Mar 17

Zesty Super Green Soup

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months. To freeze, leave 1.5-2” of room in 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. Pair with a warm toasty slice of this week’s Sprouted Oat and Seed Bread.

Vegetable Stock* (Celery*, Onion*, Carrot*, Bay Leaf*), Kale*, Spinach*, Cilantro*, Yellow Onion*, Sweet Potato*, Garlic*, Olive Oil*, Pablano Peppers*, White Wine Sea Salt, Black Pepper*.

Harvest Salad with Shallot & Dijon Vinaigrette

Keeps well refrigerated for up to 4 days.

Ready to Eat: Enjoy this fresh salad at room temperature. Just pour contents into a bowl and toss with the dressing. This pairs very well with this week’s Zesty Super Green Soup!

Sweet Potatoes*, Mustard Greens*, 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.

Kate's Kale Salad with Castelvetrano Olives and Garlic Dates

Keeps well refrigerated for up to 4 days.

Ready to Eat:  Pour jar contents out into a bowl. Toss with dressing (dressing is at the bottom of the jar) and work it in! You want to warm the dressing up by mixing it well and softening the kale by working it in. Serve with a nice big crusty piece of bread rubbed with a garlic clove and slathered with butter.

Dino Kale*, Castelveltrano Olives*, Sheeps Milk Manchego*, Dates*, Sprouted Sunflower Seeds*, Sprouted Walnuts*, Extra Virgin Olive Oil*, Shallots*, Lemon Juice*, Lemon Zest*, Garlic*, Sea Salt.

Black Bean & Buckwheat Jalapeño Burgers with Feta, Slaw and Red Pepper Sauce

Keeps well refrigerated for 5 days.

Warm in Oven: Preheat oven to 350ºF. Place burgers on a oven-proof sheet tray and warm 10-12 minutes until warmed throughout. Enjoy this burger with a large scoop of slaw! 

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

Herbed Quinoa and Basmati Pilaf with Sumac and Barberries

Keeps well refrigerated for 5 days.

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

Warm on Stove Top: For a heated version, heat a skillet and add a little oil. After a minute, pour in the pilaf and warm for 3-5 minutes, stirring periodically to prevent sticking. Pair with any of this week’s salads.

Sprouted Red Quinoa*, Sprouted Brown Basmati*, Onion*, Garlic*, Thyme*, Dried Mint*, Sumac*, White Sesame Seeds*, Mint*, Parsley*, Barberries*, EVOO.

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

Keeps well refrigerated for up to 7 days. Also freezes well for up to 3 months, just be sure to leave 1-2 inches at the top to allow for expansion.

Warm on Stove Top:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. Pairs well with a thick toasted slice of this week’s Sprouted Oat and Seed Bread.

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

Breakfast Hash with Bells and Breakfast Chicken Sausage Crumble Add-On

Keeps well refrigerated for up to 5 days.

Warm on Stove Top: This hash has been lightly cooked. To finish, warm a skillet over a medium heat. Add a little oil and heat for about 1 minute. Add the contents of the jar and stir while heating. Should be ready in 3-5 minutes. If you have the chicken sausage add-on, you can mix it with the veg and heat together.

Cooking suggestion: This hash has been lightly cooked so you can easily turn it into a quick meal of your making. Here is a recipe for a protein-rich frittata:

1.     Preheat your oven/toaster oven to 375ºF.  

2.     Pour a little oil into a heated oven-safe pan (6-inch pan for the pint hash/12-inch pan for the quart hash). If you have the chicken sausage add-on, mix with the veg and heat together.

3.     When the oil shimmers (takes about 30 seconds), carefully pour in the hash mixture in the pan and saute for 7-10 minutes to heat it through and get a little color, stirring periodically.  

4.     For the pint of hash: in a separate bowl mix 3 eggs, 1 teaspoon of Dijon mustard, and ¼ teaspoon salt. For the quart of hash: in a separate bowl mix 6 eggs, 2 teaspoons of Dijon mustard, and ½ teaspoon salt.  

