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)
These carrots were exploding with rich earthy goodness. Defrost an 8oz container in your fridge to add extra flavor and nutrition to any plate.
This creamy dip is overflowing with earthy sweetness and lemony freshness. We’ll roast organic carrots in olive oil and salt until they’re caramelized to bring out all their deep rich flavors before blending each batch with chickpeas, tahini and lemon. Then we’ll top off each pot with a drizzle of Aleppo pepper pepper, olive oil, and toasted pumpkin seeds. This is a dip that will keep you afloat during the week – add to any plate you make this week with our sides, use as a spread on some toast, a dip for veggie sticks + chips, or as an add-on to an abundant salad bowl.
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)
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)
Our guacamole recipe has been a hit at many events over the years and is, quite frankly, amazing. The addition of the Ataulfo mango transforms this already popular flavor bomb of healthy fats into superbness. It hits all the taste buds’ needs for salt, fat and acid. Combine it with the taco beef in a taco (or with the rice, sweet potatoes, and salad for a veggie bowl) and you’ll be so very happy. (Parent tip: having guacamole on hand to serve up with chips to a hungry child is priceless.)
$8.50 / 8oz
$17 / pint
Fair Trade Avocado* | Ataulfo Mango* | Poblano Pepper* | Local Cilantro* | Lime | Sea Salt (* = ORGANIC)