Nov 26

Spade and Plows Young Roasted Carrots with Spiced Ghee and Lemony Thyme Yogurt Sauce 

Keeps well for up to four days. 

Oven: Heat oven to 400. Do not heat in compostable packaging. Place in pyrex glass or stainless steel container.  Bring carrots and spiced ghee to room temperature, stir ghee vigorously. Warm carrots for 6-8 minutes, until tender. While still hot, toss with ghee to coat the carrots well. Plate and drizzle with yogurt sauce and then sprinkle with toasted  pumpkin seeds. 

Stove Top: Heat pan to medium high.  Sear carrots on a couple sides. Toss while hot with spiced ghee and then top with yogurt and pumpkin seeds.

Spade and Plow Carrots*, Strauss Greek Yogurt*, Ghee made from Pasture Raised Butter, Sea Salt, Cinnamon, Cardamom*, Coriander*, Chipotle Powder*, Black Pepper*

Borba Family Farms Carola Mashed Potatoes with Garlic Confit, Preserved Lemon and Truffle Salt

Keeps well for up to one week. 

Oven:  Do not heat in compostable packaging. Place in pyrex glass or stainless steel to reheat.  Allow to come to room temp. Warm oven to 400 degrees. Cover Potatoes and warm for 15-20 minutes. Uncover and sprinkle with truffle salt (truffles are very heat and air sensitive, they loose their flavor easily so we recommend using it as a finishing salt.)

Stove top: Place a small amount of oil on your pan over medium heat. Add potatoes and a splash of milk or water and stir until heated through. Alternatively you can brown them by heating on one side for a few minutes and then flipping over to heat for a few more minutes.

Borba Family Farms Carola Potatoes*, Strauss Greek Yogurt and Whole Milk*, Extra Virgin Olive Oil*, ACV, Truffle Salt

Crunchy Green Beans with Chestnut Gravy, Crispy Far West Fungi Maitake Mushrooms and Fried Shallots

Keeps well for up to four days. 

Oven:  Do not heat in compostable packaging. Place in pyrex glass or stainless steel. Warm oven to 400. Allow to come to room temperature. Drizzle gravy over the green beans. Heat for 5 minutes and then top with crispy shallots and mushrooms and heat for another 3-5 minutes. Squeeze lemon over top.

Stove Top: Warm green beans in a pan with a splash of oil, stirring frequently. Remove from heat while still crispy. In a separate pan warm gravy. Pour over green beans and top with shallots and mushrooms.

Green Beans*, EVOO*, Shallots*, Far West Fungi Maitake Mushrooms*, Lemon*, Sea Salt, Black Pepper. Chestnut Gravy: Bella Vista Ranch EVOO*, Bonny Doon Rose, Vegetable Stock*, Chestnut Flour, Shallots*, Parsley*, Thyme*, Sea Salt.

Fogline Farms Golden Bone Broth Simmered Brown and Wild Rice with Cranberries and Sprouted Pecans

Keeps well for up to five days. (Can be warmed or eaten at room temperature.)

 Do not heat in compostable packaging. Place in pyrex glass or stainless steel to reheat.

Oven:  Ideally bring to room temperature first. Warm at 350 for 10 minutes uncovered. Stir partway through.

Stovetop: warm of a dry pan stirring frequently for a few minutes.

Fogline Farms Golden Bone Broth*, Sprouted Long Grain Brown Rice*, Wild Rice*, Shallot, Dried Cranberries*, Parsley, Sprouted Pecans, Lemon* Garlic*, Sea Salt

Jewel Yams Creamed with Coconut Milk, Tahini and Rosemary with a Toasted Hazelnut Gremolata 

Best within five days.

 Oven:  Do not heat in compostable packaging. Place in pyrex glass or stainless steel to reheat.  Allow to come to room temp. Warm oven to 400 degrees. Cover Potatoes and warm for 15-20 minutes. Uncover and sprinkle with truffle salt (truffles are very heat and air sensitive, they loose their flavor easily so we recommend using it as a finishing salt.

Stove top: Place a small amount of oil on your pan over medium- low heat. Add potatoes and heat until warmed through, stirring frequently. Alternatively your can brown them by heating on one side for a few minutes and then flipping over to heat for a few more minutes.

