April 13

Creamy Roasted Cauliflower Soup with Smoked Paprika and Tender Kale

Best within one week or freeze.

Stovetop: Our take on the traditional Portuguese soup, Caldo Verde. This surprisingly creamy dairy-free soup is made with olive oil, roasted cauliflower, smoked paprika, and tender kale. A smoky, bright and flavorful soup that is sure to satisfy. Place in a saucepan over medium low heat, stirring frequently. Serve and enjoy!

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

Harvest Salad with Shallot & Dijon Vinaigrette

Best within 3-4 days. 

Ready To Eat: Tart Pink Lady apples and dried cherries, browned sweet potatoes, arugula and crispy roasted hazelnuts come together in a warmly spiced shallot and dijon vinaigrette. 

Sweet Potatoes*, Arugula*, Pink Lady Apple*, Hazelnuts*, Dried Cherries*, Goat Cheddar, Olive Oil*, Sea Salt, Cinnamon*, Paprika*. Dressing: Olive Oil*, Apple Cider Vinegar, Dijon, Shallot*, Medjool Date, Cinnamon, Sea Salt.

Baby Kale Caesar Salad with Crisped Garlic Potato Croutons

Best within four days.

Ready To Eat: Nutrient-dense baby kale and detoxifying raw radish are served with a classic Caesar dressing (with optional sheep's milk Pecorino Romano) that's high in calcium, magnesium, iron, good fats, and protein. Croutons are made from garlic-infused potatoes and toasted pumpkin seeds. This salad brings the nutrients back to Caesar!

*Our Caesar dressing contains raw eggs. FYI, consumption of raw eggs may increase your risk
of food-borne illness, particularly if you have certain health conditions.

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

Roasted Tomato, Mushroom and Poblano Frittata with Goat Cheese

Best within five days.

Oven: A satisfyingly nutritious anytime meal updated with poblano peppers and olive oil roasted tomatoes. Place in a pre-heated 350 degree oven on a parchment lined tray. Heat for about ten minutes till brown and crispy around the edges.

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

Sprouted Lentil and Beet Burger Lettuce Wrap

Best within three days. 

Oven: A riff off the Plant Cafe's recipe, you will quickly realize why this beet burger has a cult following in the city by the bay. To reheat place in a 350 degree preheated oven on a parchment lined tray. Heat for about 10 minutes till warm all the way through. Top and serve with our herbed balsamic, pickles and red onion.

Red Beet*, Green Lentil*, Oats*, Cashew*, Mushroom*, Onion*, Garlic*, Butter Lettuce*, Red Onion*, Thyme*, Olive Oil*, Balsamic Vinegar*, Sea Salt, Black Pepper*.

Detoxifying Chicken Bone Broth with Nettles, Burdock & Parsley

Best within five or freeze.

Stovetop: You may already know about the digestive benefits and gut healing properties of bone broth, but did you know you can beat back bloating, allergies and fight cancer with the addition of some powerful herbs? Organic and pasture-raised chicken bones come from our friends at Fogline Farm and are roasted to create deep flavor. Use this broth to make a quick healing soup or simply warm and enjoy on its own. 

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

Fogline Farm Chicken Ragu

Best within one week or freeze. 

Stovetop: Our slow cooked Fogline Farm ground chicken ragu is made with bone broth, red pepper, fennel, fresh oregano and and tomatoes. It's ready to use however you choose! Place in saucepan over medium heat, stirring frequently. Serve over grains, pasta, roasted or raw veggies.

Fogline Farm Ground Chicken*, Bone Broth*, Onion*, Fennel*, Tomatoes*, Red Pepper*, Parsley,* Sheep's Milk Pecorino Romano, Oregano,* Red Pepper,* Garlic*, Pasture-Raised Butter.

Tuna Salad with Shaved Fennel, Apple and Preserved Lemon

Best within 3-4 days.

