August 6th, 2024
Strawberry-Watermelon Juice with Lime
Best within three days.
Strawberry*, Red Apple*, Watermelon*, Lime Juice* and Filtered Water.
“Drink Your Greens” Limeade
Best within four days.
Green Apple*, Spinach*, Kale*, Red Apple*, Cucumber*, Lime*, Pineapple*, Basil*, Water.
Papaya-Pineapple Turmeric Tonic
Best within two to three days.
Pineapple*, Papaya*, Turmeric*, Red Apple*, Lemon* and Carrots*.
Chilaquiles Frittata with Guajillo Salsa and Sheep’s Milk Feta
Best within four 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.
Red Potatoes*, Mi Rancho Tortilla*, Red Onion*, Red Pepper*, Spinach*, Pasture Raised Eggs, Sheep's Milk Feta*, Guajillo Peppers*, White Onion*, Garlic*, Apple Cider Vinegar*, Sea Salt and Butter (or Olive Oil).
Peaches & Cream Oatmeal Bake
Best within three days.
Preheat oven to 350- place baked oats in a oven safe dish and cover. Bake for 10 minutes or until heated through. Serve with vanilla cashew cream.
Banana*, Maple*, Cinnamon, Peaches*, Almond Milk*, Sea Salt, Baking Powder, Chia*, Flax*, Rolled Oats*, Pecans*, Pasture Raised Eggs* and Vanilla Extract.
Cashew Cream: Cashews*, Filtered Water, Vanilla Extract, Medjool Dates*, Lemons*, Big Sur Sea Salt.
Strawberry Frangipane Galette
Best within one week refrigerated.
Best Enjoyed Chilled.
Pie Dough: Bob's Red Mill Gluten Free Flour*, Straus Butter*, Coconut Sugar*, Pasture Raised Eggs*, Sea Salt and Filtered Water.
Filling: Strawberries*, Almond Flour*, Coconut Sugar*, Almond Extract*, Sea Salt and Tapioca Flour*.
Moroccan Heirloom Bean Chili
Best within five days or freeze.
Pour chili into a pot and bring to a simmer over medium heat for 10-12 minutes. Portion into a bowl and top with crunchy veggies and a dollop of Greek yogurt.
Rancho Gordo Hidatsa and Pinto Beans, Yellow Onion, Crushed DiNapoli Tomato*, Tomato Paste*, Harissa, Dry Basil*, Garlic*, Chipotle powder*, Coriander*, Cinnamon*, Cumin Seed*, Sea Salt, Strauss Greek Yogurt*, Cabbage*, Red Onion*, Cilantro*, Radish*.
Option with Mosner Family Farms Pasture-Raised Lamb.
Pad Thai Buddha Bowl
Best within four days.
Enjoy Chilled.
Ingredients: Quinoa*, Green Cabbage*, Napa Cabbage*, Red Cabbage*, Carrots*, Cucumber*, Snap Peas*, Red Onion*, Bell Pepper*, Cilantro*, Green Onion*. Dressing: Peanut Butter*, Ginger*, Garlic*, Sesame Oil*, Lime Juice*, Tamarind*, Red Wine Vinegar*, Sea Salt, Black Pepper*. Topping: Sprouted Peanuts*
Option with Mary’s Organic Chicken
Grilled Bun Cha Lettuce Wraps
Best within three days.
For the chicken patties, pan sear in a cast iron or your pan of choice with a little oil and sear both sides until heated through (just a couple minutes on each side will do). Then toss the noodles, cucumber and carrots with a little of the nauc cham, serve with the heated chicken patties or cold tofu, lettuce cups and fresh herbs.
*Contains Fish Sauce*
Brown Rice Vermicelli Noodles*, Cucumber*, Cucumber*, Carrot*, Cilantro*, Green Onion*, Mint* and Nuoc Cham: Garlic*, Red Boat Fish Sauce, Honey*, Crushed Red Pepper, Sea Salt, Lime Juice*.
Option with Tofu: Hodo Firm Tofu*, Ginger*, Garlic*, Tamari, Maple*, Rice Wine Vinegar and Avocado Oil
Option with Bun Cha Chicken Sausage: Mary’s Chicken*, Lime*, Red Boat Fish Sauce, Cilantro*, Mint*, Garlic,* Ginger*.
Fajita Taco Kits
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*
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.