Yams: Jewel Yams*, Coconut Milk*, Kevala Tahini*, Shallots, Rosemary*, Avocado Oil, Lemon Juice*, Sea Salt, Black Pepper*. Gremolata: Sprouted and Toasted Hazelnuts*, Lemon Juice*, Garlic*, Preserved Lemon*, Parsley*, Lemon.

Sprouted Oat & Seed Bread with Cranberry & Walnut

Keeps well for up to 10 days or freeze. Slice, Toast and top with butter or your favorite cheese or spread. If you are serving the bread to a group at a meal, you can warm the whole loaf at 350 for 15 minutes and then slice. The bread will be very moist inside if you heat the bread this way.

Activated Rolled & Steal Cut Oats*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium husks*, Coconut Oil*, Cranberry*, Walnuts, Maple Syrup*, Cinnamon*, Fresh Squeezed Orange Juice*, Sea Salt, Black Pepper*

Chestnut Gravy with Bonny Doon Wine, Fresh Parsley and Thyme

Best within one week. 

Stove Top: Warm in a saucepan over low heat until heated through. You can add turkey drippings if you have them! 

Bella Vista Ranch EVOO*, Bonny Doon Rose, Vegetable Stock*, Chestnut Flour, Shallots*, Parsley*, Thyme*, Sea Salt.

Slow Simmered Cranberries with Gizdich Fresh Pressed Apple Juice, Orange Zest and Cinnamon

Best within two weeks. Keep refrigerated or freeze. Enjoy at room temperature or gently warm.

Fresh Cranberries*, EVOO*, Gizdich Apple Juice, Cinnamon*, Orange Zest*, Sea Salt

Nov 19

Roasted Koginut and Acorn Squash Soup with Caramelized Ghee and Fresh Thyme

With Optional Guajillo Harissa

Keeps well for up to one week. Bring to a light simmer for a few minutes stirring frequently. Pairs well with a crispy slice of this week's oat and seed bread and fresh greens.

Spade and Plow Koginut Squash*, Acorn Squash*, Vegetable Stock*, Onion, Ghee, Garlic*, Pecans*, Cumin*, Thyme*, Sage*, Red Pepper Flakes*, Sea Salt, Black Pepper*. Harissa:Extra Virgin Olive Oil*, Sprouted Almonds*, Guajillo Chillies, Garlic*, ACV, Oregano*, Sea Salt

Chez Panisse Slow Braised Lamb Stew with Tart Apricots

Keeps well for up to one week. Bring to a simmer for 5 minutes, stirring frequently. A fresh squeeze of lemon or lime after reheating really balances this dish out. 

Homemade Chicken Broth*, Lamb*, Sweet Potato*, Onion*, Cilantro*, CA Dried Apricot, Garlic*, Ginger*, Curry Powder*, Cinnamon*, Saffron, Sea Salt, Black Pepper*

Braised Greens and Tangy Herb Frittata with Goat Cheddar

Keeps well for up to one week. Preheat oven or toaster oven to 375° and heat for 7-10 mins, or until heated through and crispy on the outside. If your not eating it in the car (which of course we don’t recommend but cant say we’ve never done…) pair  with mustard greens and a squeeze of lemon!

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

Lemon & Mint Fogline Farm Chicken and Feta Meatballs and Optional Tzatziki

Keeps well for up to five days. Ideally bring to room temperature and then sear in olive oil or avocado oil for a couple minutes on each side. Alternatively heat in an oven at 400 for 7-10 minutes. Careful not to overheat and dry out the meat. Serve with optional Tzatziki.

Fogline Farm Chicken*, Zucchini*, Extra Virgin Olive Oil*, Green Onion*, Pasture Raised Egg*, Feta, Mint*, Cilantro*, Garlic*, Cumin*, Sea Salt*, Black Pepper*, Cayenne*. Sauce: Straus Greek Yogurt*, Cucumber*, Mint*, Garlic*, Lemon*, Salt, Black Pepper*

Crispy Baked Polenta Bites over Rocket with whole Basil and a Greek Dressing

Best within 2-3 days . This salad can be eaten at room temperature but our preferred method is to warm the polenta bites. Best way to heat is to pop them in the oven at 375 for 8-10 minutes. Outside should brown a bit and the inside should be creamy. This can also be done on a pan by searing (either dry searing or with a bit of oil) on each side for a couple minutes.

