Welcome to Our Weekly Menu!
Items on this menu are available for pre-order Thursday, August 10 until 10 am Wednesday, August 16, for pick-up or delivery from Wednesday, August 16 through Saturday, August 19.
Missed the online pre-ordering window? Come shop our store.
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.
If you can't get to the Farm, we'll bring the farm to you! Pastured chicken from Riverdog Farm is simmered in mineral-rich bone broth with summer squash, chard and parsley from Feral Heart Farm right here in the East Bay, Tomatero Farm leeks and Animalitos Farm rosemary.
Ingredients: pastured chicken meat and bone broth, summer squash, chard, leeks, celery, onions, parsley, olive oil, thyme, sage, Celtic sea salt, rosemary, bay leaves
Recipe is gluten-free, dairy-free, nightshade-free, black pepper-free, and GAPS Diet-friendly*.
*Contains heated olive oil.
Enjoy the start of the harvest of local summer veggies! Marin Sun Farms pastured pork is brined and braised in mineral-rich pork trotter broth with white beans, and a housemade tomatillo and poblano pepper salsa. Our version of this classic Mexican dish with just a hint of spice. Serve over rice, or with tortillas. Try it with a dollop of Yogurt or Piima Cream on top!
Ingredients: pastured pork, pork trotter broth, navy beans, onions, tomatillos, poblano peppers, cilantro, scallions, garlic, lime juice, Celtic sea salt, cumin, coriander, black pepper, cayenne, kombu
Recipe is gluten-free, dairy-free, and GAPS Diet-friendly.*
*Each pound of beans are cooked with a one inch piece of kombu sea vegetable which is allowed on the GAPS Diet protocol after the Introduction Diet.
Carrots are sauteed until tender with onions, pureed with coconut milk and lightly scented with ginger and balanced with a bit of orange juice. This vegetarian soup is delicious and nourishing.
Ingredients: carrots, Native Forest coconut milk*, onions, coconut oil, vegetable stock (filtered water, celery, onions, ginger, thyme, sage, oregano, bay leaves), orange juice & zest, lemon juice, Celtic sea salt
Recipe is vegetarian, vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS/Paleo Diets-friendly.
* Guar Gum-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
For this classic Armenian dish we simmer grassfed ground beef in bone broth with Rundle Farm green beans, onions, tomato paste, beef liver, olive oil, garlic, herbs, and spices.
Ingredients: grassfed ground beef, green beans, onions, tomato paste, beef bone broth, beef liver, olive oil, garlic, Celtic sea salt, allspice, thyme, oregano, black pepper, cinnamon, turmeric, bay leaves, saffron
Recipe is gluten-free, dairy-free, and GAPS Diet-friendly*.
*Contains heated olive oil.
Roasted zucchini from Riverdog Farm is sliced then layered on top of a rice blend that has been steamed in beef broth and then tossed with an herb pesto, minced olives, and crumbled sheep's milk feta cheese. The casserole is then topped with our own broth-based Marinara Sauce with Basil, and baked. A perfect, balanced, nourishing summer meal.
Ingredients: zucchini, brown rice, feta cheese, wehani rice, beef bone broth, Marinara Sauce (beef bone broth, crushed tomatoes, tomato paste, onions, olive oil, white wine, parsley, carrots, basil, garlic, oregano, bay leaves, Celtic sea salt, black pepper, celery salt, honey), onions, olive oil, olives, basil, mint, parsley, thyme, garlic, Celtic sea salt, black pepper, bay leaves
Directions: Best eaten hot or warm. Reheat slices in a covered pan with a little broth or water, or place entire pie in a 350º oven for 20-30 minutes or until warmed through.
Recipe is gluten-free, contains dairy, and is not vegetarian.
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.
This is our dairy-free version of the classic creamed greens, featuring lacinato kale, chard and dandelion greens from Route One. We saute the whole kit ‘n’ kaboodle in coconut milk, then puree it just a bit for a rich and nourishing side dish that even picky eaters will enjoy!
