March 22nd
Drink Your Greens' Limeade
Best within three days.
With vitamins A, C, K1, Folic Acid, Iron and Calcium this is a great way to get more greens into your diet!
Green Apple*, Spinach*, Kale*, Red Apple*, Cucumber*, Lime*, Pineapple*, Basil*, Water.
C Boost Juice
Best within four days.
This anti-inflammatory lemonade is made with freshly-juiced oranges, pinnaple and lemons (all high in vitamin c!) mixed with fresh juiced ginger and turmeric (both anti-inflammatory). Enjoy warm, cold or at room temperature — a perfect beverage to satisfy your sweet-tooth and support your gut. It also makes for a great cocktail mixer! :)
Oranges*, Grapefruit*, Pineapple*, Apple*, Carrot*, Turmeric Root*, Lemon*, Lime*, Sea Salt.
Asparagus, Sun-dried Tomatoes and Gruyere Frittata
Best within five days.
Oven: It's asparagus season! Asparagus is high in essential vitamins like A, C, E, K and B6, as well as, folate, iron, copper, calcium and fiber. Place in a pre-heated 350 degree oven on a parchment lined tray. Warm for about ten minutes till golden brown around the edges.
Pasture Raised Egg*, Red Potato*, Asparagus*, Sun-Dried Tomato*, Shallot*, Gruyere, Thyme*, Dijon, Sea Salt, Pepper.
Tangy Thai Salad with Mushrooms, Green Beans and Crunchy Peanuts
Best within three days. Mild.
Ready To Eat: This is a vegetarian take on laab adapted from Ottolengi's recipe in his new book Flavor. We sprout and roast fresh peanuts for protein and pair with a tangy lime dressing that hits all the notes. It's a fun one!
Spade and Plow Greens*, Green Beans*, Sprouted Peanuts*, Red Onion*, Red Chili*, Tamarind*, Maple*, Fish Sauce*, Tamari, Lime Juice*, Peanut Oil, Avocado Oil*, Mixed Mushrooms*, Chili Flakes*, Mint*, Basil*, Cilantro*.
Prickly Mustard, Arugula and Pear Salad with Grapefruit Balsamic
Best within three days.
Ready To Eat: Slightly spicy greens, crisp pears and Cyprus Grove's Humboldt Fog goat cheese are dressed in a Grapefruit balsamic with bloomed red mustard seeds.
Arugula*, Red Mustard*, Butter Lettuce*, Pear*, Sprouted Pecan*, Sprouted Mung Bean*, Cyprus Grove Humboldt Fog Goat Cheese, Red Onion. Dressing: Extra Virgin Arbequina Olive Oil, White Grapefruit Balsamic, Red Mustard Seed*, Lemon*, Celery*, Sea Salt.
Coconut Curry with Sprouted Chickpeas and Savoy Spinach
Best within one week.
Stovetop: A bright and well spiced bowl of soft chickpeas and creamy coconut curry. Balanced with fresh lemon juice, lots of anti-inflammatory ginger and turmeric, lemongrass and topped with spinach and cilantro. This meal provides you with healthy fats, detoxification and a boost to the immune system while calming inflammation, a perfectly hearty meal anytime. Place in a saucepan over medium heat, stirring frequently. Serve and enjoy!
Sprouted Chickpeas*, Spinach*, Coconut Milk*, Onions*, Sugar Snap Peas*, Cilantro*, Ginger*, Lemongrass*, Garlic*, Coconut Oil*, Lemon Juice*, Curry Powder*, Turmeric*, Sea Salt, Black Pepper.
Southwestern Salad with Sprouted Pinto Bean and Crunchy Peppers
Best within 3 days.
Ready To Eat: This salad is crunchy, savory, slightly sweet and very refreshing. Combining some of our favorite vegetables (salanova greens, red and orange bell peppers, and cucumbers) and topped with our rosemary tahini and homemade barbecue sauce.
Sprouted Pinto Beans*, Salanova Greens*, Cucumbers*, Red and Orange Bell Peppers*, Cilantro*, Red Onion*.
Dressings (packaged individually) — 1: Tahini*, Rosemary*, Lemon*, Garlic*, Coconut Aminos*, ACV*, Sea Salt. 2: Avocado Oil, Tomato Paste*, Shallot*, Garlic*, ACV*, Honey, Smoked Paprika, Sea Salt.
Vegetarian Taco Kit with All the Fixings
Best within three days.
Stovetop: Sprouted Rancho Gordo pinto beans are twice cooked and paired with roasted onion and served with cabbage, radish, cilantro, crema, red onion, lime wedges and corn tortillas. Gently sauté veggies to warm over medium low heat. Warm beans in a covered saucepan with a splash of water. Heat tortillas on a hot skillet for about 1 minute on each side. Make your tacos and add toppings!
Sprouted Rancho Gordo Pinto Beans, Corn Tortillas*, Bell Peppers, Poblano Pepper*, Cabbage*, Radish*, Yellow Onion*, Avocado Oil, Cilantro*, Shallots, Tomato paste, Sea Salt, Cumin, Black Pepper. (Struass Sour cream with cilantro, served separately.)
