Dec 17

Roasted Butternut Squash Soup with Spiced Ghee

Keeps well for up to one five days or freeze. (To freeze be sure and leave at least 1.5-2 inches of room in jars.)

Warm on Stove Top:  Warm on a heavy bottom pan  stirring frequently for about 5 minutes. Good to use a lid if you have one handy. Top with sprouted spiced pumpkin seeds. You may want to add a little filtered water if it gets too thick.

Butternut Squash*, Sweet Potato*, Vegetable Stock*, Onion*, Ghee, Garlic*, Cumin*, Cinnamon*, Chipotle Powder*, Thyme*, Sprouted Pumpkin Seeds*, Sage*, Red Pepper Flakes*, Sea Salt, Black Pepper*.

Coconut Curry with Sprouted Chickpeas and Wilted Greens

Keeps well for up to one week or freeze. (To freeze be sure and leave at least 1.5-2 inches of room in jars.)

Warm on Stove Top:  Warm on a heavy bottom pan  stirring frequently for a few minutes. Pairs well with this weeks lime rice.

Sprouted Chickpeas*, Spinach*, Coconut Milk*, Onions*, Cilantro*, Ginger*, Garlic*, Coconut Oil*, Lemon Juice*, Curry Powder*, Turmeric*, Sea Salt, Black Pepper.

Kaffir Lime and Cilantro Sprouted Brown Rice

Keeps well for five days for freeze. 

Warm on Stove Top:  Warm on a heavy bottom pan. Use a little coconut oil to coat the pan.  Warm for a few minutes stirring frequently. 

Oven:   Preheat to 350-400. Cover rice and heat for about 10 minutes.

Sprouted Brown Rice*, Coconut Milk*, Shallots*, Ginger*, Garlic*, Cilantro*, Kaffir Lime Leaves*, Lime*, Raw Extra Virgin Coconut Oil*, Cardamom*, Pink Himalayan Salt

Peanut Lime Slaw

Keeps well for up to five days.

Ready to eat   Dress, top with peanuts and enjoy!

Warm on Stove Top (for those who do better with cooked cabbage):  Warm on a heavy bottom pan. Use a little oil to coat the pan.  Warm for a few minutes stirring frequently until cabbage is softened. Remove from heat, dress and top with peanuts.

Green Cabbage*, Purple Cabbage*, Green Onion*, Cilantro*, Corn*, Peanuts*. Dressing: Non-GMO Roasted Peanut Oil, Rooster Ridge Lime*, Rice Vinegar*, Ginger*, Coconut Palm Sugar*, Green Onion*, Cilantro*, Sea Salt

Fogline Farm Chicken Ragu- Your Way!

Best within four days or freeze. (To freeze be sure and leave at least 1.5-2 inches of room in jars.)

Best at room temp or gently warm: Just dress and enjoy or remove greens and stir fry for about 5 minutes. Then dress and mix with greens.

Fogline Farms Ground Chicken*, Bone Broth*, Onion*, Fennel*, Tomatoes*, Red Pepper*, Parsley,* Parmesan,* Oregano,* Red Pepper,* Garlic*, Pasture Raised Butter.

Caramelized Butternut Squash and Rosemary Frittata

Keeps well for up to five days.

Oven. Preheat oven or toaster oven to 375° and heat for 7-10 mins, or until heated through and crispy on the outside. Pair  with mustard greens and a squeeze of lemon!

Butternut Squash*, Onions*, Pasture Raised Eggs*, Gruyere, Grass Fed Butter, Rosemary*, Salt Black Pepper*. 

Spiced Turkey and Zucchini Burgers

Best within four days or freeze. (To freeze be sure and leave at least 1.5-2 inches of room in jars.)

Stove Top: Warm a pan. Use a bit of oil to coat the pan until medium hot. Sear both sides for a few minutes until nicely browned.

Oven. Preheat oven or toaster oven to 375° and heat for 7-10 mins uncovered, or until heated through.

Ground Turkey*, Zucchini*, Extra Virgin Olive Oil*, Green Onion*, Pasture Raised Eggs*, Mint*, Cilantro*, Garlic*, Cumin*, Sea Salt*, Black Pepper*, Cayenne*

Cashew Date-Milk Chia Pudding with Pink Lady Apples and Pomegranate Seeds

Best within three days. 

