Nov 26

Spade and Plows Young Roasted Carrots with Spiced Ghee and Lemony Thyme Yogurt Sauce 

Keeps well for up to four days. 

Oven: Heat oven to 400. Do not heat in compostable packaging. Place in pyrex glass or stainless steel container.  Bring carrots and spiced ghee to room temperature, stir ghee vigorously. Warm carrots for 6-8 minutes, until tender. While still hot, toss with ghee to coat the carrots well. Plate and drizzle with yogurt sauce and then sprinkle with toasted  pumpkin seeds. 

Stove Top: Heat pan to medium high.  Sear carrots on a couple sides. Toss while hot with spiced ghee and then top with yogurt and pumpkin seeds.

Spade and Plow Carrots*, Strauss Greek Yogurt*, Ghee made from Pasture Raised Butter, Sea Salt, Cinnamon, Cardamom*, Coriander*, Chipotle Powder*, Black Pepper*

Borba Family Farms Carola Mashed Potatoes with Garlic Confit, Preserved Lemon and Truffle Salt

Keeps well for up to one week. 

Oven:  Do not heat in compostable packaging. Place in pyrex glass or stainless steel to reheat.  Allow to come to room temp. Warm oven to 400 degrees. Cover Potatoes and warm for 15-20 minutes. Uncover and sprinkle with truffle salt (truffles are very heat and air sensitive, they loose their flavor easily so we recommend using it as a finishing salt.)

Stove top: Place a small amount of oil on your pan over medium heat. Add potatoes and a splash of milk or water and stir until heated through. Alternatively you can brown them by heating on one side for a few minutes and then flipping over to heat for a few more minutes.

Borba Family Farms Carola Potatoes*, Strauss Greek Yogurt and Whole Milk*, Extra Virgin Olive Oil*, ACV, Truffle Salt

Crunchy Green Beans with Chestnut Gravy, Crispy Far West Fungi Maitake Mushrooms and Fried Shallots

Keeps well for up to four days. 

Oven:  Do not heat in compostable packaging. Place in pyrex glass or stainless steel. Warm oven to 400. Allow to come to room temperature. Drizzle gravy over the green beans. Heat for 5 minutes and then top with crispy shallots and mushrooms and heat for another 3-5 minutes. Squeeze lemon over top.

Stove Top: Warm green beans in a pan with a splash of oil, stirring frequently. Remove from heat while still crispy. In a separate pan warm gravy. Pour over green beans and top with shallots and mushrooms.

Green Beans*, EVOO*, Shallots*, Far West Fungi Maitake Mushrooms*, Lemon*, Sea Salt, Black Pepper. Chestnut Gravy: Bella Vista Ranch EVOO*, Bonny Doon Rose, Vegetable Stock*, Chestnut Flour, Shallots*, Parsley*, Thyme*, Sea Salt.

Fogline Farms Golden Bone Broth Simmered Brown and Wild Rice with Cranberries and Sprouted Pecans

Keeps well for up to five days. (Can be warmed or eaten at room temperature.)

 Do not heat in compostable packaging. Place in pyrex glass or stainless steel to reheat.

Oven:  Ideally bring to room temperature first. Warm at 350 for 10 minutes uncovered. Stir partway through.

Stovetop: warm of a dry pan stirring frequently for a few minutes.

Fogline Farms Golden Bone Broth*, Sprouted Long Grain Brown Rice*, Wild Rice*, Shallot, Dried Cranberries*, Parsley, Sprouted Pecans, Lemon* Garlic*, Sea Salt

Jewel Yams Creamed with Coconut Milk, Tahini and Rosemary with a Toasted Hazelnut Gremolata 

Best within five days.

 Oven:  Do not heat in compostable packaging. Place in pyrex glass or stainless steel to reheat.  Allow to come to room temp. Warm oven to 400 degrees. Cover Potatoes and warm for 15-20 minutes. Uncover and sprinkle with truffle salt (truffles are very heat and air sensitive, they loose their flavor easily so we recommend using it as a finishing salt.

Stove top: Place a small amount of oil on your pan over medium- low heat. Add potatoes and heat until warmed through, stirring frequently. Alternatively your can brown them by heating on one side for a few minutes and then flipping over to heat for a few more minutes.

Yams: Jewel Yams*, Coconut Milk*, Kevala Tahini*, Shallots, Rosemary*, Avocado Oil, Lemon Juice*, Sea Salt, Black Pepper*. Gremolata: Sprouted and Toasted Hazelnuts*, Lemon Juice*, Garlic*, Preserved Lemon*, Parsley*, Lemon.

Sprouted Oat & Seed Bread with Cranberry & Walnut

Keeps well for up to 10 days or freeze. Slice, Toast and top with butter or your favorite cheese or spread. If you are serving the bread to a group at a meal, you can warm the whole loaf at 350 for 15 minutes and then slice. The bread will be very moist inside if you heat the bread this way.

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*

Chestnut Gravy with Bonny Doon Wine, Fresh Parsley and Thyme

Best within one week. 

Stove Top: Warm in a saucepan over low heat until heated through. You can add turkey drippings if you have them! 

Bella Vista Ranch EVOO*, Bonny Doon Rose, Vegetable Stock*, Chestnut Flour, Shallots*, Parsley*, Thyme*, Sea Salt.

Slow Simmered Cranberries with Gizdich Fresh Pressed Apple Juice, Orange Zest and Cinnamon

Best within two weeks. Keep refrigerated or freeze. Enjoy at room temperature or gently warm.

Fresh Cranberries*, EVOO*, Gizdich Apple Juice, Cinnamon*, Orange Zest*, Sea Salt