Here is what I packed for my 4 year old for lunch today: Leftover grass fed steak using this grill rub Leftover pommes persillade (sauteed potatoes with garlic) Fresh
local yellow peppers Sauerkraut Fermented ketchup (probiotics) Need more lunch ideas and... Continue Reading
Not exact matches
Heirloom lettuce salad with chickpeas, celery,
local cherry tomatoes and white balsamic dressing, fresh New Jersey summer tomato sauce with
yellow and red tomatoes, garlic, chili
pepper, olive oil, and basil with Ezekiel Sprouted Grain Pasta, toasted sourdough with earth balance spread, diced garlic and basil.
bag baby spinach 1 large sweet potato 1
yellow onion 1 large knob fresh ginger Garlic 1 red bell
pepper 2 large heads broccoli Ground coriander Cumin seeds Mustard seeds Turmeric Cayenne Tom Kha Gai (Thai Coconut Soup) You may need to take a field trip to your
local Asian market to find some of the ingredients, but once you have everything, this soup comes together in a flash!
Ingredients 5 - 6 leaves red chard, chopped (kale, rainbow, swiss chard would also work well) 2 portobello mushrooms, chopped 1 medium
yellow onion, diced 2 - 3 small tomatoes, I used
LOCAL vine ripened 3 cloves garlic 2 tsp extra virgin olive oil 1 tbsp red vine vinegar 1 tbsp water 1 tsp dried oregano Pinch sea salt Black
pepper
Heirloom lettuce salad with chickpeas, celery,
local cherry tomatoes and white balsamic dressing, fresh New Jersey summer tomato sauce with
yellow and red tomatoes, garlic, chili
pepper, olive oil, and basil with Ezekiel Sprouted Grain Pasta, toasted sourdough with earth balance spread, diced garlic and basil.