April 14

Shakshuka

Keeps well refrigerated for five days.

Warm on the stove top: Warm the contents of the jar in a small/medium-sized saucepan until hot. If you're topping with eggs, make a few nests for your eggs with a spoon. Drop them inside, season your egg and then keep covered and continue to heat for a few minutes until whites are cooked. You can also use the shakshuka as a tomato sauce to top pasta or over veggies. 

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

Spinach & Rosemary Potato Frittata with Pesto

Best within five days.

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

Pasture-Raised Eggs*, Red Potatoes*, Spinach*, Garlic*, GRK Pesto (Contains Pecans)*, Onion*, Sheep Feta*, Basil*, Rosemary*, Extra Virgin Olive Oil*, Dijon, Pink Himalayan Salt. 

Coconut Red Lentil Soup

Warm on the stove top: Stir frequently over medium-low heat just until heated through.

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

Kate’s Kale Salad

Keeps well refrigerated for three days. 

This salad requires you to work in the dressing, which contains the dates and olives (remove cheese first). You can do this with silverware or tongs or your super clean hands. This will also help soften the kale. After you've worked in the dressing, top with walnut, sunflower seeds and cheese.

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

Crispy Herbed Polenta Bites

Best within three days.

Ready to eat: Dress and enjoy!

Option to warm Polenta Bites: If you can, toast up your polenta bites at 350ºF for 5-8 minutes, so they're crispy on the outside and creamy inside.

Spade and Plow Salanova Lettuce*, Wild Baby Arugula*, Non-GMO Corn Meal*, Homemade Vegetable Stock*, Goat Cheese, Grass-Fed Butter*, Basil*, Red Onion*, Thyme*, Lemon*, Sea Salt, Black Pepper*.

Dressing: Balsamic*, Extra Virgin Olive Oil*, Garlic, Dijon, Basil*.

Heirloom Beans & Shredded Romaine Salad

Best within four days.

Ready to eat:  Dress and top with walnuts.

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*.

Chez Panisse Lamb Stew

Best within four days or freeze.

Warm on the stove: Bring to a light simmer in a sauce pan for a few minutes. If too much liquid evaporates you can add a little water.

Young Carrots*, Sprouts*, Olive Oil*, Red Wine Vinegar*, Sprouted Pumpkin Seeds*, Garlic*, Cumin Seeds*, Coriander*, Thyme*, Sea Salt*, Chili flakes*, Ground Pepper. On the side: Strauss Greek Yogurt*, Lemon Juice*, Thyme*.

Sprouted Almond and Arugula Pesto

Best within two weeks.

This makes a great sauce for pasta, grains or roasted vegetables. We love a dollop on top of eggs or chicken too!

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

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

Best within one week or freeze. (Be sure to leave at least one inch of room at the top!)

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

Cherry Chia Almond Granola with Mutari Cacao Nibs

Lasts for several weeks in an airtight container.

This granola makes a great fruit and yogurt topping, or just enjoy with your favorite milk.

Rolled Oats*, Coconut Flakes*, Pasture-Raised Egg White*, Sprouted Almonds*, Mutari Cacao Nibs, Tart Cherries, Sesame Seeds*, Chia Seeds*, Cinnamon*, Maple*, Extra Virgin Olive Oil*, Almond Extract, Sea Salt. 

Blueberry Buckwheat Scones

Stores well for 5 days in the fridge.

Be sure and bring them to room temperature before eating, or lightly toast at 350.

Buckwheat Flour, Pamalas Gluten Free Flour Mix, Palm Sugar, Raw Extra Virgin Coconut Oil, 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

April 7

Pan Roasted Salt & Pepper Rosemary Cashews

Keeps well refrigerated for several weeks. No need to refrigerate, best at room temp.

Cashew*, Extra Virgin Olive Oil*, Rosemary*, Sea Salt, Black Pepper*. 

Sweet Potato and Leek Frittata

Best within five days.

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

Pasture-raised Eggs*, Hannah Sweet Potatoes*, Leeks*, Grass-fed Butter, Sheep Milk Feta*, Shallots*, Rosemary*, Basil*, Thyme*, Dijon*, Pink Himalayan Salt, Black Pepper*.

