Menu for April 24-26

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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

 

Please PRE-ORDER BY SUNDAY MIDNIGHT!  Thank you. xo

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.

Please PRE-ORDER BY SUNDAY MIDNIGHT!  Thank you. xo

Menu for April 10/12

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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)

 

Please PRE-ORDER BY SUNDAY MIDNIGHT!  Thank you. xo

Menu for April 3/5

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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

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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.

 

 

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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).

Please PRE-ORDER BY SUNDAY MIDNIGHT!  Thank you. xo

 

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

Please PRE-ORDER BY SUNDAY MIDNIGHT!  

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

Hungry yet?  PRE-ORDER BY SUNDAY MIDNIGHT!  

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)

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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

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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.  

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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

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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

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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).

Menu for Feb. 6/8

Option A:  Caramelized Onion-Veggie Frittata with Marinara and Nut-Parmesan

This egg-less frittata gets its secret power from chickpea flour and is loaded with caramelized onions, spinach, other veggies, and Italian-inspired herbs.  Top it with a rich sauce made of summer's best heirloom tomatoes 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.

Vegan & Gluten-Free.

Potential allergens: cashew, almond, sesame

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Option B:  Chana Aloo Matar with Cauliflower "Rice"

This long cold stretch of winter calls for comfort food from across the globe, in this case, the Punjabi dish of potatoes (aloo), peas (matar), and chickpeas (chana) simmered in a spiced cream sauce.  A surprisingly delicious and nutrient-dense "rice" made of lightly cooked cauliflower and a touch of saffron rounds out this warming meal.

Vegan & Gluten-Free.

Potential allergens: cashew, coconut

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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).

Menu for Jan. 31

Option A: Mediterranean Pasta Bowl (vegan)

Fill your deepest bowl with this bright and wholesome comfort food, and dig in!  Organic whole wheat noodles mingle with tofu feta, broccoli, sun-dried tomatoes, caramelized red onion, and olives for the ultimate party in your mouth!  You supply the extra virgin olive oil and we provide the rest.

Potential Allergens:  soy (organic, non-GMO), wheat

Option B: Gluten-Free Mediterranean Pasta Bowl (vegan, GF)

The same dish as Option A, featuring brown rice pasta.

Potential Allergens:  soy (organic, non-GMO)

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Option C:  Pumpkin Chili with Cornbread Dumplings (V, GF)

Another bowl of wintry comfort food, this time featuring organic beans from Baer's Best (Berwick), sweet crushed tomatoes, heirloom pumpkin (Frinklepod), and a magical spice mix.  Cornbread batter gets plopped on top of the simmering chili for a quick meal that tastes like it took all day to create!

Potential allergens: Corn (organic)

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Please Pre-order Here by Sunday midnight for Wednesday pick-up at Quest.

(Weekly pick-up option at Frinklepod resumes *next* week.)

Menu for Jan. 24

Option A:  Indian Lentil Dal and Garlic Spelt Flatbread

Delicately spiced with mild heat, this red lentil dal will make your house smell like your favorite Indian restaurant.  Cilantro, toasted spice oil, and coconut-based yogurt add depth to the soup, and an easy garlic spelt flatbread will never leave your hand 'til it's gone!  Not sure if you like Indian food?  This is a great introduction.

Allergens:  gluten (in flatbread)

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Option B: BBQ Soy Curls, Rainbow Slaw, and Roasted Fingerlings

Let's pretend it's summer for a minute with this weekend-cookout inspired meal.  Simmer soy curls in our house-made maple barbecue sauce, add lime vinaigrette to a colorful vegetable slaw, and roast some herbed Frinklepod-grown fingerling potatoes for a festive and satiating dinner.

Allergens: soy (non-GMO)

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Remember - for the month of January, Farm Meal Kits will only be available for pick-up at Quest Fitness, beginning Wednesdays at 10am.  

Quest Fitness:  2 Livewell Drive, Kennebunk

Hours: Weekdays: 5:00am - 8:30pm; Weekends: 7:00am - 6:00pm

 PLEASE PRE-ORDER HERE BY SUNDAY MIDNIGHT!

Menu for Jan. 17

Option A:  Tuscan Bean and Kale Soup with Herbed Croutons  (V)

A thick & creamy soup featuring Bumble Bee beans (grown in South Berwick, ME) along with Frinklepod Farm veggies, roasted 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!

Allergens: gluten (in croutons)

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

Enjoy the sweet, earthy flavors of carrots, squash, beets, onion, garlic, and potatoes, roasted to perfection.   Combine with a bed of chewy Forbidden Black Rice (organic, CA-grown), a dollop of creamy Cinnamon Maple Tahini sauce, a sprinkle of toasted pumpkin seeds, and a topping of parsley for the perfect winter's meal!

 

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Remember - for the month of January, Farm Meal Kits will only be available for pick-up at Quest Fitness, beginning Wednesdays at 10am.  

2 Livewell Drive, Kennebunk

Hours: Weekdays: 5:00am - 8:30pm

Weekends: 7:00am - 6:00pm

 Please pre-order here by sunday midnight!