Gluten free. Contains peanuts, almonds, coconut.

with rosemary aioli

with king trumpet mushrooms, chives and toast

raw and seasoned

with rosemary aioli

with tomato Chutney

with dried Chili

A savory seasonal favorite from Little Saint Farm made with pumpkin, spinach, and tangy feta baked in a golden, flaky crust. Serves 6-8 Contains: Wheat/Gluten, Soy, Coconut 1. To reheat quiche in the oven, preheat to 350°F. 2. Place the quiche on a baking sheet (cover loosely with foil if needed to prevent browning), and warm for 20-30 minutes until heated through. 3. Allow the quiche to sit for a few minutes after heating helps it firm up before serving.

Delicata squash roasted with butter until golden and caramelized, finished with a light dusting of cayenne pepper. Serves 2-4 Gluten Free, Contains: Onion 1. Preheat oven to 375°F 2. Arrange squash in a single layer on a parchment-lined baking sheet. 3. Roast uncovered for 10–15 minutes, or until heated through. 4. If reheating from refrigerated storage, heat to an internal temperature of 165°F 5. Transfer to a serving platter and serve immediately with Caramelized Onion Dip.

Farm vegetables, seasonal fruit, citrusy olive mélange, candied seasonal nuts, Mixed Grain Sourdough Focaccia, Rebel Cave-Aged Brie, house-made Feta, and trio of dips: beet hummus, cultured cashew, and smoked carrot. Serves 4-6 Gluten Free, Contains: Nuts

Farm vegetables served with three house-made dips: beet hummus, cultured cashew, and smoked carrot. Serves 3-4 Gluten Free, Contains: Nuts

Housemade potato brioche dinner rolls. 6 count Contains: Wheat/Gluten

Housemade Sourdough Focaccia Topped with Herb-Roasted Seasonal Vegetables. Serves 4-6 Contains: Wheat/Gluten 1. Preheat oven to 350°F. 2. Place focaccia on a baking sheet. 3. Warm uncovered for 8–12 minutes, or until heated through and edges are lightly crisp. 4. For a crispier crust, increase oven temperature to 400°F during the final 2–3 minutes. 5. Slice into desired portion size and serve warm.

Silky roasted winter squash blended with caramelized pears and savory miso, creating a rich, velvety soup with layers of earthy sweetness and autumn flavors. Serves 2-4 (32 fl oz) Gluten Free, Contains: Soy 1. Warm soup in a saucepan over medium-low heat. 2. Stir occasionally to ensure even heating and prevent scorching. 3. Heat gently until the soup reaches an internal temperature of 165°F for 15 seconds. 4. Transfer to serving bowls and serve hot.

Seasonal greens with candied seasonal nuts & fruit, pink celery leaf. Serves 4-6 Gluten Free, Contains: Nuts

A Pasta-Free Lasagna - Layers of Seasonal Root Vegetables and Squash, Kohlrabi, Bodega Red Potatoes, Herbed Ricotta, House Made Tomato Sauce, Bay-Infused Bèchemel. Serves 4-6 Gluten Free 1. Preheat oven to 350°F. 2. Place lasagna on a baking sheet and cover with aluminum foil. 3. Bake, covered, for approximately 30 minutes, or until heated through. 4. Remove foil and continue baking for 5 minutes to lightly brown the top. 5. Lasagna is ready to serve when the internal temperature reaches 165°F in the center. Note: Allow lasagna to rest for 5–10 minutes before slicing and serving.

Tender lion’s mane mushroom cutlets coated in a crisp, golden crust of sunflower seeds and whole-grain brown rice breadcrumbs, seasoned with savory herbs and pan-seared. Serves 1 Contains: Soy 1. Preheat oven to 375°F. 2. Arrange cutlets in a single layer on a parchment-lined baking sheet. 3. Lightly drizzle or brush with extra virgin olive oil to help restore the crispy coating. 4. Bake uncovered for 12–18 minutes, turning halfway through to ensure even heating and crispness. 5. Cutlets are ready to serve when the internal temperature reaches 165°F in the center. Note: Avoid covering the cutlets during reheating, as trapped moisture will soften the sunflower seed crust. Serve whole or slice and fan out onto plate. Serve immediately for the best texture.

Brûléed Brussels sprouts with caramelized edges, and fresh pomegranate seeds for a balance of savory and tart flavors. Gluten Free 1. Preheat oven to 375°F. 2. Arrange Brussels Sprouts in a single layer on a baking sheet. 3. Roast uncovered for 10–15 minutes, or until heated through and edges are lightly caramelized. 4. Brussels sprouts are ready to serve when the internal temperature reaches 165°F. 5. Transfer to a serving dish and garnish with the fresh pomegranate seeds packaged separately. Note: Avoid covering the Brussels sprouts during reheating to preserve their caramelized edges. Add pomegranate seeds just before serving for freshness and texture.

Potato brioche apple and fennel sausage stuffing. Gluten Free

Holiday gravy: A smooth and silky, earthy sauce with a touch of sweetness. Gluten Free

A smooth, creamy potato purée made with russet potatoes, warm bay leaf-infused soy milk, and extra virgin olive oil. Gluten Free

Celebrate the season with this classic Farm Pumpkin Pie, topped with luscious whipped vanilla bean cream. The ideal centerpiece for your holiday table. It’s best enjoyed at room temperature or slightly chilled. The fresh pumpkin is spiced, baked and topped with luscious whipped vanilla bean cream. The ideal centerpiece for your holiday table. Serves 6-10 Contains: Wheat/Gluten, Coconut

Apple Orchard Pie features tender, spiced apples under a golden oat crumble topping. Serves 6-10 Contains: Wheat/Gluten, Coconut Reheating Instructions: For a fresh-from-the-oven experience, reheat at 350°F on a baking sheet, loosely covered with foil, for 20–30 minutes.

Rich and creamy, this oat milk–based vanilla bean ice cream is the pie accessory of the season — perfect on top of your favorite slice or straight from the pint! Contains: Coconut