Feb 11

Coconut Red Lentil Soup with Lemongrass, Ginger & Turmeric Curry Paste

Keeps well refrigerated for up to 5 days, or freeze for up to 3 months. (To freeze, be sure to leave 1.5-2” of room in the jar to allow for expansion.)

Warm on Stove Top:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. You can add a little filtered water if it gets too thick.

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

Southwestern Sprouted Black Eyed Pea BBQ Chopped Salad (with Fogline Farm Chicken option)

Keeps well refrigerated for up to 3 days.

Ready to eat:  Pour jar contents out into a bowl. Toss with tahini dressing, drizzle with BBQ dressing, and enjoy!.

Sprouted Black Eyed Peas*, Cucumbers*, Red and Orange Bell Peppers*, Cilantro*, Red Onion*, Dressing (2 dressings packed separately) — 1: Tahini*, Rosemary*, Lemon*, Garlic*, Coconut Aminos*, ACV*, Salt. 2: Avocado Oil, Tomato Paste*, Shallot*, Garlic*, ACV*, Honey, Smoked Paprika*, Salt

Kate’s Kale Salad with Castelvetrano Olives and Garlic Dates

Keeps well refrigerated for up to 3 days.

Ready to eat:  Pour jar contents out into a bowl. Toss with dressing, layered at the bottom of the jar. Work the dressing in thoroughly with your hands, tongs, or a couple of forks before enjoying.

Dino Kale*, Castelveltrano Olives*, Sheep’s Milk Manchego*, Dates*, Garlic-infused Olive Oil*, Sprouted Sunflower Seeds*, Sprouted Walnuts*, Extra Virgin Olive Oil*, Shallots*, Lemon Juice*, Lemon Zest*, Garlic*, Salt

Sprouted Red Quinoa with Brussel Sprouts, Kale, and Preserved Lemon

Keeps well for 4 days.

Ready to eat: This salad can be enjoyed at room temperature.

Warm on Stove Top: Warm a heavy bottom pan, using a little olive oil or ghee to coat the pan. Toss in salad, stirring frequently over medium heat for 5-7 minutes.

Oven: Preheat oven/toaster oven to 375ºF and heat covered for 10-15 minutes, or until heated through.

Sprouted Red Quinoa*, Brussel Sprouts*, Dino Kale*, Yellow Onion*, Preserved Lemon*, Avocado Oil*, Ghee*, Lemon Juice, Lemon Zest*, Tamari*, Maple Syrup (1.25 tsp/cup of salad), Dry Vermouth, Garlic*, Bay Leaf*

Spiced Turkey and Zucchini Burgers

Keeps well for up to 5 days or freeze for up to 3 months.

Warm on Stove Top:  Over medium heat, warm a heavy bottom pan.  Use a little oil to coat the pan.  Warm both sides of the burgers for a few minutes and enjoy!

Oven: Preheat oven/toaster oven to 375ºF.  Place burgers on a heat-safe tray and cover with foil.  Bake for 10-15 minutes to heat through.

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

Braised Greens and Tangy Herb Frittata with Goat Cheddar

Keeps well refrigerated for up to 5 days.

Oven: Preheat oven/toaster oven to 375ºF.  Place frittata on heat-safe sheet tray and bake for 7-10 minutes to heat through, until the edges are slightly crispy.  To kick it up a notch, try throwing in a handful of haricorts verts green beens (the little skinny ones), tossed with a little olive oil and a sprinkling of salt, alongside the frittata for the same amount of cooking time.

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

Blood Boosting Beet Dip with Fresh Dill and Sprouted Hazelnuts

Keeps well refrigerated for up to 5 days, or freeze for up to 3 months. (To freeze, be sure to leave 1.5-2” of room in jar to allow for expansion.)

Ready to eat: Enjoy with your favorite veggies, crackers, or bread.  Great as is, or swirl in a generous dollop of plain Greek yogurt to make it extra luxurious, and garnish with dill and chopped hazelnuts!

Red Beets*, Sprouted Hazelnuts*, Strauss Greek Yogurt*, Fresh Dill*, Garlic*, Red Wine Vinegar*, Black Pepper*, Salt

Date and Cashew Milk Chia Pudding with Fortune Plums and Pink Lady Apples

Keeps well refrigerated for up to 5 days.

Ready to eat:  Spoon out what you need for breakfast or snack and enjoy.  Super satisfying!

Chia Seeds*, Cashews*, Dates*, Coconut Butter*, Plum*, New Crop Tart Apples*, Sprouted Almonds*, Palm Sugar*, Vanilla Extract

Roasted Pistachios and Almond Flour Cookies

Keeps well refrigerated for up to 7 days.

