October 23

Acorn Squash and Oyster Mushroom Soup with Kaffir Lime

Keeps well for one week. In a saucepan heat over medium low for 5-8 minutes or until heated through.. Enjoy with a slice of this week’s sprouted Oat and Seed Bread.

Roasted Carrot-Ginger Grain Bowl with Millet and Mixed Greens

Best within 2-3 days from receiving. Bring dressing to room temperature and stir vigorously. We recommend searing or baking the carrots until crispy on the outside but it’s up to you!  Dress greens, mix and enyoy!

Cinnamon Dusted Butternut Squash Spears with Cilantro-Yogurt Dipping Sauce

Keeps well for up to a week. Bring to room temperature.  In an oven at 425 bake for 10-15 minutes or until crispy on the outside. Makes a great side to our black bean burgers! These spears can easily be turned into a quick meal with a handful of greens and a fresh egg!

Chez Panisse Lamb Stew with Tart Apricot

Keeps well for up to 5 days. In a saucepan heat over medium bring to a simmer for 4 minutes stirring frequently.

Black Bean and Jalapeno Burgers with Feta

Keeps well for up to one week. Use olive oil or medium-high heat oil and sear one side for 2-3 minutes. Flip and cook covered for another 2 minutes Can also be warmed in an oven proof dish. Best to bring to room temperature and warm at 375 for 8-10 minutes. Pairs really well with these weeks squash spears.

Sweet Potato and Leek Frittata with Fresh Herbs

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

Sprouted White Bean Hummus with Za’atar and Parsley

Keeps well for 7 days. Use as a dip for your favorite veggies, crackers or this weeks’ Onion and Dill Bread.

Cashew-Date Milk Chia Pudding with Plum Compote, Pomegranate and Sprouted ALmonds

Keeps well for about 5 days. Enjoy as a breakfast or a snack.

Sprouted Oat and Seed Bread with Fresh Onion and Dill

Keeps well for up to two weeks. Slice, toast, and top with whatever your heart desires. We love this bread with this weeks Hummus! (Can be Frozen.)

October 16

Seared Broccoli and Potato Soup

Keeps well for one week. In a saucepan heat over medium low for 5-8 minutes or until heated through.Top with a squeeze of lemon and some freshly cracked black pepper.

Harvest Salad with Tart Apples, Sprouted Hazelnuts and Midnight Moon Goat Cheese

Best within 2-3 days from receiving. Stir dijon and shallot vinaigrette vigorously. For softer sweet potatoes  you can warm them on the stove top or oven. Dress greens and enyoy! Pairs well with a slice of this week's bread and apple Mustard!

Creamy Baked Herbed Polenta

Keeps well for up to a week. In a frying pan over medium heat, melt ghee, butter,

or high quality olive oil and sear both sides (about 3 min each side) until crispy on both sides (inside should be creamy.) Or preheat oven to 400F. In ovenproof dish, heat for 10 minutes.

French Lentil Soup with Sweet potatoes and Rainbow Chard

Keeps well for one week. In a saucepan heat over medium low for 4-6 minutes or until heated through. PAirs well with this week’s  harvest salad.

Rock Cod Cakes with Fresh Herbs and a White Wine and Local Tomato Sauce

Keeps well for 3-4 days. Bring Sauce and cakes to room temperature. Warm sauce first in a shallow pan  over medium low heat. Plate sauce and wipe pan clean. Use olive oil or medium-high heat oil and sear one side of cod cakes for 2-3 minutes. Turn heat to low and cook covered for another 2 minutes Cakes can also be warmed in an oven proof dish. Best to bring to room temperature and warm at 375 for 8-10 minutes. Pairs really well with a slice of this week's herbed polenta.

Caramelized Butternut Squash and Onion Frittata with Rosemary and Kerrygold Cheddar

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 arula or with this week's harvest salad.

Roasted Apple and Rosemary Mustard

Keeps well for 7-10 days. Make a turkey sandwich ZING! Great on Pork tenderloin or slow roasted meats. A fabulous addition to a cheese or charcuterie board. We love it on a slice of toasted Oat and Seed Bread with a hard cheese (like our favorite midnight moon goat cheese.) Also yummy on our cod cakes!

Almond and Coconut Flour Fresh Ginger and Chai Spiced Molasses Cookies

Fall in a bite!  Keeps well for about 7-10 days. So impressed if you make it more than 3. These cookies may soften once packaged but you can bring back their crunchy exterior by gently toasting at 325 for 5 minutes. Let cool for a minute while the outside crisps back up.

Sprouted Buckwheat and Millet bread with whole Garlic

Keeps well for up to two weeks. Slice, toast, and top with whatever your heart desires. We love this bread with this weeks roasted apple mustard.!

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.