Jan 21

Oat and Seed Bread with Everything Seasoning

 Keeps well in the fridge for to ten days or freezer. 

Slice, toast, and top with butter or your favorite spread. 

Sprouted Steal Cut Oats*, Filtered Water*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium husks*, Extra Virgin Olive Oil*, Maple Syrup*, Granulated Garlic*, Granulated Onion*, Poppy Seed*, Sesame Seed*, Sea Salt, Black Pepper*. 

Truffle Mushroom Soup and Ghee

Keeps for 7 days in the fridge or freeze for up to 3 months, but make sure there is about 2” air space at the top of the jar to allow for expansion.

Pour soup into a heat-safe pot and bring to a low boil over medium heat.  Stir to ensure even heating. Remove pot from heat and carefully pour into a bowl.  This soup goes well with a big hunk of bread smothered with butter. Be careful, your soup will be piping hot!

Vegetable broth* (Celery*, Carrots*, Onion*, Bay Leaf) Brown and Oyster Mushrooms*, Shallots*, Truffle Pate (Extra virgin Olive Oil and Black Italian Truffles,) Cashews*, Clarified Butter (Ghee)*, White Wine, Chives*, Rosemary,* Thyme,* Truffle Salt and Black Pepper. 

Red Chili Pork Pozole with Crunchy Veggies and Lime

Both pozole and veggies keep well in the fridge for up to 5 days or freeze Pozole only for up to 3 months.

Pour pozole into a pot and bring to a low boil over medium heat.  Stir to ensure even heating. Top pozole with the fresh crunchy veggies in the accompanying container and a squeeze of the lime. 

Rancho Gordo Posole, Fogline Farm Pork, Guajillo Chillies (Mild,) Garlic*, Oregano*, Avocado Oil, Red Cabbage*, Yellow Onion*, Radish*, Limes* 

Roasted Sweet Potato and Carrot Mash with Compound Butter

Refrigerate for up to 7 days or freeze for up to 3 months.

Scoop mash and compound butter into a heat-safe pot and heat on medium until warmed through, or place in heat-safe dish and pop into the oven/toaster oven preheated at 375F for about 20 minutes.  Stir periodically to ensure even heating. Alternatively you can sear a scop on a hot pan to brown a bit. We like to remove the compound butter and heat only the mash, then let the butter melt into the mash – so good!!  

Sweet Potato*, Carrot*, Avocado Oil*, Sea Salt, Milk*, White Vinegar*, Butter, Garlic*, Thyme*, Raw Honey*

Flourless Chocolate Chip Tahini Cookies

Keep refrigerate for up to 7 days.

Eat as is! 

Eggs*, Palm Sugar*, Tahini*, Sea Salt, Baking Powder, Vanilla Extract, Chocolate Chips

Roasted Broccoli and Sprouted Brown Rice with Arugula and Almond Pesto

Refrigerate for up to 7 days

Bring pest to room temperature and stir vigerously. Heat skillet/wok over medium heat.  Add a little oil and heat until it shimmers – about 30-60 seconds. Carefully pour broccoli and rice into pan and stir until heated through.  When hot, pour onto a plate or bowl and top with arugula and almond pesto.

Broccoli*, Brown Rice*, Almonds*, Arugula*, Lemon*, Garlic*, Red Chili Flakes, Sea Salt, Olive Oil* 

Roasted Beet and Potato Salad with Dill Yogurt and Pickles

Will keep refrigerated for up to 5 days.

Remove onions and pickles. Heat a little oil in a pot over medium heat.  After 30-60 seconds the oil should shimmer. Now add remaining jar contents and gently stir until it’s heated through – about 5 minutes.  Remove from heat and top with pickles, onion and dill yogurt. Enjoy!!

Red Beets*, Red Potatoes*, Garlic*, Olive Oil*, Sea Salt, Black Pepper, Red Onion*, Pickles, Dill*, Greek Yogurt*, Lemon*

Golden Broth

Refrigerate for up to 7 days or freeze for up to 3 months.  If freezing, be sure to allow about 2” air space at the top of the jar to allow for expansion.

