April 23
Creamy Cauliflower and Celery Root Soup with Roasted Shiitakes
Keeps well for one week. Gently warm over medium low heat, stir frequently. Top with a squeeze of lemon for extra zing if you like!
Cauliflower*, Celery Root*, Onion*, Vegetable Stock*, Shiitake Mushrooms*, Garlic*, Ghee, Parsley, Tamari, Sea Salt, Pepper.
Baby Kale Caesar Salad with Crispy Garlic Potato Croutons
Best within 3 days. Bring to room temperature. Toss with dressing and enjoy! For a more robust meal pair with a grilled or seared protein like chicken, shrimp or fish.
Baby Kale*, Radish*, Red Potato*, Garlic*, Sprouted Pumpkin Seeds*. Dressing: Avocado Oil, Olive Oil*, Pasture Raised Egg Yolk*, Lemon*, Worcheshire, Wild Planet Anchovies, Dijon, Salt, Pepper.
Smoked Paprika Bok Choy Ramen
Best within five days. This is a two pot project….or if you want to keep it simple make the noodles first and then reuse your pot :) You know we want it to be easy!
Bring a small pot of water to boil with a splash of oil and teaspoon of salt. Once your water is boiling add noodles and cook for 3-4 minutes, breaking the noodles up a bit as they cook. Pull them when the noodles are still firm- they will continue to cook in the hot broth. Drain and rinse with a bit of water. At the same time or using the same pot bring the veggies and dashi to a light simmer for a couple minutes. Pour over your noddles and enjoy!
Lotus Millet and Brown Rice Ramen Noodles*, Shitake Mushroom*, Carrot*, Green Onion* Cilantro*, Basil*, Garlic, Shallot*, Sesame Oil* Smoked Paprika*, Kombu, Shiitake*, Ginger*, Tamari*, Sea Salt.
Tuna Salad Lettuce Cups with Red Grapes, Sprouted Pecans and a Greek Yogurt Dressing
Best within 3 days. Enjoy cold as a salad, make a sandwich or dip with a chip! If your looking to stretch your salad or get your greens in, don’t be shy. Make a bed of greens (we like the tender ones for this like butter lettuce but also great with romaine) and top with tuna or use to make little lettuce wraps.
Sustainably Caught Tuna, Greek Yogurt*, Pecans*, Shallots*, Feta, Parsley*, Lemon*, Dijon Mustard, Red Grapes, Dill*, Sea Salt and Pepper.
Crushed Puy Lentils with Tahini
Best within one week. We love these lentils with a bed of greens too but they are also great with whole grain rice. Place a little oil in a sauce pan and warm gently over medium heat. You may want to add a splash of water to prevent them from getting too thick and sticking to the bottom. We like these lentils to zing so squeeze on a little extra lemon if you like!
Puy Lentils*, Tomatoes*, Red Onion*, Tahini*, Cilantro*, Lemon*, Extra Virgin Olive Oil*, Grassfed Ghee*, Garlic*, Cumin*, Bay Leaf*.
Smoky Roasted Cauliflower Frittata with Sauteed Kale
Keeps well for one week. Warm in an oven or toaster oven preheated to 350F for 8-10 minutes or until warmed through. Enjoy with some greens for a great breakfast or lunch.
Cauliflower*, Kale*, Caramelized Onions*, Pasture Raised Eggs*, Dijon Mustard, Sweet Smoked Paprika*, Chives*, Sheep's Milk Feta, Grass Fed Butter, Sea Salt, Black Pepper*
Cornbread Muffins with Fresh Rosemary, Collards and Feta
Keeps well for up to one week. Warm in an oven at 325 for 5-8 minutes. These egg muffins have loads of protein so don’t feel bad about making a meal out of them!
Strauss Greek Yogurt*, Pasture Raised Eggs*, Olive Oil*, Fresh Corn*, Collard Greens*, Sprouted Corn Flour*, Feta, Cornmeal*, Rosemary*, Sea Salt*, Baking Soda.
Flourless Tahini Cookies
Keeps well for up to a week or week refrigerated. Just eat ‘em!
Tahini*, Pasture Raised Egg*, Palm Sugar, Dark Chocolate Chips, Vanilla Extract*, Sea Salt.
Matcha Latte
Keeps well for about 5 days. Drink your antioxidants with your caffeine! We like this drink cold. For a little extra chill factor blend with ice to make it more of a smoothie or if you’re looking for a real treat...blend with coconut vanilla ice-cream. You’re welcome! ;)
Macadamia Nuts*, Cashews*, Coconut Butter*, Hemp Seeds*, Vanilla Extract, Matcha Tea*, Sea Salt.
*Certified Organic Ingredient