December 3rd, 2024
“Drink Your Greens” Lime-ade
Best within four days.
Green Apple*, Spinach*, Red Apple*, Cucumber*, Lime*, Pineapple*, Basil*, Mint*, Water.
Turmeric-Ginger Juice Shot
Best within four days.
Turmeric*, Ginger*, Lemon*, Filtered Water*, Black Pepper, Sea Salt
Fresh Pressed Apple Juice with Detoxifying Ginger and Lemon
Best within five days.
Red New Crop Apples*, Ginger*, Big Sur Sea Salt and Lemon*.
Sweet Potato and Leek Frittata
Best within five days.
Pre-heat oven to 350 (convection bake preferred). Place frittata slices on a lined baking sheet and bake for 15-17 minutes until heated through
Pasture Raised Eggs*, Hannah Sweet Potatoes*, Leeks*, Spinach*, Straus Butter*, Sheep Milk Feta*, Shallots*, Rosemary*, Basil*, Thyme*, Dijon*, Sea Salt, Black Pepper*.
Banana & Dark Chocolate Chia Pudding
Best within two to three days.
Chia Seeds*, Cashews*, Bananas*, Dates*, Cacao*, Guittard Dark Chocolate, Coconut Butter*, Vanilla Extract, Mutari Cacao Nibs, Chia Seeds*, Sea Salt.
Kevala Tahini Shortbread with Tcho Dark Chocolate
Best within two weeks, refrigerated.
Kevala Tahini*, Tcho Chocolate, Coconut Flour*, Almond Flour, Gluten Free Rolled Oats*, Coconut Oil*, Maple Syrup*, Vanilla, Sea Salt.
Salted Caramel Carrot Cake with Vanilla Cashew Cream
Best within one week refrigerated.
Pamela's GF Pancake Mix, Pasture Raised Eggs*, Carrot*, Activated Cashew*, Coconut Sugar*, Coconut Cream*, Sprouted Walnuts*, Olive Oil, Golden Raisins*, Straus Cream* , Straus Butter, Agave, Orange*, Lemon* Vanilla Extract, Ginger, Cinnamon, Sea Salt Aluminum Free Baking Powder, Baking Soda and Sea Salt.
Fogline Farm Golden Broth with Toasted Garlic
Best within five days or freeze.
Pour into a small pot and bring to a simmer. Enjoy warm by itself- highly reccomend adding a little lemon juice to finish! Can also be used as a pantry item for cooking at home.
Fogline Farm Chicken Bones*, Filtered Water, Celery*, Onion*, Shallot*, Ginger*, Garlic*, Avocado Oil (for frying garlic), Turmeric*, Cilantro*, Apple Cider Vinegar and Sea Salt.
Red Curry Pumpkin Ramen
Best within five days.
Best within five days. In one pot, bring a quart of water to a rolling boil and add in noodles. Reduce to a simmer and cook noodles for 5-7 minutes. While the noodles are cooking, empty ramen broth contents into a medium-sized saucepan and warm over medium-high heat, stirring frequently. Once noodles are finished, strain and add them into the soup.
Pumpkin*, Yellow Onion*, Shiitake Mushrooms*, Green Onion*, Cilantro*, Garlic*, Red Bell Peppers*, Red Chili Peppers (Medium Heat)*, Lemongrass*, Ginger*, Avocado Oil*, Kombu*, Dried Shiitake*, Ginger*, Fish Sauce*, Tamari*, Lime Juice*, Miso*, Sea Salt and Lotus Millet and Brown Rice Ramen Noodles*.
Lemony Chicken Soup with Fennel and Dill
Best within five days or freeze.
Pour soup into a pot and bring to a simmer over medium-low heat for 5 minutes. Portion into a bowl, top with sumac yogurt and fresh herbs.
Fogline Farm Chicken*, Fogline Farm Chicken Bone Broth*, Fennel*, Potato*, Onion*, Garlic*, Lemon*, Aleppo*, Dill*, Scallion*, Sumac, Straus Greek Yogurt* (on the side/optional.)
Creamy Wild Rice & Turkey Soup with Roasted Mushrooms
Best within five days.
Best within four to five days.
Pour soup into a pot and bring to a simmer over medium heat for 10-15 minutes. Stir frequently and be careful not to boil, the wild rice can burn and turkey will turn tough. Portion into a bowl and enjoy!
Pasture-Raised PT Ranch Turkey Breast*, Sprouted Wild Rice*, Vegetable Broth*, Garlic*, Onion*, Bay Leaves*, Carrot*, Celery*, Thyme*, Shiitake Mushrooms*, Oyster Mushrooms*, Crimini Mushrooms*, Miso*, Cashews*, Olive Oil*, Filtered Water*, Black Pepper* and Sea Salt.
“Pad Thai” Buddha Bowl
Best within four days.
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*, Rice Wine Vinegar*, Sea Salt, Black Pepper*. Topping: Sprouted Peanuts*
Option with Lemongrass Chicken Sausage: Ground Fogline Farm Chicken, Shallots*, Ginger*, Garlic*, Cilantro*, Green Onion*, Lemongrass*, Red Boat Fish Sauce, Crushed Red Pepper Flakes, Sea Salt, Avocado Oil* and Honey*.