Ready to eat: Open bag of cookies with excited anticipation and dive right in! Pairs great with a hot mug of tea and, well…everything.

Rolled Oats*, Almond Flour, Baking Powder, Cardamom*, Coconut Oil*, Extra Virgin Olive Oil*, Maple Syrup*, Vanilla Extract, Salt, Orange Zest*, Raisins*, Pistachios

Turmeric & Orange Ginger Lemonade

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months. (To freeze, be sure to leave 1.5-2” of room in jar to allow for expansion.)

Ready to eat: Give the jar a gentle shake to mix up all the turmeric and ginger goodness.  Fill your glass and repeat.

Warm on Stove Top: In a heat-proof pan, heat lemonade until piping hot. This is a great way to enjoy this drink, especially if you’re feeling under the weather.

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

*Certified Organic Ingredients

Feb 4

Italian White Bean & Tomato Soup with Parsley and Garlic

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months.

Warm on Stove Top:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. 

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

Roasted Butternut Squash Salad with Sprouted Chickpeas, Currants, Cilantro, and a Tangy Tahini Dressing

Keeps well refrigerated for up to 3 days.

Ready to eat:  Pour jar contents out into a bowl.  Toss with dressing and enjoy! You can also toss ingredients into warm in a saucepan over medium-low heat for a 5-7 minutes.

Butternut Squash*, Chickpeas, Spinach*, Pomegranate Seeds*, Cilantro*, Tahini*, Red Onion*, Olive Oil*, Garlic*, Lemon Juice*, Salt, Pepper, All-spice*

Baby Kale Caesar Salad with Crisped Garlic Potato Croutons

Keeps well for up to 3 days 

Ready to eat:  Pour jar contents out into a bowl.  Toss with dressing and enjoy!

 Baby Kale*, Radish*, Red Potato*, Garlic*, Sprouted Pumpkin Seeds*, Dressing: Avocado Oil, Olive Oil*, Pasture Raised Egg Yolk*, LemonI, Worcestershire, Wild Planet Anchovies, Dijon, Salt, Pepper*

Roasted Carrot-Ginger Grain Bowl with Spade & Plow Baby Greens

Keeps well for 4 days 

Ready to eat:  Pour jar contents out into a bowl.  Toss with dressing and enjoy!

Oven: Preheat oven/toaster oven to 375F and heat covered for 10-15 minutes, or until heated through.

Ready to eat: This salad can also be enjoyed at room temperature.

Sprouted Quinoa*, Spade and Plow Baby Mizuna and Mustard Greens*, Young Carrots*, Sweet Peppers*, Basil*, Sriracha, Extra Virgin Olive Oil*, Tahini*, Lemon*, Garlic*, Orange Juice*, Ginger*, Salt, Black Pepper*

Classic Bone Broth with Bay Leaves and Thyme

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months.  If freezing, be sure to leave about 2” at the top of the jar to allow for expansion.

Warm on Stove Top:  Bring to a boil for a minimum of 5 minutes in a heavy-bottom pot on the stove top over medium heat. Stir frequently.  

Fogline Farm Chicken Bones*, Leeks*, Carrots*, Bay Leaf*, Thyme*, Apple Cider Vinegar*, Black Pepper*, Sea Salt

Creamy Herbed Polenta

Keeps well refrigerated for up to five days.

On the Stove: Over medium heat with a little oil or ghee, heat a heavy-bottom pot over medium-low heat.  Once the oil/ghee is shimmering, sear two side of the polenta until golden brown. Enjoy with roasted veg and a generous dollop of chimichurri!

Corn Meal*, Homemade Vegetable Stock*, Pecorino*, Grass Fed Butter*, Parsley*, Rosemary*, Thyme*, Salt*, Black Pepper*

Fogline Farm Chicken Ragu – Your Way!

Keeps well refrigerated for up to 7 days.

Warm on Stove Top: Pour ragu into a heavy-bottom pot and bring to a boil over medium heat.  Pour over a hot mashed potato, toss in with pasta, spread over a thick slice of buttered sourdough (my favorite!!)

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

 Chimichurri

Keeps well refrigerated for up to 5 days 

Ready to eat:  Spoon out what you need to swirl into potatoes, top chicken, or toss into pasta with white beans – super delicious!!

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

Five Spice Anti-Inflammatory and Circulatory Boosting Granola

Keeps well refrigerated at room temperature for up to 2 weeks

Ready to eat: Just pour out a generous amount over chilled Greek yogurt or hot oatmeal with a drizzle of honey.  You can also top some vanilla bean ice cream for a quick dessert.

