Mar 17

Zesty Super Green Soup

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:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. Pair with a warm toasty slice of this week’s Sprouted Oat and Seed Bread.

Vegetable Stock* (Celery*, Onion*, Carrot*, Bay Leaf*), Kale*, Spinach*, Cilantro*, Yellow Onion*, Sweet Potato*, Garlic*, Olive Oil*, Pablano Peppers*, White Wine Sea Salt, Black Pepper*.

Harvest Salad with Shallot & Dijon 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. This pairs very well with this week’s Zesty Super Green Soup!

Sweet Potatoes*, Mustard Greens*, Apple*, Hazelnuts*, Dried Cranberries, Goat Cheddar, Olive Oil*, Sea Salt, Cinnamon*, Paprika*.

Dressing: Olive Oil*, Apple Cider Vinegar, Dijon, Shallot*, Medjool Date, Cinnamon, Sea Salt.

Kate's Kale Salad with Castelvetrano Olives and Garlic Dates

Keeps well refrigerated for up to 4 days.

Ready to Eat:  Pour jar contents out into a bowl. Toss with dressing (dressing is at the bottom of the jar) and work it in! You want to warm the dressing up by mixing it well and softening the kale by working it in. Serve with a nice big crusty piece of bread rubbed with a garlic clove and slathered with butter.

Dino Kale*, Castelveltrano Olives*, Sheeps Milk Manchego*, Dates*, Sprouted Sunflower Seeds*, Sprouted Walnuts*, Extra Virgin Olive Oil*, Shallots*, Lemon Juice*, Lemon Zest*, Garlic*, Sea Salt.

Black Bean & Buckwheat Jalapeño Burgers with Feta, Slaw and Red Pepper Sauce

Keeps well refrigerated for 5 days.

Warm in Oven: Preheat oven to 350ºF. Place burgers on a oven-proof sheet tray and warm 10-12 minutes until warmed throughout. Enjoy this burger with a large scoop of slaw! 

Sprouted Black Beans*, Buckwheat Groat*, Feta, Red Onion*, Pasture Raised Egg*, Buckwheat Flour*, Chia*, Sea Salt, Cumin Seed*, Smoked Paprika, Black Pepper.

Herbed Quinoa and Basmati Pilaf with Sumac and Barberries

Keeps well refrigerated for 5 days.

Ready to eat:  This pilaf 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 to prevent sticking. Pair with any of this week’s salads.

Sprouted Red Quinoa*, Sprouted Brown Basmati*, Onion*, Garlic*, Thyme*, Dried Mint*, Sumac*, White Sesame Seeds*, Mint*, Parsley*, Barberries*, EVOO.

Fogline Farm Chicken Shiitake Soup with Golden Bone Broth and Toasted Garlic (Chili Add-On)

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. Pairs well with a thick toasted slice of this week’s Sprouted Oat and Seed Bread.

Fogline Farm Chicken*, Shiitake Mushroom*, Celery*, Green Beans*, Lime*, Shallot*, Garlic*, Turmeric*, Onion*, Ginger*, Cilantro*, Bay Leaf*, Fish Sauce, Himalayan Pink Salt.

Breakfast Hash with Bells and Breakfast Chicken Sausage Crumble Add-On

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. If you have the chicken sausage add-on, you can mix it with the veg and heat together.

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 375ºF.  

2.     Pour a little oil into a heated oven-safe pan (6-inch pan for the pint hash/12-inch pan for the quart hash). If you have the chicken sausage add-on, mix with the veg and heat together.

3.     When the oil shimmers (takes about 30 seconds), carefully pour in the hash mixture in the pan and saute for 7-10 minutes to heat it through and get a little color, stirring periodically.  

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 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 heated hash.

Sweet Potato*, Yellow Onion*, Red Bell Peppers*, Baby Spinach*, Thyme*, Lemon*, Parsley*. Breakfast Sausage: Fogline Chicken*, Sage*, Thyme*, Sea Salt, Black Pepper*, Nutmeg*, Cayenne Pepper.

Sprouted Oat and Seed Bread with Everything Seasoning

Keeps well refrigerated for up to 7 days or freeze for up to 3 months.

Toast: Slice and toast in oven or toaster oven until desired toasty goodness. Slather with butter or your favorite fruit spread. Dunk in this week’s Broccoli and Potato Soup. Utterly delicious!!

Sprouted Steal Cut Oats*, Filtered Water*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium husks*, Extra Virgin Olive Oil*, Maple Syrup*, Granulated Garlic*, Granulated Onion*, Poppy Seed*, Sesame Seed*, Sea Salt, Black Pepper*.

Sprouted Almond and Arugula Pesto with Immune Boosting Raw Garlic

Keeps well refrigerated for up to 5 days.

Ready to Eat: Drizzle over a plate of roasted broccoli, paired with this week’s pilaf and a protein of your choice!

Arugula*, Sprouted Almonds*, EVOO*, Lemon*, Garlic*, Chili Flakes*, Sea Salt.

Turmeric Orange Ginger Lemonade

Keeps well refrigerated for up to 7 days. Freeze for up to 3 months. Be sure to leave about 2 inches in the top to allow for expansion.

Ready to Drink: This lemonade is delicious and cooling served straight from the fridge and/or over ice.

Warm on Stove Top: In a heavy-bottom pot, heat lemonade until warm and sip away. Very soothing!

Filtered Water, Turmeric Root*, Ginger Root*, Freshly-Juiced Oranges*, Freshly Juiced Lemons*, Raw Honey, Sea Salt.

*Certified Organic Ingredients

 

 

 

 

 

 

 

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