Polenta is steeped in limed water to maximize digestibility and nutrient availability, then cooked until thick and creamy over low heat and enriched with cow milk and butter. We then add sauteed spinach, Sierra Nevada Chevre and herbs. Simple, satisfying, and versatile, polenta can be eaten as a side dish with meat, or as a meal of its own with grated cheese on top. 

Ingredients: polenta,* spinach,* cow milk, goat chevre, butter,*  thyme,* oregano,* Celtic sea salt, nutmeg,* calcium hydroxide (pickling lime, an alkali) (*=organic)

Recipe is vegetarian, gluten-free, nightshade-free and contains dairy.

COMES FROZEN THIS WEEK. Organic chicken livers from Pittman Farms are seared, poached in Straus grassfed butter and puréed with caramelized onions, sea salt, mustard, parsley, a few drops of brandy, black pepper and cloves for a rich, deeply satisfying and nourishing spread that is topped with a thin layer of butter to preserve freshness. One of our most popular dishes, it's perfect on Morell's rye bread or the irresitable Cult Crackers -- don't forget to use the butter layer! A forkful or two of our raw sauerkraut offers a bright balance of flavor and a probiotic boost.

Ingredients: chicken livers,* butter,* onions,* parsley,* chicken bone broth,* Celtic sea salt, brandy, Dijon mustard* (non-grain distilled vinegar, mustard seed, salt, clove), thyme,* black pepper,* mace,* cloves*  (*=organic)

Recipe is gluten-free and contains butter.