Ready To Eat: A twist on our tuna salad with grapes, this salad shares the mayo-less base, opting for Strauss greek yogurt and dijon instead. This bright and refreshing tuna salad is made with finely chopped fennel, pecans, preserved lemon, parsley, and dill. We're offering this salad in pint or quart jars—ready for you to eat as is, or to make lettuce cups or sandwiches with.

Sustainably Caught Wild Tuna, Fennel*, Greek Yogurt*, Pecans*, Apple*, Red Onion*, Parsley*, Lemon*, Dijon Mustard*, Dill*, Sea Salt and Pepper.

Hanloh Som Tum, Green Papaya Salad with Tamarind Sauce & Green Beans (Spicy)

Holds well for three days.

Ready To Eat: The most popular dish in all of Thailand! Please note this dish is spicy!

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

Hanloh Pad Mee Korat, Rice Noodle Stir Fry (Mild)

Best within three days.

Stovetop: If you like Pad Thai, this is very similar to it but it is less sweet and decadent. Great with papaya salad, grilled vegetables, and meat dishes. Place in a lightly oiled pan over medium low heat. Toss noodles gently till warm.

Rice Noodles, Broccoli*, Eggs*, Non-GMO Tofu, Lime, Tamarind, Shallots, Garlic*, Sweet Soy Sauce (Contains Wheat), Bean Sprouts, Garlic Chives, Rice Vinegar, Lime, White Peppers, Palm Sugar

Hanloh Gaeng Pa, Vegetable Jungle Curry (Medium)

Best within three days.

Stovetop: Hearty curry filled with local farm produce. Our jungle curry paste is very similar to a red curry paste, additionally it contains green peppercorns and krachai. This curry does not have coconut milk. Place in a saucepan over medium low heat, stirring frequently. Serve and enjoy!

Sweet Potatoes*, Turnips*, Oyster Mushrooms*, Carrot*, Palm Sugar, Salt, Galangal, Lemongrass, Makrut Lime and Leaves*, Cilantro*, Shallots, Garlic*, Chili de Arbol, Coconut Oil*, Avocado Oil*, Guajillo Chili, Pasilla Chili, Turmeric, Basil*, Krachi, Green Peppercorns, Vegetable Stock (Celery*, Leeks*, Carrots*, Onions, Fennel*, Garlic*, Mushrooms*), Salt, Sugar*, Wheat-Free Soy Sauce

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

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*.

March 30

Dandelion Greens & Shiitake Ramen with Detoxifying Dashi Broth

Best within five days.

Stovetop: Bring water to a boil and cook noodles for 3 minutes. Drain noodles and rinse with cold water and set aside. Place dashi broth in a saucepan over medium heat , stirring frequently. Bring to a gentle boil and pour over cooked noodles. We encourage adding a egg!

Shiitake Mushroom*, Dandelion Greens*, 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*.

Llano Secco Pork Belly & Shiitake Ramen with Detoxifying Dashi Broth

Best within five days.

Stovetop: Bring water to a boil and cook noodles for 3 minutes. Drain noodles and rinse with cold water and set aside. Place dashi broth in a saucepan over medium heat , stirring frequently. Bring to a gentle boil and pour over cooked noodles. We encourage adding a egg!

Shiitake Mushroom*, Dandelion Greens*, 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*.

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

Best within five days or freeze.

Oven: Place in 350 degree pre-heated oven for about 8 minutes. Serve with cabbage slaw and top with our roasted red pepper sauce. Spiced with smoked paprika, cumin seeds and jalapeño, these burgers are filled with flavor.

Stovetop: Place in a bottom heavy, lightly oiled pan over medium low heat. Crisp on each side for about 3 minutes. Serve with sliced avocado for some healthy fat.

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

Fogline Farm Sesame Chicken Salad

Best within 3 days

Ready To Eat: Place salad in a bowl and toss with our tangy sesame-lime dressing. Healthy, nutritious and delicious!

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.

Oishi Roasted Vegetable Bowl

Best within three days.

Ready To Eat: Bring to room temperature and enjoy.

