Aug 31st

Creamy Roasted Cauliflower Soup with Smoked Paprika and Tender Kale

Best within one week or freeze.

Stovetop: Our take on the traditional Portuguese soup, Caldo Verde. This surprisingly creamy dairy-free soup is made with olive oil, roasted cauliflower, smoked paprika, and tender kale. A smoky, bright and flavorful soup that is sure to satisfy. Place in a saucepan over medium heat, stirring frequently. Serve and enjoy.

Cauliflower*, Homemade Veg Stock*, Onion*, Kale*, Garlic*, Olive Oil*, Parsley*, Cilantro*, Cumin*, Smoked Paprika*, Red Pepper Flakes*, Lemon*, Sea Salt, Pepper*.

Eastern Gem Salad

Best within 3 days.

Ready To Eat: This salad is a real party in your mouth! Beautiful mixed greens and fresh cilantro, oregano and dill. This salad comes with two dressings, a miso-tahini and tomato vinaigrette. Dollop on and top with our mixed nut dukkah. 

Mixed Greens*, Breakfast Radish*, Red Onion*, Dill*, Cilantro*, Sumac. Miso-Tahini; Kevala Tahini*, Miso*, Lemon Juice*, Olive Oil, Maple Syrup*, Onion Powder*, Garlic Powder*, Fresh Garlic*, Black Pepper.
Tomato Vinaigrette; Cherry Tomatoes*, Fresh Garlic*, Olive Oil, Shallot, Lemon Juice*, White Vinegar, Bay Leaves*.
Dukkah; Mixed Nuts (no peanuts), Brown Sesame Seeds*, Black Sesame Seeds*, Cumin*, Black Pepper*, Sea Salt.

Roasted Broccoli, Sautéed Spinach and Pepperonata Frittata

Best within five days.

Oven: Caramelized onions, roasted broccoli and red potato and sautéed spinach are topped with dollops of pepperonata and Sheep's milk Pecorino. Place in a pre-heated 350 degree oven on a parchment lined tray. Heat for about ten minutes till brown and crispy around the edges.

Pasture Raised Eggs*, Red Potato*, Broccoli*, Onion*, Spinach*, Red Bell Pepper*, Olive Oil, Garlic*, Redwine Vinegar, Sheep's Milk Pecorino, Extra Virgin Olive Oil*, Shallot*, Red wine Vinegar*, Dijon, Crushed Red Pepper, Sea Salt, Black Pepper.

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

Best within three days.

Ready To Eat: Great both warmed in a saucepan for a wilted salad and chilled straight from the fridge—this versatile dish makes for a satisfying side or main. A tangy lemon and tahini dressing brings depth and brightness to the browned butternut squash, chickpeas bring the protein, currants add a burst of tart sweetness, while fresh cilantro and spinach add loads of phytonutrients. 

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

Fogline Farm Sesame Chicken Salad

Best within three days.

Ready To Eat: A refreshing and bright salad made with delicate cucumber noodles, crispy romaine wedges and sesame-marinated pulled chicken, served with a tangy sesame-lime dressing. 

Fogline Farm Chicken*, Cucumbers*, Romaine*, Chinese Cabbage*, Red Peppers*, Jalapeño*, Spring Onions*, Cilantro*, Black Sesame Seeds. Dressing: Sesame Oil*, Toasted Sesame Oil*, Lime*, Honey*, Sea Salt.

Tuna Salad Lettuce cups with Feta, Pecans, Grapes and Fresh Dill

Best within three to four days.

Ready To Eat: A refreshing and bright tuna salad made without mayo and loaded with delicious, flavor-enhancing ingredients like pecans, red grapes, parsley, and dill. We offering this salad along side little gem lettuce leaves to make individual wraps or to create a beautiful and fulfilling salad. 

Sustainably Caught Wild Tuna, Greek Yogurt*, Pecans*, Shallots*, Feta, Parsley*, Lemon*, Dijon Mustard, Red Grape*, Little Gem Lettuce*, Dill*, Sea Salt and Pepper. 

Classic Bone Broth with Leeks, Bay Leaves and Thyme

Enjoy within one week or freeze.

Stovetop: We use a classic combination of celery, carrots and leeks, plus bay leaves, fresh thyme and apple cider vinegar to bring this broth into balanced perfection. Warm gently in a saucepan over medium low heat, stirring frequently. Ready-to-drink by itself or use to make a quick soup, stir fry, grains or casseroles. Freezes well, but leave room in the jar to expand! 