Classic Bone Broth with Leeks, Bay Leaves and Thyme
Enjoy within one week or freeze.
Ready To Use: 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. 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*, Fennel*, Carrots*, Bay Leaves, Thyme*, Apple Cider Vinegar*, Peppercorn*, Sea Salt.
Southwestern BBQ Chicken Salad
Best within 3 days. A GRK dish.
Ready To Eat: This salad is crunchy, savory, slightly sweet and very refreshing. Combining some of our favorite vegetables (salanova greens, red and orange bell peppers, and cucumbers) and topped with our rosemary tahini and homemade barbecue sauce.
Fogline Farm Chicken*, Salanova Greens*, Cucumbers*, Red and Orange Bell Peppers*, Cilantro*, Red Onion*.
Dressings (packaged individually) — 1: Tahini*, Rosemary*, Lemon*, Garlic*, Coconut Aminos*, ACV*, Sea Salt. 2: Avocado Oil, Tomato Paste*, Shallot*, Garlic*, ACV*, Honey, Smoked Paprika, Sea Salt.
Hanloh Khao Mok Gai, Thai-Muslim Style Chicken & Rice Biryani with Mint Chutney
Best within two days.
Oven: Thai-Muslim style of chicken & rice. A full size all natural chicken thigh (bone-in/skin-on thigh & leg) marinated in a rich yogurt sauce to make it tender to the bone:) This dish will be made with jasmine rice. Place chicken and rice in a covered cooking dish in a 350 degree pre-heated oven. Warm for about ten minutes. Serve with mint chutney and hot vinegar. Sauce is on the side so you can spice to your liking!
All Natural Chicken, Jasmine Rice, Cilantro*, Mint*, Yogurt*, Lime*, Cumin, Cinnamon, Black Peppercorns, Cloves, Garlic, Fresno Chilies, Shallots*, Cumin, Bay Leaves, Nutmeg, GInger, Salt, Sugar*, Turmeric, Cucumbers*, Rice Vinegar, Cardamon, Corn Starch, Jalapeños, Serrano, Chicken Stock**
Thai Chicken Salad
Best within three days. Mild.
Ready To Eat: Added protein from Fogline Farm chicken dressed in a tangy Thai dressing and paired sautéed oyster mushrooms, crisp green beans and fresh greens.
Fogline Farm Chicken*, Spade and Plow Greens*, Green Beans*, Sprouted Peanuts*, Red Onion*, Red Chili*, Tamarind*, Maple*, Fish Sauce*, Tamari, Lime Juice*, Peanut Oil, Avocado Oil*, Mixed Mushrooms*, Chili Flakes*, Mint*, Basil*, Cilantro*.
Italian Chicken Sausage Soup with Heirloom Beans and Llanno Secco Pork Belly
Best within five days or freeze.
Stovetop: We mix classic Italian spices with Fogline Farm ground chicken to flavor a well spiced bowl of soup in nurturing bone broth. Made a bit creamy with grated sheep's milk Pecorino and loaded with texture and flavor from fresh veggies and tender beans. Place in a saucepan to warm over medium heat stirring frequently. Serve and enjoy!
Fogline Farm Chicken, Heirloom Beans, Yellow Onion*, Llano Seco Pork Belly*, Carrot*, Celery*, Tomato Paste*, Garlic*, Red Pepper Flakes*, White Wine Vinegar, Lemon Juice*, Fogline Farm chicken broth, Basil*, Parsley*, Sea Salt and Pepper.
Chicken Tinga Taco Kit with All the Fixings
Best within three days.
Classic chicken tinga made with Fogline Farms chicken is paired with cabbage, radish, cilantro, crema, red onion, lime wedges and corn tortillas along with sprouted refritos. Gently sauté chicken to warm over medium low heat. Warm beans in a covered saucepan with a splash of water. Heat tortillas on a hot skillet for about 1 minute on each side. Make your tacos and add toppings!
Fogline Farm Chicken*, Sprouted Rancho Gordo Pinto Beans, Corn Tortillas*, Bell Peppers, Poblano Pepper*, Cabbage*, Radish*, Yellow Onion*, Avocado Oil, Cilantro*, Shallots, Tomato paste, Sea Salt, Cumin, Black Pepper. (Struass Sour cream with cilantro, served separately.)
Hanloh Green Curry with Vegetables and Basil
Best within three days.
Stovetop: A vegetable rich curry with broccoli, summer squash, eggplant, tofu and fresh basil. Place in a saucepan and gently warm over medium low heat, stirring frequently. Serve and enjoy!
Broccoli*, Cauliflower*, Green Beans*, Coconut Milk, non-GMO Tofu, Thai Basil, Vegetable Stock (Mushrooms*, Celery*, Leeks*, Carrots*, Onions*, Fennel*, Garlic, Black Peppercorns*), Jalapeño Peppers, Bird’s Eye Chili, Serrano Peppers, Garlic*, Cilantro*, Shallots*, Cumin Seeds, Coriander Seeds, Lemongrass, Turmeric, Galangal, Makrut Lime Peel & Leaves*, Palm Sugar, Salt, Black Peppercorns*, Avocado Oil, Coconut Oil*