Sept 3
Grilled Romano Beans and Roasted Radish Salad
Keeps well for three days. Just toss with dressing...this is a knife and fork salad.
Little Gem Lettuce*, Romano Beans, Radish*, Red Onion*, Sunflower Sprouts*, Candied Pumpkin Seeds* (Maple Syrup*), Olive Oil*, Balsamic, Apple Cider Vinegar, Dijon, Shallot*, Medjool Date, Sea Salt.
Herbed Falafel Salad with Crisp Veggies and Greek Dressing
Best within three days. Just toss with dressing and enjoy!
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*.
Lemongrass Coconut Soup with Fogline Farm Chicken (Tom Kaha Gai)
Best within five days. Bring to a light simmer for 2 minutes. Careful not to boil the coconut milk. Serve with our coconut rice if you like.
Homemade Chicken Bone Broth*, Fogline Farm Chicken, Mushrooms*, Coconut Milk*, Tomato*, Cilantro*, Lemongrass*, Ginger*, Shallots*, Chillies*, Fish Sauce*, Kaffir Lime*, Fish Sauce, Sea Salt.
Salmon Curry with Green Beans and Green Onion
Keeps well for four days. Bring to a very light simmer in a small pot, again careful not to boil the coconut milk. Pairs well with our Coconut Cilantro rice!
H & H Wild Wild Salmon, Sugar Snap Peas, Coconut Milk*, Green Onion*, Cilantro*, White Wine, Ginger*, Lemon Grass*, Lime Juice*, Fish Sauce*, Jalapeno*, Curry Powder*, Garlic*, Ginger*, Cilantro*, Palm Sugar*
Kaffir Lime & Cilantro Coconut Brown Rice (Sprouted )
Keeps well for up to five days. Best served warm. We love making this into fried rice. Just add a little oil to a hot pan, add the rice.MAke a little space for an egg or two. Add a little salt and stustir until the egg is cooked. You can also add any fresh veggies you have on hand!
Brown Basmati Rice*, Coconut Milk*, Shallots*, Ginger*, Garlic*, Cilantro*, Kaffir Lime Leaves*, Lime*, Raw Extra Virgin Coconut Oil*, Cardamom*, Pink Himalayan Salt.
Swiss Chard and Red Potato Frittata with Arugula Pesto and Ricotta Cheese
Keeps well for up to one week. Preheat oven or toaster oven to 350° and heat for 7-10 mins, or until heated through. The cake should be lightly browned and crispy on the outside. Serve with a side salad dressed in a bright vinaigrette.
Red Potato*, Swiss Chard*, Onion*, Pajaro Pasture- Raised Eggs*, Sheep's Milk Ricotta Cheese, Baby Arugula*, Cilantro*, Extra Virgin Olive Oil*, Garlic*, Lemon Juice*, Pecans, Dijon, Sea Salt, Black Pepper.
Cornbread Muffins with Fresh Rosemary, Collards and Feta
Keeps well refrigerated for one week. Best served at room temperature or a little warm. If you warm them we recommend adding a little pasture raised butter!.
Strauss Greek Yogurt*, Pasture Raised Eggs*, Olive Oil*, Fresh Corn*, Collard Greens*, Sprouted Corn Flour*, Feta, Cornmeal*, Rosemary*, Sea Salt*, Baking Soda.
Peaches and Creamy Chia Pudding with Sprouted Cinnamon Almonds
Best within 5 days or freeze . Best serve chilled. Just top with almonds or other fruit and nuts of your choice.
Chia Seeds*, Cashews*, Dates*, Coconut Butter*, Plum*, Peaches*, Sprouted Almonds*, Palm Sugar*, Vanilla Extract, Cinnamon.
Rocket and Basil Pesto with Sprouted Pecans in Extra Virgin Olive Oil
Keeps well for up to two weeks. Use on your favorite toast, pasta or grains. Great on eggs and greens, tossed on sauteed or baked veggies or use on a cheeseboard.
Young Arugula*, Basil*, Pecan, Olive Oil*, Garlic*, Lemon Juice* , Lemon Zest*, Sea Salt, Black Pepper*
Chai Spiced Almond Milk Latte
Keeps well for one week . Enjoy chilled, over ice or gently warm.
Almonds*, Turmeric*, Ginger*, Fennel Seeds*, Cinnamon Sticks*, Cloves*, Black Peppercorn*, Star Anise*, Cardamom*, Rooibos Tea*, Coconut Palm Sugar*, Coconut Butter*, Vanilla Extract, Sunflower Lecithin*