May 21st, 2024
Grapefruit & Ginger C-Boost Juice
Best within four days.
Oranges*, Grapefruit*, Apple*, Carrot*, Lime*, Ginger* and Sea Salt.
New: Watermelon-Cucumber Cooler
Best within three to four days.
Watermelon*, Cucumber*, Basil*, Lemon*, Apple*, Beet* and Sea Salt.
'Drink Your Greens' Limeade
Best within four days.
Green Apple*, Spinach*, Kale*, Red Apple*, Cucumber*, Lime*, Pineapple*, Basil*, Water.
Sage Breakfast Sausage Hash with Goat Cheese, Roasted Potatoes and Braised Greens
Best within four days.
Sausage Patties: Ground Pork*, Sage*, Garlic*, Shallot*, Red Chili Flakes, Sea Salt and Black Pepper. Served with: Yellow Potatoes*, Onion*, Swiss Chard*, Dino Kale*, Laura Chenel Goat Cheese*, Scallions*, Olive Oil*, Black Pepper and Sea Salt*.
New: Mediterranean Panzanella Salad
Preheat oven to 325F. On a lined baking sheet add croutons and bake for 5-8 minutes until warm and crunchy. Toss salad ingredients together with dressing and add the warm croutons. Enjoy immediately (before the croutons get too soggy!).
Best within three to four days.
Romaine*, Tomato*, Red Onions*, Cucumber*, Radish*, Sheep's Milk Feta, Sumac-Mint Vinaigrette (Olive Oil, Lemon*, Red Wine Vinegar, Mint*, Garlic*, Sumac, Aleppo, Sea Salt and Black Pepper.
Coconut Chia Pudding with Lemon Curd
Best within three days.
Chia Seeds*, Coconut Milk*, Filtered Water*, Dates*, Coconut Butter*, Egg Yolk*, Meyer Lemon*, Agave*, Lemon Zest*, Vanilla Extract.
Sweet Potato and Leek Frittata
Best within five days.
Pre-heat oven to 350 (Convention bake preferred). Place frittata slices on a lined baking sheet and bake for 12-15 minutes until heated through.
Pasture Raised Eggs*, Hannah Sweet Potatoes*, Leeks*, Spinach*, Grassfed Butter, Sheep Milk Feta*, Shallots*, Rosemary*, Basil*, Thyme*, Dijon*, Sea Salt, Black Pepper*.
Roasted Red Pepper & Tomato Soup
Best within four to five days.
Pour soup into a pot and bring to a simmer. Portion into a bowl and enjoy!
Ingredients: Tomato*, Red Pepper*, Onion*, Garlic*, Miso*, Date*, Sea Salt, Black Pepper*.
Green Chili Chicken Posole with Rancho Gordo Hominy
Best within four to five days.
Pour soup into a pot and bring to a simmer. Portion into a bowl and enjoy!
Fogline Farm Chicken Bone Broth*, Green Poblano Pepper*, Fogline Farm Pastured Raised Chicken*, Rancho Gordo Heirloom Posole, Tomatillo*, Onion*, Jalapeno*, Pumpkin Seed*, Green Cabbage*, Onion*, Oregano*, Garlic*, Lime*, Sea salt, Black pepper*.
Burrito Bowl with Mango Salsa and Cilantro Crema
Best within four days.
Remove cabbage, cilantro and radish from the top of the packaging. Heat saute pan over medium-high heat, add a little oil or butter of your choosing and add rice and black beans. Saute until heated through, about 5 minutes. Tranfer rice and bean mixture to a plate or bowl, top with mango salsa, dollops of cilantro crema and garnish with cabbage, cilantro and watermelon radish.
Brown Rice: Brown Rice*, Vegetable Broth*, Cilantro*, Onion*, Garlic*, Lime*, Sea Salt.
Black Beans: Rancho Gordo Black Beans*, Onion* and Bay Leaves*.
Mango Salsa: Mango*, Red Onion*, Cilantro*, Jalapeno* and Sea Salt.
Cilantro Crema: Cashews*, Lime*, Cilantro*, Jalapeno*, Filtered Water and Sea Salt.
Toppings: Cabbage*, Watermelon Radish*, Sheep's Milk Feta and Cilantro*.
New: White Bean & Kale Stuffed Portobello Mushroom with Romesco Sauce
Best within four days.
Pre-heat oven to 350 (Convention bake preferred). Place stuffed mushroom in an oven safe dish or lined baking sheet and bake for 12-15 minutes until heated through. Serve with romesco sauce and arugula.