Chia Seeds*, Cashews*, Dates*, Coconut Butter*, Apple*, Sprouted Almonds*, Palm Sugar*, Vanilla Extract, Pomegranate*, Pomegranate Extract

Hibiscus Infusion with Citrus and Ginger

Best within three  days or freeze. (To freeze be sure and leave at least 1.5-2 inches of room in jars.)

Hibiscus Flower*, Freshly juiced local Oranges*, Honey*, Ginger*, Sea Salt

Savory Herbed Dinner Rolls

Best within ten days or freeze.

Toaster Oven: Heat to 350. Warm for 7-10 minutes. Until crispy and brown on the outside. Smear with your favorite...butter, ghee, cheese or just enjoy as is!

Sweet Potato*, Brown Rice Flour*, White Rice Flour*, Red Quinoa*, Flax Seed*, Onion*, Extra Virgin Olive Oil*, Cashew Milk*, Sage*, Thyme*, Apple Cider Vinegar*, Aluminum-free baking powder & soda, Sea Salt, Black Pepper.

Dec 10

Harvest Salad with Tart Apples and Dijon Vinaigrette

Keeps well for up to three days. 

Dress, toss and enjoy!

Sweet Potatoes*, Arugula*, Apple*, Hazelnuts*, Dried Cranberries, Goat Cheddar, Olive Oil*, Sea Salt, Cinnamon*, Paprika*. Dressing: Olive Oil*, Apple Cider Vinegar, Dijon, Shallot*, Medjool Date, Cinnamon, Sea Salt

Coconut Red Lentil Soup

Keeps well for up to one week.

Warm on Stove Top:  Warm on a heavy bottom pan  stirring frequently for about 5 minutes.

Red Lentils*, Water, Coconut Milk*, Onion*, Coconut Oil*, Shallot*, Ginger*, Turmeric*, Garlic*, Curry Powder*, Jalapeno Pepper*, Lemongrass*, Lime*, Tamari*, Cilantro*, Kaffir Lime Leaf*, Sea Salt, Black Pepper*

Fogline Farm Chicken and Shiitake Soup with Golden Bone Broth and Toasted Garlic

Keeps well for up to three days. 

Warm on Stove Top:  Warm on a heavy bottom pan  stirring frequently for about 5 minutes.

Fogline Farm Chicken*, Shiitake Mushroom*, Celery*, Green Beans*, Lime*, Shallot*, Garlic*, Turmeric*, Onion*, Ginger*, Cilantro*, Bay Leaf*, Fish Sauce, Himalayan Pink Salt 

Lamb Loaf with Tart Apple and a Lemony Tahini Sauce

Keeps well for up to five days.

Oven:   Preheat to 400, allowing lamb loaf to come to room temp. Heat for 10 minutes. Remove from oven and drizzle or dip with tahini.
Warm on Stove Top:  Ideally bring to room temperature first. Sear both sides with high heat oil for a couple minutes on each side.

Superior Farms Ground Lamb*, Sprouted Quinoa*, Pasture Raised Eggs*, Apple*, Carrot*, Onion*, Garlic*, Celery*, Whole Grain mustard, Cumin*, Cinnamon*, Allspice*, Sea Salt, Tahini*, Lemon Juice*

Roasted Cauliflower, Pomegranate and Pistachio Salad

Best within three days.

Best at room temp or gently warm: Just dress and enjoy or remove greens and stir fry for about 5 minutes. Then dress and mix with greens.

Cauliflower*, Arugula*, Onion*, Olive Oil*, Parsley*, Mint*, Tarragon*, Pomegranate seeds*, Pistachios, Cumin*, Lemon Juice*. Dressing: Extra Virgin Olive Oil*, Red Onion*, Lime Juice*, Sea Salt, Black Pepper*

Sweet Potato and Leek Frittata

Keeps well for up to one week.

Oven. Preheat oven or toaster oven to 375° and heat for 7-10 mins, or until heated through and crispy on the outside. Pair  with mustard greens and a squeeze of lemon!

Pasture Raised Eggs*, Hannah Sweet Potatoes*, Leeks*, Grassfed Butter, Sheep Milk Feta*, Shallots*, Rosemary*, Basil*, Thyme*, Dijon*, Pink Himalayan Salt, Black Pepper*

Sprouted Brussels Sprout Risotto

Best within five days.. 

Stove Top: Warm in a saucepan over low heat (ideally covered.) You may want to add a splash of water or stock.

Oven. Preheat oven or toaster oven to 375° and heat for 7-10 mins covered, or until heated through.

