March 27, 2018 Serving Suggestions

Thai Red Lentil Soup with Lemongrass and Ginger

Keeps well for up to one week. Heat on medium low for 5-8 mins or until heated through. Careful not to bring to boil as coconut milk is delicate. Serve alongside our Sesame Miso Quinoa for a lovely balanced meal.

Black Bean & Buckwheat Jalapeño Burgers with Feta

Keeps well for up to one week. Heat in oven at 350F for 10-12 mins or until heated through. Serve with avocado, and hot sauce,  and on your favorite burger bun, or lettuce wrap.

Roasted Beet and Fennel Salad with a Tangy Citrus Vinaigrette

Best within 2 days of receiving. Toss and serve. Makes a wonderful lunch or dinner paired with chicken, fish, or your favorite protein.

Sesame Miso Quinoa with Sauteed Vegetables

Best within 2-3 days of receiving. Toss and serve as a grain bowl topped with your favorite protein (we love this with a fried egg), or alongside our red lentil soup.

Lemongrass Coconut Soup with Chicken

Keeps well for up to one week. Heat on medium low for 5-8 mins or until heated through. Careful not to bring to boil as coconut milk is delicate. Serve alongside our Sesame Miso Quinoa for a great dinner, or on its own for lunch.

Spinach, Rosemary Potato and Caramelized Onion Frittata with Pesto and Feta

Keeps for up to one week. Preheat oven or toaster oven to 350F and heat for 7-10 mins, or until heated through. Serve with a side salad dressed in a bright vinaigrette.

Blueberry Buckwheat Scones

Refrigerate in airtight container if keeping more than 2 days. Toast at 350 F for 2-3 mins  for a more crumbly Scone or simply allow to come to room temperature before enjoying. Great with coffee or tea, or as a snack.  

Vegan Basil and Cilantro Pesto

Keeps well for up to 3 weeks. Serve with pasta, on bread, as a pizza base, or toast topping! The possibilities are endless!

Rosemary & Garlic Sprouted Oat & Seed Bread

Keeps well for up to two weeks, refrigerated. Slice, toast, and serve with your favorite toast toppings!  Try it with our pesto!