Jan. 26

Far West Fungi Mushroom Soup with Black Truffle Salt

Best within one week or freeze.

Stovetop: Place in saucepan over medium heat, stirring frequently. We start this dish by sautéing shallots in homemade ghee, then layering in the mushrooms and finishing with truffle salt. This is a deliciously earthy and unctuous bowl made delightfully creamy with sprouted cashew milk.

Vegetable broth* (Celery*, Carrots*, Onion*, Bay Leaf) Brown and Oyster Mushrooms*, Shallots*, Truffle Pate (Extra virgin Olive Oil and Black Italian Truffles,) Cashews*, Clarified Butter (Ghee)*, White Wine, Chives*, Rosemary,* Thyme,* Truffle Salt and Black Pepper. *Certified Organic Ingredient

Warm Beet and Potato Salad with Dill Yogurt Sauce and Pickles

Enjoy within 4-5 days.

Oven: Inspired by Salad For President's take on a potato salad that's rich with fiber, minerals and protein, topped with Straus Greek yogurt. Place in a bottom heavy pan in a preheated 350 degree oven. Toss with dill yogurt sauce and serve warm.

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

The Green Greek Goddess

Best within three days.

Ready To Eat: A fun take on a greek salad with sumac pickled red onions, crisp cucumber, sprouted Zatar tossed chickpeas and a delicious green goddess dressing. Serve and enjoy!

Spade and Plow Fish Mix*, Sprouted Chickpeas*, Cucumber*, Red Onion*, Red Wine Vinegar, Sumac, Zatar, Sheep's milk Feta Cheese, Lemon Juice*, Mint*, Basil*, Oregano*, Black Pepper, Sea Salt. Green Goddess Dressing: Strauss Greek Yogurt*, Raw Pasture Raised Egg Yolk*, Avocado Oil*, Dijon*, Capers, Lemon Juice*, Feta, Parsley*, Dill*, Cilantro*, Basil*, Oregano*, Garlic*, Chives*. 

Yotam Ottolenghi's Savory Broccoli Egg Bake

Best within 5 days.

Oven: A lovely marriage between a frittata and egg bread to make a fluffy and moist savory baked bite. Place on a parchment lined pan in a preheated 350 degree oven. Heat for 10 minutes until brown and crispy around the edges.

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

Chez Panisse Slow Braised Lamb Stew with Tart Apricots

Enjoy within one week or freeze.

Stovetop: An Alice Waters inspired stew that is high in essential omega-3 fatty acids. This richly satisfying stew is simmered with circulatory boosting and anti-inflammatory eastern spices. Place in a saucepan over medium heat stirring frequently. Serve and enjoy!

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

Saffron, Date and Almond Brown Rice Pilaf

Best within 3 to 4 days.

Stovetop: Cook the rice over low heat for three to five minutes, stirring occasionally, until the rice is heated through. Inspired by a delicious Iranian recipe in Claudia Roden's seminal 'A Book Of Middle Eastern Food'. Adapted by our chef guru, Yotam Ottolenghi, and further adapted by GRK for the additional health benefits of sprouted whole grains and almonds. 

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

Hanloh Bun Chay, Vietnamese Noodle Bowl

Best within three days.

Stovetop: Place in a sauté pan over medium low heat, add sauce and toppings, stirring for about 5 minutes. Light and delightful Vietnamese noodle bowl. It is filled with fresh vegetables and traditional Vietnamese flavors such as lemongrass, coriander, mint, and ginger. (Contains peanuts on the side.)

All-Natural Tofu*, Rice Vermicelli Noodles, Cucumbers*, Carrots*, Napa Cabbage*, Cilantro*, Rauram, Jalapeño, Bird’s Eye Chili, Garlic*, Fermented Pineapple Sauce, Palm Sugar, Virginia Peanuts (on the side), Lemongrass, Turmeric*, Ginger*, Black Peppercorns.

Hanloh Kong Kiew Wan, Chicken Green Curry

Best within 3-5 days.

Stovetop: Place in a saucepan over medium low heat, stirring frequently. Serve and enjoy. We blend our curry paste in house! A mixture of white and dark meat, skin-on, boneless.  

