Sylvetta Arugula

Sylvetta Arugula



Red Mustards

 Red Mustard

Rainbow Chard

Rainbow Chard

Dino Kale

Dino Kale

Purple Cauliflower

Purple Cauliflower

Tuscan Sun Rosemary

Tuscan Sun Rosemary

California Wagyu Kobe

Wagyu Kobe Beef

Rosemary Wagyu Kobe Burgers

Delicious grass fed heritage meat with Tuscan Sun Rosemary.

1 pack Wagyu Beef

1 sprig Tuscan Sun Rosemary

Sea salt

Fresh cracked pepper

Extra virgin olive oil

1) Remove rosemary leaves from stem

2) Chop coarsely

3) Mix into the meat with sea salt, pepper, and olive oil to taste

4) Separate meat into 3 equal quantities and form into patties

4) Cook on medium high heat for 3-4 minutes per side for medium rare

5) Serve by itself on a toasted bun with avocado

Romanesco Sautee

An approachable way to consume this trippy veggie!

1 Head of Romanesco

1 pinch of Tulsi Tea

Extra Virgin Olive Oil

Sea salt

1) Pull off florets on the Romanesco

2) Wash well

3) Chop off the ends of the florets

4) Season with Tulsi tea

5) Add to pan at medium high heat and add salt

6) Cook until slighlty caremlized on the edges

7) Add water and steam for about 5-10 minutes

8) Add in any leftover sauteed veggies

Chard Stem Bechamel Crisp

A fun dish to do with stems, which you usually throw out.

1 bunch Rainbow Chard





Cayenne Pepper

Extra Virgin Olive Oil

1) Wash your chard and chop off the stems

2) Put stems into boiling water for 5-7 minutes until tender

3) Preheat oven to 350

4) For the Bechamel, add a tablespoon or 2 of butter to a saucepan on medium heat

5) Melt the butter and slowly add in flour, a tablespoon at a time until you have a roux

6) Once the roux becomes darker, add the milk in slowly, whisking thoroughly

7) Remove stems from the boiling water, chop into pieces, and place in a casserole dish

8) Pour Bechamel over chard stems

9) Top with breadcrumbs, cayenne pepper, and olive oil

10) Bake for 12-18 minutes or until you have a nice golden brown color