Portobello Mushroom*, White Runner Beans*, Quinoa*, Curly Kale*, Onion*, Crimini Mushrooms*, Garlic*, Sun Dried Tomato*, Olive Oil, Pecorino*, Arugula* and Sea Salt. Romesco Sauce (Red Bell Peppers*, Almonds*, Garlic*, Sun Dried Tomatoes*, Crushed Red Pepper Flakes, Red Wine Vinegar, Black Pepper and Sea Salt).
New: Fajita Taco Kit with Oyster Mushrooms
Best within four days.
Heat a large cast-iron pan over high heat, add a little oil and allow to coat the entire pan. Once the oil is hot, add in your fajita veggies. Stir around quickly and then let sear on one side for a minute or so and repeat until veggies are tender and have a nice caramelized color. Add fajita seasoning and stir to coat the veggies completely. Then add the whipped cilantro lime butter and stir to incorporate. Once the butter has melted, turn off the heat and squeeze lime over the top. Warm tortillas through and serve with the fajitas and cilantro.
Filling: Bell Peppers*, Onion* and Oyster Mushrooms*.
Toppings: Mi Rancho Tortillas*, Cilantro* and Lime*.
Cilantro Butter: Straus Salted Butter*, Lime*, Garlic*, Cilantro* and Sea Salt.
Fajita Seasoning: Paprika, Smoked Paprika, Chili Powder, Cumin, Chipotle Powder, Garlic Powder, Onion Powder, Nutritional Yeast*, Oregano, Coriander and Sea Salt.
Pinto Beans: Rancho Gordo Pinto Beans, Onion*, Bay Leaves*, Garlic* and Sea Salt.
New: Summer Superfood Salad
Best within three to four days.
Curly Kale*, Blueberries*, Persian Cucumber*, Sumac Onions (Red Onion*, Sumac, Sea Salt and Lemon*), Sheep's Milk Feta Cheese.
GRK Breadcrumbs (Pepitas*, Sunflower Seeds*, Hemp Seeds*, Chia Seeds*, Flaxseed*, Sesame Seeds*, Rolled Oats*, Steel Cut Oats*, Maple Syrup*, Filtered Water, Apple Cider Vinegar, Olive Oil, Garlic Powder, Onion Powder, Sea Salt and Black Pepper)
Herbed Avocado Dressing (Cashews*, Avocado*, Lemon*, Mint*, Basil*, Chives*, Dill*, Parsley*, Nutritional Yeast*, Filtered Water*, Sea Salt and Black Pepper).
Thai Chicken Lettuce Cups with Lime Vinaigrette
Best within four days.
Build your own lettuce cups or enjoy!
Mary's Ground Chicken*, Green Onions*, Shallots*, Lemongrass*, Ginger*, Cilantro*, Garlic*, Lime*, Red Boat Fish Sauce*, Crushed Red Chili Flakes*, Honey* and Sea Salt.
Salad: Little Gem*, Thai Basil*, Cilantro*, Mint*, Red Onion*, Cherry Bomb Chiles*.
Lime Vinaigrette: Lime Juice*, Champagne Vinegar*, Fish Sauce*, Avocado Oil*, Olive Oil, Honey*, Lime Zest*, Garlic*, Sea Salt.
New: Carnitas Fajita Taco Kit
Best within four days.
Heat a large cast-iron pan over high heat, add a little oil and allow to coat the entire pan. Once the oil is hot, add in your fajita veggies (and your carnitas). Stir around quickly and then let sear on one side for a minute or so and repeat until veggies are tender and have a nice caramelized color. Add fajita seasoning and stir to coat the veggies completely. Then add the whipped cilantro lime butter and stir to incorporate. Once the butter has melted, turn off the heat and squeeze lime over the top. Warm tortillas through and serve with the fajitas and cilantro.
Filling: Bell Peppers*, Onion* and Carnitas (Pork Shoulder, Onion*, Garlic*, Bay Leaves*, Guajillo Chiles*, Orange Juice*, Oregano* and Apple Cider Vinegar*.)
Toppings: Mi Rancho Tortillas*, Cilantro* and Lime*.
Cilantro Butter: Straus Salted Butter*, Lime*, Garlic*, Cilantro* and Sea Salt.
Fajita Seasoning: Paprika, Smoked Paprika, Chili Powder, Cumin, Chipotle Powder, Garlic Powder, Onion Powder, Nutritional Yeast*, Oregano, Coriander and Sea Salt.
