Aug 20

Seared Summer Salad with Shishito Peppers, Leeks and Corn

Keeps well for three days. Just toss with dressing and  enjoy! Pairs well with grilled meats or fish. 

Little Gem Lettuce*, Leeks*, Persian Cucumbers*, Spade and Plow Shishito Peppers*, Red Bell Peppers*, Cashew Cream: Activated Raw cashews*, cilantro*, lime*, raw honey*, jalapeno*, garlic*, lime zest*, sea salt

Sprouted Lentil and Beet Burger Lettuce Wrap

Best within three days. Warm your beet burger on a medium heat pan for a few minutes on each side or in an oven at 375 for 8-10 minutes. Place on your butter lettuce to make a wrap or enjoy as a salad. Top with chimichurri, pickles and red onion. 

Red Beet*, Green Lentil*, Gluten Free Oats*, Cashew*, Mushroom*, Onion*, Garlic*, Butter Lettuce*, Red Onion*, Thyme*, Olive Oil*, Balsamic*, Sea Salt, Black Pepper*

Crispy Tomato and Cheese Polenta Bite Salad with Salanova Greens and Greek Dressing

Best within three days. Toast your polenta pites on a medium high heat pan for a few minutes on each side or in an oven at 375 for 8-10 minutes until crispy on the outside. Meanwhile, toss your green with greek dressing and then top with warmed polenta bites. 

Spade and Plow Salanova Lettuce*, Bob’s Red Mill Non-GMO Cornmeal*, Homemade Vegetable Stock*, Goat Cheese, Grass Fed Butter*, Basil*, Sun-dried Tomatoes, Red Onion*, Thyme*, Lemon*, Sea Salt, Black Pepper*. Dressing: Red Wine Vinegar*, Extra Virgin Olive Oil*, Shallot, Garlic, Dijon, Basil*, Oregano*, Chili Flakes

Local Wild King Salmon Salad with Garlic Aioli and Fingerling Potatoes 

Keeps well for four days. Best to warm in an oven at 375 if possible. Start with warming up your potatoes for 8 minutes and then add your salmon salad and continue warming for 5 minutes. Careful not to overheat and dry out your fish. Top or dip in your aioli. Top with fresh sprouts. This dish pairs well with fresh greens and a drizzle of our cashew cream or greek dressing if you opted for them.

H & H Wild Local King Salmon, Pasture Raised Eggs*, Quinoa*, Dijon, Dill*, Parsley*, Green Onion*, Avocado Oil*, Sea Salt, Fingerling Potatoes*,Sunflower Sprouts*,  Black Pepper*. Aioli: Avocado Oil*, Pasture Raised Raw Egg Yolk*, Dijon*, Garlic*, Salt

Braised Greens and Tangy Herb Frittata with Goat Cheddar

Keeps well for up to one week. Best served warm. Toast in toaster oven at 400  or place in oven on baking sheet or ovenproof dish at 400 for 5 minutes. Can also be warmed on the stovetop over medium heat for 4-5 minutes a side. 

Pasture Raised Eggs*, Potatoes*, Kale*, Garlic*, Cilantro, Parsley*, Oregano, Onion*, White Cheddar*, Extra Virgin Olive Oil*, Red wine Vinegar*, Dijon, Pink Himalayan Salt

Almond Flour Lemon Poppyseed Muffins

Keeps well refrigerated for ten days. Best served at room temperature.  

Almond Flour, Coconut Milk*, Maple Syrup*, Lemon*, Poppy Seed*, Pasture Raised Eggs*, Baking Soda*, Pink Himalayan Sea Salt

Savory Herbed Quinoa  Dinner Rolls

Keeps well refrigerated for ten days or freeze for up to three months .  Toast well in an oven at 375 for 10-15 minutes. We switched these rolls up to include yams instead of sweet potato, tell us what you think!

Yams*, Brown Rice Flour*, White Rice Flour*, Red Quinoa*, Flax Seed*, Onion*, Extra Virgin Olive Oil*, Cashew Milk*, Sage*, Thyme*, Apple Cider Vinegar*, Aluminum-free baking powder & soda, Sea Salt, Black Pepper

Turmeric Orange Lemonade

Best within 5 days or freeze . Best serve chilled by itself or with a splash of champagne or vodka?

Filtered Water, Turmeric Root*, Ginger Root*, Freshly Juiced Oranges*, Freshly Juiced Lemons*, Raw Honey, Sea Salt

Cilantro Cashew Cream

Keeps well for ten days . Drizzle on  roasted vegetables or a green salad. Use a dollop on your morning eggs and greens. Great on tacos or a grain bowl of your making! 