Fogline Farm Chicken Bones*, Leeks*, Carrots*, Bay Leaves, Thyme*, Apple Cider Vinegar*, Peppercorn*, Sea Salt.

Rancho Gordo Bean Dip with Peperonata

Best within four days.

Ready To Eat: Sprouted Rancho Gordo Cranberry and white beans are blended with Kevala tahini and Amphora Nueva olive oil and fresh garlic and lemon. Our roasted red pepper sauce (peperonata) really takes it over the top, bringing great depth of flavor.

Rancho Gordo Cranberry Beans/White Bean*, Garlic, Lemon Juice, Lemon Zest*, Kevala Tahini*, EVOO, Sea Salt. Pepperonata: Red and Orange Bell Peppers*, EVOO, Red Pepper Flakes*, Garlic*, Red Wine Vinegar, Pecorino, Lemon Juice, Sea Salt, Black Pepper*

Almond Flour Lemon Poppy Seed Muffins

Best within one week. Refrigerate after opening.

Oven: Loaded with protein and a helping of healthy fats, these muffins make a great breakfast or snack! Warm in a pre-heated 350 degree oven for 6-7 minutes. Serve with your favorite cup of tea and good book.

Almond Flour, Coconut Milk*, Maple Syrup*, Lemon*, Poppy Seed*, Pasture-Raised Eggs*, Baking Soda*, Pink Himalayan Sea Salt.

Hanloh Prad Kra Pow, Roasted Eggplant with Stir Fry Thai Basil & Tofu

Best within 2-3 days.

Stovetop: A flavor explosion in your mouth! Excited to have this dish in a veg friendly version this week. Place in a saucepan over medium low heat. Stir gently till warm. Serve and enjoy!

Bianca Rosa Eggplants*, Basil*, Shiitake Mushrooms*, Soy Sauce, Black Peppercorns, Shallots*, Garlic*, Tofu*, Avocado Oil, Bird’s Eye Chili, Garlic

Hanloh Som Tum, Green Papaya Salad with Tamarind Sauce & Green Beans

Holds well for three days.

Ready To Eat: The most popular dish in all of Thailand! Please note this dish is spicy!

Green Papaya, Cherry Tomatoes*, Green Beans*, Lime*, Tamarind, Palm Sugar, Fish Sauce, Virginia Peanuts, Garlic, Bird’s Eye Chili, Cabbage*

Hanloh Coconut Tom Yum Soup with Organic Mushrooms

Best within three days.

Stovetop: This soup is infused with galangal, lemongrass, and makrut lime leaves. The broth is tangy from tamarind and fresh squeezed lime juice. We use a variety of cultivated organic mushrooms depending on market availability. Place in a saucepan over medium low heat, stirring frequently. Serve before it comes to a boil.

Cultivated Mushrooms*, Tomatoes*, Vegetable Broth (Leeks*, Celery*, Carrots*, Onions*, Fennel), Garlic,* Black Peppercorns, Kosher Salt), Savoy Cabbage, Coconut Milk, Tamarind, Plam Sugar, Cane Sugar*, Salt, Galangal, Lemongrass, Makrut Limę Leaves*, Cilantro*, Sawtooth Herbs, Limes*, Turmeric, Ginger*

Thai-Muslim Style Hanloh Biryani with Chicken, Brown Rice, and Mint Chutney

Best within 2-3 days.

Oven: Thai-Muslim style of chicken & rice. Chicken is marinated in a rich yogurt sauce, tender to the bones. This rice is made with California basmati. Place in a cast iron pan in a 350 degree pre-heated oven. Heat for about ten minutes till warm. Serve and enjoy!

Mary’s Organic Chicken*, California Basmati Rice*, Yogurt*, Mint*, Cilantro*, Ginger, Shallots*, Garlic*, Avocado Oil, Cinnamon, Tomatoes*, Cumin, Bay Leaves, Turmeric, Nutmeg, Coriander, White Peppercorns, Black Peppercorns, Cardamon, Cloves, Shallots, Cane Sugar*

Hibiscus Green Apple Punch with Rosehips

This is a low sugar juice option, sweetened only with green apple. Hibiscus and Rosehips are a natural way to prevent hypertension and bloating, supports your liver, lower blood pressure and blood sugar and can help manage your weight. It is also high in vitamin C!

Hibiscus*, Green Apple*, Rose Hips*, Filtered Water.