Feb 25

Rancho Gordo Corn Chowder

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months. (To freeze, be sure to leave 1.5-2” of room in jar to allow for expansion.)

Warm on Stove Top:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. 

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

Seared Broccoli and Creamy Potato Soup in Fogline Bone Broth (New!)

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months. (To freeze, be sure to leave 1.5-2” of room in jar to allow for expansion.)

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

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

Heirloom Beans & Shredded Romaine Salad with Farmstead Cheese and Garlic Oil Dressing

Keeps well refrigerated for up to 3 days.

Ready to eat:  Pour jar contents out into a bowl.  Toss with dressing (dressing is at the bottom of the jar) and enjoy with a nice big crusty piece of bread.

Heirloom Rancho Gordo Cranberry Beans, Heirloom Rancho Gordo Ayocote Beans, Romaine Lettuce*, Parsley*, Sprouted Walnuts*, Point Reyes Farmstead Blue Cheese, Garlic Olive Oil*, Strauss Whole Milk*, Strauss Sour Cream*, Garlic Confit*, Chives*, Sea Salt, Black Pepper*

Peanut Lime Slaw

Keeps well refrigerated for 4 days

Ready to eat: This salad can also be enjoyed at room temperature.  Layer in your favorite sandwich or burger for extra crunch, toss with cooked and cooled noodles for a fresh and light lunch, sprinkle in your salad for extra color and detoxifying nutrition.

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*

Curly Kale, Roasted Fingerling Potato, and Celery Salad

Keeps well refrigerated for 3 days

Ready to eat:  This salad can be enjoyed at room temperature.  Just pour contents into a bowl and toss with dressing (dressing at bottom of jar).

Warm on Stove Top: For a heated version, heat a skillet and add a little oil.  After a minute, heat the potatoes and then toss in the kale and cook for about 2 minutes.  

Fingerling Potatoes*, Celery*, Curly Kale*, Sprouted Walnuts*, Sesame Oil*, Lemon*, Dijon, Fresh Dill*, Mustard Seed*, Sea Salt, Black Pepper*

Tuna Salad with Shaved Fennel, Apple, and Preserved Lemon

Keeps well refrigerated for up to 3 days

Ready to eat:  This salad can be enjoyed at room temperature.  Just pour contents into a bowl and toss with dressing (dressing at bottom of jar).

Sustainably Caught Wild Tuna, Fennel*, Greek Yogurt*, Pecans*, Apple*, Red Onion*, Parsley*, Lemon*, Dijon, Dill*, Sea Salt, Black Pepper*

Cinnamon Raisin Oat & Seed Bread

Keeps well refrigerated for up to 7 days or freeze for up to 3 months

Toast: Slice and toast in oven or toaster oven until desired toasty goodness.  Slather with butter or your favorite fruit spread.  Dunk in this week’s Broccoli and Potato Soup.  Utterly delicious!!

Sprouted Rolled Oats*, Filtered Water*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium Husks*, Coconut Oil*, Raisins*, Maple Syrup*, Cinnamon*, Sea Salt, Black Pepper*

Eat More Greens Greek Dressing

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months. (To freeze, be sure to leave 1” of room in jar to allow for expansion.)

Ready to eat:  This popular dressing will be delicious on your favorite salad.  Try tossing as much as you like with cooked and cooled pasta and a generous handful of baby spinach and crumbled feta for a nutritious light lunch or quick and easy dinner.  Don’t forget that slice of crusty buttered bread!

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

Almond Flour Lemon Poppy Seed Muffins

Keeps well refrigerated for up to 7 days 

Ready to eat: Open bag and dive right in!

Heat up in oven: Toast in toaster oven for a crunchy top and steamy interior.  Break oven and add a nice chunk of butter.  You can also heat in a 350F oven for 5-7 minutes.

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

Hibiscus Infusion with Citrus and Ginger

Keeps well refrigerated for up to 7 days.

Ready to eat: Give the jar a gentle shake to mix up delicious flavors.  Pour out what you want over ice and refrigerate the rest.