Warm on the stove or in the Oven: Bring dressing to room temperature while you quickly sear the vegetables or warm at 400 degrees for a few minutes.

Oishi Sauce: Ginger*, Garlic*, Tam*, Tamari*, Kevala Tahini*, Apple Cider Vinegar, Toasted Sesame Oil*, Sea Salt. Roasted Vegetables: Romesco/Broccoli*, Radish*, Red Cabbage, Tokyo Turnips, Spring Onions, Cilantro

Sweet Potato and Leek Frittata

Best within 5 days.

Oven: Preheat oven to 350 degrees. Place on a parchment lined tray and heat for about 8-10 minutes until crispy around the edges. 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. *Certified Organic Ingredient

Thai Spiced Coconut Carrots

Best within three days..

Stove Top: Bring a pan to medium high heat and sear carrots quickly on two sides. Drizzle with coconut sauce and enjoy!

Carrots*, Coconut Milk*, Coconut Oil*, Lemongrass*, Garlic*, Chili*, Ginger*, Red Boat Fish Sauce, Cilantro*, Mint*.

Hanloh Pad Kee Mao, Stir Fried Drunkin Noodles

Best within three days.

Stovetop: Bring a pan to medium heat. Place the noodle dish inside and allow to cook for about thirty seconds. Mix and continue to cook for a few minutes until they soften.

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 Sweet Sticky Rice with Mango, Pandan, Coconut Cream and Toasted Sesame

Best within two days.

Steam or Microwave : Remove mangoes. Microwave or steam sticky rice just until warm for 30 seconds to 1 minute. Serve with mangoes, coconut cream, and toasted sesame seeds. The container is not microwavable.

Mango, Glutinous Rice, Coconut Milk, Coconut Cream, Sugar*, Salt, Pandan, Sesame Seeds*

Hanloh Vegetables Kare-Kare, A Filipino Inspired Peanut Stew

Best within two days.

Stove Top : Simmer on low heat until warm. Do not let it boil. Best enjoy over rice.

Virginia peanuts, Onions*, Garlic*, Eggplants, Banana Flower, Green Beans*, Bok Choy*, Annatto Seed, Tellicherry Peppercorns*, Vegetable Stock (Celery*, Leeks*, Carrots*, Onions*, Fennel*, Garlic*, Mushrooms*), Salt, Sugar*, Soy Sauce (Gluten-Free), Pineapple Extract Sauce, Cane Vinegar

Five Spice Granola with Pineapple and Sprouted Peanuts

Best within two weeks if sealed.

Ready To Eat: An Eastern inspired granola based off the traditional five spice blend which encompasses all the five flavor profiles: sweet, sour, bitter, salty, and umami. A mixture of star anise, clove, cinnamon, sichuan pepper and fennel seed with the addition of turmeric and ginger. Sprouted peanuts bring high quality plant protein and a mix of house dried pink lady apples and unsweetened pineapple take this one over the top! 

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

Pudina Lemonade

Best within three days. 

A bright and refreshing cucumber lemonade with a subtle and unique flavor from hints of masala and orange blossom water. This one makes a great cocktail or mocktail- just add bubbles!

Cucumber*, Lemon*, Honey*, Ginger*, Mint*, Orange Blossom Water, Garam Masala, Sea Salt.

Pesarattu Batter, Mung Dhal Dosa

Best within five days. (Ready to cook.)

Stovetop: A traditional South Indian breakfast dish loaded with protein from sprouted Mung Dhal, a little basmati rice, ginger, cumin and cilantro. This is part of our ready to cook offerings, meaning all the prep work is done, you just have to finish it with the heat!

Lightly oil your pan with olive oil or avocado oil. Spread 1/3 cup of batter thinly on a flat non-stick surface (we prefer cast iron) and let cook over medium heat for a few minutes. Flip and toast to crispy perfection. Pairs well with fresh greens, veggies, slaw and our paired sauces; Hanloh's ginger hot oil and our Straus Greek Yogurt Sauce. (highly recommended- both mix well together.)