Korean Japchae Noodles
Best within four days.
In a pan, add the Noodles, Charred Kale and Gochujang broth (and Pork if included) and bring to a simmer. Cook over medium heat for about five minutes or until heated through and broth is infused into noodles. Plate noodles and garnish with green onion and cilantro.
Sweet Potato Noodles*, Yellow Onion*, Bell Pepper*, Kale*, Carrot*, Green Onion*, Cilantro*, Toasted Sesame Seeds*, Avocado Oil* and Sea Salt*.
Gochujang Broth: Gochujang, Aleppo Pepper, Shallots*, Garlic*, Tamari*, Toasted Sesame Oil*.
Option with Gochujang Braised Pork: Niman Ranch Pork Shoulder, Gochujang, Aleppo Pepper, Shallots*, Garlic*, Tamari*, Toasted Sesame Oil*.
Butternut Squash Lasagna
Best within four to five days.
Pre-heat oven to 350 (convection bake preferred). Place lasagna slices in an oven safe dish and bake for 15 minutes or until heated through.
Butternut Squash*, Mushrooms*, Spinach*, Onion*, Raw Comte, Mozzarella*, Jovial Brown Rice Pasta*, Goat Cheese*, Pasture Raised Butter, Pasture Raised Eggs*, Garlic*, Sage*.
Chicken Cacciatore Meatballs with Roasted Spaghetti Squash
Best within five days.
In a pan, add sauce and meatballs bring to a simmer on low, covered for 10-15 minutes until meatballs are warmed through. Then add spaghetti squash and stir to incorporate. Allow to cook for about 5 minutes, stirring frequently until spaghetti squash is warmed through, remove from heat, garnish with parsley and enjoy!
Spaghetti Squash*, Fogline Farm Ground Chicken*, DiNapoli Crushed Tomatoes, Crimini Mushrooms*, Zucchini*, Red Bell Pepper*, Pasture-Raised Eggs*, Ricotta Cheese, Kalamata Olives*, Castelvetrano Olives*, Anchovy, Almond Flour, Shallots*, Yellow Onions*, Extra Virgin Olive Oil, Celery*, Basil, Carrots*, Garlic*, Capers*, Oregano*, Parsley*, Crushed Red Pepper, Black Peppercorn, Bay Leaves and Sea Salt.
Tandoori Roasted Chicken with Coconut Rice and Mint Chutney
Best within four days.
Preheat Oven to 350. In an oven safe dish, add chicken. 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 chicken. In a small pot add rice and a tablespoon of water and cook over medium heat stirring frequently until warmed through. Remove chicken from oven, plate with rice and chutney and enjoy!
Roasted Chicken: Mary's Organic Chicken*, Straus Greek Yogurt*, Lemon Juice*, Garlic*, Cumin Seed, Oregano Paprika, Sea Salt and Black Pepper. Basmati Rice: Brown Basmati Rice*, Coconut Milk*, Shallots*, Ginger*, Garlic*, Cilantro*, Lemon Juice*, Raw Extra Virgin Coconut Oil* and Sea Chutney: Mint*, Cilantro*, Straus Greek Yogurt*, Jalapeño*, Shallot*, Garlic*, Honey* and Sea Salt.
Harvest Salad with Shallot Dijon Vinaigrette
Best within three to four days.
Sweet Potatoes*, Arugula*, Apple*, Sprouted Hazelnuts*, Dried Cherries*, Midnight Moon Goat Cheddar, Olive Oil*, Sea Salt, Cinnamon*, Paprika*. Dressing: Olive Oil*, Apple Cider Vinegar, Dijon, Shallot*, Medjool Date, Cinnamon, Sea Salt.
Option with Mary’s Organic Chicken Breast: Coconut Sugar*, Lemon*, Herbs*, Sea Salt*.
Honey Nut Squash & Kale Salad with Quinoa Pilaf and Midnight Moon Goat Cheese
Best within two to three days.
Spade & Plow Honey Nut Squash*, Lacinato Kale* White Quinoa*, Dried Cranberries*, Extra Virgin Olive Oil, Whole Grain Mustard, Red Wine Vinegar, Honey*, Garlic*, Big Sur Sea Salt, Black Pepper, Avocado Oil*, Midnight Moon Goat Cheese.
Option with Mary’s Organic Chicken Breast.
Curry Roasted Root Vegetable with Sizzled Scallion Labneh
Best within five days.
Preheat oven to 375F (convection preferred). On a baking sheet roast the root vegetables with the curry leaf for about 15-20 minutes until curry leaf is crispy and root vegetables are warmed through and have a little color. .Plate the labneh with the arugula alongside the roasted root vegetables. Crumble the crispy curry leaf over the root vegetables, squeeze lemon over arugula and enjoy all together!
Parsnip*, Rutabaga*, Carrot*, Arugula*, Green Onion*, EVOO, Curry Powder, Curry Leaf, Makrut Lime Leaves*, Lime*, Sea Salt, Black Pepper. Labneh; Straus Greek Yogurt*, Green Onion*, Red Pepper Flakes, Lemon*, Sea Salt.