July 21

Live Earth Early Girl Gazpacho

Enjoy within one week.

Ready to Eat: Gazpacho is a cold soup so it is ready to eat as is! Pair with a piece of toasted bread, grilled meat or seafood.

Live Earth Early Girl Tomatoes*. Cucumber*, Basil*, Cilantro*, Shallots*, Red Onion, Jalapeno*, Red Wine Vinegar, Balsamic, Cherry Tomatoes*, Olive Oil*, Maldon Sea Salt*, Garlic*, Black Pepper

Southwestern BBQ Salad

Best within 3-4 days.

Ready To Eat: Toss with tahini dressing and then drizzle with our house BBQ sauce. 

Sprouted Black Eyed Peas*, Spade and Plow Greens*, Cucumbers*, Red and Orange Bell Peppers*, Cilantro*, Red Onion*. Dressings (packaged individually) — 1: Tahini*, Rosemary*, Lemon*, Garlic*, Coconut Aminos*, ACV*, Sea Salt. 2: Live Earth Early Girl Tomatoes*, Shallot*, Garlic*, ACV*, Honey, Smoked Paprika, Sea Salt, Avocado Oil.

Sprouted Wild and Brown Rice Fritter Salad

Best within five days.

Toast Fritters: Warm fritter at 350 for 5-7 minutes or until crispy on the outside. Toss greens with balsamic dressing and then top 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*. 

Warm Beet and Potato Salad

Keeps well for five days. 

Warm on the Stove top: Warm pan over medium heat. Add a little olive oil and then add the salad. Cover and warm for a few minutes, stir recover and continue to warm for a few minutes, or until heated though. Remove from heat and top with yogurt dressing.

Beets*, Potato*, Red Onion*, Straus Greek Yogurt*, Dill*, Dill Pickles*, Garlic*, Olive Oil*, Red Wine Vinegar*, Sea Salt, Black Pepper.

Chez Pannisse Slow Braised Lamb Stew with Tart Apricots

Enjoy within one week or freeze.

Warm on the Stove: Bring to a light simmer for 5 minutes covered.

Chicken Bone Broth*, Pasture Raised Lamb*, Hannah Sweet Potato*, Onion*, Cilantro*, Fresh Apricot, Garlic*, Ginger*, Curry Powder*, Cinnamon*, Morrocan Saffron, Sea Salt, Black Pepper*.

Live Probiotic Harvest Dressing with Apple Cider Vinegar, Dates and Dijon

Enjoy within two weeks..

Ready to use: A great dressing for most veggies we also love this dressing over roasted veggies like broccoli, cauliflower or sweet potatoes.

Olive Oil*, Filtered Water, Apple Cider Vinegar, Dijon, Shallot*, Medjool Date, Cinnamon, Sea Salt.

Classic Bone Broth with Leek and Thyme

Enjoy within one week or freeze.

Warm on the Stove: Bring to a light simmer for 5 minutes covered.

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

Dark Chocolate Black Bean Brownies

Enjoy within two weeks.

Ready to Eat: Enjoy!

Sprouted Black Beans*, Coconut Oil*, Pasture Raised Eggs*, Mutari Cacao Powder, Mutari Uganda Chocolate discs, Maple Syrup*, Vanilla Extract* Sea Salt.

Laab, Eggplants Salad with Herbs, Lime Dressing, and Toasted Rice Powder

Keeps well for three days. 

Ready to Eat: Can be enjoyed cold or at room temperature.

Chinese eggplants*, Mint*, Cilantro*, Rauram, Sawtooth herb, Avocado oil, Glutinous rice, Makrut lime leaves*, Galangal, Liquid amino, Fermented pineapple sauce, Fresh lime juice, Palm sugar, Chile de arbol, 

Goi Ga, Vietnamese Roasted Lemongrass Chicken and Cabbage Salad with Fish Sauce Dressing

Keeps well for three days. 

Ready to Eat: Toss salad with dressing, squeeze lime, and top with peanuts. 

