June 20 TH
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.
Raspberry Chia Cooler with Hibiscus and Lime
Best within five days.
Freezes well. An antioxidant elixir, this hibiscus cooler is made with fresh local raspberries. We start by making a tea from freshly dried organic hibiscus petals- steeping them in double filtered water. We then strain the tea and blend the tart liquid with high-fiber fresh raspberries. Thoughtfully sweetened with a touch of honey and a splash of lime juice. A great way to boost your day!
Raspberries*, Hibiscus*, Raw Honey, Lime Juice*, Sea Salt. *Certified Organic Ingredient
Best within three days.
The ultimate Spring tonic! Strawberry*, Lemon*, Rhubarb*, Orange*, Filtered Water, Agave, Sea Salt.
Buckwheat, Almond and Oat Crumble with Peaches and Blackberries
Best within four days.
Oven: Pre-heat oven to 350 and place on a parchment lined tray. Warm gently for about 8-9 minutes and serve with your favorite cup of tea. Moist, earthy, naturally sweet and loaded with seasonal fruit.
Buckwheat flour*, Rolled Oats*, Almond Flour*, Peaches*, Blackberries*, Blackberries*, Pamalas GF Baking Mix, Coconut Sugar, Butter, Lemon*, Vanilla, Sea Salt, Cinnamon.
Grain Free Coconut Maple Muffins
Best within one week. Keep refrigerated.
Ready To Eat: Light and fluffy grain-free coconut flour muffins lightly sweetened with maple syrup and vanilla. A delicious treat that is both nourishing and satisfying and full of supportive omega 3 fatty acids.
Ingredients: Coconut Flour*, Pasture Raised Eggs*, Maple Syrup*, Raw Extra Virgin Coconut Oil*, Vanilla Extract*, Lemon*, Aluminum Free Baking Powder, Baking Soda, Shredded Coconut*, Pink Himalayan Salt, Cream of Tartar. *Certified Organic Ingredient
Carrot-Ginger Detox Dressing & Dipping Sauce with Umeboshi and Miso
Best within three days.
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. *Certified Organic Ingredient
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. *Certified Organic Ingredient
Herbed Falafel Salad with Crisp Veggies and Greek Dressing
Best within three days.
Oven: A fresh take on a falafel salad bursting with Middle Eastern inspired flavor. Warm the falafel for about ten minutes in a 350 degree pre-heated oven on a parchment lined tray. 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
Kate's Kale Salad with Castelvetrano Olives and Garlic Dates
Best within 2-3 days.
Ready To Eat: Inspired by a longtime friend and fabulous home-chef, this dish has us eating salad for breakfast. All the extras really make this one special. Medjool dates are quickly sautéed in garlic-infused olive oil and seasoned with sea salt. Sprouted sunflower seeds and walnuts are toasted to nutty perfection. Sheep's Milk Manchego is grated in to add depth and salty satisfaction—all tossed in a lemony shallot olive oil dressing that sits at the base of the jar. Massage dressing into kale and serve!
Dino Kale*, Castelveltrano Olives*, Sheep's Milk Manchego*, Dates*, Sprouted Sunflower Seeds*, Sprouted Walnuts*, Extra Virgin Olive Oil*, Shallots*, Lemon Juice*, Lemon Zest*, Garlic*, Sea Salt. *Certified Organic Ingredient
Onion Marinated Portobello Frittata with Farmstead Gorgonzola and Spinach Walnut Pesto
Best within five days.
Oven: Whole portobellos are simmered with caramelized onion for juicy strips of mushroom, dotted with Point Reyes Farmstead Blue Cheese and our spinach and walnut pesto. Place in a pre-heated 350 degree oven on a parchment lined tray. Warm for about ten minutes till golden brown around the edges. Serve and enjoy!
Portable Mushroom*, Pasture Raised Egg*, Potato*, Onion*, Tomato*, Garlic*, Point Reyes Farmstead Blue Cheese, Spinach, Walnut, Basil, Olive Oil, Nutritional Yeas, Lemon Juice, Dijon, Sea Salt, Black Pepper. Pasture Raised Eggs*, Fingerling Potatoes*, Baby Portabello Mushrooms*, Onion*, Cherry Tomatoes*, Goat Cheese, Pasture Raised Butter*, Chives*, Dijon, Sea Salt, Pepper*. *Certified Organic Ingredient
Spaghetti Squash Alla Siracusana
Best within five days.
