June 30

Shakshuka with Sauteed Greens

Keeps well refrigerated for one week or freeze.

Warm on the Stove: Warm over medium heat. To add eggs make a little nest the sauce. Drop your egg. Add a pinch of salt and then cover with a lid for a few minutes or pop it in the oven at 350 for 5 minutes.

Tomato*, Onion*, Spinach*, Kale*, Rainbow Chard*, Garlic*, Parsley*, Pecorino Romano, Sea Salt, Cumin*, Smoked Paprika*, Black Pepper*. 

Seared Zucchini and Shiitake Mushroom Soup with Kaffir Lime and Galangal Sauteed Black Chickpeas

Best within one week or freeze. 

Warm on the stove: Warm over medium low heat. Stir frequently until the soup comes to a light simmer. Try not to overheat so that kale remains tender and fresh! 

Ingredients: Vegetable Stock (Celery*, Onion*, Carrots*, Kaffir Lime Leaves*, Lemon Grass*, Ginger*, Peppercorn*) Leeks*, Zucchini*, Shiitake Mushrooms, Black Chick Peas*, Shallots, Ginger*, Garlic*, EVOO*, Kaffir Lime Leaves*, Cilantro*, Apple Cider Vinegar.

Vanilla Chia Pudding with Strawberry Compote and Chocolate Mint

Holds well for three days.

Ready to Eat: :)

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

Kate’s Kale Salad

Enjoy within three days.

Ready to Eat: Work the dressing in with tongs or two forks.

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

Lemon & Mint Fogline Farm Chicken and Feta Meatballs with Cucumber Tzatziki Sauce

Enjoy within four days or freeze.

Stove Top:  Warm on medium low heat for a few minutes on two sides. 

Warm on the Oven: Cover and warm at 375 for 8 minutes 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*. 

Fogline Farm Detoxifying Bone Broth with Nettles, Burdock & Parsley

Enjoy within one week or freeze (be sure to leave an inch+ for freezing.)

Warm on the Stove: Bring to a boil and simmer for 5 minutes with a lid on. Can be enjoyed on its own or as a base to a soup or in a stir fry. 

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

Young Roasted Carrots with Sprouts, Toasted Pumpkin Seeds and Lemony Thyme Yogurt Sauce

Keeps well for five days.

Warm on the Stove Top: Heat pan on medium heat. Remove sprouts and heat carrots on two sides to sear. Remove from heat, drizzle with yogurt sauce and then top with fresh 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*.

Rosemary and Thyme Sprouted Oat and Seed Bread

Best within two weeks or freeze.

Warm in the Toaster Oven: Warm at 325 for 8 minutes or until crispy on the outside. Top with your favorite spread. 

Sprouted Steel Cut Oats*, Filtered Water*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium husks*, Olive Oil*, Maple Syrup*, Apple Cider Vinegar*, Rosemary*, Thyme*, Sea Salt, Black Pepper*. 

Hanloh Laab, Roasted Cauliflower Salad with Herbs, Lime Dressing and Toasted Rice Powder

Best within three days.

Warm on the Stove Top: Heat pan on medium heat. Stir fry over medium high heat.

Cauliflower*, Mint*, Cilantro*, Rauram, Sawtooth Herb, Avocado Oil, Glutinous Rice, Makrut Lime Leaves*, Galangal, Liquid Amino, Fresh Lime Juice, Palm Sugar, Chile de Arbol, Onions*, Ginger*, Turmeric*, Smoked Paprika*, Kosher Salt.

Hanloh Prad Kra Pow, Roasted Chinese Eggplant with Stir Fry Thai Basil 

Best within three days.

Warm on the Stove Top: Heat pan on medium high heat. Stir fry to gently brown.

Chinese Eggplants*, Non-GMO tofu*, Holy Basil*, Garlic, Bird’s Eye Chili, GF Soy Sauce, Black Peppercorns*, Shallots, Liquid Aminos, Kosher Salt, Sugar*, Avocado Oil, Coconut Oil*.

Anuenue Green Machine Smoothie with Turmeric and Spirulina

Best within three days.

 Spinach*, Mango*, Banana*, Turmeric*, Chia*, Spirulina*, Fresh Pressed Pineapple Juice*. 

Turmeric Tonic

Best within five days.

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

Hawaiian Sunrise with Pineapple and Passionfruit

Best within three days.

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

*Certified Organic 

June 23

Sweet Potato and Leek Frittata with Basil Pesto

Keeps well refrigerated for one week.

Toast in the oven: Heat at 350 for 5-7 minutes or until heated through and crispy on the edges. Pair with lightly dressed greens or slaw.

Pasture Raised Eggs*, Hannah Sweet Potatoes*, Leeks*, EVOO, Grassfed Butter, Sheep Milk Feta*, Shallots*, Rosemary*, Basil*, Pine-nuts*, Dijon*, Pink Himalayan Salt, Black Pepper*.

