Aug 20
Seared Summer Salad with Shishito Peppers, Leeks and Corn
Keeps well for three days. Just toss with dressing and enjoy! Pairs well with grilled meats or fish.
Little Gem Lettuce*, Leeks*, Persian Cucumbers*, Spade and Plow Shishito Peppers*, Red Bell Peppers*, Cashew Cream: Activated Raw cashews*, cilantro*, lime*, raw honey*, jalapeno*, garlic*, lime zest*, sea salt
Sprouted Lentil and Beet Burger Lettuce Wrap
Best within three days. Warm your beet burger on a medium heat pan for a few minutes on each side or in an oven at 375 for 8-10 minutes. Place on your butter lettuce to make a wrap or enjoy as a salad. Top with chimichurri, pickles and red onion.
Red Beet*, Green Lentil*, Gluten Free Oats*, Cashew*, Mushroom*, Onion*, Garlic*, Butter Lettuce*, Red Onion*, Thyme*, Olive Oil*, Balsamic*, Sea Salt, Black Pepper*
Crispy Tomato and Cheese Polenta Bite Salad with Salanova Greens and Greek Dressing
Best within three days. Toast your polenta pites on a medium high heat pan for a few minutes on each side or in an oven at 375 for 8-10 minutes until crispy on the outside. Meanwhile, toss your green with greek dressing and then top with warmed polenta bites.
Spade and Plow Salanova Lettuce*, Bob’s Red Mill Non-GMO Cornmeal*, Homemade Vegetable Stock*, Goat Cheese, Grass Fed Butter*, Basil*, Sun-dried Tomatoes, Red Onion*, Thyme*, Lemon*, Sea Salt, Black Pepper*. Dressing: Red Wine Vinegar*, Extra Virgin Olive Oil*, Shallot, Garlic, Dijon, Basil*, Oregano*, Chili Flakes
Local Wild King Salmon Salad with Garlic Aioli and Fingerling Potatoes
Keeps well for four days. Best to warm in an oven at 375 if possible. Start with warming up your potatoes for 8 minutes and then add your salmon salad and continue warming for 5 minutes. Careful not to overheat and dry out your fish. Top or dip in your aioli. Top with fresh sprouts. This dish pairs well with fresh greens and a drizzle of our cashew cream or greek dressing if you opted for them.
H & H Wild Local King Salmon, Pasture Raised Eggs*, Quinoa*, Dijon, Dill*, Parsley*, Green Onion*, Avocado Oil*, Sea Salt, Fingerling Potatoes*,Sunflower Sprouts*, Black Pepper*. Aioli: Avocado Oil*, Pasture Raised Raw Egg Yolk*, Dijon*, Garlic*, Salt
Braised Greens and Tangy Herb Frittata with Goat Cheddar
Keeps well for up to one week. Best served warm. Toast in toaster oven at 400 or place in oven on baking sheet or ovenproof dish at 400 for 5 minutes. Can also be warmed on the stovetop over medium heat for 4-5 minutes a side.
Pasture Raised Eggs*, Potatoes*, Kale*, Garlic*, Cilantro, Parsley*, Oregano, Onion*, White Cheddar*, Extra Virgin Olive Oil*, Red wine Vinegar*, Dijon, Pink Himalayan Salt
Almond Flour Lemon Poppyseed Muffins
Keeps well refrigerated for ten days. Best served at room temperature.
Almond Flour, Coconut Milk*, Maple Syrup*, Lemon*, Poppy Seed*, Pasture Raised Eggs*, Baking Soda*, Pink Himalayan Sea Salt
Savory Herbed Quinoa Dinner Rolls
Keeps well refrigerated for ten days or freeze for up to three months . Toast well in an oven at 375 for 10-15 minutes. We switched these rolls up to include yams instead of sweet potato, tell us what you think!
Yams*, Brown Rice Flour*, White Rice Flour*, Red Quinoa*, Flax Seed*, Onion*, Extra Virgin Olive Oil*, Cashew Milk*, Sage*, Thyme*, Apple Cider Vinegar*, Aluminum-free baking powder & soda, Sea Salt, Black Pepper
Turmeric Orange Lemonade
Best within 5 days or freeze . Best serve chilled by itself or with a splash of champagne or vodka?
Filtered Water, Turmeric Root*, Ginger Root*, Freshly Juiced Oranges*, Freshly Juiced Lemons*, Raw Honey, Sea Salt
Cilantro Cashew Cream
Keeps well for ten days . Drizzle on roasted vegetables or a green salad. Use a dollop on your morning eggs and greens. Great on tacos or a grain bowl of your making!
Activated Raw cashews*, cilantro*, lime*, raw honey*, jalapeno*, garlic*, lime zest*, sea salt, cayenne*
Eat more Greens Greek Dressing
Keeps well for five days . Stores well for three weeks. Just stir vigorously before using.
Extra Virgin Olive Oil* Red Wine Vinegar*, Lemon Juice, Dijon Mustard, Garlic*, Shallots*, Chili Flakes*, Oregano*, Sea Salt
Chimichurri
Keeps well for up to two weeks. Enjoy with meats, eggs, veggies, grain bowls on a cheese coard...so many options! Tell us how your using it!
Parsley*, Cilantro*, Red Wine Vinegar*, Extra Virgin Olive Oil*, Oregano*, Crushed Red Pepper*, Garlic*, Himalayan Pink Sea Salt*, Black Pepper*