Ingredients: kale, chard, dandelion greens, onions, Native Forest coconut milk*, coconut oil, garlic, Celtic sea salt, lemon juice, nutmeg, mace, black pepper
Recipe is vegan, dairy-free, gluten-free, nightshade-free and GAPS Diet-friendly.
Back for a return engagement after its debut last summer! Traditionally, Fattoush salads feature crispy toasted pita chips. We wanted to keep it grain-free, so we're adding French green lentils to this lovely seasonal mix of romaine hearts, Riverdog Farm cherry tomatoes and Armenian cucumbers, and sheep feta in a sprightly sumac and mint vinaigrette.
Ingredients: romaine hearts, green lentils, cucumbers, cherry tomatoes, sheep feta cheese, sumac vinaigrette (olive oil, red wine vinegar, lemon juice, mint, ground sumac, Celtic sea salt, garlic, black pepper)
Recipe is vegetarian and gluten-free.
Inspired by the Korean Bin Dae Duk, this batter can be gently pan-fried like pancakes for a delicious savory meal. These pancakes stand on their own, but are typically served with soy sauce or a seasoned dipping sauce. To make a zesty dipping sauce try using our Kapow! Paste as a base. One jar will yield approximately 15 pancakes about 3" in diameter.
Ingredients: yellow split peas, scallions, coconut oil, pastured eggs, carrots, toasted sesame oil, garlic, ginger, rice vinegar, turmeric, Celtic sea salt, sesame seeds, black sesame seeds, baking soda
Recipe is vegetarian, gluten-free, dairy-free, nightshade-free, and black pepper-free.
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.
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.
The gift that keeps on giving! After making our fresh corn dishes during the summer we use the cobs to form the base for this lovely infused chicken broth with coconut milk, ginger, lime, and authentic fish sauce. Delicious and nourishing drunk as is. You can also use it as the base for a meat or vegetable soup, or cook your rice in it!
Ingredients: pastured chicken broth infused with corn, onion, cilantro, ginger, lemongrass, porcini powder, and lime juice; Native Forest coconut milk*, coconut aminos, Celtic sea salt, Red Boat Fish Sauce (anchovies, sea salt), mace
Recipe is dairy-free, gluten-free, nightshade-free and black pepper-free.
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).
A bounty of Riverdog Farm eggplant is simmered with celery, olives, capers, tomatoes, and olive oil, with a bit of red wine vinegar. The resulting chunky spread is traditionally served on bread or crostini. It can also be stirred into rice or pasta and served either warm, as a salad or as an appetizer with our Crispy Almonds chopped and added as a garnish.
Ingredients: eggplant, celery, onion, capers, green olives, olive oil, crushed tomatoes, red wine vinegar, parsley, Celtic sea salt, black pepper
Recipe is vegetarian, gluten-free, dairy-free and GAPS Diet-friendly.
Fresh garlic chives and parsley are featured with local Seka Hills olive oil for a bright, lovely vinaigrette.
Ingredients: olive oil, white wine vinegar, parsley, garlic chives, lemon juice, Dijon mustard* (organic grain vinegar, water, organic mustard seed, salt, organic spices), garlic, Celtic sea salt, black pepper
Recipe is vegan, dairy-free, gluten-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 creamy, dairy-free chocolate pudding is made from coconut milk, sweetened with palm sugar and thickened with pastured eggs for a nutrient-dense version of the childhood classic.
Ingredients: coconut milk*, palm sugar, cocoa powder, pastured eggs, tapioca starch, vanilla extract, Celtic sea salt
Recipe is gluten-free and dairy-free.
Sweetened with organic dates and featuring our Nourishing Networks Almond Flour, this treat will deeply nourish and delight you.
Ingredients: almond flour, pastured eggs, dates, Crispy Walnuts, coconut flour, coconut oil, Native Forest coconut milk*, apple cider vinegar, orange zest, garam masala spice blend (cardamom, cinnamon, cloves, cumin, black pepper, coriander), cardamom, baking soda, Celtic sea salt
Recipe is gluten-free, dairy-free and Paleo/GAPS Diets-friendly.