 Arugula*, Corn Meal*, Homemade Vegetable Stock*, Laura Channel Goat Cheese, Sun-dried Tomatoes, Shallots, Grass Fed Butter*, Basil*, Parsley*, Thyme*, Sea Salt, Black Pepper*. Dressing:*Red Wine Vinegar*, Extra Virgin Olive Oil*, Dijon, Basil*, Oregano*, Chili Flakes.

Warm Beet and Potato Salad with Dill Yogurt Sauce and Pickles

Keeps well for up to five days. Ideally bring to room temperature before heating. You can remove the pickles on top before heating.  Heat in a warm pan with a splash of oil stirring frequently for about 5 minutes. Its read when potatoes are warmed through and creamy on the inside. You can also heat in an oven at 375 for about 10 minutes.

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

Chimichurri 

Best within 2 weeks. To keep chimi fresh, be sure there is a light coating of olive oil over the herbs when you store. Doing this will greatly extend the life of any dressing or sauce. We love this chimichurri on just about anything. Its great on meat, with eggs, over veggies or as a dressing for a grain bowl. Make a quick meal with zing in seconds with this one!

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

Fresh Ginger and Chai Spiced Grain Free Molasses Cookies

Best within 10 days . Keep refrigerated or freeze. Enjoy at room temperature. Or gently toast at 350 for a few minutes. Let cool for outside to crisp.

Almond Flour, Coconut Flour*, Coconut Palm Sugar*, Grass Fed Butter, Molasses*, Pasture Raised Eggs*, Fresh Ginger*, Cinnamon, Allspice, Cardamom, Sea Salt, Black Pepper 

Fogline Farm Anti-Inflammatory Bone Broth with Fresh Turmeric and Ginger 

Keeps well for up to one week of freeze in a straight neck jar or freezer safe container with room to expand. Simmer for 5 minutes before enjoying as a beverage or using in soups or took cook grain in. 

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

Rosemary & Thyme Sprouted Oat & Seed Bread -Bonus Thanksgiving Stuffing Recipe

Keeps well for to ten days or freeze.  Slice, Toast and top with butter or your favorite cheese or spread. See our bonus Thanksgiving stuffing recipe to turn this bread into a holiday favorite.

Sprouted Steel 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*

BONUS RECIPE

Nut & Seed Apple Stuffing 

Makes about 8 cups of Stuffing

.5 cups Unsalted Butter or Extra Virgin Olive Oil Plus a Light Coating on your Baking Dish

1 Loaf Rosemary and Thyme Oat and Seed Bread, diced

   (if you have a round, divide recipe in half)

.5 cups chopped yellow onions

2.5 cups celery, cut in .25in pieces

2 pink lady apples (or apple of your choice), medium diced

.5 cup chopped Italian parsley

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

2 cups vegetable or bone broth, divided

2 pasture raised eggs (if you want to keep it vegan you can skip the egg)

Preheat oven to 250°F. Butter or oil a 13x9x2" baking dish and set aside. Scatter chopped bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Meanwhile, melt remaining butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to a bowl with your dried bread; stir in herbs, salt, and pepper. Drizzle in half the broth and toss gently. Let cool.

Preheat oven to 350°F. Whisk the rest of the broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake for about 40 minutes.

Remove foil and bake uncovered, until set and top is browned and crisp, 40-45 minutes. You can prepare the stuffing up until this point and refrigerate before uncovering and baking until crisp. Allow to come to room temperature before browning or if chilled add 10-15 minutes.

Nov 12

Toasted Cumin Black Bean Soup with Lime

Keeps well for up to one week. Bring to a light simmer for a few minutes. Our brined and roasted chicken add on would be a great addition if you choose it!

Black Beans*, Sweet Potato*, Red Bell Peppers*, Red Cabbage*, Onion*, Celery*, Cilantro*, Extra Virgin Olive Oil*, Jalapeno*, Garlic*, Cumin*, Oregano*, Cayenne*, Lime*, Kombu*, Bay Leaf*, Sea Salt, Black Pepper*

Zucchini and Mint Salad with Lemon Rice

Keeps well for up to three days. Toss with dressing and enjoy!

Sprouted Brown Rice*, Arugula*, Zucchini*, Mint*, Shallot*, Parmesan*, Extra Virgin Olive Oil*, Lemon*, Maldon Sea Salt, Black Pepper*, Red Chili Flakes*, Pine Nuts*

Caramelized Onion and Butternut Squash Frittata

Keeps well for up to one week. Preheat oven or toaster oven to 350° and heat for 7-10 mins, or until heated through. We love it with greens and a squeeze of lemon!

