Menu for Dec. 12

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Meal 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, veggies, and Italian herbs.  Top it with a rich sauce made of summer's preserved 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

Contains Almonds, Cashews

Meal B:  Roasted Roots with Forbidden Black Rice and Cinnamon Maple Tahini Sauce

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, and a sprinkle of toasted pumpkin seeds for the perfect winter's meal!

Vegan, Gluten-Free

Please pre-order here by Monday 8am!

Menu for Dec. 5

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Meal A: Tuscan Bean & Kale Soup with Herbed Croutons

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 Abigail’s Bakery’s Millet-Rice bread), you'll never go back to the packaged ones again! 

vegan, gluten-free

Meal B: Wild-Rice-Lentil Stuffed Squash

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), French lentils, and dried cranberries.  Top with a tangy roasted apple sauce as we bid a sad goodbye to autumn.

vegan, gluten-free

Please pre-order here by Monday 8am!

Menu for Nov. 28

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Meal A:  Mac & Sweets 

There are a lot of "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," kale, and nutty hemp seeds.

vegan

contains Wheat, Cashews.

Meal B:  GF Mac & Sweets

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

vegan, gluten-free

contains Cashews.

Meal C: Beet Falafel

One of our signature FMK recipes, this falafel is a tasty treat showcasing one of the most nutrient-packed veggies out there - beets! Tender, baked falafel patties are adorned with a green goddess dressing and pickled veggies, atop a bed of brown rice.

vegan, gluten-free

Please pre-order here by Monday 8pm! <—Note extended deadline for this week, since we posted so late!

Happy holiday!

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With the most food-centric holiday of the year coming up this week, we are taking the week off of FMKs to give you a chance to prep, celebrate, and feast on leftovers.

The next order deadline for meal kits will be Nov. 26, with pick-up on Wednesday, Nov. 28th! Stay tuned for the menu!

Need some quick ideas for Thanksgiving food? Here are some of our favorite recipe collections online:

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Meal A: Carrot Ginger Pad Thai with Tofu

Asian rice noodles are swirled together with ribbons of carrots, studded with baked tofu, tossed in a tangy peanut-ginger sauce and sprinkled with roasted peanuts.

Vegan, Gluten-free

Contains Soy, Peanuts


Meal B: Shepherd’s Pie

In our vegan twist on this classic comfort food, richly spiced lentils are topped with mashed potatoes and parsnips and served with mushroom gravy. Allergens: soy (tamari in gravy) 

Vegan, Gluten-free

Contains Soy

Please pre-order here by Monday 8am!

Menu for Nov. 7

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Meal A: Pumpkin Curry with Forbidden Black Rice

This creamy coconut curry tastes like it took all day to make, but actually comes together very easily! Local organic “winter luxury” pumpkin is the star of this mildly-spicy stew, which is served over a bed of forbidden black rice.

vegan, gf

contains cashews


Meal 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 delicious warm or chilled, after the flavors of the fresh veggies, herbs, and lemon vinaigrette have had ample time to mingle with the trio of proteins - emmer, chickpeas, and almonds. 

vegan, gf

contains wheat, almonds 

Please pre-order here by Monday 8am!

Menu for Oct. 31

Farm Meal Kits are back! We are excited to start designing and assembling your dinners again, and wanted to share a few updates we’ve made to the program:

  • Meal Kits will be available to pick up at The Pod @ Frinklepod Farm starting Wednesdays at 11am and can be picked up anytime during our business hours through the week: Wed 11a-6p, Thurs 11a-6pm, Fri 11am-5pm, Sat 9a-3pm. (These hours may change later in the winter but we will of course keep you posted!) In general, you should plan to use your kits by Sunday-ish.

  • We are no longer going to be offering Quest Fitness as a pick-up location; our apologies if this option worked well for you but unfortunately it did not work easily for us.

  • The price of each kit has increased by $1 to $21 to help us cover online credit card processing fees.

  • In our continued efforts to “green” our business and reduce packaging, every kit will now include two mason jars in which some of your ingredients will be stored. You will be charged a deposit of $1.50 per jar - a total of $3 for both jars in your kit - and will receive this deposit back in cash when you return the jars & their lids. Thus, you will be charged $24 when ordering a meal kit, but will receive $3 back upon returning the jars.

  • As always, your feedback and ideas are valuable to us, so be in touch anytime!

And, without further ado, here are next week’s meals! Please order by Monday at 8am. Thank you! ~ flora

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Meal A: Wild Rice and Roasted Pear Walnut Salad with Date Balsamic Dressing 

Forget all the "wild rice" you've eaten that has most likely been cultivated in paddies in California.  This rice is the real deal, actually a species of grass, that grows wild and is hand-harvested by canoe in lakes in Minnesota (by friends of ours!)  The taste is like none other and is perfectly complemented by the earthy flavors of onions, celery, and sage.  Add some color to your plate with roasted local pears, Frinklepod salad greens, and an oil-free vinaigrette that will make you want to lick your plate clean (go for it)!

Click here for a 3 minute video about the wild rice you're about to eat!

vegan, gf

contains walnuts

Meal B: Mexican stuffed peppers. 

I have always found any dish that is called "stuffed ..." to be especially filling.  Is this psychological or would it be this way even if with a different name?  Well, call these what you will, but you will definitely enjoy stuffing the beautiful sweet peppers with a quinoa-black bean mixture, popping them in the oven, and then serving with a lime-cashew cream.

vegan, gf

contains cashews

Menu for August 24

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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

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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.

Vegan

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

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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. 

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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 https://greatist.com/eat/what-is-freekeh

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.