All Natural Chicken*, Sweet Peppers*, Green Beans*, Shrimp Paste, Coconut Milk, Basil, Vegetable Stock (Mushrooms*, Celery*, Leeks*, Carrots*, Onions*, Fennel*, Garlic*, Black Peppercorns), Jalapeño, Bird’s Eye Chili, Serrano Peppers, Garlic*, Cilantro*, Shallots*, Cumin Seeds*, Coriander Seeds*, Lemongrass, Turmeric*, Galangal, Makrut Lime Peel & Leaves*, Palm Sugar, Kosher Salt, Fish Sauce, Black Peppercorns, Avocado Oil, Coconut Oil*

Rosemary & Thyme Sprouted Oat & Seed Bread

Best within 10-14 days (also freezes well.)

Toaster: The ultimate nutrient-dense snack and GF bread! This bread is made with grains and seeds that have been soaked overnight to break down phytic acid for greater bioavailability of nutrients. A sprouted pantry staple that does remarkable things for the digestive tract. Place in toaster and toast for a little crisp. Top with your favorite toppings.

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*. 

Warm Marinated Castelvetrano Olives with Garlic, Chili Flakes, Rosemary and Preserved Lemon

Best within two weeks.

Oven: Happy hour is here! Warmed Castelvetrano olives, slivered browned garlic, rosemary, chili flakes, and preserved lemon in organic olive oil. Place in a bottom heavy pan in a 300 degree preheated oven. Warm for about 7-8 minutes.

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

Cowboy Cookies

Best within one week.

Ready To Eat: A chewy cookie loaded with all the good stuff; sprouted pecans, coconut flakes, Guitard chocolate chips, almond flour and rolled oats.

Rolled Oats*, Pamela’s GF Pancake Mix (contains a small amount of buttermilk)*, Almond Flour, Baking Powder, Baking Soda, Cinnamon*, Sea Salt, Grass Fed Butter, Coconut Sugar*, Pasture Raised Egg*, Vanilla, Guitard Chocolate Chips, Coconut Flake, Sprouted Pecans*, Coconut oil*.

Jan. 18

Cumin Black Bean Soup with Crunchy Cabbage and Radish

Warm On Stovetop: A warming, nourishing and satisfying soup. Sprouted black beans (great for kidney health) and nutrient-dense sweet potatoes create a creamy base, while jalapeños add a touch of heat. Topped with raw shredded cabbage and radish for a bit of crunch and finished with lime. This soup has it all! Place in a saucepan over medium heat. Bring to a gentle boil, stirring frequently. Serve 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*.

Thai Butternut Squash Soup

Best within one week.

Stovetop: Roasted winter squash is blended with a house made Thai curry paste with aromatics like lemongrass and ginger. The soup is topped with fresh basil, green onion and roasted peanuts. An excellent source of complex carbs, anti inflammatory and immune boosting turmeric & ginger, and metabolism boosting chili. Place in saucepan over medium heat, stirring frequently. Serve and enjoy!

Homemade Vegetable Stock*, Yams*, Squash*, Pumpkin*, Kabocha Squash*, 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*.

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

Best within three days.

Ready To Eat: A crisp and crunchy salad with hints of tart sweetness from Pink Lady apples and crisp kohlrabi. The crunchy mixed nut and seed dukkha adds flavor and nutrient density to round out this salad.

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 Tomato, Mushroom and Poblano Frittata with Goat Cheese

Best within five days.

Oven: Preheat oven to 350 degrees. Place frittata on a parchment lined tray for about 10 minutes until crispy around the edges. A satisfyingly nutritious anytime meal.

Pasture-Raised Eggs*, Baby Portobello Mushrooms*, Onion*, Tomatoes*, Poblano Peppers*, Goat Cheese, EVOO*, Pasture-Raised Butter*, Chives*, Dijon, Sea Salt, Pepper*.

Fogline Farm Chicken Ragu

Best within one week or freeze. 

Stovetop: Place in saucepan over medium heat, stirring frequently for about 3-5 minutes. Serve over grains, pasta, roasted or raw veggies. Make several quick meals — this is a good one to freeze to have on hand. Our classic Fogline Farm ground chicken ragu made with our golden bone broth, red pepper, fennel, fresh oregano and slow cooked tomatoes ready to use how you choose!