Rolled Oats*, Sprouted Peanuts*, Unsweetened Pineapple*, Unsweetened Papaya*, Unsweetened Apple*, Coconut Flakes*, Coconut Oil*, Maple Syrup*, Orange Juice*, Vanilla Extract, All Spice*, Star Anise*, Ginger*, Turmeric*, Fennel*, Sichuan Pepper*, Cinnamon*, Salt

*Certified Organic Ingredients

Jan 28

Thai Butternut Squash Soup

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months.

Warm on Stove Top:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently.

Carrots*, Celery*, Onion*, Parsley*, Thyme*, Black Pepper, Bay Leaf*, Peanuts*, Coconut Oil*, Ginger*, Lemongrass*, Garlic*, Red Pepper Flakes*, Butternut Squash*, Sweet Potato*, Salt, Coconut Milk*, Lime*, Basil*, Green Onion*

Heirloom Beans & Shredded Romaine Salad with Farmstead Cheese and Garlic Oil Dressing

Keeps well refrigerated for up to 3 days.

Ready to eat:  Pour jar contents out into a bowl.  Toss to incorporate dressing and enjoy!

Heirloom Rancho Gordo Cranberry Beans, Heirloom Rancho Gordo Ayacote Beans, Romaine Lettuce*, Parsley*, Sprouted Walnuts*, Point Reyes Farmstead Blue Cheese, Garlic Olive Oil*, Strauss Whole Milk*, Strauss Sour Cream*, Garlic Confit*, Chives*, Sea Salt, Black Pepper*

Harissa Carrot Salad

Keeps well for up to 3 days

Ready to eat:  Pour jar contents out into a bowl.  Toss and enjoy!

Carrots*, Arugula*, Cilantro*, Onion*, Harissa (Red Pepper*, Red Onion*, Chilies*, Caraway Seeds*, Cumin Seeds*, Coriander Seeds*, Sea Salt, Sheep’s Feta*, Olive Oil*, Lemon Juice*, Palm Sugar* 

Zucchini Salad with Arugula, Mint, and Sprouted Lemon Rice

Keeps well for 3 days

Ready to eat:  Pour jar contents out into a bowl.  Toss with dressing and enjoy!

Sprouted Brown Rice*, Arugula*, Zucchini*, Mint*, Shallot*, Parmesan*, Extra Virgin Olive Oil*, Lemon*, Maldon Sea Salt, Black Pepper*, Red Chili Flakes*, Pine Nuts*

Fogline Farm chicken Shiitake Soup with Golden Bone Broth and Toasted Garlic (Chili Add-On)

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months.

Warm on Stove Top:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently.  Top with chili add-on (if you selected it) for a nice crunch!

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

Sweet Potato and Leek Frittata

Keeps well refrigerated for up to five days

Oven: Preheat oven or toaster oven to 375F and heat for 7-10 minutes, or until heated through and slightly crispy on the outside. Pair with salad greens and a squeeze of lemon!

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

Cinnamon-Raisin Oat & Seed Bread

Keeps well refrigerated for up to 7 days or freeze for up to 3 months

Toast: Slice and toast in oven or toaster oven until desired toasty goodness.  Slather with butter or your favorite cheese or fruit spread.  Utterly delicious!!

Sprouted Rolled Oats*, Filtered Water*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium Husks*, Coconut Oil*, Raisin*, Maple Syrup*, Cinnamon*, Sea Salt, Black Pepper*

Oat + Almond Parfait with Roasted Apples and Crunchy Sprouted Peanuts

Keeps well refrigerated for up to 5 days 

 Ready to eat:  Enjoy!

Rolled Oats*, Almond Flour (skins removed for better nutrient absorption), Maple Syrup*, Pink Lady Apples*, Arkansas Black Apples*, Sprouted Peanuts*, Raisins*, Vanilla Extract

Hibiscus Infusion with Citrus and Ginger

Keeps well refrigerated for up to 7 days

Ready to drink: Just give this delicious elixir a quick stir or shake and enjoy as is or over ice.

Hibiscus Flower*, Honey, Freshly Juiced Local Oranges*, Ginger*, Sea Salt

*Certified Organic Ingredients

Jan 21

Oat and Seed Bread with Everything Seasoning

 Keeps well in the fridge for to ten days or freezer. 

Slice, toast, and top with butter or your favorite spread. 

Sprouted Steal Cut Oats*, Filtered Water*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium husks*, Extra Virgin Olive Oil*, Maple Syrup*, Granulated Garlic*, Granulated Onion*, Poppy Seed*, Sesame Seed*, Sea Salt, Black Pepper*. 

