WELCOME TO OUR WEEKLY MENU!
You can pre-order items from this menu from Thursday, March 14 until Wednesday, March 20 AT 10AM.
Pick-up and delivery for these items runs from Wednesday, March 20 through Saturday, March 23.
Most of our housemade dishes are part of a rotating weekly menu, listed here, that changes through the seasons. We offer many other housemade items regularly each week, such as Bone Broths, Snacks, Cultured Foods and Beverages, along with products from other vendors, which can be found in the categories on the left.
MISSED THE ONLINE PRE-ORDERING WINDOW?
If you see the message "In store only at this time" next to product name it means online pre-ordering for the week has closed, but you can come shop at our Berkeley store Wednesday, March 20 thru Saturday, March 23 to find these products.
This dairy-free soup features wild mushrooms and true native wild rice sustainably harvested along the shores of Minnesota lakes. Wild rice has been consumed for countless generations and is considered sacred to many First Peoples in the Great Lakes region. For this soup, we are using wild rice harvested by the White Earth Land Recovery Project founded by Winona LaDuke. It marries beautifully with our mix of wild and crimini mushrooms, chicken, Massa Organics brown rice, Madeira wine and herbs.
Ingredients: pastured chicken meat and bone broth,* Massa Organics brown rice,* wild-harvested wild rice, crimini mushrooms,* onions,* dried wild mushrooms (porcini, shiitake, crimini, maitake, oyster & chanterelle),* Madeira wine, parsley,* garlic,* Celtic sea salt, porcini powder,* thyme,* black pepper,* bay leaves* (* = organic)
Recipe is gluten-free, nightshade-free and dairy-free.
Grassfed beef from Marin Sun Farms is braised in an aromatic bone broth with butternut squash from Front Porch Farm in Sonoma, for a traditional Persian stew scented with warming spices, rose petals and saffron. Prunes add sweetness, which is balanced with fresh lemon and lime. "Khoresh kadu halvai alu" is traditionally eaten over saffron rice, but it also stands alone. Sprinkle toasted pumpkin seeds on top for a bit of crunch!
Ingredients: grassfed beef,* beef bone broth,* butternut squash,* onions,* prunes,* tomato paste,* lime juice and zest,* lemon juice and zest,* Celtic sea salt, cinnamon,* cardamom,* turmeric,* dried ground rose petals,* black pepper,* nutmeg,* saffron* (* = organic)
Recipe is gluten-free, dairy-free and GAPS Diet-friendly.
Carrots from Paul's Produce are sauteed until tender with onions, pureed with coconut milk, lightly scented with ginger and balanced with a bit of orange juice. This vegan soup is delicious and nourishing.
Ingredients: carrots,* Native Forest coconut milk (guar gum-free),* onions,* coconut oil,* vegetable stock (filtered water, celery,* onions,* ginger,* thyme,* sage,* oregano,* bay leaves*), orange juice & zest,* lemon juice,* Celtic sea salt (* = organic)
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS/Paleo Diets-friendly.
This lovely and simple tonic infuses the flavors and healing powers of seasonal greens into pastured chicken bone broth.
Ingredients: pastured chicken bone broth* infused with asparagus,* fennel,* parsley,* nettle,* dandelion,* apple cider vinegar,* Celtic sea salt (* = organic)
Recipe is gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS Diet-friendly.
In honor of Nowruz, the Persian New Year celebration, we developed our gluten-free and dairy-free version of this classic frittata-like pie, which is a staple in Iran and has become a hot street food in London! It was so popular last year that we added it to our regular rotation. Deeply herbacious, this pie features plenty of spinach, chard, parsley, cilantro and dill baked in a custard of pastured eggs and sprinkled with a few tart barberries. Enjoy this vegetarian main dish anytime -- hot, cold or room temperature.