Creamy Roasted Cauliflower Soup with Smoked Paprika and Tender Kale

Best within one week or freeze. 

Warm on the stove: Warm over medium low heat. Stir frequently until the soup comes to a light simmer. Try not to overheat so that kale remains tender and fresh! Top with a squeeze of lemon if you like.

Cauliflower*, Homemade Veg Stock*, Onion*, Kale*, Garlic*, Olive Oil*, Parsley*, Cilantro*, Cumin*, Smoked Paprika*, Red Pepper Flakes*, Lemon*, Sea Salt, Pepper*. 

Almond Flour Lemon Poppyseed Muffins

Holds well for 1+ weeks. (Can be frozen for several months.)

Ready to Eat: :)

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

Rancho Gordo Heirloom Beans and Shredded Romaine Salad with Farmstead Cheese and Garlic Oil

Enjoy within three days.

Ready to Eat: Just toss with dressing, top with sprouted walnuts and enjoy!

Heirloom Rancho Gordo Yellow Eye Beans, Heirloom Rancho Gordo Flageolet Beans, Romaine Lettuce*, Parsley* Sprouted Walnuts*, Point Reyes Farmstead Blue Cheese, Garlic Olive Oil*, Straus Whole Milk*, Straus Sour Cream*, Garlic Confit*, Chives*, Sea Salt, Black Pepper*. 

Mustardy Green Beans and Kale, Sprouted Walnuts and Preserved Lemon

Enjoy within four days.

Stove Top:  Remove the preserved lemon and chopped dill before heating.Warm pan to medium heat and add a little high quality olive oil or sesame oil. Quick Sauteed kale until slightly wilted and then add green beans. Careful not to overcook, just get warm. Toss with dressing and then top with walnuts and preserved lemon and fresh dill.

Ready to Eat: This salad can also be enjoyed at room temp. Best to remove preserved lemon and work the dressing into kale well. Either massage the kale dry with clean hands or you can work it with tongs or utensils. Top with walnuts and preserved lemon.

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

Fogline Farm Brined Chicken with Fresh Herbs

Enjoy within three or four days.

Ready to Eat: This chicken will pair great over this week's slaw of mustardy green bean and kale salad or make your own creation! 

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

Crunchy Cabbage and Fennel Slaw with Sunflower Seeds & Our Peanut Lime Vinaigrette

Keeps well for five days or freeze.

Ready to Eat: Toss with dressing and enjoy! 

Green Cabbage*, Purple Cabbage*, Green Onion*, Fennel*, Cilantro*, Sunflower Seeds*. Dressing: Peanut Oil, Sprouted Peanuts*, Lime*, Rice Vinegar*, Ginger*, Coconut Palm Sugar*, Green Onion*, Cilantro*, Sea Salt

Raspberry Cooler with Hibiscus and Lime

Best within three days.

Raspberries*, Hibiscus*, Raw Honey, Lime Juice*, Sea Salt.

Anuenue Pitaya, Mint and Lilikoi Smoothie

Best within three days.

Spinach*, Mango*, Banana*, Turmeric*, Chia*, Spirulina*, Fresh Pressed Pineapple Juice*. 

Turmeric Tonic

Best within five days.

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

*Certified Organic 

June 16

Roasted Tomatillo, Corn and Red Pepper Frittata

Keeps well refrigerated for one week.

Toast in the oven: Heat at 350 for 5-7 minutes or until heated through and crispy on the edges. Pair with lightly dressed greens or slaw.

Red Potatoes*, Corn*, Red Onion*, Red Pepper*, Pajaro Pastures Eggs, Kerrygold White Cheddar, Cemitas 1 Salsa Verde* (Tomatillos*, White Onion*, Garlic*, Serrano Peppers*, salt, Honey), Butter, Sea Salt.

Coconut Red Lentil Soup

Best within one week or freeze. 

Warm on the stove: Warm over medium low heat. Stir frequently until the soup comes to a light simmer. Do not boil to avoid separating coconut milk. 

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*.

Chocolate Cherry Chia Granola with Mutari Nibs

Holds well for 2+ weeks.

Ready to Eat: Enjoy with your favorite milk, over your own chia pudding or oatmeal, over ice cream or smoothie bowls. 

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.

Curry Roasted Fennel Salad with Rancho Gordo Heirloom Beans

Enjoy within three days.

Ready to Eat: Just toss with dressing and enjoy!

Little Gem Lettuce*, Fennel*, Red Bell Peppers*, Sprouted Rancho Gordo Myocetal beans*, Garlic*, Rosemary*, Curry Powder*, Avocado Oil, Coconut Aminos*, ACV, Sea Salt.