Activated Raw cashews*, cilantro*, lime*, raw honey*, jalapeno*, garlic*, lime zest*, sea salt, cayenne*

Eat more Greens Greek Dressing

Keeps well for five days . Stores well for three weeks. Just stir vigorously before using.

Extra Virgin Olive Oil* Red Wine Vinegar*, Lemon Juice, Dijon Mustard, Garlic*, Shallots*, Chili Flakes*, Oregano*, Sea Salt 

Chimichurri

Keeps well for up to two weeks. Enjoy with meats, eggs, veggies, grain bowls on a cheese coard...so many options! Tell us how your using it! 

 Parsley*, Cilantro*, Red Wine Vinegar*, Extra Virgin Olive Oil*, Oregano*, Crushed Red Pepper*, Garlic*, Himalayan Pink Sea Salt*, Black Pepper*

Aug 13

Wild Rice Fitter Salad with Spicy Greens

Keeps well for four days. Toast your broccoli fritters at 375 for 5 minutes or warm on a hot skillet on each side. Dress your green and save a little dressing to drizzle over your fritters. 

Sprouted Brown Rice*, Sprouted Wild Rice*, Broccoli*, Olive Oil*, Pajaro Pasture Raised Eggs*, Green Onion* Goat Cheddar Cheese, Rosemary*, Arugula*, Red Onion*, Balsamic Vinegar*, Raw Local Honey*, Garlic*, Thyme*, Dijon Mustard, Basil*, Sea Salt*, Black Pepper*

Black Eyed Pea BBQ Chop Salad with Rosemary Tahini Dressing

Best within three. Toss your salad  with tahini dressing and then drizzle the BBQ sauce over top. If you like you can add grilled chicken or shrimp but all the sprouted black eyed peas provide a healthy dose of protein and fiber!

Sprouted black eyed peas*, Persian Cucumbers*, Red Bell Peppers*, Fresh Corn*, Cilantro*, Red Onion*. Dressing (2 dressings packed separately), 1:Tahini*, Rosemary*, Lemon*, Garlic*, Coconut Aminos*, ACV, Sea Salt. 2: Avocado Oil, Tomato Paste*, Shallot*, Garlic*, ACV*, Honey, Smoked Paprika, Sea Salt

Warm Beet and Potato Salad with Dill Yogurt Sauce

Best within five days. Use a heavy bottomed pan and coat with olive oil -bring to a medium high heat. Toss in the contents of your jar and stir frequently until potatoes are soft and warmed through. Remove from heat and drizzle with yogurt sauce.

Beets*, Potato*, Red Onion*, Strauss Greek Yogurt*, Dill*, Dill Pickles*, Garlic*, Olive Oil*, Red Wine Vinegar*, Sea Salt, Black Pepper

Fogline Farm Italian Sausage Ragu with Zucchini Noodles

Keeps well for five days. Use a heavy bottomed pan and coat with olive oil -bring to a medium high heat.  If you want a raw or very crunchy noodle then remove the noodles and heat just the ragu for several minutes. Then simply pour over your plated “zoodles”. If you want a softer more pasta like noodle, warm the whole jar  for a few minutes stirring frequently. Careful not let the noodles cook too long or they will become soggy. Enjoy!

Zucchini*, Fogline Farms Italian Chicken Sausage*, Veg Stock*,Onion*, Fennel*, Early Girl Tomatoes*, Red Pepper*, Parsley,* Parmesan,* Oregano,* Serrano,* Garlic*, Pasture Raised Butter.

Smoky Roasted Cauliflower Frittata with Sauteed Kale

Keeps well for up to five days. Best served warm. Toast in toaster oven at 400  or place in oven on baking sheet or ovenproof dish at 400 for 5 minutes. Can also be warmed on the stovetop over medium heat for 4-5 minutes a side. 

Cauliflower*, Kale*, Caramelized Onions*, Pasture Raised Eggs*, Dijon Mustard, Sweet Smoked Paprika*, Chives*, Sheep's Milk Feta*, Grass Fed Butter, Sea Salt, Black Pepper*

Jalapeno and Green Onion Cornbread Muffins

Keeps well refrigerated for one week. Freezes well for up to three months. 

Bob’s Redmill Masa Harina*, Almond Flour* Pamela's Baking Mix, Jalapeno*, Eggs*, Green Onion*, Almond Milk*, Lemon Juice*, Baking Soda*, Maple Syrup*, Butter*, Strauss Greek Yogurt*, Himalayan Pink Salt 

Roasted Pistachio and Almond Flour Cookies

Keeps well refrigerated for ten days . 