Ingredients: pastured eggs,* onions,* leeks,* chard,* spinach,* almond flour,* Seka Hills olive oil,* parsley,* cilantro,* scallions,* Celtic sea salt, dill,* dried barberries, fenugreek leaves, baking soda, turmeric,* black pepper* (* = organic)
Recipe is vegetarian, gluten-free, dairy-free, nightshade-free, contains nut flour and is and GAPS Diet-friendly.
This satisfying old-world stew features braised pastured pork, caramelized onions, Tomatero Farm leeks, and our housemade Classic Sauerkraut simmered in pastured pork bone broth. Juniper berries and caraway seeds add depth and apple cider adds sweetness and balances the flavors. Delicious as is, or especially over mashed potatoes.
Ingredients: Marin Sun Farms pastured pork, pork bone broth, onions,* Classic Kraut (cabbage,* Celtic sea salt), leeks,* apple cider,* apple cider vinegar,* caraway seeds,* bay leaves,* juniper berries,* Celtic sea salt (* = organic)
Recipe is gluten-free, dairy-free, black pepper-free, nightshade-free and GAPS and Paleo Diets-friendly.
Marin Sun Farms pastured ground pork is mixed with sage, onions, parsley, and spices, then enriched with MSF pork liver for a classic breakfast sausage. These patties come raw and ready to cook.
Ingredients: ground pastured pork, onions,* pork liver,* parsley,* sage,* Celtic sea salt, bay leaves,* black pepper,* ground mustard,* nutmeg,* chili powder* (* = organic)
Directions: Pan-fry patties in a little fat until browned on both sides and firm to the touch.
Recipe is gluten-free, dairy-free, and GAPS Diet-friendly.
Packed with depth of flavor, this simple dish feels like pure, delicious nutrition! It comes with ample "pot likker," so would be perfect over rice, and pairs well with almost any cuisine: East Asian, Mediterranean, South American, or Locavore. The greens come to us from Riverdog Farm and County Line Harvest, and the olive oil from Seka Hills in the Capay Valley.
Ingredients: mustard greens,* kale,* onions,* olive oil,* garlic,* Celtic sea salt, apple cider vinegar (* = organic)
Recipe is vegan, dairy-free, gluten-free, nightshade-free, black pepper-free and GAPS/Paleo Diet-friendly (contains heated olive oil).
Pastured chicken livers are seared and puréed with onions, lots of Straus butter, sea salt, mustard, parsley, a few drops of brandy, black pepper and cloves for a rich 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.
Ingredients: pastured chicken livers, Straus 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.
A Mediterranean classic, our hummus is a delicious snack and a great addition to packed lunches. Chickpeas are activated by soaking and then cooked until tender, puréed with Seka Hills olive oil, lemon juice, garlic, and spices. Try it with this week’s Falafel Dough, Tahini Yogurt Sauce with Lemon and our Middle Eastern Pesto (Zhoug). For a quick snack, break out the Cult Crackers!
Ingredients: chickpeas,* olive oil,* lemon juice,* sesame tahini,* parsley,* garlic,* Celtic sea salt, apple cider vinegar,* cumin,* lemon zest,* paprika,* sesame oil,* wild harvested kombu sea vegetable (a small amount cooked with chickpeas for added digestibility and nutrition) (* = organic)
Recipe is vegan, gluten-free, black pepper-free, and dairy-free.
This falafel dough is ready to form into patties or balls and pan-fry (or bake). It is a thick puree of chickpeas activated by soaking, onions, garlic, parsley and mild but flavorful spices. Perfect for a quick meal! Pair it this week with our Hummus, Tahini Yogurt Sauce with Lemon and Middle Eastern Pesto (Zhoug). This dough gets better with time as it naturally cultures in your fridge.
Ingredients: chickpeas,* onions,* parsley,* olive oil,* garlic,* cumin,* lemon juice,* paprika,* Celtic sea salt, coriander,* cayenne* (* = organic)
Recipe is vegan, gluten-free, dairy-free and black pepper-free.