Brown Rice*, Homemade Vegetable Broth (Onion*, Carrot*, Celery* Bay Leaf*)*, Brussels Sprout*, Yellow Onion*, White Wine*, Pasture Raised Butter*, Olive Oil*, Garlic*, Lemon Zest*, Lemon Juice*, Red Onion, Thyme*, Tarragon*

Roasted Pistachio and Almond Flour Cookies

Best within ten days. 

Rolled oats*, Almond flour, Baking powder, Cardamom*, Coconut oil*, EVOO*, Maple Syrup*, Vanilla Extract, Sea salt, Orange Zest*, Raisins*

Turmeric-Carrot Bread

Best within ten days or freeze

Oven. Preheat oven or toaster oven to 375° and heat for 7-10 mins, or until heated through and crispy on the outside.

Sprouted buckwheat*, Sprouted Millet*, Rolled Oats*, Carrots*, Psyllium husks, Aluminum-free baking powder, Extra Virgin Olive Oil*, Turmeric*, Sea Salt.

Dec 3

Italian White Bean & Tomato Soup with Parsley and Garlic

Keeps well for up to one week 

Stove Top: Heat pan to medium high.  Warm soup for a few minutes stirring frequently.

Homemade Vegetable Stock*, Great Northern Beans*, Tomato*, Parsley*, Garlic*, Sea Salt, Black Pepper*

Little Gem Caesar

Keeps well for up to three days. 

Best at room temp: Toss with dresing and sprinkle on toasted seeds and garlic chips. This is a knife and fork salad.

Little Gem Lettuce*, Radish*, Red Potato*, Garlic*, Sprouted Pumpkin Seeds*. Dressing: Avocado Oil, Olive Oil*, Pasture Raised Egg Yolk*, Lemon*, Worcheshire, Wild Planet Anchovies, Dijon, Salt, Pepper

Fogline Farm Sesame Chicken Salad with Cucumber Noodles

Keeps well for up to three days. 

Best at room temp:  Shake or stir dressing well. Dress, toss and enjoy. This is a knife and fork salad.

Cucumbers*, Iceberg Lettuce*, Fogline Farm Chicken*, Chinese Cabbage*, Red Peppers*, Jalapeno*, Spring Onions*, Cilantro*, Black Sesame Seeds. Dressing: Sesame Oil*, Toasted Sesame Oil*, Lime*, Honey*, Sea Salt

Mustardy Green Beans and Sesame Kale, Sprouted Walnuts and Preserved Lemon 

Keeps well for up to five days.

Best at room temp but can also be warmed:   Remove dill, preserved lemon and dressing cups.  Dress your veg, toss and top with sprouted walnuts, dill and preserved lemon. This is a knife and fork salad.

Warm on Stove Top:  Ideally bring to room temperature first. Stir fry for a couple minutes and then remove from heat.Dress your veg, toss and top with sprouted walnuts, dill and preserved lemon.

Green Beans*, Curly Kale*, Sprouted Walnuts*, Sesame Oil*, Lemon*, Dijon, Fresh Dill*, Mustard Seed*, Black Pepper

Oat and Almond Parfait with Roasted Local Persimmons, Pistachios and Pomegranate Seeds 

Best within three days.

Best at room temp: Just eat it!

Rolled Oats*, Almond Flour (skins removed for better nutrient absorption), Maple Syrup*, persimmons*, Dates*, Pomegranate Seeds*, Vanilla extract

Smoky Roasted Cauliflower Frittata with Sautéed Kale 

Keeps well for up to one weel

Oven. Preheat oven or toaster oven to 375° and heat for 7-10 mins, or until heated through and crispy on the outside. If your not eating it in the car (which of course we don’t recommend but cant say we’ve never done…) pair  with mustard greens and a squeeze of lemon!

Cauliflower*, Kale*, Caramelized Onions*, Pasture Raised Eggs*, Dijon Mustard, Sweet Smoked Paprika*, Chives*, Sheep's Milk Feta*, Grass Fed Butter, Sea Salt, Black Pepper*

Detoxifying Chicken Bone Broth with Nettles, Burdock & Parsley

Best within one week. 

Stove Top: Warm in a saucepan over low heat (ideally covered.) . Bring to a simmer for at least 3 minutes. 

Fogline Farms Pasture Raised Chicken Bones*, Onion*, Carrot*, Celery*, Apple Cider Vinegar*, Parsley*, Burdock Root*, Nettle*, Thyme*. Black Pepper*, Sea Salt

Turmeric & Orange Ginger Lemonade

Best within two days but good for one week. 

