Nov 19

Roasted Koginut and Acorn Squash Soup with Caramelized Ghee and Fresh Thyme

With Optional Guajillo Harissa

Keeps well for up to one week. Bring to a light simmer for a few minutes stirring frequently. Pairs well with a crispy slice of this week's oat and seed bread and fresh greens.

Spade and Plow Koginut Squash*, Acorn Squash*, Vegetable Stock*, Onion, Ghee, Garlic*, Pecans*, Cumin*, Thyme*, Sage*, Red Pepper Flakes*, Sea Salt, Black Pepper*. Harissa:Extra Virgin Olive Oil*, Sprouted Almonds*, Guajillo Chillies, Garlic*, ACV, Oregano*, Sea Salt

Chez Panisse Slow Braised Lamb Stew with Tart Apricots

Keeps well for up to one week. Bring to a simmer for 5 minutes, stirring frequently. A fresh squeeze of lemon or lime after reheating really balances this dish out. 

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

Braised Greens and Tangy Herb Frittata with Goat Cheddar

Keeps well for up to one week. Preheat oven or toaster oven to 375° and heat for 7-10 mins, or until heated through and crispy on the outside. If your not eating it in the car (which of course we don’t recommend but cant say we’ve never done…) pair  with mustard greens and a squeeze of lemon!

Pasture Raised Eggs*, Potatoes*, Kale*, Garlic*, Cilantro, Parsley*, Oregano, Onion*, White Cheddar*, Extra Virgin Olive Oil*, Red wine Vinegar*, Dijon, Pink Himalayan Salt

Lemon & Mint Fogline Farm Chicken and Feta Meatballs and Optional Tzatziki

Keeps well for up to five days. Ideally bring to room temperature and then sear in olive oil or avocado oil for a couple minutes on each side. Alternatively heat in an oven at 400 for 7-10 minutes. Careful not to overheat and dry out the meat. Serve with optional Tzatziki.

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*

Crispy Baked Polenta Bites over Rocket with whole Basil and a Greek Dressing

Best within 2-3 days . This salad can be eaten at room temperature but our preferred method is to warm the polenta bites. Best way to heat is to pop them in the oven at 375 for 8-10 minutes. Outside should brown a bit and the inside should be creamy. This can also be done on a pan by searing (either dry searing or with a bit of oil) on each side for a couple minutes.

 Arugula*, Corn Meal*, Homemade Vegetable Stock*, Laura Channel Goat Cheese, Sun-dried Tomatoes, Shallots, Grass Fed Butter*, Basil*, Parsley*, Thyme*, Sea Salt, Black Pepper*. Dressing:*Red Wine Vinegar*, Extra Virgin Olive Oil*, Dijon, Basil*, Oregano*, Chili Flakes.

Warm Beet and Potato Salad with Dill Yogurt Sauce and Pickles

Keeps well for up to five days. Ideally bring to room temperature before heating. You can remove the pickles on top before heating.  Heat in a warm pan with a splash of oil stirring frequently for about 5 minutes. Its read when potatoes are warmed through and creamy on the inside. You can also heat in an oven at 375 for about 10 minutes.

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

Chimichurri 

Best within 2 weeks. To keep chimi fresh, be sure there is a light coating of olive oil over the herbs when you store. Doing this will greatly extend the life of any dressing or sauce. We love this chimichurri on just about anything. Its great on meat, with eggs, over veggies or as a dressing for a grain bowl. Make a quick meal with zing in seconds with this one!

 Parsley*, Cilantro*, Red Wine Vinegar*, Extra Virgin Olive Oil*, Oregano*, Crushed Red Pepper*, Garlic*, Himalayan Pink Sea Salt*, Black Pepper*

Fresh Ginger and Chai Spiced Grain Free Molasses Cookies

Best within 10 days . Keep refrigerated or freeze. Enjoy at room temperature. Or gently toast at 350 for a few minutes. Let cool for outside to crisp.

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

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

Keeps well for up to one week of freeze in a straight neck jar or freezer safe container with room to expand. Simmer for 5 minutes before enjoying as a beverage or using in soups or took cook grain in. 

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

Rosemary & Thyme Sprouted Oat & Seed Bread -Bonus Thanksgiving Stuffing Recipe

Keeps well for to ten days or freeze.  Slice, Toast and top with butter or your favorite cheese or spread. See our bonus Thanksgiving stuffing recipe to turn this bread into a holiday favorite.

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*

BONUS RECIPE

Nut & Seed Apple Stuffing 

Makes about 8 cups of Stuffing

.5 cups Unsalted Butter or Extra Virgin Olive Oil Plus a Light Coating on your Baking Dish

1 Loaf Rosemary and Thyme Oat and Seed Bread, diced

   (if you have a round, divide recipe in half)

.5 cups chopped yellow onions

2.5 cups celery, cut in .25in pieces

2 pink lady apples (or apple of your choice), medium diced

.5 cup chopped Italian parsley

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

2 cups vegetable or bone broth, divided

2 pasture raised eggs (if you want to keep it vegan you can skip the egg)

Preheat oven to 250°F. Butter or oil a 13x9x2" baking dish and set aside. Scatter chopped bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Meanwhile, melt remaining butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to a bowl with your dried bread; stir in herbs, salt, and pepper. Drizzle in half the broth and toss gently. Let cool.

Preheat oven to 350°F. Whisk the rest of the broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake for about 40 minutes.

Remove foil and bake uncovered, until set and top is browned and crisp, 40-45 minutes. You can prepare the stuffing up until this point and refrigerate before uncovering and baking until crisp. Allow to come to room temperature before browning or if chilled add 10-15 minutes.