Pour broth into pot over medium/high heat.  Simmer for at least 5 minutes. Stir periodically to ensure even heating. 

Chicken*, Onion*, Ginger*, Avocado Oil*, Garlic*, Turmeric*, Celery*, Black Pepper, Apple Cider Vinegar*, Sea Salt

Herb Brined Roasted Chicken

Refrigerate for up to 5 days.

Top a bed of greens with this cold chicken, or scoop into a sandwich or wrap.  Cucumber, celery, cilantro, and mixed greens go very well with this chicken!!

Chicken*, Thyme*, Lemon*, Sea Salt, Lime*, Olive Oil*, Cilantro*, Parsley*

Cilantro Cashew Cream

Refrigerate for up to 7 days.

This delicious, and very popular, dressing is wonderful over your favorite mixed salad.  MAae a quick salad with chickpeas, toasted pumpkin seeds, arugula, and crumbled feta. Best dressing to have on hand!

Cashews*, Lime*, Cilantro*, Raw Honey*, Jalapeno*, Garlic*, Sea Salt

Jan 14

Sprouted Giant Beans and Fresh Escarole Soup

Keeps well for up to four days.

Warm on Stove Top:  Remove the escarole from the top of the jar. Warm soup over medium heat stirring frequently and top with chopped escarole.

Veg Stock (Carrot*, Fennel*, Celery*, Parsley*, Thyme*, Peppercorns*, Garlic*, Bay Leaf*,) Sprouted Giant Beans*, Carrot*, Peas*, Escarole* EVOO*, Shallot*

Kate’s Kale Salad with Castelvetrano Olives and Garlic Dates

Keeps well for up to three days. 

Ready to eat  Toss salad together (dressing is at the bottom of the jar) and enjoy!

Dino Kale*, Castelvetrano Olives*, Sheep’s Milk Manchego*, Dates*, Garlic Infused Olive Oil*, Sprouted Sunflower Seeds*, Sprouted Walnuts*, Extra Virgin Olive Oil*, Shallots*, Lemon Juice*, Lemon Zest*, Garlic*, Sea Salt

Sprouted Red Quinoa with Brussels, Curly Kale and Pickled Carrots

Keeps well for four days. 

Warm on Stove Top:  Warm on a heavy bottom pan. Use a little butter or ghee to coat the pan.  Toss in salad and stir frequently over medium heat for a few minutes.

Oven. Preheat oven or toaster oven to 375° and heat for 10-15 mins covered, or until heated through.

Ready to eat   This salad can also be enjoyed at room temperature.

Sprouted Red Quinoa*, Brussel Sprouts*, Dinosaur Kale*, Yellow Onion*, Pickled Carrots*, Avocado Oil*, Ghee*, Lemon Juice*, Lemon Zest*, Tamari*, Maple Syrup (1.25 tsp per cup of salad), Dry Vermouth, Garlic*, Bay Leaf*

Black Bean & Buckwheat Burgers Jalapeno Burgers

Keeps well for up to five days or freeze.

Warm on Stove Top :  Warm on a heavy bottom pan. Use a little oil to coat the pan.  Warm both sides for a few minutes. Top with slaw and roasted red pepper sauce.

Oven. Preheat oven or toaster oven to 375° and heat for 10-15 mins covered, or until heated through.

Sprouted Black Beans*, SproutedBuckwheat Groat*, Feta, Red Onion*, Pasture Raised Egg*, Buckwheat Flour*, Chia*, Sea Salt, Cumin Seed*, Smoked Paprika, Black Pepper.

Lemon and Mint Fogline Farm Chicken and Feta Meatballs

Best within four days or freeze. (To freeze be sure and leave at least 1.5-2 inches of room in jars.)

Warm on Stove Top :  Warm on a heavy bottom pan on medium heat. Use a little oil to coat the pan.  Sear on two sides for a few minutes. 

