Menu fo May 25

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Choice A:  Wild Rice Stew  (vegan, gluten-free)

Chewy, earthy wild rice (hand-harvested by our friends in Minnesota) and local soldier beans (Baer's Best, Berwick ME) are simmered in a flavorful vegan beef broth along with veggies and spring greens.  All your nutrient, flavor and texture needs in one soup bowl!

Choice B:  Jerk Jackfruit Tacos (vegan, gluten-free)

The food world is all abuzz about jackfruit!  Simmered in Jamaican jerk seasonings, jackfruit will meet roasted sweet potatoes, pineapple, and cabbage slaw, and together they will make their way into your mouth via organic corn tortillas from Tortilleria Pachanga (Portland, ME).  And your life will never be the same.

Contains Corn, Soy.

Please PRE-ORDER BY 8AM MONDAY for a Friday pick-up at Quest or Frinklepod. 

Menu for May 19


Please PRE-ORDER BY 8AM MONDAY for a Friday pick-up at Quest or Frinklepod. 

Choice A: Fiddlehead-Quinoa- Tofu Bowl  (V, GF)

Fiddlehead season is a fleeting moment in New England, celebrated with much anticipation by anyone who has tried these immature little ferns.  Never had one? Here's your chance.  Creamy rich quinoa is studded with baked Heiwa tofu and garden chives, enhanced with a lemony dressing, and finished off with the star of the show - wild-foraged fiddleheads.  

Contains soy.

Choice B:  Veggie Frittata (V, GF)

This egg-less frittata gets its secret power from chickpea flour and is loaded with caramelized onions, spinach, and Italian-inspired herbs.  Top it with some housemade marinara and a sprinkle of flavorful, dairy-free parmesan.

Note: You will need a small (approx 8") oven-safe skillet or saucepan OR a standard-sized loaf pan for this meal.

Contains cashew, almond.


Menu for May 11

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Choice A:  Rainbow Soba Bowl with Peanut-Lime Sauce (V, GF)

As evidenced by those cute little feet in the photo, this dish is a family favorite and always a hit with kids ages 1-101.  A base of pumpkin-ginger-rice soba noodles is loaded with chickpeas, peanut-lime sauce, and a colorful melange of veggies.

Contains: Peanuts, Soy

Choice B:  Roasted Roots with Forbidden Black Rice and Cinnamon Maple Tahini Sauce (V, GF)

Enjoy the sweet, earthy flavors of sweet potatoes, parsnip, beets, potatoes, onion, and garlic,  roasted to perfection.   Combine with a bed of chewy Forbidden Black Rice (organic, CA-grown), a dollop of creamy Cinnamon Maple Tahini sauce, and a sprinkle of toasted pumpkin seeds for a lovely last hurrah with winter root crops.

Please PRE-ORDER BY SUNDAY MIDNIGHT for a Friday pick-up at Quest or Frinklepod. 

Please note that our new schedule begins this week. The pre-order deadline will continue to be Sunday midnight each week, but Kits will now be available for pick-up on Friday mornings starting at 8am at both Quest and Frinklepod. You can pick up anytime (or day) after that (note hours of operation for both locations here). This schedule will continue through the summer.    

Menu for May 1/3


Choice A:  Pac Choi Stir Fry with Mushrooms, Cashews, White Jasmine Rice, and Tangy Carrots

Also known as "bok choy," "chinese cabbage," and "soup spoon," pac choi is a nutrient-dense green and crunchy powerhouse that also happens to be growing like gangbusters at Frinklepod right now!  This sweet & crunchy green communes with crimini mushrooms, cashews, and onions in a brown ginger sauce, all paired with tangy pickled carrots, lacto-fermented by Gracie's Garden (Standish, ME) over a bed of white jasmine rice.

Contains: Cashews, Soy (organic)

Choice B:  Spring Emmer Wheatberry Salad

Ever heard of Emmer?  Didn't think so.  Emmer is an ancient ancestor of wheat - high in protein and low in gluten, making it a great choice for people who are sensitive to more common, hybridized types of wheat.