Truffle Mushroom Soup and Ghee

Keeps for 7 days in the fridge or freeze for up to 3 months, but make sure there is about 2” air space at the top of the jar to allow for expansion.

Pour soup into a heat-safe pot and bring to a low boil over medium heat.  Stir to ensure even heating. Remove pot from heat and carefully pour into a bowl.  This soup goes well with a big hunk of bread smothered with butter. Be careful, your soup will be piping hot!

Vegetable broth* (Celery*, Carrots*, Onion*, Bay Leaf) Brown and Oyster Mushrooms*, Shallots*, Truffle Pate (Extra virgin Olive Oil and Black Italian Truffles,) Cashews*, Clarified Butter (Ghee)*, White Wine, Chives*, Rosemary,* Thyme,* Truffle Salt and Black Pepper. 

Red Chili Pork Pozole with Crunchy Veggies and Lime

Both pozole and veggies keep well in the fridge for up to 5 days or freeze Pozole only for up to 3 months.

Pour pozole into a pot and bring to a low boil over medium heat.  Stir to ensure even heating. Top pozole with the fresh crunchy veggies in the accompanying container and a squeeze of the lime. 

Rancho Gordo Posole, Fogline Farm Pork, Guajillo Chillies (Mild,) Garlic*, Oregano*, Avocado Oil, Red Cabbage*, Yellow Onion*, Radish*, Limes* 

Roasted Sweet Potato and Carrot Mash with Compound Butter

Refrigerate for up to 7 days or freeze for up to 3 months.

Scoop mash and compound butter into a heat-safe pot and heat on medium until warmed through, or place in heat-safe dish and pop into the oven/toaster oven preheated at 375F for about 20 minutes.  Stir periodically to ensure even heating. Alternatively you can sear a scop on a hot pan to brown a bit. We like to remove the compound butter and heat only the mash, then let the butter melt into the mash – so good!!  

Sweet Potato*, Carrot*, Avocado Oil*, Sea Salt, Milk*, White Vinegar*, Butter, Garlic*, Thyme*, Raw Honey*

Flourless Chocolate Chip Tahini Cookies

Keep refrigerate for up to 7 days.

Eat as is! 

Eggs*, Palm Sugar*, Tahini*, Sea Salt, Baking Powder, Vanilla Extract, Chocolate Chips

Roasted Broccoli and Sprouted Brown Rice with Arugula and Almond Pesto

Refrigerate for up to 7 days

Bring pest to room temperature and stir vigerously. Heat skillet/wok over medium heat.  Add a little oil and heat until it shimmers – about 30-60 seconds. Carefully pour broccoli and rice into pan and stir until heated through.  When hot, pour onto a plate or bowl and top with arugula and almond pesto.

Broccoli*, Brown Rice*, Almonds*, Arugula*, Lemon*, Garlic*, Red Chili Flakes, Sea Salt, Olive Oil* 

Roasted Beet and Potato Salad with Dill Yogurt and Pickles

Will keep refrigerated for up to 5 days.

Remove onions and pickles. Heat a little oil in a pot over medium heat.  After 30-60 seconds the oil should shimmer. Now add remaining jar contents and gently stir until it’s heated through – about 5 minutes.  Remove from heat and top with pickles, onion and dill yogurt. Enjoy!!

Red Beets*, Red Potatoes*, Garlic*, Olive Oil*, Sea Salt, Black Pepper, Red Onion*, Pickles, Dill*, Greek Yogurt*, Lemon*

Golden Broth

Refrigerate for up to 7 days or freeze for up to 3 months.  If freezing, be sure to allow about 2” air space at the top of the jar to allow for expansion.

Pour broth into pot over medium/high heat.  Simmer for at least 5 minutes. Stir periodically to ensure even heating. 

Chicken*, Onion*, Ginger*, Avocado Oil*, Garlic*, Turmeric*, Celery*, Black Pepper, Apple Cider Vinegar*, Sea Salt

Herb Brined Roasted Chicken

Refrigerate for up to 5 days.

Top a bed of greens with this cold chicken, or scoop into a sandwich or wrap.  Cucumber, celery, cilantro, and mixed greens go very well with this chicken!!

Chicken*, Thyme*, Lemon*, Sea Salt, Lime*, Olive Oil*, Cilantro*, Parsley*

Cilantro Cashew Cream

Refrigerate for up to 7 days.

This delicious, and very popular, dressing is wonderful over your favorite mixed salad.  MAae a quick salad with chickpeas, toasted pumpkin seeds, arugula, and crumbled feta. Best dressing to have on hand!

