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!

March 20, 2018 Serving Suggestions

Creamy Roasted Cauliflower Soup with Smoked Paprika and Tender Kale

Keeps well for up to one week. Heat over medium low for 5-8 minutes or until heated through. Serve with our Agrodolce Delicata Squash Salad or the Chimichurri Chickpea Salad.

Chimichurri Chickpea Salad With Cucumber and Sun-dried Tomatoes

Keeps well for 3-4 days. Enjoy on its own or over top of your favorite grain for a complete protein. This salad is lovely over toast, or stuffed into a pita as well!

Agrodolce Acorn  Squash* Salad with Arugula, Pecans and Feta

Best within 1-2 days of receiving. To warm squash prior to eating, heat in oven proof dish at 350F for 8-10 minutes or until heated through. Toss salad with dressing and enjoy! Top with your favorite protein for a complete meal! *Delicata is now out of season, we have replaced it with acorn squash

Smoked Paprika Bok Choy Ramen with Detoxing Dashi Broth

Keeps well for up to one week. In medium saucepan bring 1-2 quarts of water to boil, add ramen and cook 4 – 5 minutes. Meanwhile, in a separate medium saucepan, heat Dashi broth and vegetables to a simmer. Drain noodles, add to broth, and enjoy! Top with a soft boiled egg to take it to the next level!

Roasted Yam Halves with Spiced Lamb, Feta, and Mint Chimichurri

Keeps well for 3-4 days. Preheat oven to 350F and heat for 15-20 mins, or until heated through. Serve with a bright side salad for a show stopping dinner, or enjoy on its own for an extraordinary lunch!

Caramelized Butternut Squash and Rosemary Frittata

Keeps well for up to one week. Preheat oven to 350F and in ovenproof dish warm for 8-10 minutes or until heated through. Serve with spicy greens and a bright vinaigrette for a delicious breakfast, lunch or dinner.

Fresh Ginger and Chai Spice Grain Free Molasses Cookies

Keeps well for up to 10 days in an airtight container. Enjoy as a delicious anytime treat, or serve with vanilla ice cream for a fabulous dessert.

Tangy Marinated White Bean Dip with Chopped Olives

Keeps well for 5-6 days. Enjoy with crackers, chips, or veggies, or use as a spread on toast, or a sandwich.

Sprouted Oat and Seed Bread with Dill and Onion

Slice, toast, and enjoy with your favorite toast toppings! We recommend serving with our Marinated Bean Dip!

October 17th Serving Suggestions

Mushroom and Chive Soup With Cashew Cream  

In a saucepan, heat on medium low for 5 minutes or until heated through.

 
French Green Lentils with Pickled Red Onion, Sundried Tomatoes, and Gorgonzola

Serve warm or at room temperature. Eat as a main dish with dressed mixed greens, or as a side salad with any meal. Serve with your favorite grain for a complete protein meal.

      
Roasted Beet and Fennel Salad with a Tangy Citrus Vinaigrette  

Shake or stir dressing vigorously (oils may solidify in the fridge) Toss and dress salad. Best eaten within the first 2 days of receiving.

   
Young Roasted Carrots with Sprouts, Toasted Pumpkin Seeds and Lemony Thyme Greek Yogurt  

Best served warm. Heat on stovetop over medium low heat or in the oven for 8-10 minutes at 375F. Top with micro greens and yogurt sauce.

   
Green Chile, Chicken, Posole Soup

In a saucepan on medium, warm soup for 5 minutes. Serve with a splash of your favorite hot sauce, a dollop of plain greek yogurt, some chopped cilantro, and a squeeze of lime! Or enjoy on its own.

Mushroom, Tomato and Leek Frittata with Goat Cheese and Chives

Keep sealed in an airtight container, and refrigerate after two days. Slice, toast, and serve with some fresh avocado.

Apple Tahini Muffins

Best kept refrigerated. Enjoy straight out of the bag or warmed with a bit of butter or nut butter. 

Sprouted White Bean Hummus with Parsley and Za'atar Spice

Serve cold or at room temperature.  Delicious as a dip with veggies or a condiment on sandwiches. Spread it on our bread! Store for up to 10 days.

 Buckwheat & Millet Seed Bread with Fresh Rosemary

Refrigerate in an airtight container if keeping more than 2 days. Best warm/toasted with ghee or nut butter, or any of your favorite dips or spreads. 

October 10th Serving Suggestions

Cashew Corn Chowder

In a saucepan, heat on low for 5-8 minutes or until heated through. Top with a few slices of avocado, some hot sauce, and a squeeze of lime! Pairs beautifully with our Zucchini Salad.