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

Fogline Farm Bone Broth with Fennel, Parsley & Leek

Best within one week or freeze.

Stovetop: Place in saucepan over medium heat stirring frequently. Anti-inflammatory, antioxidant-rich and gut-healing...a true drink to your health! This broth makes a great base for a quick soup, a flavorful addition to a stir-fry or home-cooked grains, or as a drink by itself.

Fogline Farm Chicken Bones*, Fennel*, Celery*, Leek*, Parsley, Apple Cider Vinegar*
*Certified Organic Ingredient

Hanloh Kaeng Kiew Wan, Green Curry with Vegetables (Medium Spice)

Best within three days.

Stovetop: Place in saucepan over medium low heat stirring frequently. We prepare all of our curry blends in house. This week's curry features vegetables from Spade and Plow and other local farms.

Braising Greens*, Cauliflower*, Broccoli Greens*, Eggplants, Coconut Milk, Basil, Vegetable Stock (Mushrooms*, Celery*, Leeks*, Carrots*, Onions*, Fennel*, Garlic, Black Peppercorns*), Jalapeño Peppers, Bird’s Eye Chili, Serrano Peppers*, Garlic, Cilantro*, Shallots*, Cumin Seeds*, Coriander Seeds*, Lemongrass, Turmeric, Galangal, Makrut Lime Peel & Leaves*, Palm Sugar, Salt, Black Peppercorns*, Avocado Oil, Coconut Oil*

Hanloh Drunken Noodles with Corn, Tofu and Cabbage

Best within three days.

Stovetop: Place in a stir fry pan over medium low heat stirring until warm. Overwhelmed with spices such as ginger, green peppercorns, krachai, bird’s eye chilies, garlic, and basil. Made with gluten-free mung bean noodles, also known as clear noodles! 

Mung Bean Noodles, Corn, Napa Cabbage, Cabbage*, Non-GMO Tofu, Ginger*, Green Peppercorns, Krachai, Bird’s Eye Chili, Garlic, Basil*, Gluten-Free Soy Sauce, Salt, Cane Sugar*, Fermented Pineapple Sauce, White Pepper, Lime, Avocado Oil

Hanloh Rice Khao Tom, Rice Congee with Pork Cilantro Meatballs

Best within three days.

Stovetop: Reheat on stovetop over medium low heat. A soft soothing rice porridge served as breakfast.

Jasmine Rice, Glutinous Rice, Vegetable Stock* (Mushrooms*, Celery*, Leeks*, Carrots*, Onions*, Fennel*, Garlic, Black Peppercorns*), All Natural Pork*, Salt, Gluten-Free Soy Sauce, Garlic, Scallions, White Pepper, Avocado Oil, Ginger*.

Cinnamon-Raisin Oat & Seed Bread

Holds well for two weeks or freeze.

Toaster: Toast in toaster or toaster oven until crispy. Serve with your favorite topping for a nutrient dense snack.

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*.

Jalapeno and Green Onion Cornbread Muffins

Best within one week or freeze.

Oven: Place in a pre heated 350 degree oven for about 5-7 minutes. Cute in half and smother in 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.

Cashew Date Milk Chia Pudding with Pink Lady Apple Compote and Pomegranate Seeds

Best within three days.

Ready To Eat: High in Omega 3s and fiber, we start this dish by making a soaking milk of cashews, dates, almond extract, and coconut butter—which the chia is then activated in. The pudding is layered with quick sautéed Pink Lady apples and topped with pomegranate seeds.

Chia Seeds*, Cashews*, Dates*, Coconut Butter*, Pink Lady Apples, Pomegranate Seeds*, Palm Sugar* (just a touch), Vanilla Extract.

Blood Boosting Beet Dip with Fresh Dill and Sprouted Hazelnuts

Best within four-five days.

Ready To Eat: This is an Alison Roman recipe from her new book, Nothing Fancy, and it's delish! We roast red beets until tender and blend them with chopped garlic and new season sprouted walnuts. We then mix in fresh dill and Strauss Greek yogurt, and bam—you have an iron- and protein-rich snack that is nutrient-dense enough to make a meal of. Spread it on bread, crackers or munch on it with veggies. A great way to curb those snack munchies! 