Gluten Free Rolled oats*, Almond flour, Baking powder, Cardamom*, Coconut oil*, EVOO*, Maple Syrup*, Vanilla Extract, Sea salt, Orange Zest*, Raisins*, Pistachios

Smoky Golden Bone Broth

Keeps well for one week . Bring to a simmer for 5 minutes before enjoying as a beverage or in a soup or stew. Make a quick soup with chopped veggies, herbs and a cracked egg or  use in a recipe of your choice. 

Fogline Farm Chicken Bones*, Celery*, Onion*, Turmeric*, Ginger*, Garlic*, Bay Leaves*, Cilantro*, Apple Cider Vinegar, Lime Juice*.

Rosemary Tahini Dressing

Keeps well for two weeks . A great dressing to have on hand... toss on  roasted vegetables or a green salad. Use a dollop on sautéed kale to add some serious 'umph' to your morning egg. Make a quick grain bowl you won't mind eating all week! 

Tahini*, Lemon*, Apple Cider Vinegar*, Rosemary*, Garlic*, Coconut Aminos*, Sea Salt.

Basil and Thyme Vinaigrette

Keeps well for five days . Stores well for three weeks. Just stir vigorously before using.

Extra Virgin Olive Oil*, Balsamic Vinegar*, Basil*, Dijon Mustard, Garlic*, Thyme*, Raw Local Honey*.

*Indicates a certified organic ingredient

Aug 5

Roasted Red Pepper and Tomato Soup

Keeps well for one week. Bring to a light simmer stirring frequently. Enjoy! 

Early Girl Tomato*, Red Pepper*, Onion*, Garlic*, Cashew*, Miso*, Date*, Sea Salt, Black Pepper*.

Baby Kale Caesar Salad with Optional Fogline Farm Kitchen

Best within two days. Toss with dressing and top with crunchy pumpkin seeds and garlic crisps. 

Baby Kale*, Radish*, Red Potato*, Garlic*, Sprouted Pumpkin Seeds*. Dressing: Avocado Oil, Olive Oil*, Pasture Raised Egg Yolk*, Lemon*, Worcheshire, Wild Planet Anchovies, Dijon, Salt, Pepper

Sweet and Savory Sprouted Black Rice Pudding with Coconut Ginger Milk

Best within one week. Place in a pot with a well fitted lid and bring to a  simmer. Let simmer to 6-8 minutes. It should be a very light simmer. Turn the heat off and let stand 5 minutes. The rice should still have a bite but most of the liquid will be absorbed but not completely. Top with raspberries and coconut. 

Sprouted Black Rice*, Coconut Milk*, Raspberries*, Dates*, Ginger*, EVOO*, Sea Salt, Kaffir Lime Leaves*

Turkey Meatballs with Seared Corn and Roasted Red Pepper Sauce

Keeps well for five days. Cover meatballs and warm in an oven at 400 for 10 minutes or sear both sides on a medium high pan for a few minutes on each side. Enjoy with Red pepper sauce and slaw. 

Diestel Ground Turkey*, Corn*, Sprouted Quinoa*, Pasture Raised Egg*, Green Onion*, Parsley*, Cumin*, Garlic*, Avocado Oil*, Sea Salt. Sauce: Red Peppers*, Extra Virgin Olive Oil*, Cilantro*, Red Cabbage*, Jalapeno*, Garlic*, White Wine Vinegar

Sweet Potato and Leek Frittata with Feta

Keeps well for up to five days. Best served warm. Toast in toaster oven at 400  or place in oven on baking sheet or ovenproof dish at 400 for 5 minutes. Can also be warmed on the stovetop over medium heat for 4-5 minutes a side. 

Pasture Raised Eggs*, Hannah Sweet Potatoes*, Leeks*, Grassfed Butter, Sheep Milk Feta*, Shallots*, Rosemary*, Basil*, Thyme*, Dijon*, Pink Himalayan Salt, Black Pepper*

Flourless Tahini Cookies with Dark Chocolate Chips

Keeps well refrigerated for ten days . A high protein snack..can’t say we’ve never eaten them as a meal:)

Tahini*, Palm Sugar*, Pasture Raised Egg*, Dark Chocolate Chips, Vanilla Extract*, Sea Salt. 

Hibiscus Infusion with Citrus and Ginger

Keeps well for five days . Enjoy cold. 

Hibiscus Flower*, Honey*, Freshly juiced local Oranges*, Ginger*, Sea Salt.