Jicama and Pink Lady Apple Salad with Mixed Nut Dukkah

Enjoy within three days.

Ready to Eat: Just toss with dressing and then top with dukkah! (Please note we subbed jicama for kohlrabi because it has gone out of season.)

Jaya Wild Arugula*, Spade and Plow Spring Mix, Jicama*, 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 (includes pistachios, pecans, walnuts)*, Sesame Seeds*, Cumin*, Black Pepper*, Sea Salt*.

Fogline Farm Chicken Ragu

Enjoy within five days or freeze.

Stove Top: Warm over medium heat, if it reduces too far you can add a little water. Great over roasted veggies or pasta or gain of your choice.

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

Fogline Farm Chicken and Shiitake Mushroom Soup with Golden Bone Broth

Keeps well for five days or freeze.

Warm in the oven: at 375 for 10 minutes or until warmed through. Serve with dressed greens or just a squeeze of lemon.

Warm on the stove: over medium heat for a few minutes on each side.Top with tzatziki and fresh greens.

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

Cemitas 1 Tomatillo Salsa Verde

Best within ten days.

Ready to eat: Enjoy with chips, over roasted veggies, ontop of meat or fish or in tacos.

Tomatillos*, White Onion*, Garlic*, Serrano Peppers*, salt, Honey

Anuenue Pitaya, Mint and Lilikoi Smoothie

Light, refreshing and high in fiber and vitamin C, supporting a strong immune system and iron absorption.

 Pitaya*, Mango*, Pineapple*, Lilikoi*, Mint*.

Anuenue Celery Jungle Juice

Support digestion, immunity and get alkaline with this fresh new juice from Anuenue. Loaded vitamin C, Iron and betacarotene. Its light and refreshing and supper yummy! 

Celery*, Parsley*, Pineapple*, Apple*, Lemon*.

June 9

Fogline Farm Sesame Chicken Salad

Keeps well refrigerated for two days.

Ready to Eat: Just toss with dressing and enjoy!

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

Spring Herbs, English Peas and Crunchy Smoked Paprika Pumpkin Seeds (Optional Pork Belly)

Best within five days or freeze. 

Warm on the stove: Warm over medium low heat. Stir frequently until the soup comes to a simmer. To heat the (optional) braised pork belly, stir fry over medium high heat allowing the outside to brown and crisp up. Remove, top soup with seeds and pork.

Zucchini*, English Peas*, Leek*, Onion*, Extra Virgin Olive Oil*, Shallots, Garlic*, Dill*, Tarragon, Sea Salt, Pepper*.

Rosemary Tahini Dressing

Holds well for 1-2 weeks.

Ready to Eat: A versatile salad dressing or dip. 

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

Carrot-Ginger Grain Bowl with Spade & Plow Greens

Enjoy within three days.

Ready to Eat: Just toss with dressing and enjoy!

Activated Quinoa *, Spade and Plow Greens*, Young Carrots*, Sweet Peppers*,, Sprouted Almonds, Extra Virgin Olive Oil*, Tahini*, Lemon*, Garlic*, Orange Juice*, Ginger*, Sea Salt, Black Pepper. 

Chimichurri Chickpea Salad with Crisp Romaine and GRK Croutons

Enjoy within three days.

Toast Croutons In the Oven: To re-crisp croutons, place them on a backing sheet and toast at 350 for 5-7 minutes. They will get crunchier as they cool back downl. Dressyour salad, top with croutons and enjoy!

Everything Oat and Seed Bread'. Chickpea*, Romaine Lettuce*, Tomato*, Sheep's Milk Feta, Cucumber, Almond*, Parsley*, Cilantro*, GRK Oat and Seed Bread with Everything Seasoning*, Red Wine Vinegar*, Extra Virgin Olive Oil*, Oregano*, Crushed Red Pepper*, Garlic*, Himalayan Pink Sea Salt*, Black Pepper*.

Creamy Strawberry Rhubarb Chia Pudding with Granola Topping

Enjoy within three days.

Ready to Eat: Top with granola and enjoy!

Rhubarb*, Live Earth Strawberries*, Oat Milk*, Chia Seeds*, Kerrygold Butter, Lemon Juice*, Vanilla Extract. (Packaged separately, our crispy turmeric granola–contains egg and sesame.)

Yotam Ottolenghi Savory Broccoli Egg Bake

Keeps well for five days.

Warm in the oven: at 375º for 10 minutes or until warmed through. Serve with dressed greens or just a squeeze of lemon.

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

Pasture Raised Eggs*, Broccoli*, Pamela's Gluten Free Baking Mix, Shallots*, Feta, Basil*, Extra Virgin Olive Oil*, Sesame Seeds*, Grass Fed Butter*, Rosemary*, Dijon*, Turmeric*, Aluminum Free Baking Powder, Pink Himalayan Salt, Black Pepper*.

