October 10
Alkaline and Immune Boost Green Juice
Ready as is, best within three days. Celery is a great way to decrease bloating and improve your immune function and it (along with lemon juice) helps alkaline the body and bring it to balance. An overall immune booster. Celery*, Spinach*, Red Apple*, Cucumber*, Lemon*, Pear*, Pineapple*, Basil*, Water.
Fresh Pressed Apple Cider
Best within five days. Enjoy at any temperature. A classic beverage to keep you warm and cozy during these colder months. (Cinnamon and clove are great circulatory boosters! ) Fuji and Granny Smith Apples*, Orange*, Ginger*, Cinnamon*, Clove*, Purified Water.) *Certified Organic
Brown Butter Kabocha Squash Muffins
Best within five days. A fluffy, well spiced seasonal muffin. A new fave! Kabocha Squash, Pamalas Gluten Free Pancake Mix, Almond Flour, Brown Rice Flour*, Pasture-Raised Eggs*, Coconut Sugar*, Sprouted Pecan*, Kerrygold Butter, Almond Milk, Cinnamon, Nutmeg, Vanilla Extract, Sea Salt, Baking Powder, Baking Soda.
Bacon Cornbread Frittata with Guajillo Roasted Cauliflower
Preheat oven to 400 degrees. Place frittata on parchment-lined baking sheet and cook until edges are golden brown. Best within five days.
A hybrid of corn bread and frittata featuring Llano Secco house made bacon. This frittata features a little heat from the roasted Guajillo chillies but we will keep it mild and balanced with the other flavors. Pasture Raised Egg*, Cauliflower*, Llano Secco Pork Belly, Onion*, Corn Flour*, Kerrygold White Cheddar, Chili Di Arbol*, Cilantro*, Grass Fed Butter, Dijon, Turmeric*, Guajillo, Red Bell Pepper*, Extra Virgin Olive Oil, White Wine Vinegar, Baking Powder, Sea Salt, Black Pepper*. *Certified Organic Ingredient
Cornbread Frittata with Guajillo Roasted Cauliflower
Preheat oven to 400 degrees. Place frittata on parchment-lined baking sheet and cook until edges are golden brown. Best within five days.
A hybrid of corn bread and frittata. This frittata features a little heat from the roasted Guajillo chillies but we will keep it mild and balanced with the other flavors. Pasture Raised Egg*, Cauliflower*, Onion*, Corn Flour*, Kerrygold White Cheddar, Chili Di Arbol*, Cilantro*, Grass Fed Butter, Dijon, Turmeric*, Guajillo, Red Bell Pepper*, Extra Virgin Olive Oil, White Wine Vinegar, Baking Powder, Sea Salt, Black Pepper*. *Certified Organic Ingredient
Eastern Gem Salad
Best within 3 days. 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.
Fogline Farm Sesame Chicken Salad
Best within three days. 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. *Certified Organic Ingredient
Fresh Corn & Coconut Soup with Fried Shallots and Cilantro
Best within one week. A creamy summer celebration of sweet corn blended with coconut milk and a ginger and corn stock for a smooth and creamy soup that's vegan! Corn Stock (Corn Cobs*, Ginger*, Garlic*), Yellow Corn*, Coconut Milk*, Onion*, Extra Virgin Olive Oil*, Garlic*, Cilantro*, Shallot*, Avocado Oil, Lime Juice*, Coriander*, Aleppo Chili*, Sea Salt.
Spade & Plow Roasted Jimmy Nardello & Early Girl Tomato Soup
Best within 5-7 days or freeze. A fabulous celebration of one of the tastiest fruits late summer has to offer. Prebiotic onions and fresh miso mean this is a microbiome boost for your gut while a touch of cashew cream makes this umami packed bowl of goodness dairy free. Made with local Early Girls and Jimmy Nardello peppers from our partners at Live Earth Farm and Spade & Plow. Ingredients: Early Girl Tomato*, Jimmy Nardello Pepper*, Onion*, Garlic*, Cashew*, Miso*, Date*, Sea Salt, Black Pepper*. *Certified Organic Ingredient
Harissa Chili with Rancho Gordo Heirloom Beans
Best within five days or freeze. Place chili into a saucepan and heat on medium heat.
A flavor rich and warming bowl of harissa spiced Rancho Gordo beans, topped with crunchy radish, red onion and cabbage. Add a dollop of sour cream or a slice of avocado for a little extra goodness. Rancho Gordo Hidatza and Pinto Beans, Yellow Onion, Crushed DiNapoli Tomato*, Tomato Paste*, Harissa, Dry Basil*, Garlic*, Chipotle powder*, Coriander*, Cinnamon*, Cumin Seed*, Sea Salt, Cabbage*, Red Onion*, Cilantro*.
Maria's Summer Squash Enchiladas
Best within one week. Preheat oven to 350 degrees. Remove the vegetable toppings and place off to the side. Using a spatula, place enchiladas on a baking sheet and bake for approximately 15-20 minutes.
As our beautiful Santa Cruz summer comes to an end, we want to honor all that this wonderful season has had to offer us with these delicious Summer Vegetable Enchiladas. A more traditional vegetarian enchilada with organic corn tortillas, stuffed with Sierra Nevada raw goat milk cheddar, red bell peppers, zucchini and fresh corn topped with roasted tomatillo salsa and crunchy cabbage slaw. Yellow Corn Tortillas*, Corn*, Red Bell Pepper*, Sierra Nevada Raw Goat Cheddar*, Zucchini*, Yellow Onion*, Jalapeño*, Tomatillo* Olive Oil, Garlic*, Sea Salt, Green Cabbage*, Avocado*, Cilantro*, Straus Sour Cream. *Certified Organic Ingredient
Young Roasted Carrots
Best within 3 days. To warm, preheat the oven to 350 degrees. Place carrots on a lightly oiled baking sheet and cook for 10-15 minutes. Top with yogurt dressing and pepitas.
Adapted from Smitten Kitchen's famed recipe, these carrots are marinated in a tangy garlic red wine vinegar with toasted spices. Serve as a side dish or pair with a slice of this week's seed bread. Young Carrots*, Sprouts*, Olive Oil*, Red Wine Vinegar*, Sprouted Pumpkin Seeds*, Garlic*, Cumin Seeds*, Coriander*, Thyme*, Sea Salt*, Chili flakes*, Ground Pepper. On the side: Strauss Greek Yogurt*, Lemon Juice*, Thyme*. *Certified Organic Ingredient.