Sprouted Oat & Seed Bread with Everything Seasoning

Keeps well for up to two weeks. Slice, toast, and top with our white bean spread or topping of choice. Butter or Ghee is always good. We also love this one with a creamy goat cheese. Can be frozen. 

Activated Oats*, Filtered Water*, Onion*, Sprouted Pumpkin Seeds*, Sprouted Buckwheat*, Activated Millet*, Sprouted Chia Seeds,* Sprouted Flax Seed*, Sprouted Hemp Seeds*, Psyllium Husks*, Olive Oil*, Maple Syrup*, Dill*, Sea Salt, Black Pepper*.

July 30

Rancho Gordo Posole

Keeps well for one week. Bring to a light simmer stirring frequently. Enjoy! 

Sprouted Rancho Gordo Hominy (Posole), Homemade Vegetable Stock*, Onion*, Activated Cashew*, Garlic*, Coconut Oil*, Turmeric*, Cumin*, Lime*, Cilantro, Sea salt, Black Pepper*, * NotSo Sauce. 

Peanut Lime Slaw 

Best within two days if you chose our smoked chicken, if not then up to 5 days. Enjoy cool or warm! To warm, heat a heavy bottomed pan on medium, use a high heat oil like avocado or sesame oil and saute for a couple minutes. Once cabbage has softened toss with peanut lime dressing. (If you have sensitive digestion you will likely find heating the cabbage is more digestible.) 

Green Cabbage*, Purple Cabbage*, Green Onion*, Cilantro*, Corn*, Peanuts*. Dressing: Non-GMO Roasted Peanut Oil, Rooster Ridge Lime*, Rice Vinegar*, Ginger*, Coconut Palm Sugar*, Green Onion*, Cilantro*, Sea Salt.  

Thai Green Bean Salad

Best within three days. Just toss and enjoy. This is a knife and fork salad. Pairs well with grilled chicken or fish.

Green Beans*, Sprouted Quinoa*, Spade and Plow Salanova Lettuce*, Cherry Tomatoes*, Sprouted Peanuts* (Packaged Separately), Garlic*, Shallot*, Green Onion*, Lime*, Fish Sauce*, Coconut Palm Sugar*, Cilantro*, Red Pepper Flakes*.

Tuna Salad Lettuce Cups

Keeps well for three days. If you want a greener salad add whatever fresh greens you have on hand or make lettuce cups and use your hands!

Sustainably Caught Wild Tuna, Greek Yogurt*, Pecans*, Shallots*, Feta, Parsley*, Lemon*, Dijon Mustard, Red Grape*, Butter Lettuce*, Dill*, Sea Salt and Pepper. 

Roasted Tomatillo, Corn, Red Pepper Frittata with Goat Cheddar

Keeps well for up to five days. Best served warm. Toast in toaster oven or place in oven on baking sheet or ovenproof dish at 400 for 5 minutes. Can also be warmed on the stovetop over medium heat for 4-5 minutes a side. 

Red Potatoes*, Corn*, Red Onion*, Red Pepper*, Pajaro Pastures Eggs, Kerrygold White Cheddar, Cemitas 1 Salsa Verde* (Tomatillos*, White Onion*, Garlic*, Serrano Peppers*, salt, Honey), Butter, Sea Salt

Cemitas 1 Roasted Tomatillo Salsa Verde

Keeps well for us to one week . Great as a dip, over eggs or over roasted veggies. So good!

Tomatillos*, White Onion*, Garlic*, Serrano Peppers, Honey, Salt.

Coconut Mango Chia Pudding

Keeps well for four days . Top with granola and enjoy!

Coconut Milk*, Almond Milk*, Chia Seeds*, Medjool Dates*, Lime Juice*, Kaffir Lime*, Sea Salt. Granola (packaged separately) Rolled Oats*, Sesame Seeds*, Coconut*, Maple Syrup*, Coconut Oil*, Egg Whites*, Turmeric*, Cinnamon*, Cardamon*, Sea Salt.

Matcha Latte

Keeps well for up to one week. This beverage separates so shake to well before pouring. Can be frozen. Awsome with a scoop of coconut ice cream!

Macadamia Nuts*, Cashews*, Coconut Butter*, Hemp Seeds*, Vanilla Extract, Matcha Tea*, Sea Salt.

July 2

Roasted Leek, Bell Pepper, Cucumber and Little Gem Salad with Cilantro Cashew Cream

Keeps well for three days. This is a knife and fork salad. Just Toss and Enjoy! Pairs well with this weeks turkey burgers or any grilled item!

Spade and Plow Little Gem Lettuce*, Rodoni Farm Leeks*, Spade and Plow Persian Cucumbers*, Red Bell Peppers*, Cashew Cream: Activated Raw cashews*, cilantro*, lime*, raw honey*, jalapeno*, garlic*, lime zest*, sea salt.