If you are a visual person and would like to watch a step by step process in forming a dosa. Head over to our Instagram to watch our story. You can find it in our featured highlights!

https://www.instagram.com/goldenrootskitchen/

Sprouted Mung Dhal*, Sprouted Brown Basmati Rice*, Ginger*, Cilantro*, Cumin*, Sea Salt.

March 23

Roasted Kabocha Squash Soup with Caramelized Ghee, Black Garlic and Fresh Herbs

Best within five days.

Stovetop: Roasted Kabocha squash is blended with long simmered ghee to produce a nutty caramelized flavor. We are adding black garlic which is a 90 day fermentation process that turns garlic sweet and utterly delicious! Place in saucepan over medium low heat, stirring frequently. Serve and enjoy.

Spade and Plow Kabocha Squash*, Vegetable Stock*, Onion, Ghee (made from Kerrygold grass-fed butter,) Black Garlic*, Sprouted Pecans*, Cumin*, Thyme*, Sage*, Red Pepper Flakes*, Sea Salt, Black Pepper*.

Roasted Celeriac with Fennel and Celery Ribbons, GRK Croutons and a Lemon Pecorino Dressing

Best within three days.

Ready To Eat: A crisp and crunchy salad balanced with caramelized celeriac and crisp croutons made from our sprouted oat and seed bread. 

Spade and Plow Mixed Greens*, Celeriac*, Celery*, Fennel*, Radicchio, Parsley, Pecorino Romano (Sheep's Milk), Amphora Nuevo EVOO, Lemon Juice*, White Wine Vinegar, Dijon, Shallot*, Lemon Zest*, Black Pepper* (Croutons: Sprouted Oats/Groats*, Pumpkin Seeds*, Flax*, Chia*, Psyllium Husk, Maple*, EVOO, Sesame Seeds*, Sea Salt, Black Pepper*)

Asparagus, Red Potato, Fresh Thyme and Gruyere Frittata

Best within 4 days.

Oven: It's asparagus season! Asparagus is high in essential vitamins like A, C, E, K and B6, as well as, folate, iron, copper, calcium and fiber. Place in a pre-heated 350 degree oven on a parchment lined tray. Heat for about ten minutes till brown and crisp around the edges.

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

Herbed Falafel Salad with Crisp Veggies and Greek Dressing

Best within three days.

Ready To Eat: A fresh take on a falafel salad bursting with Middle Eastern inspired flavor. Warm the falafel for about 5-7 minutes in pre-heated 350 degree oven, toss with herby greek dressing and enjoy all the crunchy flavor.

Garbanzo Beans*, Buckwheat Flour*, Mint*, Parsley*, Garlic*, Shallots*, Olive Oil*, Cumin*, Aluminum Free Baking Powder, Pink Himalayan Salt, Pepper*, Lemon*, Garlic*, Red Onion*, Kalamata Olives*, Cherry Tomato*, Baby Lettuce*, Carrot*, Cucumber*, *Red Wine Vinegar*, Extra Virgin Olive Oil*, Dijon, Basil*, Oregano*. Certified Organic Ingredient

Crushed Puy Lentils with Tahini

Best within four days.

Ready To Eat: Puy lentils are sautéed with cumin, cilantro and tahini and brightened with fresh lemon juice for a satisfying and protein rich dish. These lentils pair well with a handful of fresh greens and a squeeze of citrus.  

Puy Lentils*, Tomatoes*, Red Onion*, Tahini*, Cilantro*, Lemon*, Extra Virgin Olive Oil*, Grassfed Ghee*, Garlic*, Cumin*, Bay Leaf*. * Certified Organic Ingredient

Roasted Celeriac and Fennel Salad with GRK Croutons and Fogline Farm Chicken

Best within 3 days.

Ready To Eat: A crisp and crunchy salad balanced with caramelized celeriac and crisp croutons made from our sprouted oat and seed bread and topped with pulled Fogline Farm chicken. 

