March 31

Marinated Castalvaltrano Olives with Garlic Confit and Fresh Rosemary 

Keeps well refrigerated for several weeks.

Warm in the oven or stove top: 325ºF for 8 minutes or on the stove over low heat for a few minutes. Use the extra olive oil as a dip for bread or as the oil for a dressing or a sauce.

Castalvaltrano Olives, Extra Virgin Olive Oil*, Garlic*, Rosemary*, Thyme*.

Asparagus, Red Potato and Thyme Frittata

Best within five days.

Warm in the oven: Warm at 375ºF for 8-10 minutes or until warmed through.

Pasture-Raised Egg*, Red Potato*, Asparagus*, Cherry Tomato*, Shallot*, Gruyere, Thyme*, Dijon, Sea Salt, Pepper.

Cumin Black Bean Soup with Crunchy Cabbage

Best within one week.

Warm on the stove top: Stir frequently over medium-low heat just until heated through so that the veggies stay crunchy.

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

Kohlrabi & Apple Salad with Lemon-Herb Vinaigrette and Mixed Nut Dukkah

Best within three days.

Ready to eat: Let the dressing come to room temperature and stir vigorously. Dress and top with crunchy dukkah.

Wild Arugula*, Kohlrabi*, Pink Lady Apples*, Lemon Juice*.

Vinaigrette: Extra Virgin Olive Oil*, Lemon Juice*, Shallot, Garlic*, Parsley*, Mint*, Black Pepper*, Sea Salt.

Mixed Nut Dukkah: Mixed Nuts*, Sesame Seeds*, Cumin*, Black Pepper*, Sea Salt*.

Classic Bone Broth

Best within one week or freeze (leave plenty of room at the top of the jar to expand).

Warm on the stove: Bring to a light simmer for at least 5 minutes. This broth makes a great soup with chopped veggies or use as liquid to prepare your favorite grains.

Fogline Farm Chicken Bones*, Leeks*, Carrots*, Bay Leaves, Thyme*, Apple Cider Vinegar*, Peppercorn*, Sea Salt.

Mustardy Green Beans and Kale with Sprouted Walnuts 

Best within four days.

Enjoy at room temperature or quick sauté: To quick sauté, put a little extra virgin olive oil or sesame oil in the pan over medium-high heat. Put the kale in first to soften and then add the green beans. Cook to desired texture. 

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

Lemon & Mint Fogline Farm Meatballs with Cucumber Tzatziki Sauce

Best within four days or freeze.

Warm in the oven: at 375ºF for 10 minutes or until warmed through. 

Warm on the stove: over medium heat for a few minutes on each side.

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*.

Hanloh’s Yellow Curry

Best within 5-7 days.

Warm on the stove: over medium-low heat until warmed through.

Parsnip*, Golden Beets*, Cauliflower*, Romanesco*, Coconut Cream, Lemongrass, Ginger, Tofu puff, Vegetable stock*, Lemongrass, Ginger, Garlic, Shallots, Chile de árbol, Cumin Seeds*, Fenugreek Seeds*, Fennel Seeds*, Coriander Seeds*, Galangal, Makrut Lime Skin*, Coconut oil, Tamarind, Palm Sugar, Salt.

Chimichurri

Best within ten days.

We love this Argentinian sauce with meat or fish or as a topping for roasted carrots or any root veg. Tell us how you GRK! #howigrk

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

Rosemary and Thyme Sprouted Oat and Seed Bread

Best within ten days refrigerated or freeze.

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*.

Almond Butter and Olive Oil Cakes

Best within ten days.

Pamela's 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.

Can You Feel The Beet

Enjoy within three days or freeze (be sure to leave room in the jar). Shake well before drinking!

Beet*, Carrot*, Orange*, Grapefruit*, Apple*.

Turmeric Tonic

Enjoy within seven days or freeze (be sure to leave room in the jar). Shake before drinking!

Turmeric*, Lemon*, Pineapple*, Apple Cider Vinegar, Black Pepper.

All Green Juice

Enjoy within three days or freeze (be sure to leave room in the jar). Shake before drinking!

Spinach*, Cucumber*, Celery*, Apple*, Lemon*, Ginger*.

Rainbow Juice

Enjoy within three days or freeze (be sure to leave room in the jar). Shake before drinking!

Beet*, Carrot*, Spinach*, Apple*, Lemon*, Ginger*.

*Certified Organic Ingredient

March 24

Smoked Paprika Spinach Ramen with Detoxifying Dashi Broth (Optional Millet and Brown Rice Noodles)

Keeps well refrigerated for five days.