Free-range chicken*, Purple cabbage*, Green cabbage*, Carrots*, Lemongrass, Garlic, Cilantro*, Coriander seeds*, Turmeric, Black pepper, Virginia peanuts, Gluten-free soy sauce, Fish sauce, Bird’s eye chili, Mint, Dill*, Palm sugar, Lime, Shallots, Avocado oil, Coconut oil, Rice Vinegar, Cane sugar*

Pad Prik King, Red Curry Green Beans Stir-Fry with Tofu

Holds well for five days.

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

Green Beans*, Non-GMO Tofu*, Vegetable Stock**, Garlic, Cilantro*, Shallots, Cumin seeds*, Coriander seeds*, Lemongrass, Turmeric, Galangal, Makrut Lime Peel & Leaves*, Palm Sugar, Salt, Black peppercorns*, Avocado oil, Coconut Oil*, Chili de Arbol, Guajillo Chili, Pasilla Chili, Liquid amino, Fermented pineapple sauce

**vegetable stock contains celery*, leeks*, carrots*, yellow spring onions*, fennel*, garlic, black peppercorns*

 *certified organic

Anuenue Green Machine Smoothie with Turmeric & Spirulina

Best within two days

Ready to drink: For best digestion pair with something chewy to get your digestion enzymes flowing. 

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

Anuenue Rainbow Juice

Best within three days

Ready to drink: For best digestion pair with something chewy to get your digestion enzymes flowing. 

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

Anuenue Turmeric Tonic

Best within one week.

Ready to drink: For best digestion pair with something chewy to get your digestion enzymes flowing. 

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

Central Coast Juicery F3 Watermelon, Ginger & Lime

Enjoy within three days or freeze (be sure to leave room in the jar). Shake well before drinking, best to drink once opened to prevent oxidation.

Ready to drink: For best digestion pair with something chewy to get your digestion enzymes flowing. High in polyphenols and sulforaphane, this is a great way to get raw micro nutrients into your diet. 

Watermelon*, Ginger*, Lime*.

Ginger Elixir

Enjoy within one week or freeze (This is for optimal freshness but the ginger and lemon have a longer fridge life if you keep it sealed.) Shake before drinking!

As mostly straight ginger juice, this is an incredible digestive aid that also boosts nutrient absorption by clearing the bodies microcirculatory channels, allowing for better nutrient absorption and assimilation! Also, a great cure for stomach ailments and cough and cold symptoms—go ginger! Take it as a shot, add it to a drink/smoothie or use it in cooking for quick flair and lots of flavor!

Organic Ginger and Organic Meyer Lemon.

Turmeric Elixir

Enjoy within one week or freeze. (This is for optimal freshness but the turmeric has a longer fridge life if you keep it sealed.)

This is 100% pure cold-pressed turmeric! Take it as a shot, add it to a drink or smoothie or use it in cooking for a serious anti-inflammatory and cancer-fighting boost. 

Organic Turmeric.

*Certified Organic Ingredient

July 14

Black Bean & Buckwheat Jalapeno Burgers 

Keeps well refrigerated for one week.

Oven or Toaster: Warm at 375 for 7 minutes or until heated through. Top with Slaw and sauce on a toasted bun or as a salad. A fried egg and avocado make great toppings! 

Stove Top: Warm over medium heat for a few minutes on each side.Top with Slaw and sauce on a toasted bun or as a salad. A fried egg and avocado make great toppings! 

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

Blueberry Buckwheat Scones

Best within one week.

Ready to Eat: Allow to come to room temperature and enjoy with a cup of coffee of tea (we love to dip them in our hot morning breakfast!) Also butter or ghee are great too.

Buckwheat Flour*, Gluten-Free Sprouted Flour Blend*, Palm Sugar*, Raw Extra Virgin Coconut Oil*, Aluminum-Free Baking Powder*, Pink Himalayan Sea Salt.

Cilantro Cashew Cream

Best within ten days.

Ready to Eat: This sauce is great a dressing, taco topper or over roasted veggies.

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

Earl Grey Steeped Vanilla Chia Pudding with Local Plum Compote

Keeps well for three or four days. 

Ready to Eat: Top with the optional granola or eat it all on their own!

