June 2

Black Bean & Jalapeno Burgers with Slaw & Red Pepper Sauce 

Keeps well refrigerated for six days.

Warm in the oven or stove top: 350º for 8 minutes or on the stove over medium low heat for a few minutes on each side.

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

Blueberry Cornbread Muffins

Best within one week or freeze. 

Warm in the Oven: Warm at 350º for 5 minutes or until warmed through. Spread a little butter or ghee, if you please.

Cornmeal*, Almond Flour*, Pamela's Baking Mix, Blueberry*, Eggs*, Almond Milk*, Lemon Juice*, Baking Soda*, Maple Syrup*, Butter*, Strauss Greek Yogurt*, Himalayan Pink Salt.

Cilantro Cashew Cream

Holds well for five days.

Ready to Eat: A versatile veggie dip, taco topper or salad dressing. 

Activated Raw Cashews*, Cilantro*, Lime*, Raw Honey*, Jalapeño*, Garlic*, Lime Zest*, Sea Salt, Cayenne*.

Kaffir Lime & Coconut Cilantro Brown Rice 

Holds well for five days or freeze.

Warm on the Stove or Oven: Stir fry quickly on a hot pan with a little oil or warm in the oven covered at 400 for 8-10 minutes. This rice makes a great fried rice too! Brown over high heat (let sit without stirring). Add veg and egg and stir. 

Brown Basmati Rice*, Coconut Milk*, Shallots*, Ginger*, Garlic*, Cilantro*, Kaffir Lime Leaves*, Lime*, Raw Extra Virgin Coconut Oil*, Cardamom*, Pink Himalayan Salt. 

Mushroom & Leek Bone Broth

Use within one week or freeze (leave 1.5” in jar when freezing).

Warm on the stove: Bring to a light simmer for at least 5 minutes. This broth makes a great soup with chopped veggies or use to make your favorite grains.

Fogline Farm's Pasture-Raised Chicken Bones*, Leek*, Mushroom*, Carrot*, Celery*, Apple Cider Vinegar*, Parsley*, Sea Salt.

Roasted Beet and Fresh Fennel Salad

Enjoy within three days.

Ready to Eat: Bring dressing to room temperature. Stir vigorously, dress and toss.

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

Lemon & Mint Fogline Farm Meatballs with Cucumber Tzatziki Sauce

Keeps well for five days.

Warm in the oven: at 375º for 10 minutes covered or until warmed through. Top with tzatziki and fresh greens.

Warm on the stove: over medium heat for a few minutes on each side. Top with tzatziki and fresh greens.

Fogline Farm Chicken*, Zucchini*, Extra Virgin Olive Oil*, Green Onion*, Pasture Raised Egg*, Feta, Mint*, Cilantro*, Garlic*, Cumin*, Sea Salt*, Black Pepper*, Cayenne*. Sauce: Straus Greek Yogurt*, Cucumber*, Mint*, Garlic*, Lemon*, Salt, Black Pepper*.

Local Wild King Salmon Salad and Fingerling Potatoes

Warm in the oven: Best to bring to room temperature so you need minimal heat. Heat oven to 375º, warm potatoes covered for 8 minutes, uncover and add salmon salad and warm for an additional five minutes. Top with aioli.

H&H Wild Local King Salmon, Pasture Raised Eggs*, Quinoa*, Dijon, Dill*, Parsley*, Green Onion*, Avocado Oil*, Sea Salt, Fingerling Potatoes*, Black Pepper*. Aioli: Avocado Oil*, Pasture Raised Raw Egg Yolk*, Dijon*, Garlic*, Salt. 

Tangy Thai Green Bean Salad

Keeps well for five days.

Warm on the Stove: Warm a pan on medium heat. Add quinoa and veggies and warm for a few minutes. Add dressing and remove from heat and mix with fresh greens. 

Green Beans*, Sprouted Quinoa*, Spade and Plow Salanova Lettuce*, Cherry Tomatoes*, Sprouted Peanuts*, Garlic*, Shallot*, Green Onion*, Lime*, Fish Sauce*, Coconut Palm Sugar*, Cilantro*, Red Pepper Flakes*.

Hanloh Kaeng Kiew Wan, Green Curry with Vegetables

Keeps well refrigerated for three days or freeze.

Warm on the Stove: Gently reheating on low heat. Do not let it boil. Serve with brown rice.

Peas*, Summer Squash*, Broccoli*, Coconut Oil*, Green Cabbage*, Non-GMO Tofu*, Coconut Milk, Vegetable Stock**, Serrano Pepper, Garlic, Cilantro*, Shallots, Cumin Seeds*, Coriander Seeds*, Lemongrass, Turmeric, Galangal, Makrut Lime Skin & Leaves*, Palm Sugar, Salt, Black Peppercorns*, Thai Basil, Cilantro*, Fresh Citrus Juice, Avocado Oil. 

Hanloh Prad Kra Pow, Roasted Chinese Eggplant with Stir Fry Thai Basil & Llano Seco Pork (Spicy) 

Keeps well for five days.

Warm on the Stove: In a pan, heat on medium low heat until warm. 

Llano Seco Pork*, Chinese Eggplants*, Holy Basil*, Garlic, Bird’s Eye Chili, Soy Sauce, Black Peppercorns*, Shallots, Fish Sauce, Kosher Salt, Sugar*, Avocado Oil, Coconut Oil.