5.     Add egg mixture to the hash and top with your favorite cheese. 

6.     Place the pan into the preheated oven for 10 minutes, rotate, and bake for an additional 3-5 minutes.  When the center is no longer runny, your frittata is ready to devour!  

7.     You can also poach or fry a couple of eggs and place on top of your heated hash.

Sweet Potato*, Yellow Onion*, Red Bell Peppers*, Baby Spinach*, Thyme*, Lemon*, Parsley*. Breakfast Sausage: Fogline Chicken*, Sage*, Thyme*, Sea Salt, Black Pepper*, Nutmeg*, Cayenne Pepper.

Sprouted Oat and Seed Bread with Everything Seasoning

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 fruit spread. Dunk in this week’s Broccoli and Potato Soup. Utterly delicious!!

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*.

Sprouted Almond and Arugula Pesto with Immune Boosting Raw Garlic

Keeps well refrigerated for up to 5 days.

Ready to Eat: Drizzle over a plate of roasted broccoli, paired with this week’s pilaf and a protein of your choice!

Arugula*, Sprouted Almonds*, EVOO*, Lemon*, Garlic*, Chili Flakes*, Sea Salt.

Turmeric Orange Ginger Lemonade

Keeps well refrigerated for up to 7 days. Freeze for up to 3 months. Be sure to leave about 2 inches in the top to allow for expansion.

Ready to Drink: This lemonade is delicious and cooling served straight from the fridge and/or over ice.

Warm on Stove Top: In a heavy-bottom pot, heat lemonade until warm and sip away. Very soothing!

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

*Certified Organic Ingredients

Mar 10

Roasted Poblano and Potato Soup in a Hominy and Turmeric Mineral Broth

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.)

Warm on Stove Top:  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. You can boost up the nutrition with the addition of this week’s Bone Broth by pouring a little into the soup as you warm it up. If the soup gets too thick while re-heating you can also use water or veg stock to thin.

Rancho Gordo Hominy, Yukon Gold Potatoes*, Vegetable Broth*, Onion*, Poblano Chili*, Cilantro*, Extra Vigin Olive Oil*, Cashews*, Lime Juice*, Garlic*, Cumin*.

Kohlrabi & Apple Salad with Lemon-Herb Vinaigrette and Mixed Nut Dukkah

Keeps well refrigerated for up to 4 days.

Ready to Eat: Enjoy this fresh salad at room temperature.  Just pour contents into a bowl and toss with the dressing.

Wild Arugula*, Kohlrabi*, Pink Lady Apples*, Lemon Juice*. Vinaigrette: Extra Virgin Olive Oil*, Lemon Juice*, Shallot, Garlic*, Parsley*, Mint*, Black Pepper*, Sea Salt. Mixed Nut Dukkah: Mixed Nuts*, Sesame Seeds*, Cumin*, Black Pepper*, Sea Salt*.

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

Keeps well refrigerated for up to 4 days.

Ready to Eat:  Pour jar contents out into a bowl.  Toss with dressing (dressing is at the bottom of the jar) and enjoy as is or with a fried egg. 

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

Roasted Yams, Red Quinoa and Creamy White Bean Salad in a Tangy Lime Vinaigrette

Keeps well refrigerated for 4 days. 

Ready to Eat: Enjoy this fresh salad at room temperature.  Just pour contents into a bowl and toss with the dressing.

Yams*, Heirloom Giant White Beans, Red Quinoa*, Pumpkin Seeds*, Cilantro*, Shallots*, Lime Juice*, Olive Oil*, Garlic*, Lime Zest*, Smoked Paprika*, Sea Salt, Chili Flakes.

Lamb Loaf with Tart Apple & Lemon Tahini Sauce

Keeps well refrigerated for 7 days.  Wrap loaf in plastic wrap and freeze for up to 3 months.  Thaw in fridge for a day before reheating.

Warm in Oven/Toaster Oven: Preheat oven/toaster oven to 350F.  Place your meatloaf in an oven-safe baking dish and add 1 Tablespoon of our Bone Broth or water to prevent the loaf from drying out.  Cover with foil and heat for 10-15 minutes until heated all the way through. If you are re-heating an entire loaf, it may take closer to 20min.) Pair with this week’s Kohlrabi and Apple salad for a satisfying family dinner.