Sprouted Oat & Seed Bread with Everything Seasoning

Best within two weeks refrigerated or freeze.

Warm in the toaster oven: This bread is best sliced thin and toasted well at 350º for around 7 minutes. Top with your favorit 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*. 

Almond Butter & Olive Oil Cakes

Keeps well for two weeks refrigerated.

Ready to eat: These little lava cakes can also be gently toasted at 350º for 5 minutes and topped with your favorite ice cream! 

Pamelas 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. 

June 2

Black Bean & Jalapeno Burgers with Slaw & Red Pepper Sauce 

Keeps well refrigerated for six days.

Warm in the oven or stove top: 350º for 8 minutes or on the stove over medium low heat for a few minutes on each side.

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

Blueberry Cornbread Muffins

Best within one week or freeze. 

Warm in the Oven: Warm at 350º for 5 minutes or until warmed through. Spread a little butter or ghee, if you please.

Cornmeal*, Almond Flour*, Pamela's Baking Mix, Blueberry*, Eggs*, Almond Milk*, Lemon Juice*, Baking Soda*, Maple Syrup*, Butter*, Strauss Greek Yogurt*, Himalayan Pink Salt.

Cilantro Cashew Cream

Holds well for five days.

Ready to Eat: A versatile veggie dip, taco topper or salad dressing. 

Activated Raw Cashews*, Cilantro*, Lime*, Raw Honey*, Jalapeño*, Garlic*, Lime Zest*, Sea Salt, Cayenne*.

Kaffir Lime & Coconut Cilantro Brown Rice 

Holds well for five days or freeze.

Warm on the Stove or Oven: Stir fry quickly on a hot pan with a little oil or warm in the oven covered at 400 for 8-10 minutes. This rice makes a great fried rice too! Brown over high heat (let sit without stirring). Add veg and egg and stir. 

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

Mushroom & Leek Bone Broth

Use within one week or freeze (leave 1.5” in jar when freezing).

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 to make your favorite grains.

Fogline Farm's Pasture-Raised Chicken Bones*, Leek*, Mushroom*, Carrot*, Celery*, Apple Cider Vinegar*, Parsley*, Sea Salt.

Roasted Beet and Fresh Fennel Salad

Enjoy within three days.

Ready to Eat: Bring dressing to room temperature. Stir vigorously, dress and toss.

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

Lemon & Mint Fogline Farm Meatballs with Cucumber Tzatziki Sauce

Keeps well for five days.

Warm in the oven: at 375º for 10 minutes covered or until warmed through. Top with tzatziki and fresh greens.

Warm on the stove: over medium heat for a few minutes on each side. Top with tzatziki and fresh greens.

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*.

Local Wild King Salmon Salad and Fingerling Potatoes

Warm in the oven: Best to bring to room temperature so you need minimal heat. Heat oven to 375º, warm potatoes covered for 8 minutes, uncover and add salmon salad and warm for an additional five minutes. Top with aioli.

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

Tangy Thai Green Bean Salad

Keeps well for five days.

Warm on the Stove: Warm a pan on medium heat. Add quinoa and veggies and warm for a few minutes. Add dressing and remove from heat and mix with fresh greens. 

Green Beans*, Sprouted Quinoa*, Spade and Plow Salanova Lettuce*, Cherry Tomatoes*, Sprouted Peanuts*, Garlic*, Shallot*, Green Onion*, Lime*, Fish Sauce*, Coconut Palm Sugar*, Cilantro*, Red Pepper Flakes*.

Hanloh Kaeng Kiew Wan, Green Curry with Vegetables

Keeps well refrigerated for three days or freeze.

Warm on the Stove: Gently reheating on low heat. Do not let it boil. Serve with brown rice.

Peas*, Summer Squash*, Broccoli*, Coconut Oil*, Green Cabbage*, Non-GMO Tofu*, Coconut Milk, Vegetable Stock**, Serrano Pepper, Garlic, Cilantro*, Shallots, Cumin Seeds*, Coriander Seeds*, Lemongrass, Turmeric, Galangal, Makrut Lime Skin & Leaves*, Palm Sugar, Salt, Black Peppercorns*, Thai Basil, Cilantro*, Fresh Citrus Juice, Avocado Oil. 

Hanloh Prad Kra Pow, Roasted Chinese Eggplant with Stir Fry Thai Basil & Llano Seco Pork (Spicy) 

Keeps well for five days.

Warm on the Stove: In a pan, heat on medium low heat until warm. 

Llano Seco Pork*, Chinese Eggplants*, Holy Basil*, Garlic, Bird’s Eye Chili, Soy Sauce, Black Peppercorns*, Shallots, Fish Sauce, Kosher Salt, Sugar*, Avocado Oil, Coconut Oil.