Welcome to Our Weekly Menu!
Items on this menu are available for pick-up/delivery beginning Wednesday, June 28.
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 dairy and beverages, which can be found in the categories on the left.
NOTE: our online menu is available for pre-ordering each week from Thursday evening until the following Wednesday at 10am. Missed the online pre-ordering window? Come shop our store.
Pastured chicken is simmered in bone broth with baby white lima beans (GAPS Diet-friendly), Marin Roots dandelion greens, Little Organic Farm chard, Tomatero Farm leeks, and escarole for a nourishing and satisfying seasonal soup, finished with fresh basil from Live Oak Farm. Try it with grated Parmigiano Reggiano on top.
Ingredients: pastured chicken and chicken bone broth, lima beans, leeks, chard, escarole, dandelion greens, basil, olive oil, garlic, Celtic sea salt, thyme, sage, bay leaves, kombu
Recipe is gluten-free, dairy-free, black pepper-free, nightshade-free, and GAPS Diet-friendly.*
*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. Also contains heated olive oil.
Albóndigas are the classic meatballs of Mexican cuisine, generally poached in soup. Traditionally they include raw rice in the meatballs, which cooks and expands as the meatballs poach. Our version is grain-free, but otherwise is inspired by traditional recipes--of which there are many family variations! Flavorful meatballs are cooked in a tomato-citrus broth with early-season zucchini, Riverdog Farm carrots, onions, celery, a hint of spice and a good handful of minced cilantro.
Ingredients: Marin Sun Farms ground beef, beef bone broth, onions, zucchini, carrots, celery, crushed tomatoes, tomato paste, pastured eggs, beef liver, garlic, cilantro, orange juice, lime juice, lime zest, Celtic sea salt, cumin, coriander, chipotle powder, housemade chili powder (pasilla, guajillo, sweet paprika, onion powder, oregano, cumin), oregano, cinnamon, epazote, black pepper
Recipe is gluten-free, dairy-free, and GAPS/Paleo Diets-friendly.
A nightshade-free pureed soup that combines the velvety texture of last-of-the-season local butternut squash with the earthy richness of Riverdog Farm beets and carrots. Coconut milk lends creaminess to this deeply nourishing dish, full of the powerhouse vegetables of the old-fashioned root cellar.
Ingredients: coconut milk, celery, carrots, butternut squash, beets, onions, kalamata olives, coconut butter, white wine, lemon juice, garlic, basil, oregano, thyme, marjoram, bay leaves, turmeric, white wine vinegar, Celtic sea salt, olive oil*
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS*/Paleo Diets-friendly.
*Contains heated olive oil.
We have created a GAPS Diet-friendly version of a classic Korean flavorprint using honey instead of sugar and coconut aminos instead of soy sauce. Ground beef (with a bit of liver for added nutrition) is marinated overnight with the coconut aminos and plenty of ginger and garlic, then simmered in broth. Honey and scallions are added at the end for a sweet-salty dish that is both delicious and deeply nourishing. Try it over rice with a sauteed vegetable on the side, or with some kimchee for a classic Korean combination.
Ingredients: grassfed ground beef, beef bone broth, coconut aminos, honey, scallions, garlic, ginger, lime juice, beef liver, toasted sesame oil, Celtic sea salt, black pepper
Recipe is gluten-free, dairy-free, nightshade-free and GAPS Diet-friendly.
Marin Sun Farms pasture-raised pork leg is brined for enhanced flavor and nutrition, then slowly braised in a smoky, saucy mineral-rich bone broth. The resulting pulled pork is layered with mashed sweet potatoes for an irresistible savory pie evocative of the best of Southern cooking.
Ingredients: pastured pork, sweet potatoes, onions, pork trotter bone broth, Native Forest coconut milk*, tomato paste, coconut oil, lard, honey, garlic, apple cider vinegar, Celtic sea salt, paprika, housemade chili powder (pasilla, guajillo, sweet paprika, onion powder, oregano, cumin), coriander, smoked paprika, fennel, black pepper, cayenne, nutmeg, allspice
Recipe is gluten-free and dairy-free.
Grassfed ground beef is seasoned with plenty of fresh rosemary, garlic, and onions, then enriched with liver, bound with pastured eggs and formed into raw ready-to-cook frozen patties.
Ingredients: grassfed ground beef and liver, onions, Massa Organics brown rice, pastured eggs, rosemary, garlic, Celtic sea salt, black pepper
Recipe is gluten-free and dairy-free.
This frozen, ready-to-cook raw meatloaf is made with grassfed beef. Instead of breadcrumbs, we use lentils that have been soaked and pureed to create a classic meatloaf texture. We finely mince onion, carrot and celery, then enrich the loaf with liver, bind it with pastured eggs, and season it lightly. This meatloaf will feed 2-3 people, depending on appetites.