Lunar Tea company New Mood Blend, Hibiscus Flower*, Honey*, Freshly-Juiced Local Oranges*, Ginger*, Sea Salt

*Certified Organic Ingredients

Feb 18

Roasted Squash Soup with Caramelized Ghee and Fresh Thyme

Keeps well refrigerated for up to 5 days, or freeze for up to 3 months. (To freeze, be sure to leave 1.5-2” of room in jar to allow for expansion.)

Warm on Stove Top:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. 

Butternut and 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.

Sprouted Giant Beans and Fresh Escarole Soup in an Herb Broth

Keeps well refrigerated for up to 5 days, or freeze for up to 3 months. (To freeze, be sure to leave 1.5-2” of room in jar to allow for expansion.)

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

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

Harvest Salad with Shallot & Dijon Vinaigrette

Keeps well refrigerated for up to 3 days.

Ready to eat:  Pour jar contents out into a bowl.  Toss with dressing and enjoy with a nice big crusty piece of bread.

Sweet Potatoes*, Mustard Greens*, 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.

Sprouted Wild and Brown Rice Broccoli Fritters with Spicy Greens, Red Onion, and Herbed Balsamic Dressing

Keeps well refrigerated for 4 days.

Ready to eat: This salad can also be enjoyed at room temperature.  Just toss dressing with greens or drizzle over fritters.

Warm on Stove Top: Warm on a skillet over medium heat.  Use a little olive oil or ghee to coat the pan.  Add fritters and heat 3 minutes each side.  Remove greens and toss with dressing.  Top with warmed fritters for a delicious lunch!

Oven: Preheat oven to 375F.  Place fritters in a heat-safe pan and cover with foil.  Place pan in oven/toaster oven for 7-10 minutes until heated through. Top dressed greens with fritters.

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*.

Fogline Farm Sesame Chicken Salad

Keeps well refrigerated for 2-3 days.

Ready to eat:  This salad can be enjoyed at room temperature.  Just pour contents into a bowl and toss with dressing (dressing at bottom of jar).

Ingredients: 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.

Shakshuka with Sautéed Greens- Egg Ready (or not:)

Keeps well refrigerated for up to 5 days, or freeze for up to 3 months. (To freeze, be sure to leave 1.5-2” of room in jar to allow for expansion.)

Warm on Stove Top:  Pour contents into a heat-proof pan and cook on medium heat until sauce is heated through. Make a little nest for eggs. Crack eggs into the open space in your sauce, sprinkle a little salt over your eggs and cover with a lid for a couple of minutes (one linute for a runny yolk and 2-3 minutes if you want your yolk cooked through.) Alternatively you can serve over roasted squash, with pasta or with a grain.  Dip with toasted Rosemary & Thyme Sprouted Oat & Seed Bread.  Such a delicious and satisfying dish!!

Tomato*, Onion*, Spinach*, Kale*, Rainbow Chard*, Garlic*, Sprouted Beans*, Parsley*, Pecorino Romano, Grass Fed Butter*, Sea Salt, Cumin*, Smoked Paprika*, Black Pepper*. (Choose to add Fogline Farm Sausage)

Rosemary & Thyme Sprouted Oat & Seed Bread

Keeps well refrigerated for up to 7 days or freeze for up to 3 months.

Toast: Slice and toast in oven or toaster oven until desired toasty goodness.  Slather with butter or your favorite fruit spread.  Also, use to dunk into this week’s shakshuka.  Utterly delicious!!

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*.

Roasted Local Pink Lady Apples, Rosemary, and Black Pepper Mustard

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months. (To freeze, be sure to leave 1” of room in jar to allow for expansion.)

Ready to eat:  Spoon out what you need to top a generous slice of your favorite cheese and Rosemary & Thyme Sprouted Oat & Seed Bread.   Also goes well with this week’s Fritters. Enjoy!

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

Almond Butter and Olive Oil Cakes

Keeps well refrigerated for up to 7 days 

Ready to eat: Open bag and dive right in! If you want to have a real party, warm slightly in the oven at 300 and then top with your favorite ice cream.

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.