Filtered Water, Turmeric Root*, Ginger Root*, Freshly Juiced Oranges*, Freshly Juiced Lemons*, Raw Honey, Sea Salt

Nov 26

Spade and Plows Young Roasted Carrots with Spiced Ghee and Lemony Thyme Yogurt Sauce 

Keeps well for up to four days. 

Oven: Heat oven to 400. Do not heat in compostable packaging. Place in pyrex glass or stainless steel container.  Bring carrots and spiced ghee to room temperature, stir ghee vigorously. Warm carrots for 6-8 minutes, until tender. While still hot, toss with ghee to coat the carrots well. Plate and drizzle with yogurt sauce and then sprinkle with toasted  pumpkin seeds. 

Stove Top: Heat pan to medium high.  Sear carrots on a couple sides. Toss while hot with spiced ghee and then top with yogurt and pumpkin seeds.

Spade and Plow Carrots*, Strauss Greek Yogurt*, Ghee made from Pasture Raised Butter, Sea Salt, Cinnamon, Cardamom*, Coriander*, Chipotle Powder*, Black Pepper*

Borba Family Farms Carola Mashed Potatoes with Garlic Confit, Preserved Lemon and Truffle Salt

Keeps well for up to one week. 

Oven:  Do not heat in compostable packaging. Place in pyrex glass or stainless steel to reheat.  Allow to come to room temp. Warm oven to 400 degrees. Cover Potatoes and warm for 15-20 minutes. Uncover and sprinkle with truffle salt (truffles are very heat and air sensitive, they loose their flavor easily so we recommend using it as a finishing salt.)

Stove top: Place a small amount of oil on your pan over medium heat. Add potatoes and a splash of milk or water and stir until heated through. Alternatively you can brown them by heating on one side for a few minutes and then flipping over to heat for a few more minutes.

Borba Family Farms Carola Potatoes*, Strauss Greek Yogurt and Whole Milk*, Extra Virgin Olive Oil*, ACV, Truffle Salt

Crunchy Green Beans with Chestnut Gravy, Crispy Far West Fungi Maitake Mushrooms and Fried Shallots

Keeps well for up to four days. 

Oven:  Do not heat in compostable packaging. Place in pyrex glass or stainless steel. Warm oven to 400. Allow to come to room temperature. Drizzle gravy over the green beans. Heat for 5 minutes and then top with crispy shallots and mushrooms and heat for another 3-5 minutes. Squeeze lemon over top.

Stove Top: Warm green beans in a pan with a splash of oil, stirring frequently. Remove from heat while still crispy. In a separate pan warm gravy. Pour over green beans and top with shallots and mushrooms.

Green Beans*, EVOO*, Shallots*, Far West Fungi Maitake Mushrooms*, Lemon*, Sea Salt, Black Pepper. Chestnut Gravy: Bella Vista Ranch EVOO*, Bonny Doon Rose, Vegetable Stock*, Chestnut Flour, Shallots*, Parsley*, Thyme*, Sea Salt.

Fogline Farms Golden Bone Broth Simmered Brown and Wild Rice with Cranberries and Sprouted Pecans

Keeps well for up to five days. (Can be warmed or eaten at room temperature.)

 Do not heat in compostable packaging. Place in pyrex glass or stainless steel to reheat.

Oven:  Ideally bring to room temperature first. Warm at 350 for 10 minutes uncovered. Stir partway through.

Stovetop: warm of a dry pan stirring frequently for a few minutes.

Fogline Farms Golden Bone Broth*, Sprouted Long Grain Brown Rice*, Wild Rice*, Shallot, Dried Cranberries*, Parsley, Sprouted Pecans, Lemon* Garlic*, Sea Salt

Jewel Yams Creamed with Coconut Milk, Tahini and Rosemary with a Toasted Hazelnut Gremolata 

Best within five days.

 Oven:  Do not heat in compostable packaging. Place in pyrex glass or stainless steel to reheat.  Allow to come to room temp. Warm oven to 400 degrees. Cover Potatoes and warm for 15-20 minutes. Uncover and sprinkle with truffle salt (truffles are very heat and air sensitive, they loose their flavor easily so we recommend using it as a finishing salt.

Stove top: Place a small amount of oil on your pan over medium- low heat. Add potatoes and heat until warmed through, stirring frequently. Alternatively your can brown them by heating on one side for a few minutes and then flipping over to heat for a few more minutes.

