Grab a pint of this green goodness for anytime. Defrost and warm up in a saucepan with a bit of water or olive oil. This dish doesn’t come around often, so stock up while you can!
This dish is unfussy, earthy goodness at its best and is a staple in our home kitchens. We’ll sauté local lacinato kale from Happy Dirt to perfection with sizzling garlic and a bit of lemon zest and juice. These greens are so easy to digest as they’re cooked with healthy fat and simple flavors. And about four bunches of kale cooks down into one quart, so each container will be bursting with nutrition. Enjoy with the chicken + rice or serve with the beet slaw and hummus. We also like to warm these greens up with a fried egg on top for a quick nutritious meal. Lightly reheat in a saucepan, stirring until warm.
$10.50 / pint
Local Lacinato (Dino) Kale* | Lemon | Garlic | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC)
Simply defrost and warm up in a saucepan over low heat for a quick, nutrient dense and satisfying veg side. Grab yourself a pint!
This dish has a rich, earthy, fall vibe with the soft textures of roasted vegetables and sweet caramelized dates. The pistachio pesto was inspired by chef Yotam Ottolenghi and features a unique blend of fresh local herbs, lime zest, and spices, including the fragrant Szechuan peppercorn and fruity Aleppo pepper. Organic cauliflower from Happy Dirt and protein-rich chickpeas are roasted off in batches, tossed with the flavorful pesto, then layered in jars and topped with thick slices of roasted date. Serve alongside any of this week’s sides with a dollop of roasted carrot hummus for a plants-only meal. It’s also delicious with the meatballs or a fried egg or two. Enjoy cold or warm up in a saucepan on the stove with a touch of oil, stirring gently.
This dish is SO good that when it lands on the menu, it’s a reason to celebrate. We’ll slice up hearty chunks of local purple and orange sweet potatoes from Happy Dirt and slow braise them in the oven until they’re silky smooth, then fold them into a tangy sweet sauce made with chipotle and guajillo peppers. Both these peppers are beloved in Mexican dishes and their earthy subtle heat perfectly compliments the sweetness of the sweet potatoes. This dish will turn anything you eat into a feast of flavor. They’re great as a vegan taco filler or make a rice bowl with a dollop of guacamole. Warm up in a saucepan over medium heat, adding a touch of olive oil as needed.
$10 / pint
$20 / quart
Local Purple + Orange Garnet Sweet Potato* | Guajillo Pepper* | Chipotle Pepper* | Garlic | Cumin* | Oregano* | Local Cilantro* | Local Wildflower Honey* | White Vinegar* | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC)
Simply defrost a roasted pepper hummus for healthy snacking anytime. You won’t find flavor or quality of ingredients like this in any store bought hummus. Enjoy!
You’re in for a treat with this new dip that features creamy, lemony housemade hummus topped with a pepper sauce made with local peppers. We’ll roast locally grown red bell peppers from Happy Dirt and puree them with our fermented Habanada peppers from Red’s Quality Acre to make a tangy, sweet sauce that perfectly compliments the hummus. (If you remember from our chimichurri made with Habanadas, these peppers have the delightfully floral pepperiness of Habaneros but with zero heat. Incredible!) Serve cold on every plate this week for extra oomph or enjoy as a dip with veg or crackers.
$8 / 8 oz
Chickpea* | Tahini | Lemon | Sparta Kefalas Extra Virgin Olive Oil* | Sesame Seed* | Cilantro* | Cumin* | Pepper Sauce: Local Roasted Red Pepper* | Local Fermented Habanada Pepper (mild) | Rice Vinegar* | Sea Salt (* = ORGANIC)
This dish is an earthy and textural delight with so much nutrition – the perfect foundation of any meal. Defrost on the counter for a bit then warm in a pan with a drizzle of water until warm.
Our mushroom quinoa features organic local shiitakes, grey oyster mushrooms, and baby bellas pan fried to perfection, US-grown protein-rich wild rice, toasted chopped almonds for crunch, and an abundance of fresh organic parsley. This is earthy umami goodness at its best and has the most incredibly delightful texture. It’s a favorite on every menu, so don’t miss it. Reheat if desired in a pan and serve with everything on the menu.
$10 / pint
White Quinoa* | US-Grown Wild Rice* | Local Shiitake Mushroom* | Baby Bella Mushroom* | Local Grey Oyster Mushroom* | Almond* | Parsley* | Lemon | Sparta Kefalas Extra Virgin Olive Oil* | Sea Salt (* = ORGANIC)