Organic sesame tahini is combined with Straus yogurt, Seka Hills olive oil, lemon juice, scallions and spices. Try the classic combination this week with our Falafel Dough, Hummus and Middle Eastern Pesto.
Ingredients: Straus yogurt,* sesame tahini,* olive oil,* lemon juice,* scallions,* cumin,* Celtic sea salt, paprika,* black pepper* (* = organic)
Recipe is vegetarian, gluten-free and contains dairy. The recipe is nut free, but the sesame tahini is made on equipment that also processes other tree nuts and seeds.
Originating as a Yemeni dish, but a common pesto throughout the region, Zhoug uses either cilantro or flowering coriander (cilantro that has moved to the flowering stage) as the base for a zesty and earthy green puree. It has a bit of heat, but we keep our version on the “family-friendly” side. Zhoug makes a wonderful accompaniment to grilled meats or vegetables. Try some in a salad dressing, or mix it into rice with lentils and the healthy fat of your choice.
Ingredients: cilantro,* olive oil,* garlic,* pickled serrano chiles, lemon juice,* black peppercorns,* caraway seeds,* cumin seeds,* preserved lemon brine,* cardamom pods,* Celtic sea salt (* = organic)
Recipe is vegan, gluten-free, dairy-free, nut-free and GAPS/Paleo Diet-friendly.
A perfect meal to go. We start with our housemade Caesar Dressing, then layer tender cooked navy beans, baby kale and spinach, topped with a sprinkling of Parmigiano-Reggiano cheese. Serve at room temperature. You can either shake to combine ingredients or pour into a large bowl and toss before serving and eating.
Ingredients: baby kale,* baby spinach,* navy beans,* Parmigiano Reggiano,* TSH Caesar Dressing (olive oil,* pastured egg yolks,* lemon juice,* lemon zest,* TSH Cultured Mustard (yellow mustard seed,* onion powder,* sweet paprika,* turmeric,* apple cider vinegar,* white wine vinegar,* honey,* sauerkraut brine (juice from green cabbage,* Celtic sea salt)), capers,* garlic,* anchovies, black pepper,* kombu* (* = organic)
Recipe is gluten-free, GAPS Diet-friendly** and contains Parmigiano Reggiano. (**Each pound of beans is cooked with a one inch piece of kombu sea vegetable which is not on the GAPS Diet protocol Introductory Diet.)
Finally--a store-bought mayonnaise as nourishing and delicious as homemade. No soybean oil! We mellow the flavor of Seka Hills olive oil with Straus yogurt cream, which also helps to preserve the fresh mayonnaise. Perfect on sandwiches, as a dip for asparagus or artichokes, or use it to make homemade egg salad, potato salad, chicken salad, or as a base for salad dressings. We've been especially enjoying it mixed into Vital Choice Albacore Tuna, Salmon, Mackerel or Sardines.
Ingredients: raw pastured egg yolks,* yogurt cream,* olive oil,* lemon juice, Dijon mustard* (non-grain distilled vinegar, mustard seed, salt, clove) Celtic sea salt, black pepper* (* = organic)
Recipe is gluten-free and contains dairy.
Yet another generations-old recipe from our resident pickler Andy Renard's Louisiana family vault. This piquant blend of sweet and heat can be used as a meat condiment or a welcome addition to a cheese platter. Try it paired with Sierra Nevada Chevre!
Ingredients: aji lucento peppers, bell peppers,* raw honey, apple cider vinegar,* lemon juice,* Great Lakes grassfed beef gelatin (* = organic)
Recipe is gluten-free, dairy-free, black pepper-free, GAPS Diet-friendly and not vegetarian.
Product comes frozen. This concentrated paste combines the adaptogenic power of turmeric with a bit of black pepper, which is known to increase turmeric's potency many times over. Designed as a base for Golden Milk, a classic Ayurvedic healing drink, you can also add it to broth or rice, blend it onto curries or stir-fries, even add it to scrambled eggs!