Ingredients: MSF ground beef, French green lentils, onions, carrots, celery, pastured eggs, beef liver, tomato paste, parsley, garlic, thyme, porcini mushroom powder, mustard powder, paprika, tallow, Celtic sea salt, black pepper, cayenne
Instructions: Remove the paper lid before baking. Preheat oven to 350º. If desired, spread meatloaf with a layer of our Cultured Ketchup. Cover with aluminum foil and bake for 35-40 minutes if defrosted, one hour or more if still frozen. Uncover for last 10-15 minutes. Pierce with a knife to test if juices run clear. Defrosted meatloaf can also be rolled into meatballs, then cooked.
Recipe is gluten-free, dairy-free and GAPS Diet-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 pork, onions, pork liver, parsley, sage, Celtic sea salt, bay leaf, black pepper, ground mustard, nutmeg, chili powder
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.
Polenta is steeped in limed water to maximize digestibility and nutrient availability, then cooked until thick and creamy over low heat and enriched with Straus milk and butter. We then add sauteed spinach, Sierra Nevada Graziers cheddar cheese, 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. Try it with this week's Marinara Sauce with Fresh Basil.
Ingredients: polenta, spinach, milk, cheddar cheese, butter, thyme, oregano, calcium hydroxide (pickling lime, an alkali), Celtic sea salt, nutmeg
Recipe is vegetarian, gluten-free, nightshade-free, black pepper-free, and contains dairy.
A perfect meal to go. We start with our classic caesar dressing, then layer tender cooked navy beans, baby kale and spinach, topped with a sprinkling of Parmigiano-Reggiano cheese. Serve at room temperature.
Ingredients: baby kale, baby spinach, navy beans, Parmigiano Reggiano, housemade 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*
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.
This vegetarian pâté is rich with crimini and shiitake mushrooms sauteed in butter, deglazed with balsamic vinegar then pureed with toasted Crispy Walnuts for an amazingly rich treat! Spread it on crackers, celery, or one of the many delicious breads we offer.
Ingredients: crimini mushrooms, Crispy Walnuts, onions, butter, shiitake mushrooms, garlic, parsley, olive oil, thyme, balsamic vinegar, Celtic sea salt, black pepper
Recipe is vegetarian, gluten-free, nightshade-free and GAPS Diet-friendly.
Beets from Terra Firma are steamed until tender, then tossed with blanched onions, dill, olive oil, Bernie's Best Raw Apple Cider Vinegar, and probiotic sauerkraut brine from our house-made krauts for a delicious condiment or addition to salad.
Ingredients: red beets, onions, olive oil, apple cider vinegar, sauerkraut brine (juice from green cabbage, Celtic sea salt), Celtic sea salt, black pepper, dill
Recipe is vegetarian, vegan, gluten-free, dairy-free, nightshade-free and GAPS Diet-friendly.
Sea palm and wakame seaweeds harvested by Pacific Wildcraft are rehydrated and mixed with daikon, burdock, and Riverdog Farm carrots, then tossed in a sesame dulse vinaigrette, along with thin rings of green onions and toasted sesame seeds.
Ingredients: sea palm, wakame, carrots, daikon, burdock, olive oil, coconut vinegar, scallions, wheat-free tamari, mirin, toasted sesame seeds, dulse, lemon juice, brown rice syrup, ume plum vinegar, Celtic sea salt, toasted and untoasted sesame oil, garlic
Recipe is vegan, dairy-free, gluten-free, nightshade-free and black pepper-free.
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: sprouted lentils*, carrots*, onion*, celery*, leeks*, kale*, chard*, bay leaves, Celtic sea salt, turmeric, sumac, black pepper, thyme, ginger, rosemary
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
This broth-based, nutrient-dense version of the classic is perfect on polenta, pasta, pizza, in rice or meat dishes. Try it this week with Creamy Polenta with Spinach and Cheddar.
Ingredients: grassfed beef bone broth, crushed tomatoes, tomato paste, onions, olive oil, white wine, carrots, parsley, basil, garlic, oregano, bay leaves, Celtic sea salt, black pepper, Allstar Organics celery salt, honey
Recipe is gluten-free, dairy-free, and GAPS Diet-friendly*.
*Contains heated olive oil.
This delicious chicken and coconut milk-based broth, much less spicy than what you will find in Thailand or even at Thai restaurants, satisfies with a harmonious interplay of lemongrass, galangal, makrut lime leaf, cilantro, and fish sauce. Heat and drink on its own, or use to make the traditional Thai soup, Tom Kha, with meat, seafood and/or vegetables.
Ingredients: pastured chicken bone broth, Native Forest coconut milk*, lemongrass, cilantro, galangal, shallots, lime juice and zest, makrut lime leaves, Red Boat Fish Sauce (anchovies, sea salt), honey, Celtic sea salt, Thai chiles
Recipe is gluten-free, dairy-free, black pepper-free and GAPS Diet-friendly.