Spade and Plow Mixed Greens*, Celeriac*, Celery*, Fennel*, Radicchio, Parsley, Pecorino Romano (Sheep's Milk), Amphora Nuevo EVOO, Lemon Juice*, White Wine Vinegar, Dijon, Shallot*, Lemon Zest*, Black Pepper* (Croutons: Sprouted Oats/Groats*, Pumpkin Seeds*, Flax*, Chia*, Psyllium Husk, Maple*, EVOO, Onion*, Dill, Sea Salt, Black Pepper*)

Tender Beans and El Salchichero Linguisa Sausage in our Fogline Chicken Bone Broth

Best within five days or freeze.

Stovetop: A bowl of all the best...three of our favorite Rancho Gordo beans, El Sachichero's Linguisa sausage, Fogline Farm chicken broth and Llano Secco pork belly. Slightly spicy, a bit creamy and loaded with texture and flavor. Place in a saucepan over medium high heat, stirring frequently. Serve and enjoy!

Rancho Gordo Cassoulet, Pinquinto and Ayocote Morado Beans, El Salchichero Linguisa Sausage, Llano Secco Pork Belly, Yellow Onion*, Carrot*, Celery*, Tomato Paste*, Garlic*, Red Pepper Flakes*, White Wine Vinegar, Lemon Juice*, Fogline Farm chicken broth, Basil*, Parsley*, Sea Salt and Pepper.

Hanloh Panang Curry

Holds well for five days. Best not to freeze.

Stovetop: Panang curry is very rich and creamy. It is very aromatic from dry spices such as coriander, cumin, cardamon, and nutmeg. Place in a saucepan over medium low heat, stirring frequently. Do not boil. Serve and enjoy!

Carrots*, Cauliflower*, Kabocha Pumpkins, Coconut Milk, Vegetable Stock* ( Celery*, Leeks*, Carrots*, Onions, Fennel*, Garlic*, Mushrooms*), Garlic*, Cilantro*, Shallots, Cumin Seeds*, Coriander Seeds*, Black Peppercorns, Nutmeg, Cardamon, Lemongrass, Turmeric, Galangal, Makrut Lime Peel & Leaves*, Palm Sugar, Kosher Salt, Black Peppercorns*, Avocado Oil, Coconut Oil*, Chili de Arbol, Guajillo Chili, Pasilla Chili, Fermented Pineapple Sauce, Gluten-Free Soy Sauce.

Hanloh Inihaw, Filipino Inspired charcoal Grilled Llano Seco Pork Belly

Best within three days.

Oven: Smokey and charred pork belly. The pork is mild but the sauce is spicy. Warm pork belly in a 350 degree pre-heated oven for about 7 minutes. Serve with sauce.

Pork Belly*, Banana Ketchup, Tomatoes, Wheat, White Vinegar, Cane Vinegar, Calamansi, Black Pepper*, Garlic*, Shallots, Soy Sauce, Bird’s Eye Chili, Cucumbers, Onions, Brown Sugar*, Lemon.

Hanloh Classic Thai Fried Rice with Chicken

Best within two days.

Stovetop: A classic Thai fried rice prepared Thai street vendor style. Using day-old rice, we toss each grain of rice in wok with oyster sauce, soy sauce, and eggs. This comes with a side of cucumbers, lime, and Nam Pla Prik, a bird’s eye chili condiment- soaked with fish sauce. Place rice in sauté pan over medium low heat. Heat till warm about 5- 7 minutes.

Eggs*, Tomatoes*, Rice, Leaf Broccoli, Onions, Oyster Sauce, Soy Sauce, Rocky’s Chicken*, White Peppercorns, Garlic, Lime, Cucumbers, Green Onions*, Condiment contains Fish Sauce, Lime Juice, Bird’s Eye Chili.

Sprouted Oat and Seed Bread with Black Pepper and Sesame Seeds

Best within 7 days. Refrigerate after opening.