Chia Seeds*, Activated Cashews*, Dates*, Coconut Butter*, Plum*, Palm Sugar* (Just a touch), Vanilla Extract.

Fogline Farm Sesame Chicken Salad

Keeps well refrigerated for three days.

Ready to Eat: Just toss with dressing. 

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

Local Wild King Salmon Salad with Garlic Aioli & Fingerling Potatoes

Keeps well refrigerated for four days.

Warm in the Oven: Start by warming the potatoes covered for 10 minutes and 400. Uncover and add the salmon salad and warm for another 5-8 minutes or until warmed through and lightly browned. Drizzle with Aioli or use a dipping sauce. Top with fresh sunflower sprouts.

Wild Local Caught H&H 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. 

Sprouted Buckwheat & Millet Seed Bread with Fresh Onion and Dill

Keeps well refrigerated for two weeks or freeze.

Toast: Toast at 350 for 10 minutes or until crispy on the outside. Top with your favorite spread, avocado, fresh sprouts….so many options! 

Activated Oats*, Filtered Water*, Onion*, Sprouted Pumpkin Seeds*, Sprouted Buckwheat*, Activated Millet*, Sprouted Chia Seeds,* Sprouted Flax Seed*, Sprouted Hemp Seeds*, Psyllium Husks*, Olive Oil*, Maple Syrup*, Dill*, Sea Salt, Black Pepper

Thai Style Frittata with Crunchy Beans, Dino Kale and Midnight Moon Goat Cheese

Enjoy within one week.

Warm in the Oven: Warm 350 for about 7 minutes. Pair with fresh greens and a squeeze of lemon or lime.

Warm on the Stove: Warm over medium low heat for a couple of minutes on each side. Pair with fresh greens and a squeeze of lemon or lime.

Red Potatoes*, Green Beans*, Kale*, Caramelized Onions*, Cherry Tomatoes* , Pasture Raised Eggs*, Dijon Mustard, Garlic*, Jalapeño*, Goat Cheddar, Basil*, Avocado Oil, Tamari*, Sea Salt, Black Pepper*. 

Shan-Style Noodle Soup with Pork & Tomato Broth

Best within two days. 

Warm on the Stove: Gently reheat noodles and tomatoes broth together on low heat until noodles soften. Do not let it boil. Top with herbs and cabbage. Squeeze lime.

All Natural Pork, Early Girl Tomatoes*, Garlic, Shallots, Shrimp Paste, Avocado Oil, Cilantro*, Spring Onions*, Cabbage*, Lime*, Chili de Arbol Powder, Gluten-free Miso, Vegetables Stock*,* Lime*. Kosher Salt, Gluten-free Soy Sauce.  

Kaeng Kiew Wan, Vegetable Green Curry

Keeps well for five days. Do not Freeze.

Warm on the Stove: Gently reheat without allowing curry to boil. Enjoy on its own or with brown rice. 

Summer Squash*, Green Beans*, Carrots*, Green Cabbage*, Non-GMO Tofu*, Coconut Milk, Thai Basil*, Vegetable Stock**, Serrano Pepper, Jalapeño Peppers, Garlic, Cilantro*, Shallots, Cumin Seeds*, Coriander Seeds*, Lemongrass, Turmeric, Galangal, Makrut Lime Peel & Leaves*, Palm Sugar, Salt, Black Peppercorns*, Avocado Oil, Coconut Oil*.

July 7

Baby Kale Caesar Salad

Keeps well refrigerated for four days.

Ready to Eat: Toss salad with dressing and then top with toasted pumpkin seeds and garlic crisps.

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

Frog Hollow Apricots & Cardamom Granola with Activated Hazelnuts

Best within one week.

Ready to Eat: Enjoy with your favorite milk, as a fruit bowl topping or on top of your own chia pudding or ice cream!

Frog Hollow Apricot*, Rolled Oats*, Pasture Raised Egg Whites*, Coconut Flakes*, Activated Hazelnuts*, Activated Pumpkin Seeds*, Maple*, EVOO*, Lemon Juice*, Cinnamon*, Cardamom*, Sea Salt.

Jalapeño Cornbread Muffins

Best within ten days.

