Local Garnet Sweet Potato* | Chickpea* | Tahini | Pomegranate Molasses | Lemon | Cumin* | Coconut Milk | Local Parsley* | Local Mint* | Sesame Seed* | Nigella Seed* | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC)
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$10.00 – $20.00
The stars of this dish are the soft, pillowy chunks of perfectly cured and roasted local Garnet sweet potatoes from Happy Dirt. We’ll layer these beauties with roasted chickpeas and fresh local herbs from Red’s Quality Acre in a tart and bright tahini sauce featuring pomegranate molasses and a touch of lemon. The textures are outrageously satisfying here; plus, the sesame and nigella seeds really make it pop. The tahini sauce will be on the bottom, so you can reheat the dish in a saucepan then pour over the sauce to serve. Or simply serve cold! This dish pairs well with everything this week, so don’t miss out.
$10 / pint
$20 / quart
Local Garnet Sweet Potato* | Chickpea* | Tahini | Pomegranate Molasses | Lemon | Cumin* | Coconut Milk | Local Parsley* | Local Mint* | Sesame Seed* | Nigella Seed* | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC)
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$9.50
1 in stock
These beans have such a uniquely umami, earthy flavor that feels so comforting and nourishing. We’ve got pints for you to have on hand when you need a quick mineral-rich beans + rice meal.
Adzuki beans, or red mung beans, are small and red and have a slightly nutty and sweet flavor. They’re a staple of the macrobiotic diet because they’re fortifying and the most nutrient dense of all the beans, with high amounts of magnesium, potassium, folate and many other micronutrients and antioxidants. Cooking the beans with kombu enhances their taste while adding even more bioavailable minerals (sea vegetables are one of the best sources of iodine, an essential nutrient for thyroid and brain health that’s hard to get enough of in the modern diet). With the addition of local dandelion greens from Faithfull Farms, this dish is simple nourishment at its best. Enjoy these beans with anything on this week’s menu. Make a veg bowl with some halved meatballs stirred in, or simply serve with some homemade rice and a drizzle of sunshine sauce. Reheat gently in a pot on the stovetop and enjoy.
$9.50 / pint
Adzuki Bean* | Local Dandelion Greens* | Kombu* (Maine Coast Sea Vegetables) | Onion | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC)
$10.00 – $20.00
Tabbouleh originated in the mountains of Lebanon, and has been an essential part of Middle Eastern cuisine for thousands of years. It’s traditionally made with cracked bulgur wheat and a generous amount of parsley, lemon and tomato. We’re switching grains in our version and using quinoa instead, as well as an abundance of local herbs from Red’s Quality Acre and Happy Dirt, local grape tomatoes and cucumber, and organic Greek olive oil. This dish is light, crunchy, and full of fresh flavors that enhance every other dish on the menu. Don’t miss it as this will be the last time this dish comes around this season. Serve cold.
$10 / pint
$20 / quart
White Quinoa* | Local Curly Parsley* | Local Mint* | Local Cucumber* | Local Grape Tomato* | Lemon | Greek Sparta Kefalas Extra Virgin Olive Oil* | Sea Salt (* = ORGANIC)
$10.00
1 in stock
This cauliflower was something special – grab a pint, defrost and enjoy!
We’ll roast organic cauliflower from Happy Dirt in olive oil and a housemade blend of crushed dried chili peppers, dried lime zest and pink sea salt before tossing with fresh local cilantro and toasted pumpkin seeds. There’s so much amazing texture, flavor and earthy goodness in this dish, with citrusy tang and just the right amount of heat and depth from the peppers. Get your veg in for the week in the most exciting way. For a paleo/keto plate, serve this up with the barbacoa or make a vegan rice bowl with this in the starring role. It’s also nice to serve up cold over some greens for lunch with a fried egg. Yum. Reheat gently in a saucepan.
$10 / pint
Cauliflower* | Pumpkin Seed* | Local Cilantro* | Lime Zest Powder* | Dried Ancho Chili Pepper* | Dried Guajillo Chili Pepper | Dried Chipotle Chili Pepper* | Extra Virgin Olive Oil | Sea Salt (* = ORGANIC; heat is mild)
$8.50
Baba Ghanouj is a traditional middle eastern dip made with blended roasted eggplant and tahini. Its popularity has spread far and wide throughout the world. It can be found in homes from Brazil to the Caribbean. The simplicity of ingredients speaks to the rich flavors that are brought forth in this versatile dip. We’ll roast local eggplant from Happy Dirt and bulbs of garlic to bring out their natural smoky flavors and create a nice caramelization. When whizzed up it becomes silky smooth and delicious. We’ll drizzle aleppo pepper infused Greek organic olive oil on top with a sprinkle of toasted sesame seeds and local parsley for extra eye-catching flavor. This dip will enhance the flavors of all the other dishes on the menu or can also be eaten meze style with a few olives and cucumber sticks as a perk-me-up snack during the day.
$8.50 / 8 oz
Local Italian Eggplant* | Garlic | Tahini | Lemon | Local Parsley* | Sesame Seed* | Turkish Aleppo Pepper Flake*/** | Greek Sparta Kefalas Extra Virgin Olive Oil* | Sea Salt (* = ORGANIC, ** = very mild)