Serving suggestion: to make Golden Milk, stir 1/2 teaspoon of Golden Blend into 1 cup of heated milk of your choosing. Note: If you are taking other dietary herbs or supplements, you may want to check with your practitioner to make sure this is compatible.
Ingredients: coconut oil,* turmeric,* black pepper,* filtered water (* = organic)
Recipe is vegan, gluten-free, dairy-free, and GAPS/Paleo Diets-friendly.
Product note: We recommend using this product within 1 1/2 weeks, or frozen. Product can be divided into individual servings (1/2 teaspoon) wrapped in wax paper and frozen in an airtight container for ease of use.
Our extra thick and rich yogurt cream made with Straus yogurt and nothing more. Use a dollop as a topping on savory or sweet dishes, or use as a spread on crackers or crostini. Anywhere you would use cream cheese, crème fraîche, or sour cream, yogurt cream can be substituted!
Ingredient: Straus yogurt,* strained to remove the liquid whey (* = organic)
Recipe is gluten-free and contains dairy.
Tapioca pudding with the heady scent of cardamom! Cooked slowly over a low flame until thick and rich, this dairy-free pudding is not to be missed.
Ingredients: tapioca pearls,* Native Forest coconut milk (guar gum-free),* whole coconut palm sugar,* filtered water, pastured eggs,* tapioca starch,* cardamom,* Celtic sea salt, vanilla extract*
Recipe is vegetarian, gluten-free and dairy-free.
We adapted our Paleo Walnut Date Cake recipe with a hint of Persian flavors to celebrate Persian New Year last year, and now it's one of the most popular cakes in our rotation. Sweetened with dates, pomegranate and a hint of rosewater, and featuring almond and coconut flours delicately blended with warming spices, this treat will nourish and delight you.
Ingredients: pastured eggs,* dates,* almond flour,* Crispy Walnuts,* coconut flour,* coconut oil,* apple cider vinegar,* Native Forest coconut milk (guar gum-free),* pomegranate concentrate,* lemon zest,* rosewater, baking soda, garam masala spice blend (cardamom, cinnamon, cloves, cumin, black pepper, coriander),* cardamom,* cinnamon,* turmeric,* nutmeg,* black pepper,* Celtic sea salt (* = organic)
Recipe is gluten-free, dairy-free and Paleo/GAPS Diets-friendly.
Our irresistible gluten-free brownies are made with plenty of butter and pastured eggs, and our own Crispy Walnuts. Here at the kitchen, we cut the brownies into very small pieces, warm them a bit and then sprinkle them with sea salt... Yum!
Ingredients: palm sugar,* cocoa powder,* Straus butter,* Crispy Walnuts* (soaked and dehydrated), pastured eggs,* potato flour,* coconut flour,* vanilla extract,* Celtic sea salt (* = organic)
Recipe is gluten-free and contains butter and nuts.
Dried healthy soup mix in a jar! Perfect for camping, a gift for a friend, or to keep ready on your shelf for a last-minute meal. We sprouted and dehydrated lentils, then layered them with dehydrated onions, carrots, celery, leeks, kale, and chard as well as spices to make this soup ready to cook. Just put the jar contents in a pot, add water (or our bone broth!) and bring to a simmer. Cook until tender, and eat! You can also add a fat of your own choosing (ghee, olive oil, bacon fat, or other) for increased nutrition and richness.
Ingredients: dehydrated sprouted lentils*, carrots*, onion*, celery*, leeks*, kale*, chard*, bay leaves,* Celtic sea salt, turmeric,* sumac,* black pepper, thyme,* ginger,* rosemary* (* = organic)
Recipe is vegan, gluten-free, dairy-free, nightshade-free and GAPS diet friendly.
Dried Soup Mix Cooking Instructions
Directions: Pour pint of dried soup mix into a medium pot. Add 1.5 quarts of water or bone broth and bring to a boil. Simmer about 40 minutes, or until lentils are tender, adding liquid to desired thickness. Yields approx. 1.25 quarts soup