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*.

Fogline Farm Chicken Ragu — Your Way!

Keeps well refrigerated for up to 7 days.  Also freezes well for up to 3 months, just be sure to leave 1-2 inches at the top to allow for expansion.

Warm on Stove Top:  Warm ragu in a heavy-bottom pot on the stove top over medium heat, stirring frequently. Pair with pasta, rice, quinoa, or top a big bowl of roasted veggies! 

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

Savory Herbed Quinoa Dinner Rolls

Keeps well refrigerated for up to 5 days.

Warm in Oven:  Preheat oven/toaster oven to 300F.  Remove paper liner from muffin and place on sheet tray.  Reheat muffins for 8-12 minutes until heated through. We suggest breaking the muffin open and adding a generous pat of butter. Perfect with this week’s Roasted Poblano and Potato Soup!

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.

Five Spice Anti-Inflammatory and Circulatory-Boosting Granola

Keeps well if sealed for about 2 weeks..

Ready to Eat: This granola is great with a splash of this week oat and cashew milk. Top a bowl of Greek yogurt with a generous handful of granola and a drizzle of honey or maple syrup.  Add to your favorite bowl of cereal with fresh berries. 

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

Cashew Vanilla Bean Oat Milk with Anti-Viral Cinnamon and Clove

Keeps well refrigerated for up to 5 days.

Ready to Eat: This milk can be enjoyed as is or use it in your morning smoothie or over this week’s Granola. 

Warm on Stove Top: In a heavy-bottom pot, heat oat milk until warm.  This drink is super cozy and comforting and perfect for cold, rainy days.

Rolled Oats*, Activated Cashews*, Dates*, Vanilla Bean*, Cinnamon*, Clove*, Sea Salt.

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

Keeps well refrigerated for up to 7 days.  Freeze for up to 3 months.  Be sure to leave about 2 inches in the top to allow for expansion.

Warm on Stove Top: In a heavy-bottom pot, bring bone broth for 5 minutes covered. You can drink this as is with a squeeze of lemon or add it to soups or replace for water when cooking grains for an added depth of flavor. Just follow grain package directions.

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

*Certified Organic Ingredients

Mar 3

Cumin Black Bean Soup with Crunchy Cabbage and Radish

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

Warm on Stove Top:  Remove fresh garnish and set aside.  Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. Top warmed soup with crunchy garnish and enjoy

Black Beans*, Sweet Potato*, Red Bell Peppers*, Red Cabbage*, Onion*, Celery*, Cilantro*, Extra Virgin Olive Oil*, Jalapeño*, Garlic*, Cumin*, Oregano*, Cayenne*, Lime*, Kombu*, Bay Leaf*, Sea Salt, Black Pepper*.

Roasted Beet and Orange Salad with Feta and a Cumin Vinaigrette

Keeps well refrigerated for up to 4 days.

Ready to eat: Enjoy this fresh salad at room temperature.  Just pour contents into a bowl and toss with the dressing at the bottom of the jar.

Baby Arugula*, Beets*, Fennel*, Orange*, Sheep's Milk Feta, Mint*, Cilantro*, Extra Virgin Olive Oil*, Lime*, Garlic*, Cumin*, Sea Salt, Black Pepper*.

Little Gem Caesar Salad

Keeps well refrigerated for up to 3 days.

Ready to eat:  Pour jar contents out into a bowl.  Toss with dressing (dressing is at the bottom of the jar) and enjoy with a nice big crusty piece of bread.

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

Coconut Curry with Sprouted Chickpeas and Kale

Keeps well refrigerated for 7 days. You can also freeze for up to 3 months, just be sure to leave 1-2 inches at the top of 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. 

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

Saffron Date and Almond Brown Rice Pilaf

Keeps well refrigerated for 5 days.

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

Warm on Stove Top: For a heated version, heat a skillet and add a little oil.  After a minute, pour in the pilaf and warm for 3-5 minutes, stirring periodically

Sprouted Brown Basmati Rice*, Sprouted Almond*, Homemade Ghee*, Date*, Shallots, Parsley*, Sea Salt, Black Pepper*, Saffron*.