Warm in the oven: Toast at 350 for about five-8 minutes. Cut open and top with ghee, crem fraiche or butter.

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

Matcha Latte

Keeps well for five days. 

Ready to use: Just shake and pour for a chilled latte or gently warm on the stove for a warm beverage.

Macadamia Nuts*, Cashews*, Coconut Butter*, Hemp Seeds*, Vanilla Extract, Matcha Tea*, Sea Salt.

Shiitake Mushroom Frittata, Tomato and Potato

Keeps well refrigerated for four days.

Heat in the oven: Toast at 35o for 5-8 minutes or until crispy on the outside. Enjoy with a side of greens.

Pasture-Raised Eggs*, Baby Portobello Mushrooms*, Oyster Mushrooms, Onion*, Tomatoes*, Goat Cheese, Pasture-Raised Butter*, Chives*, Dijon, Sea Salt, Pepper*

Roasted Sweet Corn Salad

Keeps well refrigerated for four days.

Ready to Eat: Toss with dressing and enjoy! Pair with our in pulled Fogline Farm chicken if you opted for it or pair with a side of legumes or protein of your choosing.

Corn*, Cucumbers*, Red Pepper*, Feta, Parsley*, Dill*. Yogurt Dressing: Straus Buttermilk*, Straus Greek Yogurt*, Garlic, White Wine Vinegar, Onion, Garlic*, EVOO*, Sea Salt, Black Pepper. Balsamic Dressing: EVOO*, Balsamic*, Basil*, Dijon, Sea Salt, Garlic*.

Tuna Salad Lettuce Cups

Keeps well refrigerated for four days.

Ready to Eat: Enjoy as a salad or make little lettuce wraps.

Sustainably Caught Wild Tuna, Greek Yogurt*, Pecans*, Shallots*, Feta, Parsley*, Lemon*, Dijon Mustard, Red Grape*, Butter Lettuce*, Dill*, Sea Salt and Pepper. 

Warm Marinated Castelvetrano Olives with Preserved Lemon and Rosemary

Enjoy within two weeks or freeze.

Warm on the Stove: Warm over low heat for a few minutes until olives are warmed through.

Castelvetrano Olives, Olive Oil*, Garlic*, Rosemary*, Thyme*. 

Hanloh Ajad, Sweet & Sour Cucumber Salad

Best within two days. 

Ready to Eat: Combine all ingredients and enjoy!

Cucumber*, Mint*, Cilantro*, Shallots*, Virginia Peanuts, Rice Vinegar, Kosher Salt, Sugar*. 

Hanloh Khao Poon, Laotion Red Curry Rice Noodle Soup with Chicken

Keeps well for five days. 

Warm on the Stove: Gently reheating noodles and curry sauce together on low heat. Do not let it boil. Top with picked herbs and cabbage. Squeeze lime. Add ginger chili oil. 

All Natural Rocky Chicken, Purple Radish*, Carrots*, Cabbage*, Coconut milk, White Rice Vermicelli Noodles, Palm Sugar, Salt, Galangal, Lemongrass, Makrut Lime and Leaves*, Cilantro*, Shallots, Garlic, Vegetable Stock***, Chili de Arbol, Coconut Oil*, Avocado Oil*, Guajillo Chili, Pasilla Chili, Turmeric, Mint*, Rauram, Lime*, Cinnamon*, Star Anise*, Ginger*. *Certified Organic Ingredient **All mushrooms are cultivated locally or in California. ***Vegetable Stock contains: Celery*, Leeks*, Carrots*, White Onions*, Fennel*, Garlic, Black Peppercorns*.

Hanloh Yum Ponlamai, Fruit Salad with Tamarind Dressing 

Best within two days

Read to Eat: Squeeze lime and add lime peel into the fruit mixture (this is because we want essential oil on lime skin to permeate). Toss with dressing 5 minutes before serving. Sprinkle with Virginia peanuts.

Strawberries*, Mangoes*, Watermelon*, Pineapple, Tamarind, Palm Sugar, Salt, Peanuts, Fermented Pineapple Sauce, Virginia Peanuts, Garlic, Chile de Arbol, Lime*

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