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

Jan. 12

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

Best within one week or freeze.

Stovetop: Place in a sauce pan over medium high heat, stirring frequently. A chunky, creamy soup, loaded with vitamins, minerals and some immune-boosters like turmeric and a mineral-rich vegetable broth. This soup is made creamy by puréeing Rancho Gordo sprouted hominy in a vegetable broth for a luxuriously dairy-free soup.

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

Peanut Lime Slaw

Best within five days.

Ready To Eat: A light and cleansing blend of green and red cabbage mixed with tender green onions and protein-rich peanuts. Served with a peanut lime vinaigrette. Can be quickly stir fried or eaten raw. 

Stovetop: Place cabbage in a pan on medium heat until warm, about 3-4 minutes. Serve and enjoy with our peanut lime dressing.

Green Cabbage*, Purple Cabbage*, Green Onion*, Cilantro*, Corn*, Peanuts*. Dressing: Non-GMO Roasted Peanut Oil, Lime*, Rice Vinegar*, Ginger*, Coconut Palm Sugar*, Green Onion*, Cilantro*, Sea Salt.

Spinach, Rosemary Potato & Caramelized Onion Frittata with Pesto

Best within 5 days.

Oven: Preheat oven to 350 degrees. Place on a parchment lined tray and heat for about 10 minutes until crispy around the edges. Pasture-raised eggs baked with rosemary roasted red potatoes, caramelized onions, sautéed spinach, feta cheese, finished with fresh herbs and our freshly made pesto. 

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

Harrisa Ground Chicken Chili with Crunchy Radish and Red Onion

Best within five days or freeze.

Stovetop: Place in saucepan over medium high heat, stirring frequently for about 6-7 minutes. A flavor rich and warming bowl of harissa spiced Fogline Farm ground chicken and activated Rancho Gordo beans. Topped with crunchy radish, red onion and cabbage. Add sliced avocado, crunchy corn chips and our cilantro cashew cream.

Fogline Farm Ground Chicken*, Rancho Gordo Hidatza and Pinto Beans, Yellow Onion, Crushed DiNapoli Tomato*, Tomato Paste*, Harissa, Dry Basil*, Garlic*, Chipotle powder*, Coriander*, Cinnamon*, Cumin Seed*, Sea Salt.

Fogline Farm Chicken Shiitake Soup with Golden Bone Broth and Toasted Garlic

Best within five days or freeze.

Stovetop: Place all ingredients in a saucepan over medium high heat. Bring to a gentle boil and stir for about 3 minutes. Serve and enjoy! This soup is bright and umami packed! Chicken, shiitake mushrooms, toasted garlic, and crunchy celery prove the perfect combination for the changing season. With a golden turmeric, ginger chicken bone broth, fish sauce, and fresh lime, there is no skimping on flavor here. 

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

Carrot-Ginger Quinoa Bowl with Creamy Orange Tahini Dressing

Best within three days.

Ready To Eat! Ginger tahini tossed sprouted quinoa, roasted carrots and crunchy almonds make this a hearty salad full of flavor! Paired with local Spade and Plow's Baby Mustard and mixed greens. 

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

Hanloh Tom Kha with Tender Banana Blossom & Organic Mushrooms

Best within two days.

Stovetop: Place in a saucepan over medium low heat, stirring frequently. Serve and enjoy! A blend of locally grown mushrooms. The broth is a little tart and mildly spiced. Coconut broth is infused with aromatics such as galangal, lemongrass, ginger and makrut lime leaves.

Oyster Mushrooms*, King Oyster Mushrooms*, Banana Flowers, Green Beans*, Coconut milk, Tamarind, Palm Sugar, Salt, Fresh Lime Juice, Vegan Fish Sauce with Pineapple Extract, Galangal, Ginger*, Makrut Lime Leaves*, Cilantro*, Thai Basil, Sawtooth, Green Onions, Vegetable Stock (celery*, Leeks*, Carrots*, White Onions*, Fennel*, Garlic, Black Peppercorns*), Chili de Arbol, Coconut Oil*, Avocado Oil*

Hanloh Som Tum, Green Papaya Salad with Cherry Tomatoes, Lime, Peanuts, Tamarind Sauce & Green Beans

Holds well for three days.

