Welcome to Our Weekly Menu!
Items on this weekly menu are available for pre-order Thursday, July 19 until 10 am Wednesday, July 25. Pick-up and delivery will run from Wednesday, July 25 through Saturday, July 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 Foods and Beverages, 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 ordering for the week has closed. Come shop our Brick and Mortar store.
From farm to jar! Pastured chicken is simmered in bone broth with baby white lima beans (GAPS Diet-friendly), Marin Roots dandelion greens, Giving Gardens escarole from Sonoma and chard from our friends Aaron, Micah and Lou at Feral Heart Farm in Sunol. This nourishing and satisfying seasonal soup is finished with fresh local basil. Try it with grated Parmigiano Reggiano on top.
Ingredients: pastured chicken and chicken bone broth, lima beans, onions, 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.
Grassfed beef from Freestone Ranch is simmered in bone broth with Napa cabbage, daikon and carrots from Riverdog Farm, and delicate mung bean thread noodles from Eden Foods. The flavor profile is set with fresh ginger, wheat-free tamari and sesame oil, then finished with plenty of fresh-squeezed orange juice and zest as well as minced cilantro.
Ingredients: grassfed beef and beef bone broth, onions, carrots, celery, Napa cabbage, daikon, mung bean thread noodles, orange juice, garlic, ginger, wheat-free tamari, cilantro, zest, Celtic sea salt, sesame oil, star anise
Recipe is gluten-free, nightshade-free, black pepper-free and dairy-free.
The first full-size tomatoes are rolling off the vines at Riverdog Farm, and we have over 200 pounds coming into our kitchen this weekend! One-third are plum tomatoes that we slow-roast, and the rest are ripe heirloom varieties that we blend fresh along with cucumbers from Front Porch Farm in Sonoma and a splash of our probiotic-rich sauerkraut brine. A delightful change of pace on summery days. What could be better? And where else will you find a probiotic gazpacho? Try it with a dollop of our Yogurt or Piima Cream, or toast from one of our artisanal bread bakers dipped in Seka Hills olive oil!
Ingredients: fresh tomatoes, cucumbers, olive oil, red onions, lemon juice, parsley, garlic, red wine vinegar, sauerkraut brine (juice from cabbage, Celtic sea salt), white wine vinegar, Celtic sea salt
Recipe is vegan, gluten-free, dairy-free, black pepper-free and GAPS Diet-friendly.
This broth was inspired by Rebecca Katz’ Magic Mineral Broth™. It’s made with root-vegetables, including the skins, which infuse the broth with nutrients and minerals. Our version has additional root vegetables like ginger, golden beets and radishes, along with fresh herbs like oregano and cilantro. We start with a slow-cooked infusion with some of the vegetables to draw out their minerals, then add more vegetables and cook until just tender. This nutrient-dense, flavorful vegetable broth is a great natural source of magnesium and potassium, which help balance and restore the gut. Enjoy it as a cleansing, light vegetable soup.
Ingredients: reverse-osmosis filtered water, sweet potatoes, carrots, golden beets, leeks, daikon, celery, parsley, cilantro, garlic, ginger, Celtic sea salt, olive oil, kombu sea vegetable, oregano, black peppercorns, bay leaves, juniper berries
Recipe is vegan, gluten-free, dairy-free and nightshade-free.
Inspired by a traditional recipe from Northeastern Thailand and Laos called Larb Moo, this tasty dish brings together ground pork with galangal (a root similar to ginger, but less spicy and more floral), Makrut lime leaves, fish sauce, cilantro and scallions for a delicious and aromatic dish that would be perfect over rice. Larb Moo is typically eaten room temperature with lettuce leaves, and you could try that with this dish as well.
Ingredients: MSF ground pastured pork, onions, pork bone broth, scallions, cilantro, lime juice, Red Boat fish sauce (anchovies, sea salt), galangal, pork liver, lime zest, honey, Celtic sea salt, red chile pepper flakes, Makrut lime leaves
Recipe is gluten-free, dairy-free, black pepper-free, and GAPS Diet-friendly.
Our short local corn season is yielding its first fresh ears, and we get to enjoy one of the great and versatile treats of Mexican cuisine! A custard of sweet corn from Dwelley Farms, with Straus milk, pastured eggs and Sierra Nevada Graziers grassfed cheddar cheese is baked with scallions and a bit of corn flour that has been soaked in limed water (nixtimalized) for added digestability and nutritient availability. Can be enjoyed hot, cold, or at room temperature.
Ingredients: pastured eggs, corn, cheddar cheese, Straus milk and butter, onions, corn flour, scallions, Celtic sea salt, nutmeg
Recipe is gluten-free, black pepper-free, and contains dairy.
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, and with a bit of one of our housemade krauts on the side as a digestif.
