June 23
Sweet Potato and Leek Frittata with Basil Pesto
Keeps well refrigerated for one week.
Toast in the oven: Heat at 350 for 5-7 minutes or until heated through and crispy on the edges. Pair with lightly dressed greens or slaw.
Pasture Raised Eggs*, Hannah Sweet Potatoes*, Leeks*, EVOO, Grassfed Butter, Sheep Milk Feta*, Shallots*, Rosemary*, Basil*, Pine-nuts*, Dijon*, Pink Himalayan Salt, Black Pepper*.
Creamy Roasted Cauliflower Soup with Smoked Paprika and Tender Kale
Best within one week or freeze.
Warm on the stove: Warm over medium low heat. Stir frequently until the soup comes to a light simmer. Try not to overheat so that kale remains tender and fresh! Top with a squeeze of lemon if you like.
Cauliflower*, Homemade Veg Stock*, Onion*, Kale*, Garlic*, Olive Oil*, Parsley*, Cilantro*, Cumin*, Smoked Paprika*, Red Pepper Flakes*, Lemon*, Sea Salt, Pepper*.
Almond Flour Lemon Poppyseed Muffins
Holds well for 1+ weeks. (Can be frozen for several months.)
Ready to Eat: :)
Almond Flour, Coconut Milk*, Maple Syrup*, Lemon*, Poppy Seed*, Pasture-Raised Eggs*, Baking Soda*, Pink Himalayan Sea Salt.
Rancho Gordo Heirloom Beans and Shredded Romaine Salad with Farmstead Cheese and Garlic Oil
Enjoy within three days.
Ready to Eat: Just toss with dressing, top with sprouted walnuts and enjoy!
Heirloom Rancho Gordo Yellow Eye Beans, Heirloom Rancho Gordo Flageolet Beans, Romaine Lettuce*, Parsley* Sprouted Walnuts*, Point Reyes Farmstead Blue Cheese, Garlic Olive Oil*, Straus Whole Milk*, Straus Sour Cream*, Garlic Confit*, Chives*, Sea Salt, Black Pepper*.
Mustardy Green Beans and Kale, Sprouted Walnuts and Preserved Lemon
Enjoy within four days.
Stove Top: Remove the preserved lemon and chopped dill before heating.Warm pan to medium heat and add a little high quality olive oil or sesame oil. Quick Sauteed kale until slightly wilted and then add green beans. Careful not to overcook, just get warm. Toss with dressing and then top with walnuts and preserved lemon and fresh dill.
Ready to Eat: This salad can also be enjoyed at room temp. Best to remove preserved lemon and work the dressing into kale well. Either massage the kale dry with clean hands or you can work it with tongs or utensils. Top with walnuts and preserved lemon.
Green Beans*, Curly Kale*, Sprouted Walnuts*, Sesame Oil*, Lemon*, Dijon, Fresh Dill*, Mustard Seed*, Black Pepper.
Fogline Farm Brined Chicken with Fresh Herbs
Enjoy within three or four days.
Ready to Eat: This chicken will pair great over this week's slaw of mustardy green bean and kale salad or make your own creation!
Fogline Farm Chicken*, Rosemary*, Sage*, Avocado Oil, Shallot, Lime Juice*, Cilantro*, Parsley*, Sea Salt.
Crunchy Cabbage and Fennel Slaw with Sunflower Seeds & Our Peanut Lime Vinaigrette
Keeps well for five days or freeze.
Ready to Eat: Toss with dressing and enjoy!
Green Cabbage*, Purple Cabbage*, Green Onion*, Fennel*, Cilantro*, Sunflower Seeds*. Dressing: Peanut Oil, Sprouted Peanuts*, Lime*, Rice Vinegar*, Ginger*, Coconut Palm Sugar*, Green Onion*, Cilantro*, Sea Salt
Raspberry Cooler with Hibiscus and Lime
Best within three days.
Raspberries*, Hibiscus*, Raw Honey, Lime Juice*, Sea Salt.
Anuenue Pitaya, Mint and Lilikoi Smoothie
Best within three days.
Spinach*, Mango*, Banana*, Turmeric*, Chia*, Spirulina*, Fresh Pressed Pineapple Juice*.
Turmeric Tonic
Best within five days.
Turmeric*, Lemon*, Pineapple*, Apple Cider Vinegar, Black Pepper*.