Warm on Stove Top: 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!

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

Thai Sweet Potato Soup

Keeps well refrigerated for one week or freeze. (be sure to leave enough room in the jar!)

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

Homemade Vegetable Stock*, Yams*, 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*.

Peanut Lime Slaw with Optional Brined and Marinated Fogline Farm Chicken

Keeps well refrigerated for up to 5 days.

Ready to eat: This delicious chicken can be eaten cold or at room temperature in a salad or on a nice crunchy piece of whole grain toast. It can also be tossed with soba or udon noodles.

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.

Warm Beet and Potato Salad with Dill Yogurt Sauce

Warm on Stove Top: Ideally bring to room temperature before heating.  Heat in a warm pan with a splash of oil stirring frequently for about 5 minutes. Best to cover to allow to steam a bit. It’s ready when potatoes are warmed through and creamy on the inside. You can also heat in an oven at 375ºF for about 10 minutes. Top and toss 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 Chicken Ragu

Keeps well refrigerated for up to 7 days. Also freezes well for up to 3 months, just be sure to leave 1-2 inches at the top to allow for expansion.

Warm on Stove Top:  Warm ragu in a heavy-bottom pot on the stove top over medium heat, stirring frequently. Pair with pasta, rice, quinoa, or top a big bowl of roasted veggies!

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

Vanilla Chia Pudding with Strawberries

Best within three days.

Chia Seeds*, Cashews*, Strawberries*, Dates*, Coconut Butter*, Vanilla Extract, Cinnamon*.

Carrot Ginger Detox Dressing and Dipping Sauce with Miso and Umeboshi

Best within one week or freeze.

Ready to eat: This sauce works as a great dressing on this week’s Spade and Plow greens. Make your own spring rolls and use this as a dipping sauce or just dip with your favorite veggies!

Carrot*, Ginger*, Garlic*, Extra Virgin Olive Oil*, Miso*, Toasted Sesame Oil*, Umeboshi Paste, Sea Salt.

Sprouted Red Quinoa with Brussels, Kale and Preserved Lemon

Best within four days.

Warm on Stove Top: Ideally bring to room temperature before heating.  Heat in a warm pan with a splash of oil stirring frequently for about 5 minutes. Best to cover to allow to steam a bit and then uncover to re-crisp brussels.

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

Turmeric Tonic 

Best within one week or freeze.

Turmeric*, Lemon*, Pineapple*, Apple Cider Vinegar, Black Pepper*.

Rainbow Juice

Best within three days of freeze.

Beet*, Carrot*, Spinach*, Apple*, Lemon*, Ginger*.

All Green Juice

Best within three days or freeze.

Spinach*, Cucumber*, Celery*, Apple*, Lemon*, Ginger*.

Pineapple Sunrise Juice

Best within three days or freeze.

Pineapple*, Apple*, Carrot*, Lemon*, Ginger*, Passionfruit*.

*Certified Organic Ingredient

Mar 17

Zesty Super Green Soup

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months. To freeze, 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. Pair with a warm toasty slice of this week’s Sprouted Oat and Seed Bread.

Vegetable Stock* (Celery*, Onion*, Carrot*, Bay Leaf*), Kale*, Spinach*, Cilantro*, Yellow Onion*, Sweet Potato*, Garlic*, Olive Oil*, Pablano Peppers*, White Wine Sea Salt, Black Pepper*.

Harvest Salad with Shallot & Dijon Vinaigrette

Keeps well refrigerated for up to 4 days.

Ready to Eat: Enjoy this fresh salad at room temperature. Just pour contents into a bowl and toss with the dressing. This pairs very well with this week’s Zesty Super Green Soup!

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.

Kate's Kale Salad with Castelvetrano Olives and Garlic Dates

Keeps well refrigerated for up to 4 days.

Ready to Eat:  Pour jar contents out into a bowl. Toss with dressing (dressing is at the bottom of the jar) and work it in! You want to warm the dressing up by mixing it well and softening the kale by working it in. Serve with a nice big crusty piece of bread rubbed with a garlic clove and slathered with butter.

Dino Kale*, Castelveltrano Olives*, Sheeps Milk Manchego*, Dates*, Sprouted Sunflower Seeds*, Sprouted Walnuts*, Extra Virgin Olive Oil*, Shallots*, Lemon Juice*, Lemon Zest*, Garlic*, Sea Salt.

