashew cream. We like to remove the warmed garlic cloves on the outside and smear them on top of a buttered slice.

July 31st Serving Instructions

Vegan Creamy Roasted Red Pepper and Tomato Soup

Keeps well for up to one week. Warm in saucepan over medium low heat for 5-8 minutes, or until heated through. Serve alongside our blackbean burgers, or the corn salad for a super fresh and flavorful meal.

Black Bean & Buckwheat Jalapeño Burgers with Feta

Keeps well for up to one week. On a hot pan warm for 2 minutes on each side. Alternatively, use a toaster oven at 350 for 5-7 minutes. We really enjoy this burger topped with fresh avocado and/or a fried egg. Serve on a toasted bun, lettuce wrap or on top of a bed of greens. Pairs great with a dollop of this weeks sundried tomato and jalapeno spread!

Italian Sausage Ragu with Zucchini Noodles

Best within 3-4 days. Remove zucchini noodles from jar and heat a saucepan on med heat until some water has been released but noodles are still  firm. Don’t over cook or they will become sougy! In a seperate pan warm Ragu for 3-4 minutes minutes until heated through. Plate noodle sand top with ragu and enjoy. For crisper noodles just toss the noodles with the ragu, heat a few minutes and serve.

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. Alternatively wram a cast iron or heavy bottom pan and heat each side for 3 minutes. Love this one one on  bed of lemon tossed arugula.

Roasted Sweet Corn Salad with Creamy GRK Ranch Dressing

Best within 2-3 days of receiving. Empty dressing container and toss salad. Serve at room temperature or if you prefer a warm dish heat a pan on medium and stir veggies for a few minutes just until warm. Remove from heat an dress.  pairs nicely with the Black bean Burger and avocado.

Sweet Potato and Pesto Picnic Salad

Best within 4-5 days of receiving. Best to remove mint and eggs and heat potatoes at a medium temperature in a skillet until warm. Remove from heat and toss in pesto and top with eggs and herbs. Alternatively allow to come to room temperature and then toss with pesto and enjoy.

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! Try it over this week buckwheat and millet bread or broccoli cake.

Grain Free Lemon Poppy Seed Muffins

Keeps well refrigerated for up to one week.  Enjoy these protein packed treats for breakfast, as a snack or as a dessert! Can be toasted at 350 for a warm muffin.

Sprouted Buckwheat & Millet Seed Bread with Fresh Dill

It’s back! A great twist on our weekly bread. Keeps well for up to two weeks, refrigerated. Slice, toast, and serve with some fresh avocado,  Sun Dried Tomato Dip and some flaky sea salt.

July 17 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. Great with a dollop of our cilantro creme!

The Plant Cafe Lentil and Beet Burger Patty

Best within 3 days of receiving. Preheat oven to 375F. heat for 5-10 minutes or until heated through.  Or heat in a frying pan on medium, warm burgers for 3-4 minutes on each side. Serve on a toasted bun or use the greens provided to make a lettuce burger. Top with herbed balsamic and pickled onions.

Sesame Chicken Salad with Cucumber Noodles

Enjoy within two days for maximum freshness. Serve at room temperature. Dress, mix and enjoy!

Thai Quinoa Salad with Ginger, Tamarind and Almond Dressing

Best within 3- 4 days.  This salad is great warmed quickly with a bit of coconut oil on a medium warm  skillet or served at room temperature. We love this salad with a lime drizzled avocado!

Oyster Mushroom, Tomato and Caramelized Onion Frittata with Herbed Goat Cheese

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. Alternatively oil a heavy bottom pan and lightly brown on both sides. Serve alongside some lightly dressed greens for a veggie packed breakfast, lunch or dinner.

Curry Roasted Fennel Salad with Spiced Chickpeas

Best within three days of receiving. Toss salad and enjoy immediately. This makes a wonderful protein packed lunch, and is a great veggie dinner option served along your favorite grain! Pairs great with a fried egg!

Cilantro Cashew Cream

Keeps well for up to one week. This versatile sauce can be used to enhance almost any dish! It is wonderful dolloped on top of soup, as a taco topping, over chicken or fish, drizzled on roasted veggies or fresh greens, avocado toast...the possibilities are endless!

Blueberry Cornmeal Muffins

Keeps well for up to one week in an airtight container. Serve warm with some butter or nut butter! These make a wonderful dinner roll substitute, or any time snack!

Sprouted Oat and Seed Bread Round with Everything Seasoning

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!