This is known as “Granny Snider’s Chicken” in Cordon’s family after her great-grandmother and has been a staple of family meals on her mother’s side for longer than she’s been alive. Her grandmother, lovingly called Mamama, must have made it hundreds of times for her children and grandchildren, so this dish is dedicated to her. It’s slow cooked in a tangy sweet mixture of lemon, vinegar, mustard and butter until the chicken is so very tender and is always eaten over rice. You’ll see why this dish is a tradition. Heat up in a saucepan or in an oven-safe container in the oven and make sure to order some rice this week to go with it.
Bone-in Chicken Thighs** | Lemon | Apple Cider Vinegar* | Coconut Sugar* | Mustard | Paprika* | Butter*/*** | Black Pepper* | Sea Salt (* = organic, ** = Bell & Evans, antibiotic/hormone-free and humanely raised, *** = DAIRY)
The base to this soup is a creamy cashew broth blended with white miso, smoothly pureed white beans and dijon. We then add a thyme herb bundle and rosemary to infuse the broth with flavor and goodness. There’s added depth from the mushrooms and wild rice, slight bitterness from the kale and the fresh zing from a squeeze of lemon. This soup satisfies on every level. Make sure to stock up – this is a Goodness Cooks favorite. Reheat gently in a pot on the stovetop.
Cremini Mushroom | Local Dino Kale* | Onion | Garlic | Carrot* | Celery* | Lemon | Local Rosemary* | Local Thyme* | White Miso* | Cashew* | Navy Bean* | Wild Rice* | Dijon Mustard* | Extra Virgin Olive Oil | Black Pepper* | Sea Salt (* = organic)
Broccoli is a true nutritional powerhouse and this recipe is one of our favorite ways to enjoy it. We lightly steam the broccoli to maintain a subtle crunch and mix it with chopped organic apple and a coconut yogurt dressing, giving it a hint of tangy sweetness. Toasted sunflower seeds are added for their nutty flavor and extra boost of nutrients. This dish pairs perfectly as a side with chicken and rice. Add a dollop of the nettles pesto for good measure. No need to reheat – just open the container and enjoy.
Broccoli* | Fuji Apple* | Sunflower Seed* | Rice Vinegar* | Coconut Yogurt* | Lemon | Maple Syrup* | Local Parsley* | Extra Virgin Olive Oil | Black Pepper | Sea Salt (* = organic)
We’re featuring butternut squash in this week’s layered salad, roasted in za’atar for extra oomph, but the real stars are the local salad greens – arugula from Happy Dirt and mixed baby lettuces from Faithfull Farms in Chapel Hill. Springtime baby greens at their finest. We’ll add a touch of shaved fennel and top each salad with toasted pumpkin seeds. The maple Dijon vinaigrette will be layered on the bottom, so you’ll just need to tip everything out into a bowl, mix together and enjoy. And as always with our salads, we’re using Sparta Kefalas organic olive oil – an antioxidant-rich organic olive oil from a small orchard southeast of Sparta, sourced from the Haw River Wine Man in Burlington. A quart makes enough salad for 3-4 people as a side or for 2 people to have a generous portion as a meal. We can’t wait for you to try this one!
Local Baby Salad Mix* | Local Arugula* | Butternut Squash* | Za’atar Spice Blend* (Thyme, Sesame Seeds + Sumac) Toasted Pumpkin Seed* | Vinaigrette: Dijon* | Apple Cider Vinegar* | Lemon | Maple Syrup* | Greek Sparta Kefalas Extra Virgin Olive Oil* | Sea Salt (* = organic)
There are many reasons this dish is not to be missed. Dill has a fresh and clean flavor with notes of sweet anise, and combined with tangy lemon, lots of tender local spinach and fluffy rice, this dish is just delicious. And we’re jazzing up our usual spinach rice pilaf with tatsoi this week from Laying Hen Farm. The deep glossy green leaves of this farm grown Asian green hold so much vital nutrition and sweet, buttery flavor. Lastly, it’s a must-have to enjoy with the barbecue chicken – the sauce has to be sopped up somehow! Reheat in a saucepan with a bit of water, stirring frequently.
Lundberg Mills White Basmati Rice* | Local Spinach* | Local Tatsoi* | Lemon | Local Dill* | Onion | Garlic | Extra Virgin Olive Oil | Sea Salt (* = organic)
A signal of Spring that we absolutely love is stinging nettles. They are a miracle to behold – these hearty weeds are a powerhouse of nutrition for good health and vitality. Nettles have been used medicinally for centuries and grow everywhere in cooler climates like Oregon, Washington and the UK – they were a constant sight for Lizzie growing up in urban inner city London, proof that they’re sturdy little fellers. We’ll take care of the sting by first submerging these jagged leaves in hot water for a minute, eradicating any chance of being nipped. This pesto will flood your body with vitamins and minerals and we can almost guarantee that through eating this you’ll feel a transfusion of sustenance. We’ll be harvesting the nettles from the Eco Institute in Chapel Hill and from our friend Francisco Plaza’s land in Hillsborough. You can add to pasta with a touch of grated parmesan, use it as a base to pizza or enjoy with the soup or broccoli this week. Be prepared to feel amazing.