Toaster: Densely nutritious and satisfying bread alternative and a great digestive aid (loaded with fiber!). Toast to desired crisp and top with your favorite toppings.

Steal Cut Oats*, Rolled Oats*, Sunflower Seeds*, Chia Seeds*, Psyllium Husk, EVOO, Sesame Seed*, Maple Syrup*, Black Pepper*, Sea Salt. *Certified Organic Ingredient

Roasted Pistachio and Almond Flour Cookies

Best within 7-10 days. Refrigerate after opening.

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.

Rancho Gordo Cassoulet Bean Dip with Peperonata

Best within four days.

Ready To Eat: Sprouted Rancho Gordo Cassoulet beans are blended with Kevala tahini and Amphora Nueva olive oil and fresh garlic and lemon. Our roasted red pepper sauce (peperonata) really takes it over the top, bringing great depth of flavor. Dip with your favorite veggies and crackers.

Rancho Gordo Cassoulet Beans*, Garlic, Lemon Juice, Lemon Zest*, Kevala Tahini*, EVOO, Sea Salt. Pepperonata: Red and Orange Bell Peppers*, EVOO, Red Pepper Flakes*, Garlic*, Red Wine Vinegar, Pecorino, Lemon Juice, Sea Salt, Black Pepper*

March 16

Italian White Bean & Tomato Soup with Parsley and Garlic

Best within one week.

Stovetop: 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. Place in saucepan over medium heat, stirring frequently. Serve and enjoy!

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

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

Best within 3 days. 

Oven: Adapted from Smitten Kitchen's famed recipe, these carrots are marinated in a tangy garlic red wine vinegar with toasted spices. Serve as a side dish or pair with a slice of this week's seed bread. Place in a pre-heated 350 degree oven on a parchment lined tray. Heat for about 10 minutes till roasted around the edges. Top and finish with toasted pumpkin seeds and our lemony thyme greek yogurt.

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*.

Kate's Kale Salad with Castelvetrano Olives and Garlic Dates

Best within 2-3 days.

Ready To Eat: Inspired by a longtime friend and fabulous home-chef, this dish has us eating salad for breakfast. All the extras really make this one special. Medjool dates are quickly sautéed in garlic-infused olive oil and seasoned with sea salt. Sprouted sunflower seeds and walnuts are toasted to nutty perfection. Sheep's Milk Manchego is grated in to add depth and salty satisfaction—all tossed in a lemony shallot olive oil dressing that sits at the base of the jar. Massage kale with dressing and enjoy!

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.

Spinach, Rosemary Potato & Caramelized Onion Frittata with Arugula Pesto

Best within 5 days.

Oven: Pasture-raised eggs baked with rosemary roasted red potatoes, caramelized onions, sautéed spinach, feta cheese, finished with fresh herbs and our freshly made arugula pesto. Pre-heat oven to 350 degrees and place frittata on a parchment lined tray. Heat for about 10 minutes till brown around the edges. Serve and top with Spade & Plow baby greens.

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

Southwestern Salad with Sprouted Pinto Bean and Crunchy Peppers

Best within 3 days. A GRK dish.

Ready To Eat: This salad is crunchy, savory, slightly sweet and very refreshing. Combining some of our favorite vegetables (salanova greens, red and orange bell peppers, and cucumbers) and topped with our rosemary tahini and homemade barbecue sauce.

Sprouted Pinto Beans*, 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.

Southwestern BBQ Chicken Salad

Best within 3 days. A GRK dish.

Ready To Eat: This salad is crunchy, savory, slightly sweet and very refreshing. Combining some of our favorite vegetables (salanova greens, red and orange bell peppers, and cucumbers) and topped with our rosemary tahini and homemade barbecue sauce.

Fogline Farm Chicken*, 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.

Lemongrass Coconut Soup with Chicken (Tom Kha Gai)

Best within five days.