 Butternut Squash*, Onions*, Pasture Raised Eggs*, Gruyere, Grass Fed Butter, Rosemary*, Salt Black Pepper*.

Fogline Farm Chicken Sausage Stuffed Acorn Squash

Keeps well for up to five days. Warm oven to 400 and place stuffed squash in a covered dish. Heat for 15 minutes then uncover and continue to roast for an additional 5 minutes.

Acorn Squash*, Fogline Farm Chicken Sausage*, Swiss Chard*, Tomato*, Onion*, Olive Oil, Garlic*, Thyme*, Oregano*, Pecorino-Romano, Sea Salt, Black Pepper*

Peanut Lime Slaw (with optional Fogline Farm Pulled Chicken)

Best within one week. This salad can be eaten raw or stir fried and then then dressed. If your digestion is delicate we recommend the latter. Pulled chicken should be enjoyed within 2-3 days.

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. 

Sprouted Lentil and Beet Burger Lettuce Wrap

Best within 2-3 days. Warm Beet burger in the oven or on a warm pan for a few minutes on each side. Enjoy as a knife and fork salad or use the butter lettuce to eat as a wrap. Top with herbed balsamic and pickles!. 

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

Almond Flour Lemon Poppy Seed Muffins

Best within 10 days . Keep refrigerated or freeze. Enjoy at room temperature.

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

Chai Spiced Almond Milk Latte

Keeps well for up to one week. Can be gently warmed or drunk at room temp.  Just shake it up and pour. 

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

Buckwheat and Millet Bread with Onion and Dill

Keeps well for to ten days or freeze.  Slice, Toast and top with butter or your favorite cheese or spread. 

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*

Nov 5

Smoked Paprika Bokchoy Ramen with Detoxifying Dashi Broth

Keeps well for up to one week. Best to cook the noodles separately. Place the noodles in a pot of boiling water for 2 minutes, drain and rinse with cool water.  Bring broth to a light simmer for just a few minutes. Pour noodles into broth and enjoy!

Lotus Millet and Brown Rice Ramen Noodles*, Shitake Mushroom*, Carrot*, Green Onion* Cilantro*, Basil*, Garlic, Shallot*, Sesame Oil*  Smoked Paprika*, Kombu, Shiitake*, Ginger*, Tamari*, Sea Salt

Thai Style Frittata with Crunchy Beans, Curly Kale and Goat Cheddar

Best enjoyed within three days. 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. 

Red Potatoes*, Green Beans*, Kale*, Caramelized Onions*, Cherry Tomatoes* , Pasture Raised Eggs*, Dijon Mustard, Garlic*, Jalapeno* Goat Cheddar, Basil*, Avocado Oil, Tamari*, Sea Salt, Black Pepper*

Roasted Pink Lady Apples, Rosemary and Black Pepper Mustard

Keeps well for up to 10 days or freeze. We love this spread with pork, on sandwiches in meatloaves or as a spread for crackers or veggies. Tell us how you GRK!

Pink Lady Apples*, Dijon Mustard, Extra Virgin Olive Oil*, Coconut Palm Sugar*, Red Wine Vinegar*, Rosemary*, Pink Himalayan Salt, Black Pepper*

Agrodolce Delicata Squash Salad

Stores well for up to 3 days. Drizzle with dressing and enjoy! Pairs well with grilled chicken or fish if you like!

Delicata squash*, Arugula*, Extra Virgin Olive Oil*, White Wine Vinegar*, Lime Juice*, Sheep’s Milk Ricotta, Sprouted Pecans, Maple Syrup*, Red Onion*, Sea Salt, Black Pepper

Thai Green Bean, Sprouted Quinoa and Cherry Tomato Salad

Keeps well for 4-5 days. This is a knife and fork salad. Just dress and enjoy!

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*

Fogline Farm Chicken and Shiitake Soup with Golden Bone Broth

Keeps well for 5-6 days. Warm in saucepan over medium low heat and simmer for 5-7 minutes. Top with crunchy chili oil add on if you got it, or hot sauce of your choice! 