Ingredients: pastured chicken livers, Straus butter, onions, parsley, chicken bone broth, Celtic sea salt, brandy, Dijon mustard (organic grain vinegar, water, organic mustard seed, salt, organic spices), thyme, black pepper, mace, cloves
Recipe is gluten-free* and contains butter.
*Recipe contains Dijon mustard which contains grain vinegar which most people consider gluten-free but some do not.
Shiitake mushrooms are a featured flavor in this complex infusion of roasted garlic and stimulating spices finished with a delicate floral note of chrysanthemums. The ingredients in this broth balance warming and cooling properties, stimulating and soothing, and provide a variety of health benefits. Chrysanthemum and shiitakes, for example, are known in Chinese medicine to be beneficial for the immune system and blood pressure, while black peppercorns and ginger support circulation and digestion. Heat and sip by itself, or use as a soup base with your favorite proteins, vegetables or noodles.
Ingredients: pastured chicken bone broth, garlic, shiitake mushrooms, dry white wine, ginger, Celtic sea salt, white wine vinegar, chrysanthemum flowers, black peppercorns, bay leaves, cloves, annatto seeds, fenugreek seeds
Recipe is gluten-free, dairy-free, nightshade-free and Gaps Diet-friendly.
Grassfed ground beef is mixed with minced onions, herbs, sea salt, and pepper, and enriched with beef liver for a nutrient-dense patty. These raw hamburgers are frozen and ready-to-cook.
Ingredients: grassfed ground beef, onions, beef liver, parsley, Celtic sea salt, thyme, black pepper
Recipe is gluten-free, dairy-free, egg-free, grain-free, and GAPS Diet-friendly.
A delicious DIY vegetarian burger dough, featuring soaked lentils, sunflower seeds, fresh veggies and herbs. Form into patties and bake or pan-fry for a nourishing, inexpensive and GAPS Diet-friendly meal. Dip into our wonderful TSH Mayonnaise, Cultured Ketchup, Yogurt or Piima Cream, or a sauce of your own devising.
Ingredients: French green lentils, carrots, onions, sunflower seeds, celery, garlic, olive oil, porcini powder, Celtic sea salt, lemon juice, oregano, bay leaf
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS 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, 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.
Wakame and sea palm seaweeds harvested by Pacific Wildcraft are rehydrated and mixed with shiitake mushrooms, carrots and daikon. The salad is then tossed with a sesame dressing with dulse, along with thin rings of scallions and toasted sesame seeds.
Ingredients: carrots, daikon, wakame, sea palm, shiitake mushrooms, coconut vinegar, olive oil, scallions, toasted sesame seeds, mirin, wheat-free tamari, garlic, dulse, brown rice syrup, ume plum vinegar, lemon juice, sesame oil, toasted sesame oil, Celtic sea salt, South River Azuki Miso (Deep well water, lightly polished organic brown rice, organic azuki beans, sun-dried sea salt, organic sea vegetables and koji culture)
Recipe is vegan, dairy-free, gluten-free, black pepper-free and nightshade-free.
Our version of the classic olive tapenade. We use California grown green olives, salt-pack anchovies, fresh parsley, capers, lemon, garlic, and Seka Hills olive oil. Try it with Sierra Nevada chevre and Morell's bread.
Ingredients: green olives, olive oil, lemon juice, parsley, capers, garlic, anchovies, Celtic sea salt
Recipe is gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS Diet-friendly.
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), white wine vinegar, raw pastured egg yolks, Dijon mustard (organic grain vinegar, water, organic mustard seed, salt, organic spices), raw honey, parsley, 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.
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: jalapeños, bell peppers, raw honey, apple cider vinegar, lemon juice, Great Lakes beef gelatin
Recipe is gluten-free, dairy-free, black pepper-free, GAPS Diet-friendly and not vegetarian.
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: flowering coriander, olive oil, garlic, pickled serrano chiles, preserved lemon brine, lemon juice, black peppercorns, caraway seeds, cumin seeds, cardamom pods, Celtic sea salt.
Recipe is vegan, gluten-free, dairy-free and GAPS Diet-friendly.
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 (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.
Sweetened with maple syrup and palm sugar, this tapioca pudding highlights the flavor of fragrant vanilla beans as well as the special sweetness of maple.
Ingredients: tapioca pearls, Native Forest coconut milk (guar gum-free), maple syrup, palm sugar filtered water, pastured eggs, tapioca starch, vanilla extract, Celtic sea salt, vanilla beans
Recipe is gluten-free and dairy-free.
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
Recipe is gluten-free and contains dairy.
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 Forest coconut milk (guar gum-free), molasses, coconut oil, ginger, cinnamon, cardamom, vanilla extract, lemon juice, Celtic sea salt, baking soda, cloves
Recipe is vegetarian, gluten-free and dairy-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
Comes Frozen this week. 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 (1/2 teaspoon) wrapped in wax paper and frozen in an airtight container for ease of use.