Celery Root Soup with Smoked Salt and Kale

Warm on the stove top: Stir frequently over medium-low heat just until heated through.

Celery Root*, Onion*, Vegetable Stock*, Coconut Milk*, Kale*, Extra Virgin Olive Oil*, Shallot*, Garlic*, Cumin*, Smoked Salt, Pepper*. 

Southwestern Sprouted Black Eyed Pea Salad

Best within three days.

Ready to eat: Dress with rosemary tahini dressing and then drizzle bbq sauce over top. Great with avocado!

Sprouted Black Eyed Peas*, Salanova Greens*, Cucumbers*, Red and Orange Bell Peppers*, Cilantro*, Red Onion*.

Dressings (packaged individually) — 1: Tahini*, Rosemary*, Lemon*, Garlic*, Coconut Aminos*, ACV*, Sea Salt. 2: Avocado Oil, Tomato Paste*, Shallot*, Garlic*, ACV*, Honey, Smoked Paprika, Sea Salt.

Baby Kale Caesar

Best within three days.

Ready to eat: Dress and top with toasted pumpkin seeds.

Baby Kale (a gorgeous mix of dino, red russian and curly)*, Radish*, Red Potato*, Garlic*, Sprouted Pumpkin Seeds*.

Dressing: Avocado Oil, Olive Oil*, Pasture-raised Egg Yolk*, Lemon*, Worcestershire, Wild Planet Anchovies, Dijon, Salt, Pepper.

Miso Dressed Quinoa with Wild Mushrooms

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 low heat. Best not to heat the miso too much so that it retains its medicinal properties.

Quinoa*, Mushrooms*, Green Beans*, Cabbage*, Burdock Root*, Green Onion*, Sesame Oil*, Rice Vinegar, Miso*, Black Sesame Seeds*, Mirin, Notso Hot Sauce* Sea Salt. 

Young Roasted Carrots

Best within four days or freeze.

Warm in the oven: at 375ºF for 10 minutes or until warmed through. Top with yogurt sauce, pumpkin seeds and sprouts.

Warm on the stove: Sear carrots for a few minutes on two sides. Top with yogurt sauce, pumpkin seeds and sprouts.

Young Carrots*, Sprouts*, Olive Oil*, Red Wine Vinegar*, Sprouted Pumpkin Seeds*, Garlic*, Cumin Seeds*, Coriander*, Thyme*, Sea Salt*, Chili flakes*, Ground Pepper. On the side: Strauss Greek Yogurt*, Lemon Juice*, Thyme*.

Hanloh’s Spicy Green Curry

Best within 5-7 days.

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

Kale*, Collard Greens*, Chard*, Coconut Oil*, Coconut Milk, Vegetable Stock**, Serrano Pepper, Garlic, Cilantro*, Shallots, Cumin Seeds*, Coriander Seeds*, Lemongrass, Turmeric, Galangal, Makrut Lime Skin & Leaves*, Palm Sugar, Salt, Gluten-Free Soy Sauce, Black Peppercorns*.

**Vegetable Stock contains: Celery*, Leeks*, Carrots*, White Onions*, Fennel*, Garlic, Black Peppercorns*.

Greek Dressing

Best within two to three weeks.

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

Cinnamon Raisin Oat and Seed Bread

Best within ten days refrigerated or freeze.

Bread should be sliced thin, well toasted and smothered with your favorite spread. We love ghee or soft goat cheese!

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 and Almond Cookies with Pistachio and Raisin

Best within ten days.

Rolled Oats*, Almond Flour, Baking Powder, Cardamom*, Coconut oil*, EVOO*, Maple Syrup*, Vanilla Extract, Sea salt, Orange Zest*, Raisins*, Pistachios. 

Mutari’s Uganda Dark Chocolate Cassava Brownies

We’d like to hear how long these last. Guessing you can’t make it 3 days. :)

Mutari Uganda 72% Chocolate, Cassava Flour*, Butter*, Sugar*, Cocoa Powder, Vanilla Paste, Eggs*, Guittard Chocolate, Salt.

Sunrise Juice

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

Pineapple*, Carrot*, Meyer Lemon*, Ginger*, Passion Fruit*.

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 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