Black Bean & Buckwheat Jalapeño Burgers with Feta, Slaw and Red Pepper Sauce

Keeps well refrigerated for 5 days.

Warm in Oven: Preheat oven to 350ºF. Place burgers on a oven-proof sheet tray and warm 10-12 minutes until warmed throughout. Enjoy this burger with a large scoop of slaw! 

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

Herbed Quinoa and Basmati Pilaf with Sumac and Barberries

Keeps well refrigerated for 5 days.

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

Warm on Stove Top: For a heated version, heat a skillet and add a little oil. After a minute, pour in the pilaf and warm for 3-5 minutes, stirring periodically to prevent sticking. Pair with any of this week’s salads.

Sprouted Red Quinoa*, Sprouted Brown Basmati*, Onion*, Garlic*, Thyme*, Dried Mint*, Sumac*, White Sesame Seeds*, Mint*, Parsley*, Barberries*, EVOO.

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

Keeps well refrigerated for up to 7 days. Also freezes well for up to 3 months, just be sure to leave 1-2 inches at the top to allow for expansion.

Warm on Stove Top:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. Pairs well with a thick toasted slice of this week’s Sprouted Oat and Seed Bread.

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

Breakfast Hash with Bells and Breakfast Chicken Sausage Crumble Add-On

Keeps well refrigerated for up to 5 days.

Warm on Stove Top: This hash has been lightly cooked. To finish, warm a skillet over a medium heat. Add a little oil and heat for about 1 minute. Add the contents of the jar and stir while heating. Should be ready in 3-5 minutes. If you have the chicken sausage add-on, you can mix it with the veg and heat together.

Cooking suggestion: This hash has been lightly cooked so you can easily turn it into a quick meal of your making. Here is a recipe for a protein-rich frittata:

1.     Preheat your oven/toaster oven to 375ºF.  

2.     Pour a little oil into a heated oven-safe pan (6-inch pan for the pint hash/12-inch pan for the quart hash). If you have the chicken sausage add-on, mix with the veg and heat together.

3.     When the oil shimmers (takes about 30 seconds), carefully pour in the hash mixture in the pan and saute for 7-10 minutes to heat it through and get a little color, stirring periodically.  

4.     For the pint of hash: in a separate bowl mix 3 eggs, 1 teaspoon of Dijon mustard, and ¼ teaspoon salt. For the quart of hash: in a separate bowl mix 6 eggs, 2 teaspoons of Dijon mustard, and ½ teaspoon salt.  

5.     Add egg mixture to the hash and top with your favorite cheese. 

6.     Place the pan into the preheated oven for 10 minutes, rotate, and bake for an additional 3-5 minutes.  When the center is no longer runny, your frittata is ready to devour!  

7.     You can also poach or fry a couple of eggs and place on top of your heated hash.

Sweet Potato*, Yellow Onion*, Red Bell Peppers*, Baby Spinach*, Thyme*, Lemon*, Parsley*. Breakfast Sausage: Fogline Chicken*, Sage*, Thyme*, Sea Salt, Black Pepper*, Nutmeg*, Cayenne Pepper.

Sprouted Oat and Seed Bread with Everything Seasoning

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 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*.

Sprouted Almond and Arugula Pesto with Immune Boosting Raw Garlic

Keeps well refrigerated for up to 5 days.

Ready to Eat: Drizzle over a plate of roasted broccoli, paired with this week’s pilaf and a protein of your choice!

Arugula*, Sprouted Almonds*, EVOO*, Lemon*, Garlic*, Chili Flakes*, Sea Salt.

Turmeric Orange Ginger Lemonade

Keeps well refrigerated for up to 7 days. Freeze for up to 3 months. Be sure to leave about 2 inches in the top to allow for expansion.

Ready to Drink: This lemonade is delicious and cooling served straight from the fridge and/or over ice.

Warm on Stove Top: In a heavy-bottom pot, heat lemonade until warm and sip away. Very soothing!

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

*Certified Organic Ingredients

Mar 10

Roasted Poblano and Potato Soup in a Hominy and Turmeric Mineral Broth

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. You can boost up the nutrition with the addition of this week’s Bone Broth by pouring a little into the soup as you warm it up. If the soup gets too thick while re-heating you can also use water or veg stock to thin.

Rancho Gordo Hominy, Yukon Gold Potatoes*, Vegetable Broth*, Onion*, Poblano Chili*, Cilantro*, Extra Vigin Olive Oil*, Cashews*, Lime Juice*, Garlic*, Cumin*.

