Menu for August 24


Note: This week's menu is rescheduled from last week.

Choice A:  Navratan Korma, a.k.a Nine Gem Curry

A creamy, tomato-y curry is loaded with "nine gems" including cauliflower, carrots, raisins, and almonds.  Served over a bed of brown rice with a side of fresh cucumbers, this is one of those impossibly easy dishes that tastes like it took hours to make (but didn't).

Vegan, Gluten-Free

Contains Almonds, Coconut


Choice B:  Shiitake Egg-less Frittata with Salsa Fresco

Chickpea flour is the foundation of this scrumptious baked frittata featuring shiitake mushrooms from Mousam Valley Mushrooms in nearby Springvale.  Top with some salsa fresco for a hearty and colorful meal!  Note: You will need a small (approx. 6-10" diameter) oven-proof skillet or baking dish.

Vegan, Gluten-Free

Contains Cashews

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



Menu for August 10




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

Choice A:  General Tso's Tofu

The perfect balance of sweet, savory, and spicy!  Crisp and chewy Heiwa tofu is stir fried with a vibrant mix of our in-peak summer veggies (including green beans and pepper) and served over a bed of organic white jasmine rice.

Vegan, Gluten-Free

Potential allergens: soy, corn

Choice B: Black Bean Tacos

Corn tortillas (made by Tortilleria Pachanga) are stuffed with protein-rich black beans, fresh tomato salsa, sauteed veggies, and cashew-lime crema.  

Vegan, Gluten-Free

Potential allergens: corn, cashews

P.S. Love Mexican food?  We have a few spots left in our Mexican Masa Fiesta cooking class on August 15, with the owner of Tortilleria Pachanga!  




Menu for August 3

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Choice A:  Rustic Pizza with White Bean Puree

Nothing beats homemade pizza!  A chewy, whole-grain crust is overlaid with white bean spread, fresh herbs, and juicy veggies.


Potential Allergens: Wheat

Choice B:  Pad Thai

Asian rice noodles are swirled together with ribbons of zucchini and carrots, studded with colorful veggies & herbs, tossed in a tangy peanut-lime sauce and sprinkled with roasted peanuts!

Vegan, Gluten-free

Potential Allergens: Soy, Peanuts

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

Menu for July 27


Choice A:  Deconstructed Sushi Bowl

Why roll your sushi when you can eat it straight from a bowl?  Farm fresh veggies, local Heiwa tofu, avocado, pickled ginger, nori, brown rice in a sweet tamari sauce. 

Vegan, gluten-free

Potential allergens: soy. 


Choice B:  Quinoa Tabbouleh with Roasted Tomatoes and Almond Feta

A summer classic, this powerhouse of a salad can be eaten warm or cold.  Quinoa, fresh herbs, cucumbers, our own nut-based "feta", oven-roasted cherry tomatoes, and lemon vinaigrette mingle together so that every bite is a delight!

Vegan, gluten-free

Potential allergens: almonds 


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

Menu for July 20

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Choice A:  Freekah Bowl   (vegan)

Build a quick and delicious dinner bowl loaded with lemon balm-pumpkin seed pesto, crunchy cucumbers, fresh-cooked chickpeas, green beans, and a new-to-us grain, freekah!  New to you too?   "Freekeh (sometimes called farik) is wheat that’s harvested while young and green. It's roasted over an open fire, then the straw and chaff are burned and rubbed off. The grain on the inside is too young and moist to burn, so what you're left with is a firm, slightly chewy grain with a distinct flavor that's earthy, nutty, and slightly smoky."   From

Potential allergens: wheat

Choice B:  Peanut Mushroom Soba (vegan, gluten-free)

This is one of those "if-you-could-only-eat-one-dish-what-would-it-be" kind of meals (answer: this one).  100% buckwheat noodles are smothered in a rich peanutty sauce, served with sauteed mushrooms and seasonal veggies, and sprinkled with sesame seeds.

Potential allergens: peanut, soy

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

Menu for July 13th

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Choice A:  Thai Green Curry with Tofu

Seasonal veggies, local Heiwa tofu, and fresh herbs in a mild green coconut curry sauce, on a bed of white jasmine rice.

Vegan, GF

Potential allergens:  Soy


Choice B:  Roasted Beet & No-Goat Cheese Salad

Roasted new beets, mesclun mix, nut-based soft cheese, and an oil-free date-balsamic vinaigrette make this a scrumptious, filling meal!

Vegan, GF

Potential allergens: tree nuts, soy


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

Menu for July 6th


Last week's menu got re-scheduled to this week, now with photos!

Choice A:  Early Summer Buddha Bowl with Roasted Veggies & Quinoa (vegan, gluten-free)

You might think you know a vegetable.... and then you roast it and meet a brand new friend who is sweet, complex, and fun to be around.  Prepare yourself to fall in love with these roasted seasonal veggies (including new potatoes, radishes, young onions, and garlic scapes) whose friendship you'll savor atop a bed of protein-rich quinoa, and finished off with a generous drizzle of maple-mustard dressing.  

Choice B: Curried Lentils with Rhubarb, Chard, and Rice (vegan, gluten-free)

Dig into a comforting bowl of richly spiced lentils that have been simmered with spring onions, tangy rhubarb (yes, rhubarb), and rainbow swiss chard.  Brown rice are a nutty backdrop and cucumbers provide a cooling balance to this dish which can be enjoyed hot or cold, any time of day!

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

Menu for June 22

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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 local 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:  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 fresh veggies, herbs, and lemon dressing have had ample time to mingle with the trio of proteins - emmer, chickpeas, and almonds.  We like to make it in the morning and eat it for dinner!

Contains: Wheat, Almonds 

Menu for June 15

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Choice A: 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, 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.

Choice B:  Beet Falafel (vegan)

One of our signature FMK recipes, beet falafel is a tasty treat any time of year that beets are available - and lucky for you, we are just starting to harvest the first of our beets!  Tender, baked falafel patties are adorned with a green goddess dressing and pickled veggies, atop a bed of cous cous.

Contains wheat.

Choice C: GF Beet Falafel (vegan, gluten-free)

Beet falafel, green goddess dressing and pickled veggies, atop a bed of brown rice.


Menu for June 8


Choice A:  Pasta Alfredo with Rainbow Chard (vegan)

These organic whole-wheat trumpet-shaped noodles by Sfoglini (Brooklyn, NY) are good enough to eat on their own, but when they are smothered in a creamy, cashew-based alfredo sauce, life takes on a whole new meaning.  Toss with some minced chives and sauteed rainbow chard for a new take on comfort food!

Contains wheat, cashews.

Choice B:  Pasta Alfredo with Rainbow Chard (vegan, gluten-free)

The same dish as Choice A, but with rice-based pasta for a gluten-free meal.

Contains cashews.

Choice C: Peanutty Lentils with Spinach and Jasmine Rice (vegan, gluten-free)

We firmly believe that peanut sauce can go with anything, but there are some matches that are really made in heaven, and peanut sauce + red lentils are one of them.  Simmered with an assortment of veggies, including local organic spinach, and served atop a fluffy bed of white jasmine rice (organic, grown in CA),  this meal makes the perfect breakfast, lunch, and/or dinner!

Contains peanut, coconut.

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

Menu for 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.