We’re bringing back a trusted favorite. Collard greens soak up whatever goodness they are cooked in and are a healthy addition to most any meal. We’ll use organic local greens, cut them into ribbons and cook them with ginger and garlic. Two entire bunches of collards go into each pint, believe it or not. This dish is perfect to serve with the pork meatballs or with the cashew fried rice and radish salad for a vegetarian plate. Reheat in a saucepan on the stovetop until warm.
Local Collard Greens* | Garlic | Ginger | Virgin Coconut Oil* | Sea Salt (* = ORGANIC)
This dish is a labor of love. We’ll cook basmati rice and let it cool overnight. Then we’ll fry it up with ginger, carrot, local red pepper and green onion, and flavor it with tamari, sesame oil, cilantro and lime while it’s nice and hot in the pan. Finally we’ll top off each container with toasted cashews to create our version of fried rice, GC style. Only healthy fats and fresh ingredients in this dish. Heat up in a pan with a dash of water and serve with the pork meatballs, radish salad and collards.
Lundberg Mills Basmati Rice* | Carrot* | Local Red Pepper* | Local Green Onion* | Cashew* | Ginger | Lime | Cilantro* | Tamari* | Coconut Oil* | Sesame Oil* | Sea Salt (* = ORGANIC)
There’s something so comforting about simplicity and our version of red lentil dal, or masoor dal, is simplicity at its best. Red lentils are mild and earthy and are a staple of the Indian household. We’ll temper the spices, tomato and aromatics in our house-made pastured ghee and stir it into a perfectly cooked pot of red lentils, locally-grown spinach and cilantro to make a dal with truly vibrant flavors and deep nutrition. Serve as a light lunch alongside the radish salad and a dollop of yogurt.
Red Lentil* | Tomato* | Local Spinach* | Cilantro* | Onion | Garlic | Ginger | Lemon | Pastured Ghee*/** | Turmeric* | Cumin* | Yellow Mustard Seed* | Cinnamon* | Black Pepper* | Sea Salt (* = ORGANIC, ** = if you are very sensitive to DAIRY, there may be trace amounts of lactose and casein)
Just defrost and lightly warm up for a protein and flavor-rich side. This is a GC fave, so add a pint or quart if you know what’s good.
We’ll cook the quinoa in coconut milk and kaffir lime leaves, boosting these puffy little grains with rich flavors right from the start. Then we’ll add pink peppercorns – actually little red berries – for a subtle floral note that mixes beautifully with the ginger and citrus. Fresh shredded cabbage and carrots will add texture and color and crunchy peanuts on top will seal the deal. Serve this with the beef or any of this week’s sides and you’re sure to fall in love.
Local carrots with healthy fat + herbs = the perfect side for any meal. We’ve got pints + quarts!
Braising is a magical way of slowly releasing depth and flavor, a perfect example of the virtue of patience. We’ll braise local organic carrots with fresh local herbs and pastured butter and finish each batch with a touch of sherry vinegar and lemon for the perfect flavor and texture. We’re so lucky to be sourcing an abundance of local carrots from Happy Dirt, so this batch will be extra special. These carrots are a favorite staple of Goodness Cooks now, so try them even if you don’t normally enjoy cooked carrots. They’ll win you over. You might even find yourself snacking on them right out of the jar. This dish goes well with every item on the menu. Reheat gently in a saucepan on the stovetop.
Local Carrot* | Dill* | Local Thyme* | Local Parsley* | Local Oregano* | Sherry Vinegar* | Lemon | Pastured Butter*/** | Sea Salt (* = ORGANIC, ** = DAIRY)
These beans are the BEST. We’ve got pints for you to enjoy anytime – just cook up some rice and serve with these hearty, flavorful red beans with lots of local veg.
There are many types of red beans that are cooked all over the world, but this week we’re serving up the red kidney bean, which is said to have originated in Peru eight thousand years ago. Kidney beans are a good source of iron and micronutrients, such as copper, folate and molybdenum, as well as fiber and antioxidants. We’ve joked that kidney beans have a bad rap from the notoriously bland three bean salads that were popular years ago, so we’re hoping to dispel that with our version of a classic pot of red beans done right. While it’s not true Cajun or Caribbean style cooking, we’ll use the ‘holy trinity’ of pepper, onion and celery, as well as cacao for depth and to balance out the ancho chili. We’ll source the bell peppers and red poblanos from Small Potatoes Farm – what a treat! Serve with a bowl of rice and add a fried egg for good measure. Simply warm up in a pot on the stove and dig in.
Red Kidney Bean* | Local Green Bell Pepper* | Local Red Poblano* | Celery* | Local Parsley* | Onion | Coriander* | Cumin* | Ancho Chili* | Paprika* | Bay Leaf* | Extra Virgin Olive Oil | Black Pepper* | Sea Salt (* = ORGANIC)