Kohlrabi & Apple Salad with Lemon-Herb Vinaigrette and Mixed Nut Dukkah

Keeps well refrigerated for up to 4 days.

Ready to Eat: Enjoy this fresh salad at room temperature.  Just pour contents into a bowl and toss with the dressing.

Wild Arugula*, Kohlrabi*, Pink Lady Apples*, Lemon Juice*. Vinaigrette: Extra Virgin Olive Oil*, Lemon Juice*, Shallot, Garlic*, Parsley*, Mint*, Black Pepper*, Sea Salt. Mixed Nut Dukkah: Mixed Nuts*, Sesame Seeds*, Cumin*, Black Pepper*, Sea Salt*.

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

Keeps well refrigerated for up to 4 days.

Ready to Eat:  Pour jar contents out into a bowl.  Toss with dressing (dressing is at the bottom of the jar) and enjoy as is or with a fried egg. 

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

Roasted Yams, Red Quinoa and Creamy White Bean Salad in a Tangy Lime Vinaigrette

Keeps well refrigerated for 4 days. 

Ready to Eat: Enjoy this fresh salad at room temperature.  Just pour contents into a bowl and toss with the dressing.

Yams*, Heirloom Giant White Beans, Red Quinoa*, Pumpkin Seeds*, Cilantro*, Shallots*, Lime Juice*, Olive Oil*, Garlic*, Lime Zest*, Smoked Paprika*, Sea Salt, Chili Flakes.

Lamb Loaf with Tart Apple & Lemon Tahini Sauce

Keeps well refrigerated for 7 days.  Wrap loaf in plastic wrap and freeze for up to 3 months.  Thaw in fridge for a day before reheating.

Warm in Oven/Toaster Oven: Preheat oven/toaster oven to 350F.  Place your meatloaf in an oven-safe baking dish and add 1 Tablespoon of our Bone Broth or water to prevent the loaf from drying out.  Cover with foil and heat for 10-15 minutes until heated all the way through. If you are re-heating an entire loaf, it may take closer to 20min.) Pair with this week’s Kohlrabi and Apple salad for a satisfying family dinner.

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*.

Fogline Farm Chicken Ragu — Your Way!

Keeps well refrigerated for up to 7 days.  Also freezes well for up to 3 months, just be sure to leave 1-2 inches at the top to allow for expansion.

Warm on Stove Top:  Warm ragu in a heavy-bottom pot on the stove top over medium heat, stirring frequently. Pair with pasta, rice, quinoa, or top a big bowl of roasted veggies! 

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

Savory Herbed Quinoa Dinner Rolls

Keeps well refrigerated for up to 5 days.

Warm in Oven:  Preheat oven/toaster oven to 300F.  Remove paper liner from muffin and place on sheet tray.  Reheat muffins for 8-12 minutes until heated through. We suggest breaking the muffin open and adding a generous pat of butter. Perfect with this week’s Roasted Poblano and Potato Soup!

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.

Five Spice Anti-Inflammatory and Circulatory-Boosting Granola

Keeps well if sealed for about 2 weeks..

Ready to Eat: This granola is great with a splash of this week oat and cashew milk. Top a bowl of Greek yogurt with a generous handful of granola and a drizzle of honey or maple syrup.  Add to your favorite bowl of cereal with fresh berries. 

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

Cashew Vanilla Bean Oat Milk with Anti-Viral Cinnamon and Clove

Keeps well refrigerated for up to 5 days.

Ready to Eat: This milk can be enjoyed as is or use it in your morning smoothie or over this week’s Granola. 

Warm on Stove Top: In a heavy-bottom pot, heat oat milk until warm.  This drink is super cozy and comforting and perfect for cold, rainy days.

Rolled Oats*, Activated Cashews*, Dates*, Vanilla Bean*, Cinnamon*, Clove*, Sea Salt.

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

Keeps well refrigerated for up to 7 days.  Freeze for up to 3 months.  Be sure to leave about 2 inches in the top to allow for expansion.

Warm on Stove Top: In a heavy-bottom pot, bring bone broth for 5 minutes covered. You can drink this as is with a squeeze of lemon or add it to soups or replace for water when cooking grains for an added depth of flavor. Just follow grain package directions.

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

*Certified Organic Ingredients

Mar 3

Cumin Black Bean Soup with Crunchy Cabbage and Radish

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

Warm on Stove Top:  Remove fresh garnish and set aside.  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. Top warmed soup with crunchy garnish and enjoy

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

Roasted Beet and Orange Salad with Feta and a Cumin Vinaigrette

Keeps well refrigerated for up to 4 days.

