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Recipes for foodservice
entrée
appetizers
condiments
Meet the Chefs
entrées
Farro Risotto with Mushrooms
Chicken Stroganoff
Ramen Broth
Cajun Red Beans and Rice
By Jerome Grant
Pulled Jackfruit BBQ
By Jerome Grant
Cauliflower “Mac+Cheese”
By Jerome Grant
General Tso's Cauliflower and Quinoa Bowl
By Jerome Grant
Filipino Vegetable Pancit
Jerome Grant
Zero Waste Tofu Korma
By Jerome Grant
Latin Sancocho
By Jerome Grant
Arroz con Chorizo
By Jerome Grant
Roasted Squash & Pumpkin Seed Mole
By Jerome Grant
Mushroom Bolognese
By Jerome Grant
Cashew Alfredo with Local Mushrooms & Green Peas
By Jerome Grant
Quinoa and Vegetable Soup
By Livio Velardo
Lentil and Sweet Potato Curry with Coconut Milk
By Livio Velardo
Barley and Vegetable Risotto
By Livio Velardo
Vegetable and Pinto Bean Posole
By Livio Velardo
Farro Risotto, Eggplant + Broccolini
By Jerome Grant
appetizers
Scallion Pancakes, Coconut Aminos + Ginger Sauce
By Jerome Grant
Benne Seed and Zucchini Muffins
By Jerome Grant
Black Eyed Pea Fritters
By Jerome Grant
Upcycled Bloody Marys
Matriark Foods
condiments
Tamari Vinaigrette
Double Green Goddess Dressing
Carrot Ginger Dressing
Pumpkin Seed Ranch Dressing
By Jerome Grant
Beetroot Tahini
By Jerome Grant
Honey Mustard Dressing
Roasted Tomatillo and Avocado Salsa Verde
By Livio Velardo
Creamy Miso + Tofu Dressing
By Jerome Grant
Sweet Potato Picadillo
By Jerome Grant
Matriark Black Garlic Mayo
Fermented Carrot Hot Sauce
By Jerome Grant
Mushroom Gravy
By Jerome Grant
Meet the Chefs