Mar 3

Cumin Black Bean Soup with Crunchy Cabbage and Radish

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months. To freeze, leave 1.5-2” of room in jar to allow for expansion.

Warm on Stove Top:  Remove fresh garnish and set aside.  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. Top warmed soup with crunchy garnish and enjoy

Black Beans*, Sweet Potato*, Red Bell Peppers*, Red Cabbage*, Onion*, Celery*, Cilantro*, Extra Virgin Olive Oil*, Jalapeño*, Garlic*, Cumin*, Oregano*, Cayenne*, Lime*, Kombu*, Bay Leaf*, Sea Salt, Black Pepper*.

Roasted Beet and Orange Salad with Feta and a Cumin Vinaigrette

Keeps well refrigerated for up to 4 days.

Ready to eat: Enjoy this fresh salad at room temperature.  Just pour contents into a bowl and toss with the dressing at the bottom of the jar.

Baby Arugula*, Beets*, Fennel*, Orange*, Sheep's Milk Feta, Mint*, Cilantro*, Extra Virgin Olive Oil*, Lime*, Garlic*, Cumin*, Sea Salt, Black Pepper*.

Little Gem Caesar Salad

Keeps well refrigerated for up to 3 days.

Ready to eat:  Pour jar contents out into a bowl.  Toss with dressing (dressing is at the bottom of the jar) and enjoy with a nice big crusty piece of bread.

Little Gem Lettuce*, Radish*, Red Potato*, Garlic*, Sprouted Pumpkin Seeds*. Dressing: Avocado Oil, Olive Oil*, Pasture Raised Egg Yolk*, Lemon*, Worcestershire, Wild Planet Anchovies, Dijon, Salt, Pepper.

Coconut Curry with Sprouted Chickpeas and Kale

Keeps well refrigerated for 7 days. You can also freeze for up to 3 months, just be sure to leave 1-2 inches at the top of the jar to allow for expansion.

Warm on Stove Top:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. 

Sprouted Chickpeas*, Spinach*, Coconut Milk*, Onions*, Sugar Snap Peas*, Cilantro*, Ginger*, Lemongrass*, Garlic*, Coconut Oil*, Lemon Juice*, Curry Powder*, Turmeric*, Sea Salt, Black Pepper.

Saffron Date and Almond Brown Rice Pilaf

Keeps well refrigerated for 5 days.

Ready to eat:  This salad can be enjoyed at room temperature.  

Warm on Stove Top: For a heated version, heat a skillet and add a little oil.  After a minute, pour in the pilaf and warm for 3-5 minutes, stirring periodically

Sprouted Brown Basmati Rice*, Sprouted Almond*, Homemade Ghee*, Date*, Shallots, Parsley*, Sea Salt, Black Pepper*, Saffron*.

Chez Panisse Slow Braised Lamb Stew with Tart Apricots

Keeps well refrigerated for up to 7 days.  Also freezes well for up to 3 months, just be sure to leave 1-2 inches at the top to allow for expansion.

Warm on Stove Top:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. 

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

Herb Brined Roasted & Pulled Fogline Farm Chicken with Miso Dressing (New!)

Keeps well refrigerated for up to 5 days.

Ready to eat: This delicious chicken can be eaten cold or at room temperature in a salad or on a nice crunchy piece of whole grain toast.  It can also be tossed with soba or udon noodles.

Fogline Farm Chicken*, Rosemary*, Sage*, Avocado Oil, Shallot, Lime Juice*, Cilantro*, Parsley*, Sea Salt.

Butternut Squash and Purple Kale Hash with Basil Avocado Oil (New!)

Keeps well refrigerated for up to 5 days.

Warm on Stove Top: This hash has been lightly cooked.  To finish, warm a skillet over a medium heat.  Add a little oil and heat for about 1 minute.  Add the contents of the jar and stir while heating.  Should be ready in 3-5 minutes. 

Cooking suggestion: This hash has been lightly cooked so you can easily turn it into a quick meal of your making. Here is a recipe for a protein rich frittata:

1.     Preheat your oven/toaster oven to 375F.  

2.     Remove the dressing cup of oil and pour into a heated oven-safe pan (6-inch pan for the pint hash/12-inch pan for the quart hash).  Remove the kale and set aside.  

3.     When the oil shimmers (takes about 30 seconds), carefully pour in the butternut squash mixture in the pan and saute for 7-10 minutes to heat it through and get a little color, stirring periodically.  Add the kale and slap on a lid to help wilt the greens slightly, 2-3 minutes.  

4.     For the pint of hash, in a separate bowl mix 3 eggs, 1 teaspoon of Dijon mustard, and ¼ teaspoon salt. For the quart of hash, in a separate bowl mix 6 eggs, 2 teaspoons of Dijon mustard, and ½ teaspoon salt.  

5.     Add egg mixture to the hash and kale and top with your favorite cheese. 

6.     Place the pan into the preheated oven for 10 minutes, rotate, and bake for an additional 3-5 minutes.  When the center is no longer runny, your frittata is ready to devour!  

7.     You can also poach or fry a couple of eggs and place on top of your hash.

Butternut Squash*, Purple Kale*, Mushrooms*, Onion*, Basil*, Avocado Oil, Garlic*, Chili Flakes*, Sea Salt Pepper.

Blackberry Oat and Almond Parfait with Banana (New!)

Keeps well refrigerated for up to 4 days.

Ready to eat: This decadent breakfast can be eaten straight from the fridge.  A great way to start off any morning! 

Rolled Oats*, Almond Flour (skins removed for better nutrient absorption), Maple Syrup*, Blackberries*, Banana*, Dates*, Vanilla extract.

Cilantro Cashew Cream

Keeps well refrigerated for up to 7 days.

Ready to eat:  Top your favorite salad or drizzle over frittata.  Also nice as a spread on flatbread filled with veggies and grilled chicken.

Activated raw cashews*, cilantro*, lime*, raw honey*, jalapeño*, garlic*, lime zest*, sea salt, cayenne*.

 

*Certified Organic Ingredients

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Feb 25