Pinto Beans: Rancho Gordo Pinto Beans, Onion*, Bay Leaves*, Garlic* and Sea Salt.
New: Summer Superfood Salad with Chopped Chicken Breast
Best within three to four days.
Mary's Chicken Breast*, Curly Kale*, Blueberries*, Persian Cucumber*, Sumac Onions (Red Onion*, Sumac, Sea Salt and Lemon*), Sheep's Milk Feta Cheese.
GRK Breadcrumbs (Pepitas*, Sunflower Seeds*, Hemp Seeds*, Chia Seeds*, Flaxseed*, Sesame Seeds*, Rolled Oats*, Steel Cut Oats*, Maple Syrup*, Filtered Water, Apple Cider Vinegar, Olive Oil, Garlic Powder, Onion Powder, Sea Salt and Black Pepper)
Herbed Avocado Dressing (Cashews*, Avocado*, Lemon*, Mint*, Basil*, Chives*, Dill*, Parsley*, Nutritional Yeast*, Filtered Water*, Sea Salt and Black Pepper).
New: Chicken Sausage Stuffed Portobello Mushroom with Romesco Sauce
Best within four days.
Pre-heat oven to 350 (Convention bake preferred). Place stuffed mushroom in an oven safe dish or lined baking sheet and bake for 12-15 minutes until heated through. Serve with romesco sauce and arugula.
Chicken Sausage (Mary's Ground Chicken*, Crushed Red Pepper Flakes, Fennel, Paprika, Garlic Powder, Dried Oregano, Sea Salt and Black Pepper. Portobello Mushroom*, White Runner Beans*, Quinoa*, Onion*, Crimini Mushrooms*, Garlic*, Sun Dried Tomato*, Olive Oil, Pecorino*, Arugula* and Sea Salt. Romesco Sauce (Red Bell Peppers*, Almonds*, Garlic*, Sun Dried Tomatoes*, Crushed Red Pepper Flakes, Red Wine Vinegar, Black Pepper and Sea Salt).
Guajillo Chicken Burrito Bowl with Mango Salsa and Cilantro Crema
Best within four days.
Remove cabbage, cilantro and radish from the top of the packaging. Heat saute pan over medium-high heat, add a little oil or butter of your choosing and add chicken, rice and black beans. Saute until heated through, about 7 minutes. Tranfer rice and bean mixture to a plate or bowl, top with mango salsa, dollops of cilantro crema and garnish with cabbage, cilantro and watermelon radish.
Guajillo Chicken: Mary's Chicken*, Guajillo Chiles*, Onion*, Garlic*, Tomatillo*, Apple Cider Vinegar and Sea Salt.
Brown Rice: Brown Rice*, Vegetable Broth*, Cilantro*, Onion*, Garlic*, Lime*, Sea Salt.
Black Beans: Rancho Gordo Black Beans*, Onion* and Bay Leaves*.
Mango Salsa: Mango*, Red Onion*, Cilantro*, Jalapeno* and Sea Salt.
Cilantro Crema: Cashews*, Lime*, Cilantro*, Jalapeno*, Filtered Water and Sea Salt.
Toppings: Cabbage*, Watermelon Radish*, Sheep's Milk Feta and Cilantro*.
New: Chicken Tikka Masala
Best within four to five days.
Pour tikka masala into a pot and bring to a simmer over medium-low heat, careful not to boil or the chicken will turn tough. Heat rice in a small pot with a table spoon of water, stirring frequently until heated through. Portion into a bowl and top with fresh cilantro!
Mary's Organic Chicken*, Homemade Chicken Stock*, Bell Pepper*, Tomato*, Tomato Paste*, Yellow Onions*, Ginger*, Garlic*, Coconut Milk*, Ghee*, Cumin, Cardamom, Turmeric, Coriander, Garam Masala, Birds Eye Chiles*, Sea Salt, Black Pepper*. Basmati Rice: Brown Basmati Rice*, Coconut Milk*, Shallots*, Ginger*, Garlic*, Cilantro*, Lemon Juice*, Raw Extra Virgin Coconut Oil* and Sea Salt.
Almond Butter & Dark Chocolate Cakes
Best within ten days or freeze.
Pamelas Gluten-Free Flour Blend, Dates*, Almond Butter*, Cocoa Powder*, Extra Virgin Olive Oil*, Maple Syrup*, Palm Sugar*, Almond Milk*, Pasture Raised Eggs*, Sprouted Almonds*, Guittard Dark Chocolate Chips, Vanilla Extract, Aluminum Free Baking Powder, Sea Salt.