We love these cashew desserts right out of the freezer! Just sit on the counter for 20 minutes or until you get the right texture and dig in.
This is a special seasonal blueberry twist on our creamy cashew dessert. We’ll soak cashews and blend them with luscious full fat coconut milk, a drop of vanilla, a squeeze of lemon and the first fresh NC grown organic blueberries from Happy Dirt to create a delicious dark purple filling – only the good stuff here. We’ll layer this on top of a date sweetened walnut almond crust and top with a layer of pure blueberry and lemon zest compote that adds a fresh and light dimension to this treat.
This little number can be enjoyed as a lightly sweet breakfast boost or as a healthy dessert. It’s full of tangy mango deliciousness, whichever way you choose to eat it. To give this pudding a creamy look and texture, we’ll use chia seed and fresh organic Ataulfo mango from Happy Dirt blended in full-fat organic coconut milk. Each pudding is topped with a generous sprinkle of our toasted coconut and cacao nib mix. Indulge.
These pintos are a fiber-rich, plant protein-packed staple to have on hand in the freezer. Defrost, warm-up with a touch of water to thin, and enjoy!
These organic pinto beans are pure comfort in a bowl – they’re smooth, creamy and simply satisfying. We slowly simmer them, seasoning as we go, until each bean is soft and pillow-y. For an incredible and easy meal, serve over the cilantro lime rice with some of the barbacoa and guacamole on the side or with the rice + collards for a plants only meal. Reheat in a saucepan on the stovetop and enjoy.
$9 / pint
Pinto Bean* | Garlic | Bay Leaf* | Cumin* | Coriander* | Local Cilantro* | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC)
This is such a special dish with so much incredible local veg! Defrost in the fridge and toss in a saucepan to reheat.
This is our take on the classic Indian dish, aloo gobi – “potatoes and cauliflower”. It originates from the Punjab region, but has become prized throughout the Indian subcontinent. It’s simple, yet so rich in flavor and texture. We’ll roast local Yukon potatoes and cauliflower until they’re slightly crisp and then stir them into the already toasted spices and onions. Then, we’ll add local green beans from Happy Dirt for fresh flavor and crunch and finish it with local cilantro from Red’s Quality Acre and lime. Enjoy cold or reheat gently in a pan on the stovetop and enjoy alongside any of this week’s dishes with a dollop of hummus for good measure.
$10 / pint
Cauliflower* | Local Yukon Gold Potato* | Local Green Bean* | Onion* | Ginger | Cumin Seed* | Turmeric* | Lime* | Local Cilantro* | Extra Virgin Olive Oil | Sea Salt (*= ORGANIC)
This one-of-a-kind soup features so many fresh and flavorful local vegetables! And we’re happy to have extra pints + quarts (while they last!) for you to enjoy! Defrost, warm up and enjoy.
This bright, light soup is full of complexity and freshness. We’ve combined the flavors of Thai cuisine with local, organic vegetables to create a soup that’s perfect for the warmer weather. This version features local broccoli, green beans, zucchini, and tomatoes from Happy Dirt. The combination of such a colorful variety of vegetables, Thai aromatics, and creamy coconut milk is truly delicious. Reheat over low heat, being careful not to simmer.
$10 / pint
$20 / quart
Local Broccoli* | Local Zucchini* | Local Green Bean* | Local Grape Tomato* | Carrot* | Local Cilantro* | Coconut Milk* | Lemon Grass | Kaffir Lime Leaf | Ginger | Lime | Thai Chili** | Sea Salt (* = ORGANIC, ** = mild heat)