Option with Mushroom: Far West Funghi Oyster Mushrooms*
Option with Carnitas: Pork Shoulder, Onion*, Garlic*, Bay Leaves*, Guajillo Chiles*, Orange Juice*, Oregano and Apple Cider Vinegar
Roasted Chicken Shawarma Kebabs
Best within four days.
Preheat Oven to 400. In an oven safe dish, add rice to the bottom with a tablespoon of water and place chicken kebabs on top. Cover and bake for 10-15 minutes or until heated through. Remove from oven and enjoy with creamy Feta Tzatziki.
Chicken Shawarma: Mary's Organic Chicken Thighs*, Garlic*, Lemon*, Olive Oil, Coriander, Cumin, Paprika, Cinnamon, Cardamom, Turmeric, Ground Ginger, Sea Salt and Black Pepper.
Tzatziki: Feta*, Straus Greek Yogurt*, Black Pepper, Sea Salt, Cucumber*, Mint*, Lemon* and Garlic*.
Saffron Rice: Brown Basmati*, Filtered Water, Sea Salt, Ghee*, Garlic*, Shallot*, Black Pepper and Sea Salt.
Turmeric Pickled Onions: Yellow Onion*, White Wine Vinegar, Bay Leaves, Garlic*, Turmeric, Pepper.
Garnish: Romaine* and Cilantro*.
Lamb Loaf with Summer Tabbouleh
Best within four days.
Preheat Oven to 350. Place sliced lamb loaf in an oven safe dish cover and bake for 15 minutes until heated through, remove from the lid turn oven to broil. Finish baking for 5-8 minutes or until you get a little color on the top of the loaf. Remove from oven, serve with tabbouleh and tangy tahini sauce and enjoy!
Mosner Family Farms Ground Lamb, Sprouted Quinoa*, Pasture Raised Eggs*, Apple*, Carrot*, Onion*, Garlic*, Celery*, Pomegranate Molasses*, Coriander, Cilantro*, Cumin, Cinnamon, Sea Salt.
Tabbouleh: Quinoa*, Millet*, Cucumber*, Red Onion*, Parsley*, Mint*, Dill*, Lemon* and Olive Oil.
Dressing: Tahini*, Lemon*, Garlic*, Olive Oil, Filtered Water and Sea Salt.
Summer Cobb Salad with Roasted Corn
Best within four days.
Romaine*, Cabbage*, Dill*, Red Onion*, Tomatoes*, Corn*, Red Onion*, Sheep's Milk Feta Cheese* and Pasture Raised Eggs*.
Ranch Dressing: Buttermilk*, Sour Cream*, Lemon Juice*, Dill*, Garlic*, Nutritional Yeast*, Garlic Powder*, Black Pepper*, Scallions*, Sea Salt and Onion Powder*.
Option with chicken: Mary’s Organic Chicken*
BBQ Chicken Salad with Creamy Jalapeno Dressing
Best within four to five days.
Mary's Organic Chicken Breast*, Romaine*, Green and Red Cabbage*, Carrot*, Red Onion*, Red Wine Vinegar*, Persian Cucumber*, Sheep's Milk Feta Cheese*, Cilantro* and Green Onion*.
BBQ Sauce: Avocado Oil, Tomato Paste*, Shallot*, Garlic*, Apple Cider Vinegar*, Honey, Smoked Paprika, Cumin, Honey*, Dijon Mustard*, Molasses*, Sea Salt.
Creamy Cilantro Dressing: Lime Juice*, Red Wine Vinegar, Strauss Sour Cream* and Greek Yogurt*, Jalapeño*, Cilantro*, Garlic*, Avocado Oil and Sea Salt.
Tzatziki: Strauss Greek Yogurt*, Cucumber*, Dill*, Garlic*, Mint*, Lemon Juice, Sea Salt and Black Pepper*
Peaches & Early Girl Summer Salad with Toasted Shallot Vinaigrette
Best within three days.
Peaches*, Early Girl Tomatoes*, Sprouted White and Red Quinoa*, Corn*, Feta*, Dill*, Baby Kale* and Sea Salt*.
Toasted Shallot Vinaigrette: Olive Oil, Red Wine Vinegar*, Garlic*, Shallot*, Avocado Oil (for frying), Aleppo Pepper* and Sea Salt*.
Lemon Blueberry Muffins
Best within ten days refrigerated.
Almond Flour, Coconut Milk*, Maple Syrup*, Lemon*, Blueberries*, Pasture-Raised Eggs*, Baking Soda* and Sea Salt.
*Certified Organic Ingredient