Ready To Eat! The most popular dish in all of Thailand.

Green Papaya, Cherry Tomatoes*, Green Beans*, Lime*, Tamarind, Palm Sugar, Fish Sauce, Virginia Peanuts, Garlic, Bird’s Eye Chili, Cabbage*

Hanloh Gai Yang, Ginger Glazed Charbroiled Fogline Chicken Wings

Best within two days.

Oven: Place in a preheated oven at 350 degrees. Warm chicken for about 10 minutes. Serve and enjoy with pickled radish.

Fogline Chicken*, Ginger*, Cucumbers*, Cilantro*, Soy Sauce, Radishes*, Carrots*, Black Peppercorn*, Turmeric, Achoite, Avocado oil, Fish Sauce, Kosher Salt, Cane Sugar*, Garlic, Tamarind, Sawtooth, Shallots*, Cilantro*, Palm Sugar, Chili de Arbol

Buckwheat & Millet Seed Bread with Garlic

Toaster: Slice and toast in toaster or toaster oven, top with your favorite toppings. Whole grains and seeds are activated with a long soak to make them more digestible and nutrient available delivering you a moist and and hearty "bread" that toasts up well for a quick snack or bread substitute. 

Sprouted Rolled Oats*, Filtered Water*, Sprouted Pumpkin Seeds*, Buckwheat*, Millet*, Sprouted Chia Seeds,* Sprouted Flax Seed*, Sprouted hemp seeds*, Psyllium Husks*, Olive Oil*, Maple Syrup*, Apple Cider Vinegar*, Garlic*, Sea Salt, Black Pepper*. *Certified Organic Ingredient

Almond Butter and Olive Oil Cakes

Best within seven-ten days or freeze.

Ready To Eat: Serve with a scoop of vanilla ice cream for a decadent treat.

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.

Cilantro Cashew Cream

Best within one week.

Ready To Eat! A versatile veggie dip, taco topper or salad dressing. Raw sprouted cashews are blended with an assortment of intensely fresh and bright flavors. 

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

Basil and Cilantro Pesto with Pecans

Ready To Eat! Your secret to quick anytime meal. A twist on your classic pesto with detoxifying cilantro, nutritional yeast packed with B vitamins, protein, fiber and heart health promoting olive oil.

Cilantro*, Basil*, Extra Virgin Olive Oil*, Pecans*, Nutritional Yeast, Garlic*, Lemon*, Himalayan Salt, Black Pepper* * Certified Organic Ingredient

Jan 4

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

Best within 3 days. 

Oven: Pre-heat oven to 350 and place marinated carrots on a parchment lined baking sheet. Warm for about 10 minute, top with greek yogurt sauce and serve. Adapted from Smitten Kitchen's famed recipe, these carrots are marinated in a tangy garlic red wine vinegar with toasted spices.

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*.

Mushroom, Green Bean and Peanut Laab Salad

Best within three days.

Ready To Eat: This is a vegetarian take on laab adapted from Ottolengi's recipe in his new book Flavor. We sprout and roast fresh peanuts for protein and pair with a tangy lime dressing that hits all the notes. Serve and enjoy!

Spade and Plow Greens*, Green Beans*, Sprouted Peanuts*, Red Onion*, Red Chili*, Tamarind*, Maple*, Fish Sauce*, Tamari, Lime Juice*, Peanut Oil, Avocado Oil*, Mixed Mushrooms*, Chili Flakes*, Mint*, Basil*, Cilantro*.

Sweet Potato and Leek Frittata

Best within 5 days.

Oven: Warm in oven at 350 for about 8-10 minutes until edges are brown and crispy. Serve and top with our Spade and Plow greens and a squeeze of lemon. Nutrient-dense sweet potatoes are a great alternative for those on an anti-inflammatory focused diet. Paired with prebiotic leeks, this frittata is a great anytime meal.

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

French Lentil Soup with Rosemary, Sweet Potato, and Rainbow Chard

Best within 5 days or freeze.

Stovetop: Place soup in saucepan over medium low heat, stirring frequently. A satisfying bowl of creamy lentils rich with fragrant rosemary and caramelized hannah sweet potatoes. A fiber rich and earthy dish to fill your belly.