Local Nettles* | Local Parsley* | Hemp Seed* | Walnut* | Sunflower Seed | Lemon | Greek Sparta Kefalas Extra Virgin Olive Oil* | Nutritional Yeast* | Sea Salt (* = organic)
This dish is bursting with flavor. The combination of salty olives, smashed chickpeas, and fresh parsley with the pop of color from red sumac powder and tangy dressing just works so well together. The preserved lemon adds an even deeper citrus note and umami flavor. We’re using Sparta Kefalas Kalamata olives and organic olive oil in this dish, which really takes it to another level. This is a versatile dish and can be enjoyed alongside the pilaf and salads this week and also used as a spread or dip with rice crackers and cut-up veg. Or, get creative and dollop a spoonful or two in a sandwich with some greens and a slice of feta.
These cookies are not gluten-free which is unusual for us at GC, but they’re made with locally grown and freshly milled Danko Rye flour from Red Tail Grains. They’re passionate about their flours and we’ve been dreaming up a way to use their incredible heritage grains in one of our dishes for some time now. It’s special to think that the birds you see up in the sky are probably the same birds soaring above the fields that have grown the rye for this flour. This is farm to table at its best. They describe this variety, which originally comes from Poland, as having a wonderful mineral-rich flavor with high notes of wintery spice. Rye flour has a rich nutty tone and works wonders when combined with chocolate. You are in for a treat.
Red Tail Grains Danko Rye Flour*/** | Almond Flour* | Laying Hens Farm Pastured Egg* | Coconut Sugar* | Arrowroot Powder* | GC-made Almond Butter* | Baking Soda* | Virgin Coconut Oil* | Maple Syrup* | Dark Chocolate Chips* | Sea Salt (* = organic, ** = NOT GLUTEN-FREE)
It’s hard to put this little number in a box. It could be enjoyed as a sweet breakfast boost or equally as a dessert. It’s full of tangy mango deliciousness, whichever way you choose to eat it. To give this pudding a creamier look and texture, we’ll use white chia seed and fresh Ataulfo mango blended in full-fat coconut milk. Each pudding will be topped with a generous sprinkle of our toasted coconut and cacao nib mix. Indulge.
This granola is abundant in sight, smell and taste. It’s the perfect breakfast boost. Just the right amount of sweetness and very versatile. We use our favorite Terrasoul Turkish figs and all organic ingredients. It can be mixed into a bowl of chia pudding for added crunch. You can pour a little warm milk over it on a cold winter morning or sprinkle some into a bowl of oatmeal for additional flavor and texture. While this version of granola is not grain-free, it’s abundant in the nutritious nuts and seeds that is a GC signature.
$5.95/pint (2 cups)
$11.95/quart (4 cups)
Lindley Mills Oats*/** | Sunflower Seed* | Pumpkin Seed* | Almond* | Cashew* | Walnut* | Sesame Seed* | Dried Turkish Fig* | Maple Syrup* | Coconut Oil* | Vanilla Extract* | Cinnamon* | Sea Salt (* = organic. ** = oats are naturally GF but these oats are not processed in a certified GF facility, so be aware if you are Celiac and very sensitive to gluten)
We’re brewing another amazing tea blend from local herb farmer and herbalist, Hannah Popish of Poppysol in Chatham County. Here’s what she has to say about this unique blend she created for us: “This fresh tea will have you smiling, thinking about Spring, and ready to wake up with a well prepped immune system. Green tea and hibiscus feature here with dashes of elderberry, lemon verbena, rose, rosehips, lavender, and a pinch of stevia. Did you know that green tea has 1/4 of the caffeine of coffee and delivers big time on antioxidants? And stevia, though sweet, actually *helps* you reduce your blood sugar levels as does hibiscus? These ingredients make for a perfect after meal time digestive tea or a ‘all day to stay healthy and chill’ type of blend. You can expect a bright, slightly floral, aromatic blend here that is delicious hot or cold! And a little rosey hue in the cup is sure to turn anyone’s day right around.” Enjoy everyone!
We’ve created a divine beverage—energizing, bittersweet, fulfilling. Enjoy sipping in the morning as a better-than-coffee alternative. Cacao powder is loaded with antioxidants and minerals that nourish your body and feed your cells. Maca boosts energy and endurance, while the powerful Reishi mushroom, which grows on the bark of hardwood trees, especially oaks, supports the immune system, improves sleep, and lessens fatigue. This triad balances and supports the body so well. And we’ve upped the potency this week by adding Lion’s Mane, a shaggy white mushroom that grows on decaying hardwood, such as beech, sycamore and birch trees. While it’s most known for improving cognitive health and enhancing neuroplasticity, it has many other healing properties including supporting gut health and reducing inflammation. We don’t make this drink super sweet, so feel free to add extra sweetener, a dash of maple, a stir of honey, or a scoop of collagen powder for extra oomph. Shake it up then heat up on your stove top and fill your kitchen with the aroma of cacao.
Cacao* | Cashew Milk* (GC-made) | Maca* | Reishi Mushroom Powder* | Lion’s Mane Powder* | Coconut Sugar* | Sea Salt (* = organic, Terra Soul products)