November 13

Italian White Bean and Tomato Soup

Keeps well for one week. In a saucepan heat over medium low for 5-8 minutes. Top with a squeeze of lime!

Warm Beet & Potato Salad with Dill Yogurt Sauce

Best within 5 days from receiving. Best warm! Heat a heavy bottomed pan on medium, add a bit of olive oil and saute salad (the full contents of the jar without yogurt sauce)  for a few minutes until the potatoes have softened and are warmed through. Remove from heat and drizzle yogurt sauce over top.

Oyster Mushroom and Chive Soup with Cashew Cream

Keeps well for one week. In a saucepan heat over medium low for 5 minutes or until just heated through. Stir frequently and top with a little lemon juice.

Roasted Yam Halves with Spiced Lamb, Feta and Chimichurri

Keeps well for 3 days.  Heat oven 375. Best to bring to room temperature first.  Bake for 15 minutes or until crispy on top and warmed through. Remove from heat and drizzle fresh chimichurri over top. Pairs well with peppery salad green and tahini dressing or a light olive oil based dressing and some crumbled nut and seed brittle.

Savory Herbed Quinoa and Sweet Potato Dinner Rolls

Keeps well for up to 4 days. Heat oven to 325. Bake for 10-12  minutes or until crispy outside and warm in the middle. (They should have a biscuit like consistency. ) Delicious with butter or ghee! These Rolls can be frozen. To reheat allow them to sit outside the freezer for 1 hour. Bake at 325 for 15 minutes or until crispy outside and warm in the middle. Makes a great Thanksgiving stuffing Side!

Smoky Roasted Cauliflower and garlicky Kale Frittata

Keeps well for up to one week. Preheat oven or toaster oven to 350 and warm  for 8-10 minutes, or until heated through and crispy on the outside. Serve alongside some lightly dressed greens.

Sprouted Nut and Seed Brittle with Cinnamon, Orange and Cardamom

Keeps well in an airtight container for about 10 days. (Do not refrigerate.)  This brittle makes a great snack and we love it crumpled over a salad, try it! If your brittle gets soft you can bring back its crispy consistency by toasting at 325 for 5-7 minutes, allow to cool and re-crisp.

Cashew Mac-Nut Butter with Cinnamon and Ginger

Keeps well for about 10 days. Try this spread on a toasted slice of this week’s oat and seed brittle . It also makes a great addition to a smoothie.

Cranberry and Walnut Oat and Seed Bread

Keeps well for up to two weeks. Slice, toast, and top with cashew butter or ghee. Can be frozen. (Allow to come to room temperature and then slice and toast/bake at 325 for 8-10 minutes.)

November 6

Cumin Spiced Black Bean Soup with Sweet Potato, Red Pepper and Cilantro

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 lime!

Roasted Butternut Squash Salad with Garlic Saute Chickpeas and a Tangy Tahini Dressing

Best within 4 days from receiving. Bring dressing to room temperature and stir vigorously.  For a warm salad heat a heavy bottomed pan on medium, add a bit of olive oil and saute salad for a few minutes until the spinach is wilted and the  squash is warmed through. Remove from heat and dress. For a cold salad just bring to room temperature and toss with dressing.

Baby Kale Caesar with Roasted Potatoes and Toasted Pumpkin Seeds with Garlic Crisps

Keeps well for up to 4 days. Bring to room temperature.  Stir dressing well and toss over caesar. This salad can also be served warm  (see butternut squash salad instructions.)

Italian Sausage Ragu with Zucchini Noodles

Keeps well for 5-7 days.  Remove Noodles from jar. In a saucepan over medium-low heat bring ragu to a light simmer for 2 minutes stirring frequently. Add zucchini noodles and toss for a minute or two until oodles start to soften but careful not to over cook as the noodles will get soggy.

Smoked Paprika Bok Choy Ramen with Detoxifying Dashi Broth

Keeps well for up to one week. Bring a few inches of water to a boil in a small pot. Add noodles and cook for 2 minutes. Drain noodles when they are still a bit firm as they will continue to cook. Meanwhile In a separate saucepan heat soup over medium low for 3-5  minutes. Place your noodles in a bowl and top with ramen broth and veggies. Enjoy!

Rosemary Potato and Sauteed Spinach Frittata with Pesto and feta

Keeps well for up to one week. Preheat oven or toaster oven to 350 and warm  for 8-10 minutes, or until heated through and crispy on the outside. Serve alongside some lightly dressed greens.

Almond Flour Lemon Poppyseed Muffins

Keeps well refrigerated for 7 days. Bring to room temperature or toast at 350 for 5 minutes. (Can be Frozen)

Cilantro and Basil Pesto with Sprouted Pecans (Vegan)

Keeps well for about 2 week. To keep fresh- store with a light layer of olive oil over the top.

Sprouted Oat and Seed Bread with Black Pepper and Sesame

Keeps well for up to two weeks. Slice, toast, and top with cheese, avocado, butter.... We love this bread with this weeks pesto! (Can be Frozen)

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.