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Recipes

From the farm-to-table and ceremonial cacao programs.

A small working recipe library — fully written, with ingredients, method, yield, and time. It exists for search traffic and to prove the culinary work is real.

Stone-Ground Guatemalan Ceremonial Cacao
Recipe 01 · Ceremonial cacao1 cup · 10 minutes

Stone-Ground Guatemalan Ceremonial Cacao

Our signature Six Rows blend — single-origin criollo from an all-female fair-trade farm, blended with panela, vanilla and five Mayan spices, prepared around the Mayan calendar. Caffeine-free.

Ingredients

  • ·2–4 tbsp stone-ground Guatemalan ceremonial cacao blend
  • ·1 cup non-dairy milk (oat, almond, or coconut)
  • ·Optional: a small pinch of sea salt; a few drops of agave or panela syrup to taste

Method

  1. 01Gently warm the non-dairy milk in a small saucepan until just steaming — do not boil; high heat dulls the spice notes.
  2. 02Whisk in 2–4 tablespoons of the cacao blend, one tablespoon at a time, until fully dissolved and silky.
  3. 03Continue to whisk over low heat for 2–3 minutes to let the panela, vanilla and Mayan spices open up.
  4. 04Taste and adjust with a pinch of salt or a little sweetener. Pour into a clay cup and take it slowly — this is a ritual, not a rush.

Nutrition (estimated, per serving)

180 kcal4g protein8g fat24g carbs

Estimated using standard ingredient nutrition data; actual values vary by brand, portion, and prep.

Roasted Heirloom Squash with Brown Butter & Toasted Seed
Recipe 02 · Farm-to-table4 servings · 45 minutes

Roasted Heirloom Squash with Brown Butter & Toasted Seed

A farm-forward side that turns a single squash into a centerpiece. Built around the autumn farm haul.

Ingredients

  • ·1 medium heirloom squash (kabocha, delicata, or butternut), seeded and sliced
  • ·2 tbsp olive oil
  • ·3 tbsp unsalted butter
  • ·2 tbsp toasted pumpkin or squash seeds
  • ·1 small sprig fresh sage, leaves separated
  • ·Flaky salt and cracked black pepper
  • ·Optional: a drizzle of panela syrup or honey

Method

  1. 01Heat the oven to 220°C / 425°F. Toss the squash slices with olive oil, salt, and pepper and spread on a tray.
  2. 02Roast 25–30 minutes, flipping once, until edges caramelize and flesh is tender.
  3. 03In a small pan, melt the butter over medium heat. Add the sage leaves and let the butter brown until nutty and fragrant, about 3 minutes.
  4. 04Spoon the brown butter and crisp sage over the squash. Scatter toasted seeds and finish with flaky salt and a light drizzle of syrup if using.

Nutrition (estimated, per serving)

220 kcal4g protein14g fat24g carbs

Estimated using standard ingredient nutrition data; actual values vary by brand, portion, and prep.

Citrus-Cured Gulf Fish with Farm Herb Oil
Recipe 03 · Farm-to-table6 servings · 25 minutes (plus 20 minutes cure)

Citrus-Cured Gulf Fish with Farm Herb Oil

A first course that wakes the palate — bright, clean, and built on whatever herbs the farm sent this week.

Ingredients

  • ·300g fresh Gulf fish (snapper or grouper), very fresh, sliced thin
  • ·Juice and zest of 2 limes
  • ·Juice of 1 orange
  • ·1 small shallot, finely sliced
  • ·1 small jalapeño, seeds removed, finely diced
  • ·1 packed cup mixed farm herbs (cilantro, mint, basil, sorrel)
  • ·3 tbsp good olive oil
  • ·Flaky salt

Method

  1. 01Arrange the fish in a single layer on a chilled plate. Season lightly with flaky salt.
  2. 02Combine lime and orange juice with the shallot and jalapeño; pour over the fish and let cure 15–20 minutes in the refrigerator until the edges turn opaque.
  3. 03Blitz the farm herbs with olive oil and a pinch of salt to a bright green oil.
  4. 04Drain the fish, plate, and finish with the herb oil, a little lime zest, and a few whole herb leaves.

Nutrition (estimated, per serving)

180 kcal22g protein8g fat6g carbs

Estimated using standard ingredient nutrition data; actual values vary by brand, portion, and prep.

Slow Greens & Field-Grain Bowl
Recipe 04 · Farm-to-table4 servings · 35 minutes

Slow Greens & Field-Grain Bowl

A weeknight workhorse from the meal-program kitchen — built to scale and to use whatever greens are heavy that week.

Ingredients

  • ·2 bunches sturdy greens (collards, kale, or chard), stems removed, leaves torn
  • ·1 cup cooked field grain (farro, barley, or brown rice)
  • ·2 tbsp olive oil
  • ·3 cloves garlic, sliced
  • ·1 tbsp apple cider vinegar
  • ·1 tsp smoked paprika
  • ·Salt and pepper
  • ·Optional: a soft egg or crumbled feta to finish

Method

  1. 01Heat olive oil in a wide pan. Add the sliced garlic and smoked paprika and cook 1 minute until fragrant.
  2. 02Add the greens with a splash of water and a pinch of salt. Cover and cook 6–8 minutes, stirring, until wilted and tender.
  3. 03Uncover, add the vinegar, and let it reduce for 1 minute. Fold in the cooked grain to warm through.
  4. 04Taste and adjust. Finish with a soft egg or feta if using, and serve.

Nutrition (estimated, per serving)

280 kcal8g protein12g fat32g carbs

Estimated using standard ingredient nutrition data; actual values vary by brand, portion, and prep.

Garlic Confit Honey Grilled Squash, Air-Fried Salmon & Broiled Mini Potatoes
Recipe 05 · Farm-to-table2 servings · 35 minutes

Garlic Confit Honey Grilled Squash, Air-Fried Salmon & Broiled Mini Potatoes

A simple weeknight plate built on three techniques — confit, air-fry, and broil — that let each ingredient cook in its own best method. Wild-caught salmon finished skin-on, sweet squash glossed in garlic confit and honey, and mini potatoes broiled hard with just salt and pepper.

Ingredients

  • ·2 wild-caught salmon fillets (about 6 oz / 170g each), skin-on
  • ·1 medium yellow squash, cut into wedges
  • ·2 tbsp garlic confit (cloves + oil)
  • ·1 tbsp honey
  • ·1 tbsp olive oil
  • ·8–10 mini potatoes (red or purple), halved if large
  • ·Kosher salt and cracked black pepper, to taste

Method

  1. 01Heat the air fryer to 400°F. Season the salmon fillets with kosher salt and black pepper. Air-fry skin-side down for 8–10 minutes, until the skin crisps and the flesh flakes easily.
  2. 02Toss the squash wedges with garlic confit, honey, and a pinch of salt. Grill or roast at 425°F for 15–18 minutes, turning once, until caramelized at the edges.
  3. 03Toss the mini potatoes with olive oil, kosher salt, and cracked black pepper. Broil on high for 12–15 minutes, shaking the pan halfway, until the skins blister and char slightly.
  4. 04Plate the salmon alongside the glossed squash and blistered potatoes. Finish with a final crack of pepper.

Nutrition (estimated, per serving)

420 kcal22g protein25g fat30g carbs

Estimated using standard ingredient nutrition data; actual values vary by brand, portion, and prep.