Yams: Jewel Yams*, Coconut Milk*, Kevala Tahini*, Shallots, Rosemary*, Avocado Oil, Lemon Juice*, Sea Salt, Black Pepper*. Gremolata: Sprouted and Toasted Hazelnuts*, Lemon Juice*, Garlic*, Preserved Lemon*, Parsley*, Lemon.

Sprouted Oat & Seed Bread with Cranberry & Walnut

Keeps well for up to 10 days or freeze. Slice, Toast and top with butter or your favorite cheese or spread. If you are serving the bread to a group at a meal, you can warm the whole loaf at 350 for 15 minutes and then slice. The bread will be very moist inside if you heat the bread this way.

Activated Rolled & Steal Cut Oats*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium husks*, Coconut Oil*, Cranberry*, Walnuts, Maple Syrup*, Cinnamon*, Fresh Squeezed Orange Juice*, Sea Salt, Black Pepper*

Chestnut Gravy with Bonny Doon Wine, Fresh Parsley and Thyme

Best within one week. 

Stove Top: Warm in a saucepan over low heat until heated through. You can add turkey drippings if you have them! 

Bella Vista Ranch EVOO*, Bonny Doon Rose, Vegetable Stock*, Chestnut Flour, Shallots*, Parsley*, Thyme*, Sea Salt.

Slow Simmered Cranberries with Gizdich Fresh Pressed Apple Juice, Orange Zest and Cinnamon

Best within two weeks. Keep refrigerated or freeze. Enjoy at room temperature or gently warm.

Fresh Cranberries*, EVOO*, Gizdich Apple Juice, Cinnamon*, Orange Zest*, Sea Salt

Nov 19

Roasted Koginut and Acorn Squash Soup with Caramelized Ghee and Fresh Thyme

With Optional Guajillo Harissa

Keeps well for up to one week. Bring to a light simmer for a few minutes stirring frequently. Pairs well with a crispy slice of this week's oat and seed bread and fresh greens.

Spade and Plow Koginut Squash*, Acorn Squash*, Vegetable Stock*, Onion, Ghee, Garlic*, Pecans*, Cumin*, Thyme*, Sage*, Red Pepper Flakes*, Sea Salt, Black Pepper*. Harissa:Extra Virgin Olive Oil*, Sprouted Almonds*, Guajillo Chillies, Garlic*, ACV, Oregano*, Sea Salt

Chez Panisse Slow Braised Lamb Stew with Tart Apricots

Keeps well for up to one week. Bring to a simmer for 5 minutes, stirring frequently. A fresh squeeze of lemon or lime after reheating really balances this dish out. 

Homemade Chicken Broth*, Lamb*, Sweet Potato*, Onion*, Cilantro*, CA Dried Apricot, Garlic*, Ginger*, Curry Powder*, Cinnamon*, Saffron, Sea Salt, Black Pepper*

Braised Greens and Tangy Herb Frittata with Goat Cheddar

Keeps well for up to one week. Preheat oven or toaster oven to 375° and heat for 7-10 mins, or until heated through and crispy on the outside. If your not eating it in the car (which of course we don’t recommend but cant say we’ve never done…) pair  with mustard greens and a squeeze of lemon!

Pasture Raised Eggs*, Potatoes*, Kale*, Garlic*, Cilantro, Parsley*, Oregano, Onion*, White Cheddar*, Extra Virgin Olive Oil*, Red wine Vinegar*, Dijon, Pink Himalayan Salt

Lemon & Mint Fogline Farm Chicken and Feta Meatballs and Optional Tzatziki

Keeps well for up to five days. Ideally bring to room temperature and then sear in olive oil or avocado oil for a couple minutes on each side. Alternatively heat in an oven at 400 for 7-10 minutes. Careful not to overheat and dry out the meat. Serve with optional Tzatziki.

Fogline Farm Chicken*, Zucchini*, Extra Virgin Olive Oil*, Green Onion*, Pasture Raised Egg*, Feta, Mint*, Cilantro*, Garlic*, Cumin*, Sea Salt*, Black Pepper*, Cayenne*. Sauce: Straus Greek Yogurt*, Cucumber*, Mint*, Garlic*, Lemon*, Salt, Black Pepper*

Crispy Baked Polenta Bites over Rocket with whole Basil and a Greek Dressing

Best within 2-3 days . This salad can be eaten at room temperature but our preferred method is to warm the polenta bites. Best way to heat is to pop them in the oven at 375 for 8-10 minutes. Outside should brown a bit and the inside should be creamy. This can also be done on a pan by searing (either dry searing or with a bit of oil) on each side for a couple minutes.