Stovetop: Made from soothing Fogline Farm bone broth and with a generous amount of aromatics from fresh ginger, kaffir lime and lemongrass. Enjoy all the benefits of gut-healing bone broth, medium-chain fatty acids and circulatory-boosting roots and chilies. Place in saucepan over medium low heat, stirring frequently. Do not boil coconut milk. Bring to a gentle simmer and serve.

Homemade Chicken Bone Broth*, Fogline Farm Chicken*, Mushrooms*, Coconut Milk*, Tomato*, Cilantro*, Lemongrass*, Ginger*, Shallots*, Chillies*, Fish Sauce*, Kaffir Lime*, Sea Salt.

Fogline Farm Bone Broth with Fennel, Parsley & Leek

Best within one week or freeze.

Stovetop: 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*

Sprouted Oat and Seed Bread with Everything Seasoning

Best with one week or freeze. Refrigerate after opening.

Toaster: The ultimate nutrient-dense snack and bread alternative! Love an everything bagel? Try this fabulous digestive aid! Loaded with fiber and omega-3 fatty acids, this bread base is soaked overnight to make all its nutrients more bio-available. (Freezes Well). Place in toaster and toast to desired crunch. Top with your favorite toppings.

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 Red Quinoa with Brussels, Kale and Preserved Lemon

Ready To Eat: Sprouted protein-rich red and black quinoa cooked in a bay leaf, garlic and onion broth. Quick sautéed kale and roasted brussel sprouts are finished with a splash of Vermouth adding a slightly floral note. Tossed in a lemon ghee dressing and topped with diced preserved lemons. You can eat this cold for a quick on the go meal, or heat on the stovetop and served warm. Place ingredients in a lightly oiled cast iron pan and gently sauté on medium low heat till warm.

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

Hanloh Black Rice Pudding with Caramelized Bananas and Salted Coconut Cream

Best within five days.

Ready To eat: Black rice naturally holds a lot of flavors. They are aromatics and earthy. This dessert can even be your breakfast! Can be saved warm or enjoyed cold. Gently warm over low heat in a bottom heavy pan.

Banana, Black Glutinous Rice, Coconut Milk, Sugar*, Salt, Pandan, Coconut Oil*.

Hanloh Gaeng Om, Thai Vegetable Stew with Sticky Rice Curry Paste (Mild)

Best within three days.

Stovetop: An herb infused vegetable stew without coconut milk. Raw sticky rice is crushed into the curry paste making the broth a bit thicken. Place in saucepan over medium low heat, stirring frequently. Serve and enjoy!

Rainbow Chard*, Green Beans, Shiitake Mushrooms*, Kabocha Pumpkin, Avocado Oil, Dill, Lemongrass, Turmeric*, Garlic*, Shallot, Galangal, Sticky Rice, Vegetable Stock (Mushrooms*, Celery*, Leeks*, Carrots*, Onions*, Fennel*, Garlic*, Black Peppercorns*), Thai Basil, Makrut Lime Leaves*, Salt, Soy Sauce

Cashew Date Milk Chia Pudding with Cinnamon Raisin Pink Lady Apple Compote

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, Thompson Raisins*, Cinnamon*, Palm Sugar* (just a touch), Vanilla Extract.

Basil and Arugula Pesto with Pine Nuts in Extra Virgin Olive Oil

Best within two weeks.

Ready To Eat: Make more meals with this immune boosting blast of raw phytonutrients from fresh basil and young arugula mixed with and toasted pine nuts. A GRK favorite to make any meal beam. Wonderful as a dip or spread or use it to dress your favorite grain or veggies.

Young Arugula*, Basil*, Pine Nuts, Olive Oil*, Nutritional Yeast, Garlic*, Lemon Juice* , Lemon Zest*, Sea Salt, Black Pepper*. *Certified Organic Ingredient

March 9

Coconut Red Lentil Soup with Lemongrass, Ginger & Turmeric Curry Paste

Best within one week.