French Lentils*, Bay Leaves, Filtered Water, Sweet Potato*, Rainbow Chard*, Extra Virgin Olive Oil, Onion*, Garlic*, Rosemary*, Balsamic Vinegar*, Sea Salt, Black Pepper* Certified Organic Ingredient.

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

Best within five days or freeze.

Oven: Place in oven at 350 on a parchment lined sheet. Heat for about 10 minutes until warm all the way through. Great for homemade salads and quick breakfasts. Made from Fogline Farm ground chicken and featuring North African flavors of spring onions, chopped mint, cilantro, garlic, cumin, and cayenne. 

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*.

Detoxifying Chicken Bone Broth with Dandelion Greens, Burdock & Parsley

Best within five or freeze.

Stovetop: Use this broth to make a quick healing soup or simply warm and enjoy on its own. Heal your gut, beat back bloating, allergies and fight cancer with the addition of some powerful greens and vegetables in this weeks bone broth. Organic and pasture-raised chicken bones come from our friends at Fogline Farm.

Fogline Farm's Pasture-Raised Chicken Bones*, Onion*, Leek*, Carrot*, Celery*, Apple Cider Vinegar*, Parsley*, Burdock Root*, Spade and Plow Dandelion Greens*, Thyme*, Black Pepper*, Sea Salt.

Creamy Herbed Polenta

Best within five days.

Stovetop: Place in a frying pan over medium heat searing each side for about two minutes until brown and crispy on the outside, best paired with fresh greens and our greek dressing. A homemade mineral rich vegetable stock is simmered with organic non-gmo cornmeal and infused with rosemary, thyme, parsley and sheep's milk Pecorino.

Corn Meal*, Homemade Vegetable Stock*, Pecorino*, Grass Fed Butter*, Parsley*, Rosemary*, Thyme*, Sea Salt, Black Pepper*. * Certified Organic Ingredient

Roasted Pistachio and Almond Flour Cookies

Best within 7-10 days.

Ready To Eat: Packed with nutrients and protein from almonds and pistachios, and brightened with fresh orange zest and cardamom. High in fiber and healthy fats, these cookies are the perfect anytime snack or treat. 

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

Eat More Greens' Greek Dressing

Holds well for several weeks. 

Ready To Eat: This all-time classic dressing is versatile and rich in healthy fats from organic olive oil that will help you keep greens on your plate at every meal.

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

Hibiscus Infusion with Citrus and Ginger

Best within five days or freeze. 

Ready To Drink: Hibiscus is naturally high in antioxidants (cancer-fighting), high in vitamins A, C and zinc (immune-boosting), and lowers high cholesterol and blood pressure. A kick of ginger (great for digestion and for fighting inflammation) adds a spicy note, balanced by freshly-juiced oranges and thoughtfully sweetened with a bit of honey. 

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

Dec 15

Italian White Bean & Tomato Soup with Parsley and Garlic

Best within one week.

Stovetop: Place in saucepan over medium high heat, stirring frequently for 8-10 minutes. Serve and enjoy! This recipe hails straight from the coastal town of Gaeta, Italy. A richly comforting soup made with cannellini beans sautéed with a generous amount of garlic, tomatoes, and finished with handfuls of fresh parsley.

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

Blue Hubbard Squash Soup with Sage & Ghee

Best within one week or freeze. 

Stovetop: Place in saucepan over medium high heat, stirring frequently for 8-10 minutes. Serve and enjoy! We're using Spade & Plows beautiful Blue Hubbard Squash and sage to create a satisfying bowl for the whole family.

Blue Hubbard Squash*, Vegetable Stock*, Onion, Ghee, Garlic*, Cumin*, Thyme*, Sprouted Pumpkin Seeds*, Sage*, Apple Cider Vinegar, Red Pepper Flakes*, Sea Salt, Black Pepper*.

Warm Beet and Potato Salad with Dill Yogurt Sauce and Pickles

Enjoy within 4-5 days.

Oven: Place in a 350 degree preheated oven in a bottom heavy pan for about 8-10 minutes until warm. Serve and top with dill yogurt sauce. A fun take on a potato salad that's rich with fiber, minerals and protein, topped with Straus Greek yogurt.