Anti-Inflammatory Chai Spiced Almond Milk Latte

Keeps well refrigerated for up to 7 days.

Ready to eat: Give the jar a gentle shake to mix up delicious flavors.  Pour out what you want over ice and refrigerate the rest.

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

*Certified Organic Ingredients

Feb 11

Coconut Red Lentil Soup with Lemongrass, Ginger & Turmeric Curry Paste

Keeps well refrigerated for up to 5 days, or freeze for up to 3 months. (To freeze, be sure to leave 1.5-2” of room in the jar to allow for expansion.)

Warm on Stove Top:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. You can add a little filtered water if it gets too thick.

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

Southwestern Sprouted Black Eyed Pea BBQ Chopped Salad (with Fogline Farm Chicken option)

Keeps well refrigerated for up to 3 days.

Ready to eat:  Pour jar contents out into a bowl. Toss with tahini dressing, drizzle with BBQ dressing, and enjoy!.

Sprouted Black Eyed Peas*, Cucumbers*, Red and Orange Bell Peppers*, Cilantro*, Red Onion*, Dressing (2 dressings packed separately) — 1: Tahini*, Rosemary*, Lemon*, Garlic*, Coconut Aminos*, ACV*, Salt. 2: Avocado Oil, Tomato Paste*, Shallot*, Garlic*, ACV*, Honey, Smoked Paprika*, Salt

Kate’s Kale Salad with Castelvetrano Olives and Garlic Dates

Keeps well refrigerated for up to 3 days.

Ready to eat:  Pour jar contents out into a bowl. Toss with dressing, layered at the bottom of the jar. Work the dressing in thoroughly with your hands, tongs, or a couple of forks before enjoying.

Dino Kale*, Castelveltrano 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*, Salt

Sprouted Red Quinoa with Brussel Sprouts, Kale, and Preserved Lemon

Keeps well for 4 days.

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

Warm on Stove Top: Warm a heavy bottom pan, using a little olive oil or ghee to coat the pan. Toss in salad, stirring frequently over medium heat for 5-7 minutes.

Oven: Preheat oven/toaster oven to 375ºF and heat covered for 10-15 minutes, or until heated through.

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

Spiced Turkey and Zucchini Burgers

Keeps well for up to 5 days or freeze for up to 3 months.

Warm on Stove Top:  Over medium heat, warm a heavy bottom pan.  Use a little oil to coat the pan.  Warm both sides of the burgers for a few minutes and enjoy!

Oven: Preheat oven/toaster oven to 375ºF.  Place burgers on a heat-safe tray and cover with foil.  Bake for 10-15 minutes to heat through.

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

Braised Greens and Tangy Herb Frittata with Goat Cheddar

Keeps well refrigerated for up to 5 days.

Oven: Preheat oven/toaster oven to 375ºF.  Place frittata on heat-safe sheet tray and bake for 7-10 minutes to heat through, until the edges are slightly crispy.  To kick it up a notch, try throwing in a handful of haricorts verts green beens (the little skinny ones), tossed with a little olive oil and a sprinkling of salt, alongside the frittata for the same amount of cooking time.

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

Blood Boosting Beet Dip with Fresh Dill and Sprouted Hazelnuts

Keeps well refrigerated for up to 5 days, or freeze for up to 3 months. (To freeze, be sure to leave 1.5-2” of room in jar to allow for expansion.)

Ready to eat: Enjoy with your favorite veggies, crackers, or bread.  Great as is, or swirl in a generous dollop of plain Greek yogurt to make it extra luxurious, and garnish with dill and chopped hazelnuts!

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

Date and Cashew Milk Chia Pudding with Fortune Plums and Pink Lady Apples

Keeps well refrigerated for up to 5 days.

Ready to eat:  Spoon out what you need for breakfast or snack and enjoy.  Super satisfying!

Chia Seeds*, Cashews*, Dates*, Coconut Butter*, Plum*, New Crop Tart Apples*, Sprouted Almonds*, Palm Sugar*, Vanilla Extract

Roasted Pistachios and Almond Flour Cookies

Keeps well refrigerated for up to 7 days.