Roasted Butternut Squash Salad with Chickpeas, Red Onion, Cilantro, and a Tangy Tahini Dressing

Enjoy cold as a salad or warm as a lovely side dish. To warm: heat in saucepan over low heat for 5-7 minutes, or until heated through. We love this dish topped with a fried egg, or served alongside our Turkey and Feta Meatballs. Add to your favorite grain for a complete protein. 

Spicy Harissa Carrot Salad

Serve warm or at room temperature.  Add a small amount of oil to a saucepan and heat for 5 minutes on medium low heat. Pairs well with Squash and Chickpea Salad, and beautifully with the Turkey Meatballs. 

Zucchini Salad with Arugula, Mint and Lemon

Empty ingredients in a bowl and mix with dressing. Serve within two days. Pairs nicely with Turkey meatballs, Harissa Carrots, and Cashew Corn Chowder. Also delicious on its own as a lunch salad.

Lemon & Mint Turkey and Feta Meatballs with Cucumber Tzatziki Sauce

In an ovenproof dish at 350F, cover and heat for 5 minutes or until heated through. For more of a sear add a small amount of olive or avocado oil to a skillet and heat to medium low for 3 minutes a side, or until heated through. Serve with our Zucchini Salad, Harissa Carrots, or your favorite grain!

Cornbread Frittata with Jalapeno & Sriracha Roasted Cauliflower

In an ovenproof dish, cover and heat in oven or toaster oven for 5-7 minutes at 350F.  The frittata can also be heated on the stovetop, covered, on medium heat for 3-5 minutes each side. Serve with greens tossed in a tangy vinaigrette.

Sprouted Buckwheat Scones with Candied Ginger

If keeping for more than 2 days, refrigerate in an airtight container. Perfect at room temp, straight out of the bag, or toasted with cashew butter or some grassfed salted butter.

Sweet and Savory Sprouted Cashew Butter

Store in fridge for up to 2 weeks. Serve with Oat & Seed Bread, fruits such as apples or bananas, use in smoothies, or just eat by the spoonful.

Cinnamon and Raisin Oat & Seed Bread

Must try it with the cashew butter! refrigerate in an airtight container if storing more than 2 days. Serve at room temp or warm/toasted with ghee or nut butter, or any of your favorite dips or spreads.

October 3 Serving Suggestions

Vegan Creamy Roasted Red Pepper and Tomato Soup

Heat in saucepan over medium low heat for 3-5 minutes, or until heated through. Enjoy with our Oat and Seed Bread, a green salad, or all by itself!

French Lentil Soup with Rosemary, Sweet Potato, and Rainbow Chard

Heat in a saucepan over medium low heat for 3-5 minutes, or until heated through. Great all by itself or with green salad tossed in our Basil & Thyme Balsamic Vinaigrette.

Fall Harvest Salad with Shallot & Dijon Vinaigrette

Empty jar contents into bowl, shake dressing, and toss with salad. We love this salad topped with roasted chicken, salmon, or avocado. 

Creamy Baked Herbed Polenta

In a frying pan over medium heat, melt ghee, butter, coconut oil, or high quality olive oil and sear both sides (about 3 min each side). Or preheat oven to 400F. In ovenproof dish, heat for 10 minutes. Makes a delicious side with our Chicken Sausage Ragu, and is perfect topped with a fried egg and our Balsamic Dressing. 

Chicken Sausage Ragu with Zucchini Noodles

Heat sauce and zucchini noodles on stovetop over medium low heat for 5 – 7 minutes, or until heated through. Top with freshly grated parmesan, and serve! This dish makes an impressive dinner entrée served with a simple green salad.

Caramelized Butternut Squash and Rosemary Frittata

In an ovenproof dish, cover and heat in oven or toaster oven for 5-7 minutes at 350F. The frittata can also be heated on the stovetop, covered, on medium heat for 3-5 minutes each side. Serve with greens tossed in a tangy vinaigrette, like our Basil Thyme Balsamic.

Candy Cap Blondies with Sprouted Flour and Brown Butter
If keeping for more than 2 days, refrigerate in an airtight container. Enjoy cold, at room temperature, or warmed in the oven or toaster oven for a couple of minutes at 350F. Make it a-la-mode and top with some vanilla ice cream to take it to the next level!

Basil and Thyme Balsamic Vinaigrette

Stores in well in the fridge for up to 2 weeks. Toss with greens for a simple side salad, spread on sandwiches, drizzle over pizza or use as a dip! The possibilities are endless for this fabulous vinaigrette.


Sprouted Buckwheat and Millet Seed Bread with Fresh Dill

Keep refrigerated. Keeps well for up to two weeks. Slice, toast, and top with butter, avocado, our balsamic dressing or whatever your heart desires! Great with eggs in the morning or as a snack in the afternoon.