Cashews*, Lime*, Cilantro*, Raw Honey*, Jalapeno*, Garlic*, Sea Salt

Jan 14

Sprouted Giant Beans and Fresh Escarole Soup

Keeps well for up to four days.

Warm on Stove Top:  Remove the escarole from the top of the jar. Warm soup over medium heat stirring frequently and top with chopped escarole.

Veg Stock (Carrot*, Fennel*, Celery*, Parsley*, Thyme*, Peppercorns*, Garlic*, Bay Leaf*,) Sprouted Giant Beans*, Carrot*, Peas*, Escarole* EVOO*, Shallot*

Kate’s Kale Salad with Castelvetrano Olives and Garlic Dates

Keeps well for up to three days. 

Ready to eat  Toss salad together (dressing is at the bottom of the jar) and enjoy!

Dino Kale*, Castelvetrano Olives*, Sheep’s Milk Manchego*, Dates*, Garlic Infused Olive Oil*, Sprouted Sunflower Seeds*, Sprouted Walnuts*, Extra Virgin Olive Oil*, Shallots*, Lemon Juice*, Lemon Zest*, Garlic*, Sea Salt

Sprouted Red Quinoa with Brussels, Curly Kale and Pickled Carrots

Keeps well for four days. 

Warm on Stove Top:  Warm on a heavy bottom pan. Use a little butter or ghee to coat the pan.  Toss in salad and stir frequently over medium heat for a few minutes.

Oven. Preheat oven or toaster oven to 375° and heat for 10-15 mins covered, or until heated through.

Ready to eat   This salad can also be enjoyed at room temperature.

Sprouted Red Quinoa*, Brussel Sprouts*, Dinosaur Kale*, Yellow Onion*, Pickled Carrots*, Avocado Oil*, Ghee*, Lemon Juice*, Lemon Zest*, Tamari*, Maple Syrup (1.25 tsp per cup of salad), Dry Vermouth, Garlic*, Bay Leaf*

Black Bean & Buckwheat Burgers Jalapeno Burgers

Keeps well for up to five days or freeze.

Warm on Stove Top :  Warm on a heavy bottom pan. Use a little oil to coat the pan.  Warm both sides for a few minutes. Top with slaw and roasted red pepper sauce.

Oven. Preheat oven or toaster oven to 375° and heat for 10-15 mins covered, or until heated through.

Sprouted Black Beans*, SproutedBuckwheat Groat*, Feta, Red Onion*, Pasture Raised Egg*, Buckwheat Flour*, Chia*, Sea Salt, Cumin Seed*, Smoked Paprika, Black Pepper.

Lemon and Mint Fogline Farm Chicken and Feta Meatballs

Best within four 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 on medium heat. Use a little oil to coat the pan.  Sear on two sides for a few minutes. 

Oven. Preheat oven or toaster oven to 375° and heat for 10-15 mins covered, or until heated through.

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*.

Cornbread Frittata with Notso Roasted Cauliflower

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!

Pasture Raised Egg*, Cauliflower*, Onion*, Corn Flour*, Kerrygold White Chedar, Jalapeno*, Cilantro*, Grass Fed Butter, Dijon, Turmeric*, NotSo Hot Sauce*, Baking Powder, Sea Salt, Black Pepper*

Blood Boosting Beet Dip with Fresh Dill

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

Ready to eat. Enjoy with your favorite veggies, crackers or bread. Use a dollop over greens and grains for a quick meal. 

Red Beets*, Sprouted Hazelnuts*, Strauss Greek Yogurt*, Fresh Dill*, Garlic*, Red Wine Vinegar, Black Pepper*

Rosemary Tahini Dressing

Best within one week or freeze. 

Ready to eat. Enjoy with your favorite veggies, crackers or bread. Use a dollop over greens and grains for a quick meal. 

Tahini*, Lemon*, Apple Cider Vinegar*, Rosemary*, Garlic*, Coconut Aminos*, Sea Salt

Rosemary Lemonade with Monk Fruit Sugar (Sugar Free)

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

Filtered Water, Lemon Juice*, Monk Fruit Sweetener*, Rosemary*, Sea Salt

Tropical Spiced Granola

Best within ten days. Can be refrigerated.

Rolled Oats*, Cashews*, Unsweetened Pineapple*, Unsweetened Papaya*, Unsweetened Mango*, Coconut Flakes*, Coconut Oil*, Maple Syrup*, Orange Juice*, Vanilla Extract, Cinnamon*, Sea Salt, Chipotle Powder*