This scrumptious, salad is best eaten chilled, after the flavors of the red pepper, parsley, scallions, and preserved lemon dressing have had ample time to mingle with the trio of proteins - emmer, chickpeas, and almonds.  We recommend making it in the morning and eating it for dinner!

Contains: Wheat, Almonds 


Please PRE-ORDER BY SUNDAY MIDNIGHT for a Tues. (May 1) or Thurs. (May 3) pick-up. 

Please also note that our schedule will change beginning with NEXT WEEK'S MENU. The pre-order deadline will continue to be Sunday midnight each week, but Kits will now be available for pick-up on Friday mornings starting at 8am at both Quest and Frinklepod.  This new schedule begins with the order deadline of midnight Sunday, 5/6; those Kits will be available to pick up 5/11.  This schedule will continue through the summer.      Thank you. xo

Menu for April 24-26


Choice A:  Buffalo Tofu Bowl  (vegan, gluten-free)

What happens when you cross crispy-chewy Heiwa tofu with flavorful, spicy buffalo sauce, fresh spinach, cucumbers, avocado, and brown rice?  PARTY IN YOUR MOUTH.

Disclaimer: No buffalos or any other animals were harmed in the making of this dish.  

Contains: organic soy



Choice B:  Roasted Parsnip Soup with Super Bagel Croutons (vegan)

Parsnips are one of those truly seasonal vegetables, that you will only find in the fall or the spring, unlike, say, their cousin the carrot.  When dug after a long cold winter, parsnips have a rich sweet flavor that just can't be beat.  For this meal, you'll roast parsnips, carrots, onions (etc.) and blend them with some creamy cashews into a heavenly puree.  Top with fresh parsley and some of our famous bagels-turned-croutons, and we guarantee you'll be licking your bowl clean!

Contains: Wheat  (in the bagel croutons), Cashews



Menu for April 17/19

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Choice A:  Superfood Salad   (vegan. gluten-free)

Have you ever been to a restaurant and discovered that the only veg option on the menu is a house salad?! :(   Well, this is NOT that kind of salad.  This colorful bowl is the best kind of salad-  chock-full of textural, flavorful elements that will make every bite a wonderful treat.  Super-fresh mesclun mix, chewy quinoa, quick-pickled beets, sweet orange, crunchy walnuts, and red onions are tossed in an organic wild blueberry vinaigrette.  

Choice B:  Spinach Lentil Curry with Brown Rice (vegan. gluten-free)

You may have noticed that we have a love of Indian-inspired food here in the Frinklepod Kitchen.  Warming and nourishing, the flavors of turmeric, cumin, ginger, and curry just translate so well to every season!  This dish features those spices mingled with some of our first spinach of the spring, hearty green lentils, tomatoes, garlic, and onion, on a bed of brown rice.


Menu for April 10/12


Choice A:  Pesto Polenta with Smoky Chickpeas  (vegan, gluten-free)

Super simple comfort food at its finest.  Dig into this bowl of creamy organic polenta swirled with our own pesto, made with Frinklepod spring greens, garlic, almonds, and a touch of basil.  Smoky stovetop chickpeas add a boost of flavor and protein!

Contains corn, almonds


Choice B:  Hawaiian Poke Bowl (vegan, gluten-free)

Our take on the traditional Hawaiian dish (which usually includes raw fish), this Poke ("Poh-KAY") Bowl is a veritable rainbow of color, flavor, and texture:  our own fresh pac choi greens, caramelized pineapple, carrots and beets, crispy baked tofu, brown rice, miso-ginger dressing, and topped with toasted sesame and nori strips.   And while we didn't grow the pineapple ourselves, we are proud to say that two Maine-made products really make this dish shine: tofu from Heiwa (Rockport) and miso from go-en fermented foods (Whitefield).

Contains soy, corn (optional-can be easily omitted)



Menu for April 3/5


Choice A:    Spring Glow Soup (vegan, gluten-free)

As this photo indicates, we have been eating a lot of our meals in or near the greenhouse lately.  And what better way to spring into spring than with a big bowl of this perfectly balanced Spring Glow Soup?  Protein-rich red lentils and tangles of our own super-fresh spinach sit in a warming broth of tomatoes and coconut milk.  Sweet, tangy, creamy, comforting ... this soup hits it all.