Spiced Turkey and Zucchini Burgers

Best within five days or freeze. Preheat oven to 375F. In an ovenproof dish, heat for 8-10 minutes or until heated through.  Stovetop: In a frying pan on medium, heat burgers for 3-4 minutes on each side Pairs well with our cumin and thyme yogurt sauce.

Diestel Ground Turkey*, Zucchini*, Extra Virgin Olive Oil*, Green Onion*, Pasture Raised Eggs*, Mint*, Cilantro*, Garlic*, Cumin*, Sea Salt*, Black Pepper*, Cayenne*. 

Lemony Thyme Greek Yogurt Sauce with Toasted Cumin

Best within two weeks. This protein rich sauce makes a quick meal in minutes. Top any root vegetable, grain bowl with this tangy sauce. Also makes a great veggie dip or paired well with a variety of meats and on sandwiches. Tell us how your using is #HowIGRK !

Strauss Greek Yogurt*, Olive Oil*, Lemon Juice*, Thyme*, Garlic*, Cumin*, Black Pepper*, Sea Salt.

Coconut Curry with Sprouted Chickpeas, Sugar Snap Peas and Wilted Greens

Keeps well for up to one week. Warm gently on the stove (careful not to boil) stirring frequently. Fish and chicken pair well as does our coconut rice or just a bowl of greens with some of our greek dressing.

Sprouted Chickpeas*, Spinach*, Coconut Milk*, Onions*, Sugar Snap Peas*, Cilantro*, Ginger*, Garlic*, Coconut Oil*, Lemon Juice*, Curry Powder*, Turmeric*, Sea Salt, Black Pepper.

Kaffir Lime  Sprouted Brown Rice with Cilantro

Keeps well for up to five days. We love this rice warmed as fried rice. To make us a it of oil on a hot pan, add rice and then break a fresh egg into the pan. Stir until egg is cooked and rice is hot. You can add any veffies you have on hand or greens like mustard greens or arugula. Alternatively you can warm in the oven at 375 for 10 minutes or just quickly stir fry. Pairs well with our curry too!

Buckwheat Flour*, Gluten Free Sprouted Flour Blend*, Palm Sugar*, Raw Extra Virgin Coconut Oil*, Aluminum Free Baking Powder*, Pink Himalayan Sea Salt 

Eat More Greens Greek Dressing

Keeps well for four weeks . Use as a dressing on any veggies or greens or make a grain bowl of your choosing and use this dressing to make it pop! 

Extra Virgin Olive Oil* Red Wine Vinegar*, Lemon Juice, Dijon Mustard, Garlic*, Shallots*, Chili Flakes*, Oregano*, Sea Salt.

Taiwanese Street Corn

Keeps well for four days (marinade will hold for a week or more  but the corn will dry out sooner ). To prepare this corn (we have already removed the corn silks for you)  start by leaving the husk on in order to protect the corn and help bring out its sweetness.

Step 1:  Get your grill or pan hot! With the husk on,  warm your corn for for 5 minutes, rotating every minute or so. 

Step 2: Remove the husk, baste with the marinade on all sides and return it to the hot grill to sear on 3 sides until lightly blackened.

Step 3: Top with chopped cilantro and tosted sesame garnish. Thats it! Are you wowed?  We hope you enjoy!

Organic corn*, Shallots, Kevala Sesame Oil*, Garlic*, Worcheshire, Rice Vinegar, Toasted Sesame*, Cilantro*, Sea Salt, Pepper*.

Sprouted Oat & Seed Bread with Rosemary & Thyme

Keeps well for up to two weeks. Slice, toast, and top with our white bean spread or topping of choice. Butter or Ghee is always good. We also love this one with a creamy goat cheese. Can be frozen. 

Sprouted Steal Cut Oats*, Filtered Water*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium husks*, Olive Oil*, Maple Syrup*, Apple Cider Vinegar*, Rosemary*, Thyme*, Sea Salt, Black Pepper*.  *Certified Organic Ingredient

Almond Butter Cakes

Keeps well for up to two weeks refrigerated. Enjoy! 

Pamalas Gluten Free Flour Blend, Dates*, Almond Butter*, Cocoa Powder*, Extra Virgin Olive Oil*, Maple Syrup*, Palm Sugar*, Almond Milk*,Sprouted Almonds*, Guittard Dark Chocolate Chips, Vanilla Extract, Aluminum Free Baking Powder, Sea Salt.

*Certified Organic Ingredient