Fogline Farm Chicken*, Shiitake Mushroom*, Celery*, Green Beans*, Lime*, Shallot*, Garlic*, Turmeric*, Onion*, Ginger*, Cilantro*, Bay Leaf*, Fish Sauce, Himalayan Pink Salt 

Toasted Garlic and Sesame Chili Oil

Keeps well for up to three weeks, refrigerated. Stir and drizzle  on your chicken soup or spice up any dish you please. Also great on a snack board.

Avocado Oil, Toasted Peanut Oil, Sesame Seeds*, Chili Flakes*, Lime*, Garlic*, Himalayan Pink Salt 

Fogline Farm Anti-Inflammatory Bone Broth with Turmeric and Ginger

Stores well for up to 7 days refrigerated or freeze in a freezer friendly jar with room to expand. TO use bring to a simmer for a least 5 minutes. Great as a warm tonic by itself or use as a base for soups or to cook grains or beans in.

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

Flourless Kevala Tahini Cookies with Dark Chocolate Chips 

Keeps well refrigerated for 10 days. Enjoy!

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

Savory Herbed Quinoa Dinner Rolls

Keeps well for up to ten days, refrigerated or freeze. Toast at 350 for 10 minutes until crispy on the outside  and serve with butter, goat cheese or enjoy as is

Sweet Potato*, 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.

Oct 22

Cashew Date-Milk Chia Pudding with Apple Compote and Toasted ALmonds

Keeps well for up to three days. This meal is meant to be eaten  at room temperature or chilled. Just top with nuts and enjoy!

 Chia Seeds*, Cashews*, Dates*, Coconut Butter*, Apple*, Sprouted Almonds*, Palm Sugar*, Vanilla Extract, Pomegranate*, Pomegranate Extract.

Baby Kale Caesar Salad with Crisped Potato Croutons

Best within three days. Toss with dressing and top with toasted pumpkin seeds and fried garlic.

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.

Italian White Bean Soup

Keeps well for up to one week.  Bring to a light simmer for a few minutes stirring frequently.

Homemade Vegetable Stock*, Cannellini Beans*, Tomato*, Parsley*, Garlic*, Sea Salt, Black Pepper*.

Local Wild Halibut Salad with Fresh Dill, Fingerling Potatoes and Aioli

Keeps well for up to three days. In an oven at 350 start warm your potatoes and halibiut salad covered (to preserve moisture) for 8-10 minutes. Then Remove your salad and let the potatoes continue to cook uncovered for 10 minutes to crisp them up.  Drizzle or dip with your Aioli and top with sunflower sprouts.

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

Oyster Mushroom Frittata with Herbed Goat 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. We love it with greens and a squeeze of lemon!

Pasture Raised Eggs*, Baby Portabella Mushrooms*, Oyster Mushrooms, Onion*, Tomatoes*, Goat Cheese, Pasture Raised Butter*, Chives*, Dijon, Sea Salt, Pepper*

Thai Butternut Squash Soup

Best within one week. Bring to a simmer for a couple minutes stirring frequently. Top with sprouted peanuts and fried shallots.

Homemade Vegetable Stock*, Butternut Squash*, Sweet Potatoes*, Carrots*, Onions*, Coconut Milk*, Raw Extra Virgin Coconut Oil*, Garlic*, Shallots*, Lemongrass*, Ginger*, Peanuts*, Basil*, Green Onion*, Lime*, Pink Himalayan Salt, Black Pepper*, Red Pepper Flakes*

Rosemary Tahini Dressing

Best within 2 weeks.  This dressing pairs well with any green. We love it as a grain bowl topping too or as a dip for potatoes, radish or any veggie. Make a quick meal with a handful of greens, a fried egg and a dollop of this dressing.

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

Matcha Latte 

Best within 10 days . Keep refrigerated. Enjoy chilled or if you’re looking for a treat, over ice cream is great too! (We love it over Vixen Kitchens Vanilla Ice Cream.)

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

Sprouted Wild and Brown Rice Fritters with Spicy Greens

Keeps well for up to four days. You can eat this salad at room temperature or reheat the fritters in an oven or stove-top.  Drizzle with dressing and enjoy!

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

Carrot-Turmeric Buckwheat and Millet  Bread

Keeps well for to ten days or freeze.  Slice, Toast and top with butter or your favorite cheese or spread. 

Sprouted buckwheat*, Sprouted Millet*, Rolled Oats*, Carrots*, Psyllium husks, Aluminum-free baking powder, Extra Virgin Olive Oil*, Turmeric*, Sea Salt