Ready to eat: Open bag of cookies with excited anticipation and dive right in! Pairs great with a hot mug of tea and, well…everything.

Rolled Oats*, Almond Flour, Baking Powder, Cardamom*, Coconut Oil*, Extra Virgin Olive Oil*, Maple Syrup*, Vanilla Extract, Salt, Orange Zest*, Raisins*, Pistachios

Turmeric & Orange Ginger Lemonade

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months. (To freeze, be sure to leave 1.5-2” of room in jar to allow for expansion.)

Ready to eat: Give the jar a gentle shake to mix up all the turmeric and ginger goodness.  Fill your glass and repeat.

Warm on Stove Top: In a heat-proof pan, heat lemonade until piping hot. This is a great way to enjoy this drink, especially if you’re feeling under the weather.

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

*Certified Organic Ingredients

Feb 4

Italian White Bean & Tomato Soup with Parsley and Garlic

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months.

Warm on Stove Top:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. 

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

Roasted Butternut Squash Salad with Sprouted Chickpeas, Currants, Cilantro, and a Tangy Tahini Dressing

Keeps well refrigerated for up to 3 days.

Ready to eat:  Pour jar contents out into a bowl.  Toss with dressing and enjoy! You can also toss ingredients into warm in a saucepan over medium-low heat for a 5-7 minutes.

Butternut Squash*, Chickpeas, Spinach*, Pomegranate Seeds*, Cilantro*, Tahini*, Red Onion*, Olive Oil*, Garlic*, Lemon Juice*, Salt, Pepper, All-spice*

Baby Kale Caesar Salad with Crisped Garlic Potato Croutons

Keeps well for up to 3 days 

Ready to eat:  Pour jar contents out into a bowl.  Toss with dressing and enjoy!

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

Roasted Carrot-Ginger Grain Bowl with Spade & Plow Baby Greens

Keeps well for 4 days 

Ready to eat:  Pour jar contents out into a bowl.  Toss with dressing and enjoy!

Oven: Preheat oven/toaster oven to 375F and heat covered for 10-15 minutes, or until heated through.

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

Sprouted Quinoa*, Spade and Plow Baby Mizuna and Mustard Greens*, Young Carrots*, Sweet Peppers*, Basil*, Sriracha, Extra Virgin Olive Oil*, Tahini*, Lemon*, Garlic*, Orange Juice*, Ginger*, Salt, Black Pepper*

Classic Bone Broth with Bay Leaves and Thyme

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months.  If freezing, be sure to leave about 2” at the top of the jar to allow for expansion.

Warm on Stove Top:  Bring to a boil for a minimum of 5 minutes in a heavy-bottom pot on the stove top over medium heat. Stir frequently.  

Fogline Farm Chicken Bones*, Leeks*, Carrots*, Bay Leaf*, Thyme*, Apple Cider Vinegar*, Black Pepper*, Sea Salt

Creamy Herbed Polenta

Keeps well refrigerated for up to five days.

On the Stove: Over medium heat with a little oil or ghee, heat a heavy-bottom pot over medium-low heat.  Once the oil/ghee is shimmering, sear two side of the polenta until golden brown. Enjoy with roasted veg and a generous dollop of chimichurri!

Corn Meal*, Homemade Vegetable Stock*, Pecorino*, Grass Fed Butter*, Parsley*, Rosemary*, Thyme*, Salt*, Black Pepper*

Fogline Farm Chicken Ragu – Your Way!

Keeps well refrigerated for up to 7 days.

Warm on Stove Top: Pour ragu into a heavy-bottom pot and bring to a boil over medium heat.  Pour over a hot mashed potato, toss in with pasta, spread over a thick slice of buttered sourdough (my favorite!!)

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

 Chimichurri

Keeps well refrigerated for up to 5 days 

Ready to eat:  Spoon out what you need to swirl into potatoes, top chicken, or toss into pasta with white beans – super delicious!!

