Sept 3

Grilled Romano Beans and Roasted Radish Salad 

Keeps well for three days. Just toss with dressing...this is a knife and fork salad.

Little Gem Lettuce*, Romano Beans, Radish*, Red Onion*, Sunflower Sprouts*, Candied Pumpkin Seeds* (Maple Syrup*), Olive Oil*, Balsamic, Apple Cider Vinegar, Dijon, Shallot*, Medjool Date, Sea Salt.

Herbed Falafel Salad with Crisp Veggies and Greek Dressing

Best within three days.  Just toss with dressing and enjoy!

Garbanzo Beans*, Buckwheat Flour*, Mint*, Parsley*, Garlic*, Shallots*, Olive Oil*, Cumin*, Aluminum Free Baking Powder, Pink Himalayan Salt, Pepper*, Lemon*, Garlic*, Red Onion*, Kalamata Olives*, Cherry Tomato*, Baby Lettuce*, Carrot*, Cucumber*, *Red Wine Vinegar*, Extra Virgin Olive Oil*, Dijon, Basil*, Oregano*. 

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

Best within five days. Bring to a light simmer for 2 minutes. Careful not to boil the coconut milk. Serve with our coconut rice if you like. 

Homemade Chicken Bone Broth*, Fogline Farm Chicken, Mushrooms*, Coconut Milk*, Tomato*, Cilantro*, Lemongrass*, Ginger*, Shallots*, Chillies*, Fish Sauce*, Kaffir Lime*, Fish Sauce, Sea Salt.

Salmon Curry with Green Beans and Green Onion

Keeps well for four days. Bring to a very light simmer in a small pot, again careful not to boil the coconut milk. Pairs well with our Coconut Cilantro rice!

H & H Wild Wild Salmon, Sugar Snap Peas, Coconut Milk*, Green Onion*, Cilantro*, White Wine, Ginger*, Lemon Grass*, Lime Juice*, Fish Sauce*, Jalapeno*, Curry Powder*, Garlic*, Ginger*, Cilantro*, Palm Sugar*

Kaffir Lime & Cilantro Coconut Brown  Rice (Sprouted )

Keeps well for up to five days. Best served warm. We love making this into fried rice. Just add a little oil to a hot pan, add the rice.MAke a little space for an egg or two. Add a little salt and stustir until the egg is cooked. You can also add any fresh veggies you have on hand!

Brown Basmati Rice*, Coconut Milk*, Shallots*, Ginger*, Garlic*, Cilantro*, Kaffir Lime Leaves*, Lime*, Raw Extra Virgin Coconut Oil*, Cardamom*, Pink Himalayan Salt. 

Swiss Chard and Red Potato Frittata with Arugula  Pesto and Ricotta Cheese

Keeps well for up to one week. Preheat oven or toaster oven to 350° and heat for 7-10 mins, or until heated through. The cake should be lightly browned and crispy on the outside. Serve with a side salad dressed in a bright vinaigrette.

Red Potato*, Swiss Chard*, Onion*, Pajaro Pasture- Raised Eggs*, Sheep's Milk Ricotta Cheese, Baby Arugula*, Cilantro*, Extra Virgin Olive Oil*, Garlic*, Lemon Juice*, Pecans, Dijon, Sea Salt, Black Pepper.

Cornbread Muffins with Fresh Rosemary, Collards and Feta

Keeps well refrigerated for one week. Best served at room temperature or a little warm. If you warm them we recommend adding a little pasture raised butter!.

Strauss Greek Yogurt*, Pasture Raised Eggs*, Olive Oil*, Fresh Corn*, Collard Greens*, Sprouted Corn Flour*, Feta, Cornmeal*, Rosemary*, Sea Salt*, Baking Soda.

Peaches and Creamy Chia Pudding with Sprouted Cinnamon Almonds

Best within 5 days or freeze . Best serve chilled. Just top with almonds or other fruit and nuts of your choice.

Chia Seeds*, Cashews*, Dates*, Coconut Butter*, Plum*, Peaches*, Sprouted Almonds*, Palm Sugar*, Vanilla Extract, Cinnamon.

Rocket and Basil Pesto with Sprouted Pecans in Extra Virgin Olive Oil

Keeps well for up to two weeks. Use on your favorite toast, pasta or grains. Great on eggs and greens, tossed on sauteed or baked veggies or use on a cheeseboard.