Oven. Preheat oven or toaster oven to 375° and heat for 10-15 mins covered, or until heated through.

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*.

Cornbread Frittata with Notso Roasted Cauliflower

Keeps well for up to five days.

Oven. Preheat oven or toaster oven to 375° and heat for 7-10 mins, or until heated through and crispy on the outside. Pair  with mustard greens and a squeeze of lemon!

Pasture Raised Egg*, Cauliflower*, Onion*, Corn Flour*, Kerrygold White Chedar, Jalapeno*, Cilantro*, Grass Fed Butter, Dijon, Turmeric*, NotSo Hot Sauce*, Baking Powder, Sea Salt, Black Pepper*

Blood Boosting Beet Dip with Fresh Dill

Best within five days. (To freeze be sure and leave at least 1.5-2 inches of room in jars.)

Ready to eat. Enjoy with your favorite veggies, crackers or bread. Use a dollop over greens and grains for a quick meal. 

Red Beets*, Sprouted Hazelnuts*, Strauss Greek Yogurt*, Fresh Dill*, Garlic*, Red Wine Vinegar, Black Pepper*

Rosemary Tahini Dressing

Best within one week or freeze. 

Ready to eat. Enjoy with your favorite veggies, crackers or bread. Use a dollop over greens and grains for a quick meal. 

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

Rosemary Lemonade with Monk Fruit Sugar (Sugar Free)

Best within three  days or freeze. (To freeze be sure and leave at least 1.5-2 inches of room in jars.)

Filtered Water, Lemon Juice*, Monk Fruit Sweetener*, Rosemary*, Sea Salt

Tropical Spiced Granola

Best within ten days. Can be refrigerated.

Rolled Oats*, Cashews*, Unsweetened Pineapple*, Unsweetened Papaya*, Unsweetened Mango*, Coconut Flakes*, Coconut Oil*, Maple Syrup*, Orange Juice*, Vanilla Extract, Cinnamon*, Sea Salt, Chipotle Powder*

Dec 17

Roasted Butternut Squash Soup with Spiced Ghee

Keeps well for up to one five days or freeze. (To freeze be sure and leave at least 1.5-2 inches of room in jars.)

Warm on Stove Top:  Warm on a heavy bottom pan  stirring frequently for about 5 minutes. Good to use a lid if you have one handy. Top with sprouted spiced pumpkin seeds. You may want to add a little filtered water if it gets too thick.

Butternut Squash*, Sweet Potato*, Vegetable Stock*, Onion*, Ghee, Garlic*, Cumin*, Cinnamon*, Chipotle Powder*, Thyme*, Sprouted Pumpkin Seeds*, Sage*, Red Pepper Flakes*, Sea Salt, Black Pepper*.

Coconut Curry with Sprouted Chickpeas and Wilted Greens

Keeps well for up to one week or freeze. (To freeze be sure and leave at least 1.5-2 inches of room in jars.)

Warm on Stove Top:  Warm on a heavy bottom pan  stirring frequently for a few minutes. Pairs well with this weeks lime rice.

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

Kaffir Lime and Cilantro Sprouted Brown Rice

Keeps well for five days for freeze. 

Warm on Stove Top:  Warm on a heavy bottom pan. Use a little coconut oil to coat the pan.  Warm for a few minutes stirring frequently. 

Oven:   Preheat to 350-400. Cover rice and heat for about 10 minutes.

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

Peanut Lime Slaw

Keeps well for up to five days.

Ready to eat   Dress, top with peanuts and enjoy!

Warm on Stove Top (for those who do better with cooked cabbage):  Warm on a heavy bottom pan. Use a little oil to coat the pan.  Warm for a few minutes stirring frequently until cabbage is softened. Remove from heat, dress and top with peanuts.

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

Fogline Farm Chicken Ragu- Your Way!

Best within four days or freeze. (To freeze be sure and leave at least 1.5-2 inches of room in jars.)

