May 3rd
Strawberry Kiwi Fresca with Chia and Fresh Basil
Best within two days.
A delicious low glycemic juice option with added fiber from soaked chia seeds providing more sustainable absorption of natural sugars and support for strong digestion.
Strawberry*, Kiwi*, Green Apple*, Red Apple*, Green Grape*, Red Beet*, Basil*, Pineapple*, Lime Juice*, Chia Seed*, Filtered Water.
All Green Juice
Best within three days.
A bright a refreshing green juice with a balanced sweet and acidity.
Green Apple*, Cucumber*, Pear*, Lemon*, Spinach*, Mint*, Sea Salt.
Sweet Potato and Leek Frittata with Spinach
Best within 5 days.
Oven: Nutrient-dense sweet potatoes are a great alternative for those on an anti-inflammatory focused diet. Paired with prebiotic leeks, this frittata is a great anytime meal. 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 Eggs*, Hannah Sweet Potatoes*, Leeks*, Spinach*, Grassfed Butter, Sheep Milk Feta*, Shallots*, Rosemary*, Basil*, Thyme*, Dijon*, Pink Himalayan Salt, Black Pepper*.
Far West Fungi Mushroom Soup with Lion's Main & Black Truffle Salt
Best within one week or freeze.
Stovetop: We start this dish by sautéing shallots in homemade ghee, the layering in the mushrooms and finishing with truffle salt. This is a deliciously earthy and unctuous bowl made delightfully creamy with sprouted cashew milk. Place in a saucepan over medium heat, stirring frequently. Serve and enjoy!
Vegetable broth* (Celery*, Carrots*, Onion*, Bay Leaf) Brown and Oyster Mushrooms*, Shallots*, Cashews*, Clarified Butter (Ghee)*, White Wine, Chives*, Rosemary,* Thyme,* Italian Truffle Salt and Black Pepper. *Certified Organic Ingredient
Tortilla" Soup with Red Beans, Hominy and Braised Kale
Best within one week.
Stovetop: A twist on traditional tortilla soup with tender hominy, creamy heirloom beans and a well spiced chili infused broth. Place in a saucepan over medium low heat, stirring frequently.
Rancho Gordo Heirloom Beans*, Kale*, Crushed Tomato*, Yellow Onion*, Guajillo Pepper, Ancho Pepper, Garlic*, Adobo Seasoning, Paprika*, Oregano*, Cumin*, Avocado Oil, Cilantro*, Apple Cider Vinegar.
*Certified Organic Ingredient
Sprouted Wild and Brown Rice Broccoli Fritters with Spicy Greens, Red Onion, and Herbed Balsamic Dressing
Best within 5 days.
Oven: Hearty rice, tender broccoli, and creamy Midnight Moon goat cheese are baked to create a crispy, chewy savory bite! Place fritters in a 350 degree oven on a parchment lined tray. Heat for about ten minutes till golden brown around the edges. Serve with fresh arugula and top with pickled red onion.
Basmati Rice*, Wild Rice*, Broccoli*, Olive Oil*, Pasture Raised Eggs*, Green Onion* Goat Cheddar, Rosemary*, Arugula*, Red Onion*, Balsamic Vinegar*, Raw Local Honey*, Garlic*, Thyme*, Dijon Mustard, Basil*, Sea Salt*, Black Pepper*.
Herbed Falafel Salad with Crisp Veggies and Greek Dressing
Best within three days.
Ready To Eat: A fresh take on a falafel salad bursting with Middle Eastern inspired flavor. Warm the falafel in a 350 degree pre-heated oven, toss with herby greek dressing and enjoy all the crunchy flavor.
Garbanzo Beans*, Buckwheat Flour*, Mint*, Parsley*, Garlic*, Shallots*, Olive Oil*, Cumin*, Aluminum Free Baking Powder, Pink Himalayan Salt, Pepper*, Lemon*, Garlic*, Red Onion*, Kalamata Olives*, Cherry Tomato*, Baby Lettuce*, Carrot*, Cucumber*, *Red Wine Vinegar*, Extra Virgin Olive Oil*, Dijon, Basil*, Oregano*. Certified Organic Ingredient
Sprouted Lentil and Beet Burger Lettuce Wrap
Best within three days.
Oven: A riff off the Plant Cafe's recipe, you will quickly realize why this beet burger has a cult following in the city by the bay. Place burger on a parchment lined tray in a 350 degree pre-heated oven. Warm for about ten minutes. Wrap with lettuce and top with our herbed balsamic, pickles and red onion.
Red Beet*, Green Lentil*, Oats*, Cashew*, Mushroom*, Onion*, Garlic*, Butter Lettuce*, Red Onion*, Thyme*, Olive Oil*, Balsamic Vinegar*, Sea Salt, Black Pepper*
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.
Chicken "Tortilla" Soup with Red Beans, Hominy and Braised Kale
Best within one week.