Young Arugula*, Basil*, Pecan, Olive Oil*,  Garlic*, Lemon Juice* , Lemon Zest*, Sea Salt, Black Pepper*

Chai Spiced Almond Milk Latte

Keeps well for one week . Enjoy chilled, over ice or gently warm.

Almonds*, Turmeric*, Ginger*, Fennel Seeds*, Cinnamon Sticks*, Cloves*, Black Peppercorn*, Star Anise*, Cardamom*, Rooibos Tea*, Coconut Palm Sugar*, Coconut Butter*, Vanilla Extract, Sunflower Lecithin*

Aug 27

Seared Zucchini and Shiitake Mushroom Soup with Kaffir Lime and Ginger

Keeps well for one week. Bring to a light simmer, stir and serve! 

Vegetable Stock (Celery*, Onion*, Carrots*, Kaffir Lime Leaves*, Lemon Grass*, Ginger*, Peppercorn*) Leeks*, Zucchini*, Shiitake Mushrooms, Black ChickPeas*, Shallots, Ginger*, Garlic*, EVOO*, Kaffir Lime Leaves*, Cilantro*, Apple Cider Vinegar.

Seared Broccoli and Potato Soup with Pecorino, fresh Dill and Lemon Zest

Best within one week. Bring to a light simmer, stir and serve! 

 Vegetable Stock*, Extra Virgin Olive Oil*, Broccoli*, Grass Fed Butter (Ghee)*, Onion*, Garlic*, Lemon Juice*, Lemon Zest*, Dill*, Black Pepper*, Sea Salt, Red Pepper Flakes, Lemon*, Sheep's Milk Pecorino Romano.

Harvest Salad with a  Shallot & Dijon Vinaigrette 

Best within three days. Just toss with dressing and enjoy!

Sweet Potatoes*, Baby Arugula*, Pink Lady Apple*, Sprouted Hazelnuts*, Dried Cherries*, Goat Cheddar, Olive Oil*, Sea Salt, Cinnamon*, Paprika*. Dressing: Olive Oil*, Apple Cider Vinegar, Dijon, Shallot*, Medjool Date*, Cinnamon*, Smoked Paprika*, Sea Salt.

Roasted Carrot-Ginger Grain Bowl

Keeps well for four days. Enjoy at room temperature or sear your carrots on a hot pan or oven. Drizzle with dressing.

Millet*, Mixed Greens*, Young Carrots*, Sweet Peppers*, Basil*, Sprouted Almonds, Sriracha, Extra Virgin Olive Oil*, Tahini*, Lemon*, Garlic*, Orange Juice*, Ginger*, Sea Salt, Black Pepper. 

Oyster Mushroom, Tomato, and Caramelized Onion Frittata

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*, Live Earth German Butterball Potatoes*, Baby Portabella Mushrooms*, Oyster Mushrooms*, Onion*, Sungold Tomatoes*, Laura Chanel Goat Cheese, Extra Virgin Olive Oil* Pasture Raised Butter*, Chives*, Dijon, Sea Salt, Pepper*

Dark Chocolate Black Bean Brownies

Keeps well refrigerated for ten days. Best served chilled.

Sprouted Black beans*, coconut oil*, pasture raised eggs*, cacao powder*, maple syrup*, vanilla extract* sea salt

Sesame Chicken Salad with Cucumbers and Jimmy Nardello Peppers

Keeps well refrigerated three days. Just toss with dressing and enjoy!

Cucumbers*, Romaine*, Fogline Farm Chicken*, Chinese Cabbage*, Spade and Plow Jimmy Nardello Peppers*, Jalapeno*, Spring Onions*, Cilantro*, Black Sesame Seeds. Dressing: Sesame Oil*, Toasted Sesame Oil*, Lime*, Honey*, Sea Salt.

Raspberry Cooler with Hibiscus and Lime

Best within 5 days or freeze . Best serve chilled!

Raspberries*, Hibiscus*, Raw Honey, Lime Juice*, Sea Salt.

Cinnamon-Raisin Oat and Seed Bread

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

 Activated Cashews*, Macadamia Nuts*, Raw Local Honey*, Ginger*, Cinnamon*, Sea Salt. 

Cashew Macadamia Nut Butter

Keeps well for one week . This spread is great on our Cinnamon- Raisin Oat and Seed Bread. Its also a great addition to a smoothie or on a banana.

 Activated Cashews*, Macadamia Nuts*, Raw Local Honey*, Ginger*, Cinnamon*, Sea Salt.

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*.