Ready to eat: Enjoy this fresh salad at room temperature.  Just pour contents into a bowl and toss with the dressing at the bottom of the jar.

Baby Arugula*, Beets*, Fennel*, Orange*, Sheep's Milk Feta, Mint*, Cilantro*, Extra Virgin Olive Oil*, Lime*, Garlic*, Cumin*, Sea Salt, Black Pepper*.

Little Gem Caesar Salad

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.

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

Coconut Curry with Sprouted Chickpeas and Kale

Keeps well refrigerated for 7 days. You can also freeze for up to 3 months, just be sure to leave 1-2 inches at the top of 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. 

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

Saffron Date and Almond Brown Rice Pilaf

Keeps well refrigerated for 5 days.

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

Warm on Stove Top: For a heated version, heat a skillet and add a little oil.  After a minute, pour in the pilaf and warm for 3-5 minutes, stirring periodically

Sprouted Brown Basmati Rice*, Sprouted Almond*, Homemade Ghee*, Date*, Shallots, Parsley*, Sea Salt, Black Pepper*, Saffron*.

Chez Panisse Slow Braised Lamb Stew with Tart Apricots

Keeps well refrigerated for up to 7 days.  Also freezes well for up to 3 months, just be sure to leave 1-2 inches at the top to allow for expansion.

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

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

Herb Brined Roasted & Pulled Fogline Farm Chicken with Miso Dressing (New!)

Keeps well refrigerated for up to 5 days.

Ready to eat: This delicious chicken can be eaten cold or at room temperature in a salad or on a nice crunchy piece of whole grain toast.  It can also be tossed with soba or udon noodles.

Fogline Farm Chicken*, Rosemary*, Sage*, Avocado Oil, Shallot, Lime Juice*, Cilantro*, Parsley*, Sea Salt.

Butternut Squash and Purple Kale Hash with Basil Avocado Oil (New!)

Keeps well refrigerated for up to 5 days.

Warm on Stove Top: This hash has been lightly cooked.  To finish, warm a skillet over a medium heat.  Add a little oil and heat for about 1 minute.  Add the contents of the jar and stir while heating.  Should be ready in 3-5 minutes. 

Cooking suggestion: This hash has been lightly cooked so you can easily turn it into a quick meal of your making. Here is a recipe for a protein rich frittata:

1.     Preheat your oven/toaster oven to 375F.  

2.     Remove the dressing cup of oil and pour into a heated oven-safe pan (6-inch pan for the pint hash/12-inch pan for the quart hash).  Remove the kale and set aside.  

3.     When the oil shimmers (takes about 30 seconds), carefully pour in the butternut squash mixture in the pan and saute for 7-10 minutes to heat it through and get a little color, stirring periodically.  Add the kale and slap on a lid to help wilt the greens slightly, 2-3 minutes.  

4.     For the pint of hash, in a separate bowl mix 3 eggs, 1 teaspoon of Dijon mustard, and ¼ teaspoon salt. For the quart of hash, in a separate bowl mix 6 eggs, 2 teaspoons of Dijon mustard, and ½ teaspoon salt.  

5.     Add egg mixture to the hash and kale and top with your favorite cheese. 

6.     Place the pan into the preheated oven for 10 minutes, rotate, and bake for an additional 3-5 minutes.  When the center is no longer runny, your frittata is ready to devour!  

7.     You can also poach or fry a couple of eggs and place on top of your hash.

Butternut Squash*, Purple Kale*, Mushrooms*, Onion*, Basil*, Avocado Oil, Garlic*, Chili Flakes*, Sea Salt Pepper.

Blackberry Oat and Almond Parfait with Banana (New!)

Keeps well refrigerated for up to 4 days.

Ready to eat: This decadent breakfast can be eaten straight from the fridge.  A great way to start off any morning! 

Rolled Oats*, Almond Flour (skins removed for better nutrient absorption), Maple Syrup*, Blackberries*, Banana*, Dates*, Vanilla extract.

Cilantro Cashew Cream

Keeps well refrigerated for up to 7 days.

Ready to eat:  Top your favorite salad or drizzle over frittata.  Also nice as a spread on flatbread filled with veggies and grilled chicken.

Activated raw cashews*, cilantro*, lime*, raw honey*, jalapeño*, garlic*, lime zest*, sea salt, cayenne*.

*Certified Organic Ingredients