Chez Panisse Slow Braised Lamb Stew with Tart Apricots

Keeps well refrigerated for up to 7 days.  Also freezes well for up to 3 months, just be sure to leave 1-2 inches at the top to allow for expansion.

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

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

Herb Brined Roasted & Pulled Fogline Farm Chicken with Miso Dressing (New!)

Keeps well refrigerated for up to 5 days.

Ready to eat: This delicious chicken can be eaten cold or at room temperature in a salad or on a nice crunchy piece of whole grain toast.  It can also be tossed with soba or udon noodles.

Fogline Farm Chicken*, Rosemary*, Sage*, Avocado Oil, Shallot, Lime Juice*, Cilantro*, Parsley*, Sea Salt.

Butternut Squash and Purple Kale Hash with Basil Avocado Oil (New!)

Keeps well refrigerated for up to 5 days.

Warm on Stove Top: This hash has been lightly cooked.  To finish, warm a skillet over a medium heat.  Add a little oil and heat for about 1 minute.  Add the contents of the jar and stir while heating.  Should be ready in 3-5 minutes. 

Cooking suggestion: This hash has been lightly cooked so you can easily turn it into a quick meal of your making. Here is a recipe for a protein rich frittata:

1.     Preheat your oven/toaster oven to 375F.  

2.     Remove the dressing cup of oil and pour into a heated oven-safe pan (6-inch pan for the pint hash/12-inch pan for the quart hash).  Remove the kale and set aside.  

3.     When the oil shimmers (takes about 30 seconds), carefully pour in the butternut squash mixture in the pan and saute for 7-10 minutes to heat it through and get a little color, stirring periodically.  Add the kale and slap on a lid to help wilt the greens slightly, 2-3 minutes.  

4.     For the pint of hash, in a separate bowl mix 3 eggs, 1 teaspoon of Dijon mustard, and ¼ teaspoon salt. For the quart of hash, in a separate bowl mix 6 eggs, 2 teaspoons of Dijon mustard, and ½ teaspoon salt.  

5.     Add egg mixture to the hash and kale and top with your favorite cheese. 

6.     Place the pan into the preheated oven for 10 minutes, rotate, and bake for an additional 3-5 minutes.  When the center is no longer runny, your frittata is ready to devour!  

7.     You can also poach or fry a couple of eggs and place on top of your hash.

Butternut Squash*, Purple Kale*, Mushrooms*, Onion*, Basil*, Avocado Oil, Garlic*, Chili Flakes*, Sea Salt Pepper.

Blackberry Oat and Almond Parfait with Banana (New!)

Keeps well refrigerated for up to 4 days.

Ready to eat: This decadent breakfast can be eaten straight from the fridge.  A great way to start off any morning! 

Rolled Oats*, Almond Flour (skins removed for better nutrient absorption), Maple Syrup*, Blackberries*, Banana*, Dates*, Vanilla extract.

Cilantro Cashew Cream

Keeps well refrigerated for up to 7 days.

Ready to eat:  Top your favorite salad or drizzle over frittata.  Also nice as a spread on flatbread filled with veggies and grilled chicken.

Activated raw cashews*, cilantro*, lime*, raw honey*, jalapeño*, garlic*, lime zest*, sea salt, cayenne*.

*Certified Organic Ingredients

Feb 25

Rancho Gordo Corn Chowder

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.)

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

Sprouted Rancho Gordo Hominy, Homemade Vegetable Stock*, Onion*, Activated Cashew*, Garlic*, Coconut Oil*, Turmeric*, Cumin*, Lime*, Cilantro*, Sea Salt, Black Pepper*, NotSo Sauce

Seared Broccoli and Creamy Potato Soup in Fogline Bone Broth (New!)

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.)