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

Five Spice Anti-Inflammatory and Circulatory Boosting Granola

Keeps well refrigerated at room temperature for up to 2 weeks

Ready to eat: Just pour out a generous amount over chilled Greek yogurt or hot oatmeal with a drizzle of honey.  You can also top some vanilla bean ice cream for a quick dessert.

Rolled Oats*, Sprouted Peanuts*, Unsweetened Pineapple*, Unsweetened Papaya*, Unsweetened Apple*, Coconut Flakes*, Coconut Oil*, Maple Syrup*, Orange Juice*, Vanilla Extract, All Spice*, Star Anise*, Ginger*, Turmeric*, Fennel*, Sichuan Pepper*, Cinnamon*, Salt

*Certified Organic Ingredients

Jan 28

Thai Butternut Squash Soup

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months.

Warm on Stove Top:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently.

Carrots*, Celery*, Onion*, Parsley*, Thyme*, Black Pepper, Bay Leaf*, Peanuts*, Coconut Oil*, Ginger*, Lemongrass*, Garlic*, Red Pepper Flakes*, Butternut Squash*, Sweet Potato*, Salt, Coconut Milk*, Lime*, Basil*, Green Onion*

Heirloom Beans & Shredded Romaine Salad with Farmstead Cheese and Garlic Oil Dressing

Keeps well refrigerated for up to 3 days.

Ready to eat:  Pour jar contents out into a bowl.  Toss to incorporate dressing and enjoy!

Heirloom Rancho Gordo Cranberry Beans, Heirloom Rancho Gordo Ayacote Beans, Romaine Lettuce*, Parsley*, Sprouted Walnuts*, Point Reyes Farmstead Blue Cheese, Garlic Olive Oil*, Strauss Whole Milk*, Strauss Sour Cream*, Garlic Confit*, Chives*, Sea Salt, Black Pepper*

Harissa Carrot Salad

Keeps well for up to 3 days

Ready to eat:  Pour jar contents out into a bowl.  Toss and enjoy!

Carrots*, Arugula*, Cilantro*, Onion*, Harissa (Red Pepper*, Red Onion*, Chilies*, Caraway Seeds*, Cumin Seeds*, Coriander Seeds*, Sea Salt, Sheep’s Feta*, Olive Oil*, Lemon Juice*, Palm Sugar* 

Zucchini Salad with Arugula, Mint, and Sprouted Lemon Rice

Keeps well for 3 days

Ready to eat:  Pour jar contents out into a bowl.  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*

Fogline Farm chicken Shiitake Soup with Golden Bone Broth and Toasted Garlic (Chili Add-On)

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months.

Warm on Stove Top:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently.  Top with chili add-on (if you selected it) for a nice crunch!

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

Sweet Potato and Leek Frittata

Keeps well refrigerated for up to five days

Oven: Preheat oven or toaster oven to 375F and heat for 7-10 minutes, or until heated through and slightly crispy on the outside. Pair with salad greens and a squeeze of lemon!

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

Cinnamon-Raisin Oat & Seed Bread

Keeps well refrigerated for up to 7 days or freeze for up to 3 months

Toast: Slice and toast in oven or toaster oven until desired toasty goodness.  Slather with butter or your favorite cheese or fruit spread.  Utterly delicious!!

Sprouted Rolled Oats*, Filtered Water*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium Husks*, Coconut Oil*, Raisin*, Maple Syrup*, Cinnamon*, Sea Salt, Black Pepper*

Oat + Almond Parfait with Roasted Apples and Crunchy Sprouted Peanuts

Keeps well refrigerated for up to 5 days 

 Ready to eat:  Enjoy!

Rolled Oats*, Almond Flour (skins removed for better nutrient absorption), Maple Syrup*, Pink Lady Apples*, Arkansas Black Apples*, Sprouted Peanuts*, Raisins*, Vanilla Extract

Hibiscus Infusion with Citrus and Ginger

Keeps well refrigerated for up to 7 days

Ready to drink: Just give this delicious elixir a quick stir or shake and enjoy as is or over ice.

Hibiscus Flower*, Honey, Freshly Juiced Local Oranges*, Ginger*, Sea Salt

*Certified Organic Ingredients