Mar 10

Roasted Poblano and Potato Soup in a Hominy and Turmeric Mineral Broth

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months. (To freeze, be sure to 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. You can boost up the nutrition with the addition of this week’s Bone Broth by pouring a little into the soup as you warm it up. If the soup gets too thick while re-heating you can also use water or veg stock to thin.

Rancho Gordo Hominy, Yukon Gold Potatoes*, Vegetable Broth*, Onion*, Poblano Chili*, Cilantro*, Extra Vigin Olive Oil*, Cashews*, Lime Juice*, Garlic*, Cumin*.

Kohlrabi & Apple Salad with Lemon-Herb Vinaigrette and Mixed Nut Dukkah

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.

Wild Arugula*, Kohlrabi*, Pink Lady Apples*, Lemon Juice*. Vinaigrette: Extra Virgin Olive Oil*, Lemon Juice*, Shallot, Garlic*, Parsley*, Mint*, Black Pepper*, Sea Salt. Mixed Nut Dukkah: Mixed Nuts*, Sesame Seeds*, Cumin*, Black Pepper*, Sea Salt*.

Roasted Butternut Squash Salad with Sprouted Chickpeas, Currants, Cilantro, and a Tangy Tahini Dressing

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 enjoy as is or with a fried egg. 

Butternut Squash*, Chickpeas, Spinach*, Pomegranate Seeds*, Cilantro*, Tahini*, Red Onion*, Olive Oil*, Garlic*, Lemon Juice*, Salt, Pepper, All-spice*.

Roasted Yams, Red Quinoa and Creamy White Bean Salad in a Tangy Lime Vinaigrette

Keeps well refrigerated for 4 days. 

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

Yams*, Heirloom Giant White Beans, Red Quinoa*, Pumpkin Seeds*, Cilantro*, Shallots*, Lime Juice*, Olive Oil*, Garlic*, Lime Zest*, Smoked Paprika*, Sea Salt, Chili Flakes.

Lamb Loaf with Tart Apple & Lemon Tahini Sauce

Keeps well refrigerated for 7 days.  Wrap loaf in plastic wrap and freeze for up to 3 months.  Thaw in fridge for a day before reheating.

Warm in Oven/Toaster Oven: Preheat oven/toaster oven to 350F.  Place your meatloaf in an oven-safe baking dish and add 1 Tablespoon of our Bone Broth or water to prevent the loaf from drying out.  Cover with foil and heat for 10-15 minutes until heated all the way through. If you are re-heating an entire loaf, it may take closer to 20min.) Pair with this week’s Kohlrabi and Apple salad for a satisfying family dinner.

Superior Farms Ground Lamb*, Sprouted Quinoa*, Pasture Raised Eggs*, Apple*, Carrot*, Onion*, Garlic*, Celery*, Whole Grain mustard, Cumin*, Cinnamon*, Allspice*, Sea Salt, Tahini*, Lemon Juice*.

Fogline Farm Chicken Ragu — Your Way!

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 ragu in a heavy-bottom pot on the stove top over medium heat, stirring frequently. Pair with pasta, rice, quinoa, or top a big bowl of roasted veggies! 

Fogline Farm Ground Chicken*, Bone Broth*, Onion*, Fennel*, Tomatoes*, Red Pepper*, Parsley,* Parmesan,* Oregano,* Red Pepper,* Garlic*, Pasture-Raised Butter.

Savory Herbed Quinoa Dinner Rolls

Keeps well refrigerated for up to 5 days.

Warm in Oven:  Preheat oven/toaster oven to 300F.  Remove paper liner from muffin and place on sheet tray.  Reheat muffins for 8-12 minutes until heated through. We suggest breaking the muffin open and adding a generous pat of butter. Perfect with this week’s Roasted Poblano and Potato Soup!

Sweet Potato*, 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.

Five Spice Anti-Inflammatory and Circulatory-Boosting Granola

Keeps well if sealed for about 2 weeks..

Ready to Eat: This granola is great with a splash of this week oat and cashew milk. Top a bowl of Greek yogurt with a generous handful of granola and a drizzle of honey or maple syrup.  Add to your favorite bowl of cereal with fresh berries. 

Rolled Oats*, Sprouted Peanuts*, Unsweetened Pineapple*, Unsweetened Papaya*, Unsweetened Apple*, Coconut Flakes*, Coconut Oil*, Maple Syrup*, Orange Juice*, Vanilla Extract, Star Anise*, Ginger*, Turmeric*, All Spice*, Fennel, Sichuan Pepper*, Cinnamon*, Sea Salt.

Cashew Vanilla Bean Oat Milk with Anti-Viral Cinnamon and Clove

Keeps well refrigerated for up to 5 days.

Ready to Eat: This milk can be enjoyed as is or use it in your morning smoothie or over this week’s Granola. 

Warm on Stove Top: In a heavy-bottom pot, heat oat milk until warm.  This drink is super cozy and comforting and perfect for cold, rainy days.

Rolled Oats*, Activated Cashews*, Dates*, Vanilla Bean*, Cinnamon*, Clove*, Sea Salt.

Fogline Farm Anti-Inflammatory Bone Broth with Fresh Turmeric and Ginger

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.

Warm on Stove Top: In a heavy-bottom pot, bring bone broth for 5 minutes covered. You can drink this as is with a squeeze of lemon or add it to soups or replace for water when cooking grains for an added depth of flavor. Just follow grain package directions.

Fogline Farm Chicken Bones*, Celery*, Onion*, Turmeric*, Ginger*, Garlic*, Bay Leaves*, Cilantro, Apple Cider Vinegar.

 

*Certified Organic Ingredients

 

 

 

 

 

 

Previous
Previous

Mar 17

Next
Next

Mar 3