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

Vegetable Stock*, Extra Virgin Olive Oil*, Broccoli*, Grass Fed Butter (Ghee)*, Onion*, Garlic*, Black Pepper*, Sea Salt, Red Pepper Flakes, Lemon*, Sheep’s Milk Pecorino

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 with dressing (dressing is at the bottom of the jar) and enjoy with a nice big crusty piece of bread.

Heirloom Rancho Gordo Cranberry Beans, Heirloom Rancho Gordo Ayocote 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*

Peanut Lime Slaw

Keeps well refrigerated for 4 days

Ready to eat: This salad can also be enjoyed at room temperature.  Layer in your favorite sandwich or burger for extra crunch, toss with cooked and cooled noodles for a fresh and light lunch, sprinkle in your salad for extra color and detoxifying nutrition.

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*

Curly Kale, Roasted Fingerling Potato, and Celery Salad

Keeps well refrigerated for 3 days

Ready to eat:  This salad can be enjoyed at room temperature.  Just pour contents into a bowl and toss with dressing (dressing at bottom of jar).

Warm on Stove Top: For a heated version, heat a skillet and add a little oil.  After a minute, heat the potatoes and then toss in the kale and cook for about 2 minutes.  

Fingerling Potatoes*, Celery*, Curly Kale*, Sprouted Walnuts*, Sesame Oil*, Lemon*, Dijon, Fresh Dill*, Mustard Seed*, Sea Salt, Black Pepper*

Tuna Salad with Shaved Fennel, Apple, and Preserved Lemon

Keeps well refrigerated for up to 3 days

Ready to eat:  This salad can be enjoyed at room temperature.  Just pour contents into a bowl and toss with dressing (dressing at bottom of jar).

Sustainably Caught Wild Tuna, Fennel*, Greek Yogurt*, Pecans*, Apple*, Red Onion*, Parsley*, Lemon*, Dijon, Dill*, Sea 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 fruit spread.  Dunk in this week’s Broccoli and Potato Soup.  Utterly delicious!!

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

Eat More Greens Greek Dressing

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months. (To freeze, be sure to leave 1” of room in jar to allow for expansion.)

Ready to eat:  This popular dressing will be delicious on your favorite salad.  Try tossing as much as you like with cooked and cooled pasta and a generous handful of baby spinach and crumbled feta for a nutritious light lunch or quick and easy dinner.  Don’t forget that slice of crusty buttered bread!

Extra Virgin Olive Oil*, Red Wine Vinegar*, Lemon Juice*, Dijon, Garlic*, Shallots*, Chili Flakes*, Oregano*, Sea Salt

Almond Flour Lemon Poppy Seed Muffins

Keeps well refrigerated for up to 7 days 

Ready to eat: Open bag and dive right in!

Heat up in oven: Toast in toaster oven for a crunchy top and steamy interior.  Break oven and add a nice chunk of butter.  You can also heat in a 350F oven for 5-7 minutes.

Almond Flour, Coconut Milk*, Maple Syrup*, Lemon*, Poppy Seed*, Pasture Raised Eggs*, Baking Soda*, Sea Salt

Hibiscus Infusion with Citrus and Ginger

Keeps well refrigerated for up to 7 days.

Ready to eat: Give the jar a gentle shake to mix up delicious flavors.  Pour out what you want over ice and refrigerate the rest.

Lunar Tea company New Mood Blend, Hibiscus Flower*, Honey*, Freshly-Juiced Local Oranges*, Ginger*, Sea Salt

*Certified Organic Ingredients

Feb 18

Roasted Squash Soup with Caramelized Ghee and Fresh Thyme

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.)

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

Butternut and 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.

Sprouted Giant Beans and Fresh Escarole Soup in an Herb Broth

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.)

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

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

Harvest Salad with Shallot & Dijon Vinaigrette

Keeps well refrigerated for up to 3 days.

Ready to eat:  Pour jar contents out into a bowl.  Toss with dressing and enjoy with a nice big crusty piece of bread.

Sweet Potatoes*, Mustard Greens*, 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.

Sprouted Wild and Brown Rice Broccoli Fritters with Spicy Greens, Red Onion, and Herbed Balsamic Dressing

Keeps well refrigerated for 4 days.