Fresh baby arugula is pureed with Seka Hills olive oil, garlic, fresh parsley, our Crispy Walnuts, lemon juice, and Parmigiano Reggiano cheese for a piquant pesto sauce. It can be dolloped on fish or meat, or used to dress lettuces, bean salad or pasta, or served with polenta, rice, or any other cooked grain. A great way to get your green on!
Ingredients: arugula, olive oil, parsley, Crispy Walnuts, Parmigiano Reggiano, lemon juice, garlic, Celtic sea salt, lemon zest, black pepper
Recipe is vegetarian, gluten-free, nightshade-free, GAPS Diet-friendly, and contains dairy (Parmigiano Reggiano).
Pastured egg yolks bind and enrich this nourishing dressing with Seka Hills olive oil, Dijon mustard, raw local honey and a bit of housemade sauerkraut brine for a probiotic boost.
Ingredients: olive oil, sauerkraut brine (juice from green cabbage, Celtic sea salt), raw pastured egg yolks, white wine vinegar, raw honey, parsley, Dijon mustard (organic grain vinegar, water, organic mustard seed, salt, organic spices), Celtic sea salt, black pepper
Recipe is vegetarian, gluten-free*, dairy-free, nightshade-free and GAPS Diet-friendly.
*Recipe contains Dijon Mustard, which contains grain vinegar, which most people consider gluten-free but some do not.
This paste packs a punch! Raw garlic, ginger, and scallions are pureed with toasted sesame oil, a splash of coconut aminos and coconut vinegar, and a pinch of red pepper flakes. Add a spoonful to a stir fry, or to hot broth for a medicinal effect. Spread it on a piece of fish and broil, marinate a lamb leg, or spread it under the skin of a whole chicken. If you like East Asian flavors, you'll love this. Try it this week with our Savory Scallion Pancake Batter.
Ingredients: scallions, garlic, ginger, toasted sesame oil, coconut aminos, coconut vinegar, Celtic sea salt, red chile pepper flakes, white pepper
Recipe is vegan, gluten-free, dairy-free, black pepper-free and GAPS Diet-friendly.
Piimä is a culture from Scandinavia that can be used to culture milk or cream into a delicious and probiotic dairy product. Culturing cream with piima culture produces a topping similar to crème fraîche or sour cream. According to Sally Fallon Morell, author of Nourishing Traditions, piimä was originally derived from the milk of cows that fed on the butterwort plant. Centuries ago, Scandinavian farmers discovered that milk clabbered better when their cows consumed this herb.
Piimä Cream is cultured at room temperature, and you can use a spoonful of our Piimä Cream to culture your own cream. Use about 2 tablespoons of Piimä Cream to one pint of cream and allow to culture for about 24 hours.
Ingredients: Straus cream, piima culture
Recipe is gluten-free and contains dairy.
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 and our Hamburgers, and use it to make homemade egg salad, potato salad, chicken salad, and as a base for creamy dips or salad dressings.
Ingredients: raw pastured egg yolks, yogurt cream, olive oil, lemon juice, Dijon mustard (organic grain vinegar, water, organic mustard seed, salt, organic spices), Celtic sea salt, black pepper
Recipe is gluten-free* and contains dairy. *Recipe contains Dijon mustard which contains grain vinegar which most people consider gluten-free but some do not.
This gluten-free, dairy-free spice cake is made with coconut flour, pastured eggs and coconut milk. Lightly sweetened with honey and molasses, this gingerbread makes a great after-meal treat or tea-time snack.
Ingredients: eggs, coconut flour, honey, Native Harvest coconut milk*, molasses, coconut oil, ginger, cinnamon, cardamom, cloves, vanilla extract, Celtic sea salt, baking soda, lemon juice
Recipe is vegetarian, gluten-free and dairy-free.
Infused with lime zest, the tang of freshly squeezed lime juice is balanced with the sweetness of honey, then set with Great Lakes gelatin before being topped with a layer of coconut cream gelatina.
Ingredients: filtered water, lime juice, coconut milk, honey, beef gelatin, lime zest, vanilla extract, Celtic sea salt
Recipe is gluten-free, dairy-free and GAPS Diet-friendly.
Local plums are ripening all around us! For our first plum butter of the season, we gently simmered Ebony Rose plums until tender, then mixed in Straus butter and raw honey for a delicious spread that contains no refined sugar and is more nutrient-dense and balanced than jam. It is delicious on toast, of course, but it can also be stirred into yogurt, served with meat (try it with pork chops or meatballs!), dolloped on pancakes or waffles, or just eaten right out of the jar. Honey butters are suggested in the GAPS diet to quell sweet cravings.
Ingredients: plums, Straus butter, honey, lemon juice, Celtic sea salt
Recipe is gluten-free and GAPS Diet-friendly.
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
Recipe is vegetarian, gluten-free, dairy-free, and GAPS/Paleo Diets-friendly.
Product note: We recommend using this product within 1 1/2 weeks. Product can be divided into individual servings and frozen for ease of use.