Stovetop: A twist on traditional tortilla soup with crunchy hominy, creamy heirloom beans and a well spiced chili infused broth. Place in a saucepan over medium heat, stirring frequently.
Fogline Farm Chicken*, Rancho Gordo Heirloom Beans*, Curly Kale*, Crushed Tomato*, Yellow Onion*, Guajillo Pepper, Ancho Pepper, Garlic*, Adobo Seasoning, Paprika*, Oregano*, Cumin*, Avocado Oil, Cilantro*, Apple Cider Vinegar.
Shepards Pie
Best within four days.
Oven: An Irish classic with a twist. A thick layer of creamy mashed potatoes is topped with spiced ground lamb and topped with a fried egg (that's the twist) and Sheep's milk Pecorino cheese. Place in a 350 degree pre-heated oven in a bakinging dish. Re-heat for about ten minutes till golden around the edges.
Pasture Raised Superior Lamb*, Potato*, Red Onion*, Red Bell Pepper*, Savoy Spinach*, Pasture Raised Egg*, Sheep's Milk Pecorino, Golden Raisin*, Kerrygold Butter, Tomato Paste*, Smoked Paprika, Garlic*.
Hanloh Vietnamese Roasted Lemongrass Chicken Salad with Ginger Dressing
Best within three days.
Ready To Eat: A crisp and refreshing Thai salad.
Mary’s Organic Chicken*, Lemongrass, Turmeric, Black Peppers, Red Onions*, Carrots*, Cabbages*, Cucumbers*, Jicama, Thai Basil, Cilantro*, Mint*, Fish Sauce, Garlic*, Apple Cider Vinegar*, Ginger*, Avocado Oil, Gluten Free Soy Sauce, Lime.
Carrot-Ginger Detox Dressing & Dipping Sauce with Umeboshi and Miso
Best within three days.
Ready To Use: This tangy flavorful sauce is rich in immune boosting raw garlic, ginger and umeboshi, a Japanese food used to rid the body of toxins. A kick of white miso also makes this a probiotic booster. Keep this sauce on hand to make a quick snack with raw veggies, use it as a salad dressing or drizzle it over a grain bowl for a quick meal.
Carrot*, Ginger*, Garlic*, Extra Virgin Olive Oil*, Miso*, Toasted Sesame Oil*, Umeboshi Paste, Sea Salt.
Hanloh Tom Kha with Mushrooms
Best within three days.
Stovetop: The broth is a little tart and mildly spiced. Coconut broth is infused with aromatics such as galangal, lemongrass, ginger and makrut lime leaves. Place in a saucepan over medium low heat, stirring frequently.
Oyster Mushrooms*, King Oyster Mushrooms*, White Button Mushrooms,* Tomatoes*, Coconut milk, Tamarind, Palm Sugar, Salt, Fresh Lime Juice, Vegan Fish Sauce with fermented pineapple , Galangal, Ginger*, Makrut Lime Leaves*, Cilantro*, Thai Basil, Sawtooth, Green Onions, Vegetable Stock (celery*, leeks*, carrots*, white onions*, fennel*, garlic, black peppercorns*), Chili de Arbol, Coconut oil*, Avocado Oil*
Hanloh Sweet Sticky Rice with Mango, Pandan, Coconut Cream & Toasted Sesame Seeds
Ready To Eat: Enjoy promptly, mango will be ripe and ready! Mangoes are abundant at this time of year! If any of us can actually stroll down the street of Bangkok right now, we will see so many mangoes and a large bowl of sweet rice next to it. Pandan is a fragrant leaf that part vanilla flavors and beautiful jade color.
Mango, Glutinous Rice, Coconut Milk, Coconut Cream, Sugar*, Salt, Pandan, Sesame Seeds*
Blueberry Buckwheat Scones
Best within one week. Refrigerate then bring to room temperature to enjoy.
Ready To Eat: Protein rich buckwheat scones made with pasture-raised eggs and lightly sweetened with coconut palm sugar and fresh blueberries. Because we use buckwheat instead of wheat flour, these scones retain a delightfully moist texture
Buckwheat Flour*, Gluten-Free Sprouted Flour Blend*, Palm Sugar*, Raw Extra Virgin Coconut Oil*, Aluminum-Free Baking Powder*, Pink Himalayan Sea Salt.
Candy Cap Blondies
Best within one week refrigerated.
Candy Cap mushrooms have a sweet maple aroma and rich flavor that is most commonly used in deserts. If you've never tried them your in for a real treat, if you have then you know how intoxicating these gems are.
Brown Rice Flour* & Pamala's GF Pancake Mix*, Dark Chocolate Chips*, Pasture Raised Butter, Pasture Raised Eggs*, Candy Cap Mushrooms, Vanilla, Sea Salt. *Certified Organic Ingredient