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

Roasted Tomato and Garlic Confit Frittata with Kale

Best within five days.

Oven: Heat in oven for 8-10 minutes on a parchment lined tray at 350. Serve and enjoy when the edges are brown and crispy. An Italian style frittata made by slow roasting cherry tomatoes with garlic, olive oil and thyme. Topped with savory sheeps' milk Pecorino.

Pasture Raised Eggs*, Red Potato*, Kale*, Onion*, Garlic*, Olive Oil*, Pecorino*, Sea Salt, Pepper.

Fogline Farm Chicken Ragu

Best within one week or freeze. 

Stovetop: Warm in saucepan for 6-8 minutes on medium high heat. Serve over grains, pasta, roasted or raw veggies. Make several quick meals — this is a good one to freeze to have on hand.

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

Hanloh Kaeng Kiew Wan, Green Curry with Vegetables (Medium Spice)

Best within 3 days.

Stovetop: Lightly warm up curry on low heat. Do not let it boil. Homemade Thai green curry paste with coconut cream, tofu, and seasonal vegetables.

Collard Greens*, Kale*, Caufliflower*, Romnesco*, Broccoli Greens*, Coconut Milk, Thai Basil, Vegetable Stock (Mushrooms*, Celery*, Leeks*, Carrots*, Onions*, Fennel*, Garlic, Black Peppercorns*), Jalapeño Peppers, Bird’s Eye Chili, Serrano Peppers*, Garlic, Cilantro*, Shallots, Cumin Seeds*, Coriander Seeds*, Lemongrass, Turmeric, Galangal, Makrut Lime Peel & Leaves*, Palm Sugar, Salt, Black Peppercorns*, Avocado Oil, Coconut Oil*.

Khao Mun Gai " Chicken Fat Rice"

Best within three days.

Stovetop: Cook rice in a non-stick pan until soften and very hot. Then rest cold chicken over hot rice and let the rice gently bring chicken to room temperature. Warm soup over medium low heat and top over rice. This dish is a favorite on Thai’s street food scene.

All natural chicken, jasmine rice, ginger*, scallions*, cucumbers*, cilantro*, fermented soy beans, gluten-free soy sauce, sweet soy sauce contains gluten, daikon, black peppercorn, turmeric*, avocado oil, bird’s eye chili, fish sauce, kosher salt, cane sugar*, chicken stock (all natural chicken bones, garlic, onions*, celery*, carrot*, leeks*, fennel.)

Sprouted Oat & Seed Bread with Cranberry & Walnut

Best within 10 days or freeze.

Toaster: Place in toaster and toast until brown and crispy. The ultimate holiday bread that also makes an amazing french toast... a brunch all-star! Freshly juiced oranges and tart cranberries are slow bake for over 2 hours to offer a well balanced fiber rich loaf that pairs well with savory spreads as well as maple and honey. Fiber rich for a healthy happy holiday gut!

Activated Rolled & Steal Cut Oats*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium husks*, Coconut Oil*, Cranberry*, Walnuts, Maple Syrup*, Cinnamon*, Fresh Squeezed Orange Juice*, Sea Salt, Black Pepper*.  *Certified Organic Ingredient

Fresh Ginger and Chai Spiced Grain Free Molasses Cookies

Best within one week or freeze. 

Ready to eat: Made with nutty almond and coconut flour, freshly grated ginger creates a bright, zingy kick that can't be matched by its powdered counterpart. High in protein and fiber these treats are perfect to share with your loved ones.

Almond Flour, Coconut Flour*, Coconut Palm Sugar*, Grass Fed Butter, Molasses*, Pasture Raised Eggs*, Fresh Ginger*, Cinnamon, Allspice, Cardamom, Sea Salt, Black Pepper *Certified Organic Ingredient

Warm Marinated Castelvetrano Olives with Garlic, Chili Flakes, Rosemary and Preserved Lemon

Best within two weeks.

Oven: Place in a bottom heavy pan at 350 for about 6-7 minutes until lightly warmed. Happy hour is here!

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

Pan Roasted Rosemary Salt & Pepper Cashews

Ready to eat: A delightful snack to have on hand to help you take a break and enjoy a little you time. Bringing the bar snacks to you!

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