Ready to eat: This salad can also be enjoyed at room temperature.  Just toss dressing with greens or drizzle over fritters.

Warm on Stove Top: Warm on a skillet over medium heat.  Use a little olive oil or ghee to coat the pan.  Add fritters and heat 3 minutes each side.  Remove greens and toss with dressing.  Top with warmed fritters for a delicious lunch!

Oven: Preheat oven to 375F.  Place fritters in a heat-safe pan and cover with foil.  Place pan in oven/toaster oven for 7-10 minutes until heated through. Top dressed greens with fritters.

Basmati Rice*, Wild Rice*, Broccoli*, Olive Oil*, Pasture Raised Eggs*, Green Onion* Goat Cheddar, Rosemary*, Arugula*, Red Onion*, Balsamic Vinegar*, Raw Local Honey*, Garlic*, Thyme*, Dijon Mustard, Basil*, Sea Salt*, Black Pepper*.

Fogline Farm Sesame Chicken Salad

Keeps well refrigerated for 2-3 days.

Ready to eat:  This salad can be enjoyed at room temperature.  Just pour contents into a bowl and toss with dressing (dressing at bottom of jar).

Ingredients: 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.

Shakshuka with Sautéed Greens- Egg Ready (or not:)

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.)

Warm on Stove Top:  Pour contents into a heat-proof pan and cook on medium heat until sauce is heated through. Make a little nest for eggs. Crack eggs into the open space in your sauce, sprinkle a little salt over your eggs and cover with a lid for a couple of minutes (one linute for a runny yolk and 2-3 minutes if you want your yolk cooked through.) Alternatively you can serve over roasted squash, with pasta or with a grain.  Dip with toasted Rosemary & Thyme Sprouted Oat & Seed Bread.  Such a delicious and satisfying dish!!

Tomato*, Onion*, Spinach*, Kale*, Rainbow Chard*, Garlic*, Sprouted Beans*, Parsley*, Pecorino Romano, Grass Fed Butter*, Sea Salt, Cumin*, Smoked Paprika*, Black Pepper*. (Choose to add Fogline Farm Sausage)

Rosemary & Thyme Sprouted 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 fruit spread.  Also, use to dunk into this week’s shakshuka.  Utterly delicious!!

Sprouted Steal 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*.

Roasted Local Pink Lady Apples, Rosemary, and Black Pepper Mustard

Keeps well refrigerated for up to 7 days, or freeze for up to 3 months. (To freeze, be sure to leave 1” of room in jar to allow for expansion.)

Ready to eat:  Spoon out what you need to top a generous slice of your favorite cheese and Rosemary & Thyme Sprouted Oat & Seed Bread.   Also goes well with this week’s Fritters. Enjoy!

Pink Lady Apples*, Dijon Mustard, Extra Virgin Olive Oil*, Coconut Palm Sugar*, Red Wine Vinegar*, Rosemary*, Pink Himalayan Salt, Black Pepper*. 

Almond Butter and Olive Oil Cakes

Keeps well refrigerated for up to 7 days 

Ready to eat: Open bag and dive right in! If you want to have a real party, warm slightly in the oven at 300 and then top with your favorite ice cream.

Pamalas Gluten Free Flour Blend, Dates*, Almond Butter*, Cocoa Powder*, Extra Virgin Olive Oil*, Maple Syrup*, Palm Sugar*, Almond Milk*,Sprouted Almonds*, Guittard Dark Chocolate Chips, Vanilla Extract, Aluminum Free Baking Powder, Sea Salt.

Anti-Inflammatory Chai Spiced Almond Milk Latte

Keeps well refrigerated for up to 7 days.

Ready to eat: Give the jar a gentle shake to mix up delicious flavors.  Pour out what you want over ice and refrigerate the rest.

Ingredients: Almonds*, Turmeric*, Ginger*, Fennel Seeds*, Cinnamon Sticks*, Cloves*, Black Peppercorn*, Star Anise*, Cardamom*, Rooibos Tea*, Coconut Palm Sugar*, Coconut Butter*, Vanilla Extract, Sunflower Lecithin*,

*Certified Organic Ingredients