Contains Coconut.

Choice B:  Mac & Sweets (vegan)

There are a lot of plant-based "mac & cheese" recipes out there, but this is our favorite.  Organic whole wheat pasta is smothered in a creamy/cheezy/sweet-potatoey sauce, adorned with shiitake "bacon," our own baby kale (yay, spring!), and nutty hemp seeds.

Contains Wheat, Cashews.

Choice C: Mac & Sweets (vegan AND gluten-free)

Mac & Sweets, made with gluten-free rice pasta.

Contains Cashews.

Menu for March 27/29


Choice A:  Pho  (vegan, gluten-free)

Warning:  This Vietnamese-inspired soup just may be the best soup you've ever had.  Slurpy rice noodles, crispy Heiwa tofu and mushrooms, bright pea shoots and cilantro bask in a richly spiced (anise/clove/cinnamon) vegan "beef" broth.  

Say it with me now:  "fuh"

Contains soy.




Choice B:  Green Lentil Bounty Bowl (vegan, gluten-free)

Whether you eat it warm or cold, call it a "bowl" or a "salad," or can't decide if you want to share it with the world or hoard it all for yourself, this is the perfect almost-spring meal.  Green lentils, cucumbers, Vermont-grown apples, red onions, walnuts, and parsley are dressed in a preserved lemon-maple dressing that will knock your socks off.

If you plan to eat this cold (our personal preference), we recommend making this at least 6 hours in advance.  But, it's great warm, too!

Contains walnuts (easy to omit from meal if desired).



Menu for March 20/22

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Choice A:  North African Tagine with Flatbread (vegan)

This fragrant stew, named after the clay pot in which it's traditionally cooked, features a perfect balance of sweet and savory elements, including veggies, chickpeas, raisins, and aromatic spices.  Whip up some stovetop flatbread and you've got yourself your new favorite meal!

Contains: Wheat


Choice B: Sweet Potato Curry with Forbidden Black Rice (vegan, gluten-free)

This Thai-inspired curry is loaded with sweet potatoes, toasted cashews, and veggies and pairs beautifully with the rich chewiness of forbidden black rice, aka "emperor's rice."

(Learn more about black rice here.)

Contains: Cashews, Soy, Coconut


Menu for March 13/15

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Choice A:  Jambalaya with Smoky Bean Sausage    (vegan)

This twist on the classic Creole dish features our own smoky meat-free sausage, winter squash, brown rice, and a spicy mix of veggies.  

Potential allergens: Gluten, soy


Choice B: Carrot Ginger Pad Thai   (vegan, gluten-free)

Rice noodles and ribbons of carrots meet crispy, chewy Heiwa tofu in a tangy ginger-peanut sauce.  Cabbage and pea shoots add sweetness, crunch, and an antioxidant boost to this perfect meal!

Potential allergens: soy


Menu for March 6/8

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Please Pre-order Here by Sunday midnight!   Choose to pick-up at Quest Fitness on/after Tuesday (4pm) OR at Frinklepod Farm on/after Thursday (8am).

Choice A:  Manchurian Broccoli and Chickpeas

Faster, healthier, and yummier than Chinese take-out, this is one of those meals that you will crave for days afterwards.  Organic broccoli, carrots, and chickpeas are simmered in a gingery brown sauce and served over a bed of organic jasmine rice.  Garnish with slices of organic minneola tangelo or be adventurous and mix chunks of this heavenly orange right into the dish.

Vegan, Gluten-Free.    Potential Allergens:  Soy (organic, in sauce)

Choice B:  Tuscan Bean & Kale Soup with Herbed Croutons

Back by popular demand! A thick & creamy soup featuring Bumble Bee beans (Baer's Best, South Berwick, ME) along with Frinklepod veggies, tomatoes, and rosemary, tarragon, and basil.  Once you've made your own crisp, herby croutons (from locally-made sourdough bread), you'll never go back to the packaged ones again! 