Stovetop: A traditional Italian dish hailing from Syracuse Sicily, made with a GRK twist. Well, a few twists! Made with local spaghetti squash "noodles" and a vegan tomato sauce with roasted red bell peppers, eggplant, black olives and savory fresh capers. Gently sauté squash noodles with sauce over medium heat. Top and finish with breadcrumbs" made from sprouted outs, chia and flax.
Spaghetti Squash*, Tomato*, Eggplant*, Red Bell Pepper*, Olive Oil, Kalamta Olives, Basil*, Celery*, Capers, Garlic*. Breadcrumbs (packaged separately, Oats*, Flax*, Chia*, Sesame Seed*, Poppy Seeds*, ACV, Maple*, Garlic*, Onion*, Black Pepper*, Sea Salt.
Spring Pea Soup with Baharat Bacon
Best within one week.
Stovetop: Freshly shelled English peas are blended with caramelized onion and coconut milk to make a light and fluffy base topped with diced peppers, zucchini and potato. Place in a saucepan over medium heat, stirring frequently. Top and finish with crispy Baharat bacon.
English Peas*, Coconut Milk*, Yellow Onion*, Zucchini*, Red Bell Pepper*, Celery*, Carrot*, Sea Salt. (Optional) Baharat Bacon: Llano Secco Pork*, Clove, Nutmeg, Cumin, Allspice, Coriander, Black Pepper, Cinnamon.
Turkey and Seared Corn Meatballs with Roasted Red Pepper Sauce and Slaw
Best within five days.
Oven: The meatballs feature lightly charred corn for deep flavor, fresh herbs and sprouted quinoa to help keep them moist and gluten free. Place in a 350 degree pre-heated oven on a parchment lined tray. Warm for about ten minutes till golden brown around the edges. Paired with a summer slaw and roasted red pepper sauce.
Diestel Ground Turkey*, Corn*, Sprouted Quinoa*, Pasture Raised Egg*, Green Onion*, Parsley*, Cumin*, Garlic*, Avocado Oil*, Sea Salt. Sauce: Red Peppers*, Extra Virgin Olive Oil*, Cilantro*, Red Cabbage*, Jalapeno*, Garlic*, White Wine Vinegar.
Maria's Sope with Refried Beans and Avocado Salsa
Best within four days.
Stovetop or Oven:
Option one: Drizzle olive oil on each side of the sope, over medium heat sear each side in a cast iron pan. Gently warm beans in a separate saucepan over low heat add a touch of water to soften beans. Top with Rancho Gordo refried beans, crunchy cabbage and radish and a slightly spicy avocado and tomatillo salsa and feta.
Option two: Drizzle olive oil on sope and place in a 350 degree oven to toast. After 4 minutes take out and top with refried beans. Place back in oven and toast for another four minutes.
Toaster Oven: Toast up the sope (tortilla) to be crispy on the outside and soft in the middle.
Bobs Redmill Masa Harina*, Olive Oil, Rancho Gordo Pinquito Beans, Onion*, Cabbage*, Radish*, Avocado*, Tomatillo*, Red Onion*, Jalapeno*, Cilantro*, Sea Salt. Feta (optional.)
Maria's Sope with Cider Braised Pulled Pork and Avocado Salsa
Best within four days.
Stovetop or Oven:
Option one: Drizzle olive oil on each side of the sope, over medium heat sear each side in a cast iron pan. Gently warm beans in a separate saucepan over low heat add a touch of water to soften beans. Top with Rancho Gordo refried beans , Cider braised pulled pork, crunchy cabbage and radish and a slightly spicy avocado and tomatillo salsa.
Option two: Drizzle olive oil on sope and place in a 350 degree oven to toast. After 4 minutes take out and top with refried beans. Place back in oven and toast for another four minutes.
Toaster Oven: Toast up the sope (tortilla) to be crispy on the outside and soft in the middle.
Bobs Redmill Masa Harina*, Llano Seco Pulled Pork*, Samual Smith Hard Cider*, Olive Oil, Rancho Gordo Pinquito Beans, Onion*, Cabbage*, Radish*, Avocado*, Tomatillo*, Red Onion*, Jalapeno*, Cilantro*, Sea Salt. Struass Sour Cream