Best at room temp or gently warm: Just dress and enjoy or remove greens and stir fry for about 5 minutes. Then dress and mix with greens.

Fogline Farms Ground Chicken*, Bone Broth*, Onion*, Fennel*, Tomatoes*, Red Pepper*, Parsley,* Parmesan,* Oregano,* Red Pepper,* Garlic*, Pasture Raised Butter.

Caramelized Butternut Squash and Rosemary Frittata

Keeps well for up to five days.

Oven. Preheat oven or toaster oven to 375° and heat for 7-10 mins, or until heated through and crispy on the outside. Pair  with mustard greens and a squeeze of lemon!

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

Spiced Turkey and Zucchini Burgers

Best within four days or freeze. (To freeze be sure and leave at least 1.5-2 inches of room in jars.)

Stove Top: Warm a pan. Use a bit of oil to coat the pan until medium hot. Sear both sides for a few minutes until nicely browned.

Oven. Preheat oven or toaster oven to 375° and heat for 7-10 mins uncovered, or until heated through.

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

Cashew Date-Milk Chia Pudding with Pink Lady Apples and Pomegranate Seeds

Best within three days. 

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

Hibiscus Infusion with Citrus and Ginger

Best within three  days or freeze. (To freeze be sure and leave at least 1.5-2 inches of room in jars.)

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

Savory Herbed Dinner Rolls

Best within ten days or freeze.

Toaster Oven: Heat to 350. Warm for 7-10 minutes. Until crispy and brown on the outside. Smear with your favorite...butter, ghee, cheese or just 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.

Dec 10

Harvest Salad with Tart Apples and Dijon Vinaigrette

Keeps well for up to three days. 

Dress, toss and enjoy!

Sweet Potatoes*, Arugula*, Apple*, Hazelnuts*, Dried Cranberries, Goat Cheddar, Olive Oil*, Sea Salt, Cinnamon*, Paprika*. Dressing: Olive Oil*, Apple Cider Vinegar, Dijon, Shallot*, Medjool Date, Cinnamon, Sea Salt

Coconut Red Lentil Soup

Keeps well for up to one week.

Warm on Stove Top:  Warm on a heavy bottom pan  stirring frequently for about 5 minutes.

Red Lentils*, Water, Coconut Milk*, Onion*, Coconut Oil*, Shallot*, Ginger*, Turmeric*, Garlic*, Curry Powder*, Jalapeno Pepper*, Lemongrass*, Lime*, Tamari*, Cilantro*, Kaffir Lime Leaf*, Sea Salt, Black Pepper*

Fogline Farm Chicken and Shiitake Soup with Golden Bone Broth and Toasted Garlic

Keeps well for up to three days. 

Warm on Stove Top:  Warm on a heavy bottom pan  stirring frequently for about 5 minutes.

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

Lamb Loaf with Tart Apple and a Lemony Tahini Sauce

Keeps well for up to five days.

Oven:   Preheat to 400, allowing lamb loaf to come to room temp. Heat for 10 minutes. Remove from oven and drizzle or dip with tahini.
Warm on Stove Top:  Ideally bring to room temperature first. Sear both sides with high heat oil for a couple minutes on each side.

Superior Farms Ground Lamb*, Sprouted Quinoa*, Pasture Raised Eggs*, Apple*, Carrot*, Onion*, Garlic*, Celery*, Whole Grain mustard, Cumin*, Cinnamon*, Allspice*, Sea Salt, Tahini*, Lemon Juice*

Roasted Cauliflower, Pomegranate and Pistachio Salad

Best within three days.

Best at room temp or gently warm: Just dress and enjoy or remove greens and stir fry for about 5 minutes. Then dress and mix with greens.

Cauliflower*, Arugula*, Onion*, Olive Oil*, Parsley*, Mint*, Tarragon*, Pomegranate seeds*, Pistachios, Cumin*, Lemon Juice*. Dressing: Extra Virgin Olive Oil*, Red Onion*, Lime Juice*, Sea Salt, Black Pepper*

Sweet Potato and Leek Frittata

Keeps well for up to one week.

