Menu September 28, 2026

Breakfast & Sweets

Chocolate-Cherry Granola 

Organic oats, pistachios, coconut chips, pumpkin seeds, maple syrup, olive oil, dried cherries, dark chocolate

Keep sealed on the counter and the granola will stay fresh for 2 weeks.

Lola’s Breakfast Burritos

Pasture raised eggs, cottage cheese, turkey bacon, shredded jack and cheddar cheese, Vista Hermosa flour + cassava tortilla

(2 burritos)

Microwave in parchment 1–2 min until puffed and hot. Air fry/pan sear unwrapped for crispy outside.

Bake at Home GF Chocolate Chip Cookie Dough

Bob’s Red Mill 1 to 1 Baking Flour, french style butter, pasture raised eggs, organic sugar, organic brown sugar, vanilla bean paste, Callebaut chocolate chips, flakey sea salt

(Frozen dough for 12 cookies)

Keep the dough in the freezer. If you don't plan to use it in the next few days, wrap it in a freezer-proof plastic bag. Defrost: Thaw in the refrigerator for a few hours, until it's soft enough to slice but still cold and firm.  Preheat the oven to 375°F (175°C) and line a baking sheet with parchment. Slice the log into 12 equal rounds, about ¾ inch thick. Arrange the slices about 2 inches apart on the sheet. Bake for 11-12 minutes, until the edges are golden and the centers look just set. Cool on the pan for 3-5 minutes, then move to a wire rack.

Salad & Sides

Marin Chinese Chicken Salad

Romaine, green cabbage, sliced chicken breast, black sesame seeds, rice wine vinaigrette with a side of toasted almonds and crispy rice noodles

Gluten Free / Dairy Free

Shake dressing, toss salad, top with almonds & crispy rice noodles.

Tuna Salad Nicoise

Tuna, lemon vinaigrette, black olives, green beans, marinated tomatoes, potato

Gluten Free / Dairy Free

Enjoy chilled.

Sides

Pan Seared Chicken Breasts

Add cold to salads or warm briefly in the microwave or hot oven.

Marinated Flank Steak  

(½ lb cooked)

Gluten Free / Dairy Free 

Add cold to salads or warm briefly in the microwave or sear in a pan for 1 minute per side.

Bake Your Own Sourdough Bread - Dairy Free

This is a good video to watch to see the whole process before you start baking.

Remove the sourdough from the bag and place on the counter. Watch this easy 3 minute video to learn more about shaping the dough. If you don’t have a banneton basket use a well floured bowl to shape the dough while it rests. While the dough is resting after shaping, heat your oven to 450 degrees. Place a dutch oven pot with the lid on in the oven to preheat for 45 minutes. Carefully remove the hot pot from the oven, remove the lid and place the loaf idiom side up on a piece of parchment paper. Carefully place into the hot pot by holding the edges of the parchment paper.  The dome side of the bread should face up in the pot. Use a knife or razor blade to make an X along the top of the bread (about ½”deep). Place the lid back on the pot and bake in the hot 450 degree oven for 30 minutes. Remove the lid and turn the heat down to 400, bake for an additional 15 minutes. Remove the loaf from the pan and allow the loaf to cool on a wire rack for at least one hour before slicing. Raw dough will hold in the fridge for 1 week from delivery. Once baked, consume within 3 days.

Sourdough Starter

8oz Jar

Keep in the fridge. Feed weekly. See sourdough videos for maintenance.

Clean Peanut Sauce

Bring to room temperature, shake well before using.

Dinner Entrees

Cherry Tomato-Basil Chicken Breasts, Baked Parmesan-Spinach Risotto, Roasted Butternut Squash & Green Beans

Chicken Breasts, cherry tomatoes, basil, white wine, garlic, arborio rice, butter, chicken stock, parmesan, spinach, onion, organic butternut squash, organic green beans, olive oil, garlic, rosemary

Gluten Free

Bring the meal to room temperature while preheating your oven to 375°. Remove the lids from the containers and bake the risotto for 20 to 25 minutes until hot and bubbly. Cover the chicken breast with parchment paper and then a piece of foil, and heat for 12 to 15 minutes until warmed through. Place the vegetables on a sheet pan and warm for 5-10 minutes, just until hot.

Honey-Dijon Salmon, Rosemary Roasted Baby Potatoes, Roasted Broccoli & Carrots

Scottish Salmon, honey, Dijon mustard, shallot, champagne vinegar, organic baby potatoes, olive oil, rosemary, garlic, organic broccoli and carrots

Gluten Free / Dairy Free

Bring the meal to room temperature while preheating your oven to 375°. Remove the lids from the containers and bake the salmon for 10 minutes until heated through. Place the potatoes, broccoli and carrots on a sheet tray lined with parchment and warm in the oven 5-8 minutes until hot.

Gochujang Grilled Pork Chops, Noodles with Peanut Sauce, Vegetable Slaw

Gochujang, ginger, garlic, tamari, pork chops, brown sugar, sesame oil, fresh lo mein noodles with Clean Peanut Sauce, shaved cabbage, cucumber, bell pepper and edamame slaw with peanut-lime vinaigrette

Dairy Free 

Bring the meal to room temperature while preheating your oven to 325°. Remove the lids from the containers and cover the pork chops with parchment paper and then a piece of foil. Bake for 15-20 minutes until warmed through. Take care not to overcook the pork, or it will get dry. Serve the peanut noodles chilled, or sauté in a pan over medium heat for 2-3 minutes, stirring until warmed through. Shake the vinaigrette and toss the vegetable slaw just before serving.

Lunchbox Favorites

Baked GF Chicken Tenders with Clean BBQ Sauce 

Chicken breast, egg, gluten free breadcrumbs, Clean BBQ Sauce

3 baked chicken tenders (4oz) and 2oz BBQ Sauce

Gluten Free / Refined Sugar Free

Serve at room temperature or air fry or toast 2-3 minutes at 375 to warm.

Orzo with Parmesan and Butter

Organic orzo, french style butter, parmigiano reggiano, salt

12oz pasta

Enjoy chilled or at room temperature.