Stovetop: A deeply nourishing soup made with red lentils, fresh turmeric and homemade curry paste. Fresh, creamy, and loaded with aromatic flavors and anti-inflammatory properties. Place in saucepan over medium low heat stirring frequently.

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*.

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*.

Braised Greens and Roasted Potato Frittata with Feta

Best within five days.

Oven: Roasted potatoes, caramelized onions, and sautéed kale and rainbow chard and browned garlic are topped with dollops of tangy feta. Place in a pre-heated 350 degree oven on a parchment lined tray. Heat for about 10 minutes till brown and crispy around the edges.

Pasture Raised Eggs*, Red Potato* Yellow Onion*, Kale*, Garlic*, Feta*, Extra Virgin Olive Oil, Pasture Raised Butter, Dijon, Sea Salt.

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

Best within three days.

Ready To Eat: Great both warmed in a saucepan for a wilted salad and chilled straight from the fridge—this versatile dish makes for a satisfying side or main. A tangy lemon and tahini dressing brings depth and brightness to the browned butternut squash, chickpeas bring the protein, currants add a burst of tart sweetness, while fresh cilantro and spinach add loads of phytonutrients. 

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

Heirloom Beans & Shredded Romaine Salad with Farmstead Cheese and Garlic Oil Dressing

Best within three days.

Ready To Eat: We're so excited about these beautiful beans from Rancho Gordo. We start by soaking the beans overnight with a splash of apple cider vinegar (to aid in digestion) and then slow simmer them to creamy perfection with bay and garlic. The tender beans are dressed in garlic-infused olive oil and local Point Reyes Farmstead Blue Cheese. A "farmstead cheese" is made from the milk of animals who live on the property where the cheese is made. To finish, we top the salad with Italian parsley and sprouted walnuts. 

Heirloom Rancho Gordo Beans, Romaine 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*.

Lemony Chicken Soup with Fennel and Dill

Best within five days.

Stovetop: This is an Allison Roman recipe for sassy chicken soup and we love it. Really making the most of the whole fennel plant, this soup has depth and freshness and creamy satisfaction from tender potatoes. Comes with a side of sumac greek yogurt and green onion. Place in a saucepan over medium low heat stirring frequently.

Fogline Farm Chicken and Chicken Bone Broth*, Fennel*, Potato*, Onion*, Garlic*, Lemon*, Chili de Arbol, Dill*, Scallion*, Sumac, Greek Yogurt

Hanloh Kaeng Kiew Wan, Green Curry with Vegetables

Best within three days

Stovetop: Place in saucepan over medium low heat stirring frequently. Do not boil curry. Serve and enjoy.

Braising Greens*, Sweet Potatoes*, Carrots*, 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 Pad Kee Mao- Drunken Stir-Fry

Best within three days.

Stovetop: A robust dish 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! Place in a sauté pan and lightly warm noodles over medium low heat.

Mung Bean Noodles, Corn, Green Cabbage*, Savoy 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

Cinnamon-Raisin Oat & Seed Bread

Holds well for two weeks or freeze. Refrigerate after opening.

Toaster: A fresh take on an old classic! This is a slightly sweeter version of our nutrient-dense snack and bread alternative. This is a great digestive aid, rich in fiber! (Note this bread gets a little dark on the outside from the natural sugars.) Slice and toast in toaster to desired crisp. Serve with your favorite toppings.

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*.

Almond Flour Lemon Poppy Seed Muffins

Best within one week. Refrigerate after opening.

Ready To Eat: Loaded with protein and a helping of healthy fats, these muffins make a great breakfast or snack! Lightly warm in oven at 350 degrees.

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

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*.

California Apricot & Cardamom Granola with Activated Hazelnuts

Best within 4 weeks. Keep refrigerated.

Ready To Eat: A tart, chewy and warmly spiced granola made with California apricots gently dried to chewy perfection. Hazelnuts are soaked overnight, dehydrated and toasted to improve nutrient availability and to bring out a lovely toasted flavor.  

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