Oven. Preheat oven or toaster oven to 375° and heat for 7-10 mins, or until heated through and crispy on the outside. Pair  with mustard greens and a squeeze of lemon!

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

Sprouted Brussels Sprout Risotto

Best within five days.. 

Stove Top: Warm in a saucepan over low heat (ideally covered.) You may want to add a splash of water or stock.

Oven. Preheat oven or toaster oven to 375° and heat for 7-10 mins covered, or until heated through.

Brown Rice*, Homemade Vegetable Broth (Onion*, Carrot*, Celery* Bay Leaf*)*, Brussels Sprout*, Yellow Onion*, White Wine*, Pasture Raised Butter*, Olive Oil*, Garlic*, Lemon Zest*, Lemon Juice*, Red Onion, Thyme*, Tarragon*

Roasted Pistachio and Almond Flour Cookies

Best within ten days. 

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

Turmeric-Carrot Bread

Best within ten days or freeze

Oven. Preheat oven or toaster oven to 375° and heat for 7-10 mins, or until heated through and crispy on the outside.

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

Dec 3

Italian White Bean & Tomato Soup with Parsley and Garlic

Keeps well for up to one week 

Stove Top: Heat pan to medium high.  Warm soup for a few minutes stirring frequently.

Homemade Vegetable Stock*, Great Northern Beans*, Tomato*, Parsley*, Garlic*, Sea Salt, Black Pepper*

Little Gem Caesar

Keeps well for up to three days. 

Best at room temp: Toss with dresing and sprinkle on toasted seeds and garlic chips. This is a knife and fork salad.

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

Fogline Farm Sesame Chicken Salad with Cucumber Noodles

Keeps well for up to three days. 

Best at room temp:  Shake or stir dressing well. Dress, toss and enjoy. This is a knife and fork salad.

Cucumbers*, Iceberg Lettuce*, Fogline Farm Chicken*, Chinese Cabbage*, Red Peppers*, Jalapeno*, Spring Onions*, Cilantro*, Black Sesame Seeds. Dressing: Sesame Oil*, Toasted Sesame Oil*, Lime*, Honey*, Sea Salt

Mustardy Green Beans and Sesame Kale, Sprouted Walnuts and Preserved Lemon 

Keeps well for up to five days.

Best at room temp but can also be warmed:   Remove dill, preserved lemon and dressing cups.  Dress your veg, toss and top with sprouted walnuts, dill and preserved lemon. This is a knife and fork salad.

Warm on Stove Top:  Ideally bring to room temperature first. Stir fry for a couple minutes and then remove from heat.Dress your veg, toss and top with sprouted walnuts, dill and preserved lemon.

Green Beans*, Curly Kale*, Sprouted Walnuts*, Sesame Oil*, Lemon*, Dijon, Fresh Dill*, Mustard Seed*, Black Pepper

Oat and Almond Parfait with Roasted Local Persimmons, Pistachios and Pomegranate Seeds 

Best within three days.

Best at room temp: Just eat it!

Rolled Oats*, Almond Flour (skins removed for better nutrient absorption), Maple Syrup*, persimmons*, Dates*, Pomegranate Seeds*, Vanilla extract

Smoky Roasted Cauliflower Frittata with Sautéed Kale 

Keeps well for up to one weel

Oven. 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!

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

Detoxifying Chicken Bone Broth with Nettles, Burdock & Parsley

Best within one week. 

Stove Top: Warm in a saucepan over low heat (ideally covered.) . Bring to a simmer for at least 3 minutes. 

Fogline Farms Pasture Raised Chicken Bones*, Onion*, Carrot*, Celery*, Apple Cider Vinegar*, Parsley*, Burdock Root*, Nettle*, Thyme*. Black Pepper*, Sea Salt

Turmeric & Orange Ginger Lemonade

Best within two days but good for one week. 

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