 Arugula*, Corn Meal*, Homemade Vegetable Stock*, Laura Channel Goat Cheese, Sun-dried Tomatoes, Shallots, Grass Fed Butter*, Basil*, Parsley*, Thyme*, Sea Salt, Black Pepper*. Dressing:*Red Wine Vinegar*, Extra Virgin Olive Oil*, Dijon, Basil*, Oregano*, Chili Flakes.

Warm Beet and Potato Salad with Dill Yogurt Sauce and Pickles

Keeps well for up to five days. Ideally bring to room temperature before heating. You can remove the pickles on top before heating.  Heat in a warm pan with a splash of oil stirring frequently for about 5 minutes. Its read when potatoes are warmed through and creamy on the inside. You can also heat in an oven at 375 for about 10 minutes.

Beets*, Potato*, Red Onion*, Strauss Greek Yogurt*, Dill*, Dill Pickles*, Garlic*, Olive Oil*, Red Wine Vinegar*, Sea Salt, Black Pepper.

Chimichurri 

Best within 2 weeks. To keep chimi fresh, be sure there is a light coating of olive oil over the herbs when you store. Doing this will greatly extend the life of any dressing or sauce. We love this chimichurri on just about anything. Its great on meat, with eggs, over veggies or as a dressing for a grain bowl. Make a quick meal with zing in seconds with this one!

 Parsley*, Cilantro*, Red Wine Vinegar*, Extra Virgin Olive Oil*, Oregano*, Crushed Red Pepper*, Garlic*, Himalayan Pink Sea Salt*, Black Pepper*

Fresh Ginger and Chai Spiced Grain Free Molasses Cookies

Best within 10 days . Keep refrigerated or freeze. Enjoy at room temperature. Or gently toast at 350 for a few minutes. Let cool for outside to crisp.

Almond Flour, Coconut Flour*, Coconut Palm Sugar*, Grass Fed Butter, Molasses*, Pasture Raised Eggs*, Fresh Ginger*, Cinnamon, Allspice, Cardamom, Sea Salt, Black Pepper 

Fogline Farm Anti-Inflammatory Bone Broth with Fresh Turmeric and Ginger 

Keeps well for up to one week of freeze in a straight neck jar or freezer safe container with room to expand. Simmer for 5 minutes before enjoying as a beverage or using in soups or took cook grain in. 

Fogline Farm Chicken Bones*, Celery*, Onion*, Turmeric*, Ginger*, Garlic*, Bay Leaves*, Cilantro*, Apple Cider Vinegar, Lime Juice*

Rosemary & Thyme Sprouted Oat & Seed Bread -Bonus Thanksgiving Stuffing Recipe

Keeps well for to ten days or freeze.  Slice, Toast and top with butter or your favorite cheese or spread. See our bonus Thanksgiving stuffing recipe to turn this bread into a holiday favorite.

Sprouted Steel Cut Oats*, Filtered Water*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium husks*, Olive Oil*, Maple Syrup*, Apple Cider Vinegar*, Rosemary*, Thyme*, Sea Salt, Black Pepper*

BONUS RECIPE

Nut & Seed Apple Stuffing 

Makes about 8 cups of Stuffing

.5 cups Unsalted Butter or Extra Virgin Olive Oil Plus a Light Coating on your Baking Dish

1 Loaf Rosemary and Thyme Oat and Seed Bread, diced

   (if you have a round, divide recipe in half)

.5 cups chopped yellow onions

2.5 cups celery, cut in .25in pieces

2 pink lady apples (or apple of your choice), medium diced

.5 cup chopped Italian parsley

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

2 cups vegetable or bone broth, divided

2 pasture raised eggs (if you want to keep it vegan you can skip the egg)

Preheat oven to 250°F. Butter or oil a 13x9x2" baking dish and set aside. Scatter chopped bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Meanwhile, melt remaining butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to a bowl with your dried bread; stir in herbs, salt, and pepper. Drizzle in half the broth and toss gently. Let cool.

Preheat oven to 350°F. Whisk the rest of the broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake for about 40 minutes.

Remove foil and bake uncovered, until set and top is browned and crisp, 40-45 minutes. You can prepare the stuffing up until this point and refrigerate before uncovering and baking until crisp. Allow to come to room temperature before browning or if chilled add 10-15 minutes.