The flavors in the soup get even better over time so consider making this ahead of time (in the morning) or just cross your fingers for leftovers the next day!

Vegan.          Potential Allergens:  Wheat

Choice C:  Tuscan Bean & Kale Soup with Herbed Croutons (Gluten-Free)

The same as above, but with gluten-free, organic millet-rice bread (Abigail's Bakery, Weare NH) for the croutons.

Vegan, Gluten-Free



Menu for Feb. 27

Option A:  Jerk Jackfruit Tacos

The food world is all abuzz about jackfruit!  Simmered in Jamaican jerk seasonings, jackfruit will meet roasted sweet potatoes, mango, and 30 Acre Farm (Whitefield, ME) ruby sauerkraut, and together they will make their way into your mouth via organic corn tortillas from Tortilleria Pachanga (Portland, ME).  And your life will never be the same.

Vegan, Gluten-Free

Potential Allergens: Corn (organic)


Option B:  Teriyaki Tofu Stir-Fry

In our humble opinion, Heiwa Tofu (Rockport, ME) is THE best tofu out there.  And it really doesn't get any better than when it is smothered in our own date-sweetened teriyaki sauce, along with a mix of colorful veggies, and served on a bed of brown rice (*not* the noodles shown below).  A super easy and delicious crowd-pleaser!

Vegan, Gluten-Free

Potential Allergens:  Soy (organic)

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Menu for Feb. 20/22

One-Question Survey about ONIONS!

Let's talk ONIONS!  So pungent and off-putting at times, yet - when cooked and/or co-mingled with other ingredients - so essential, almost magical, in so many dishes!   We are aware that pre-chopped onions in your meal kit can make your whole car or fridge smell like an onion farm, but we also know that many people prefer to not deal with the peeling and chopping of an onion.  Your input will help us in our ongoing quest to create meal kits that are convenient to use, enjoyable to have around, and as minimally packaged as possible.  Thanks!

How do you like to receive your onions?

Option A:  Southwestern Quinoa Bowl


It's hard to be creative in the kitchen in February, isn't it?  It can be especially hard to "eat local" in the middle of the winter, but this bowl highlights some awesome ingredients you should know about.  Black beans (grown by Baer's Best, Berwick ME) mingle with chili spice (hand-blended by Curio Spice, Cambridge MA), organic quinoa, and sauteed veggies (including our own onions and garlic).  Top with a fresh salsa featuring ripe tomatoes (Backyard Farms, Madison ME), avocado, and lime, and you may even forget that another snowstorm's coming!

Vegan, Gluten-Free


Option B: Singapore Noodles.  


Asian fusion at its finest, this fun noodle dish is a little Chinese, a little Indian, a little... ?  Seared tempeh (a protein-rich patty made of local, organic soybeans) from Lalibela Farm (Bowdoinham ME) parties with colorful veggies, brown rice vermicelli, crunchy cabbage, and toasted cashews.

Vegan, Gluten-Free.

Potential Allergens: Soy, Cashews.



Please Pre-order Here by Sunday midnight!   Choose to pick-up at Quest Fitness on/after Tuesday (4pm) OR at Frinklepod Farm on/after Thursday (8am).

Menu for Feb. 13/15

Option A: North African Peanut Butter Stew with Millet

This is one of those wintry warming stews that is elevated by its base spices: cinnamon, cumin, berbere.   Simmer hearty veggies and chickpeas in a peanut-butter-tomato sauce, add baby spinach, preserved lemon, and some nutty, fluffy millet.

Vegan, Gluten-free

Potential allergens: peanut


Option B: Wild-Rice Stuffed Squash with Applesauce-balsamic Dressing

Delicata squash, with its sweet flesh and thin, edible skin, is the star of this show; it is stuffed with  truly "wild" wild rice (hand harvested by our friends in Minnesota), green lentils, dried cranberries, and kale.  Top with a thick, oil-free dressing featuring maple syrup, applesauce, & balsamic vinegar. 

Vegan, gluten free


Please Pre-order Here by Sunday midnight!   Choose to pick-up at Quest Fitness on/after Tuesday (4pm) OR at Frinklepod Farm on/after Thursday (8am).