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Jaclyn’s Take on Josey Baker’s Gluten-Free Adventure Bread 

I’m constantly on the prowl for quick, uncomplicated gluten-free baked goods. I love a gluten-free treat that’s not trying to mimic it’s refined grain cousin—it doesn’t need to taste like fluffy white bread or flaky croissant. If it’s a cashew pie crust, the cashews do the talking! If it’s a bread, all it has to do is hold onto my butter schmear or shmooshed avocado for dear life! And If it’s jam-packed with healthy ingredients, even better.

So I was thrilled when my colleague in our San Francisco foodhub recommended Josey Baker’s Adventure Bread - Josey is a Good Eggs O.G., after all! This recipe is a fortuitous gluten-free anomaly in his his new cookbook, Josey Baker Bread, a wonderful intro to bread-baking book that also painstakingly details the baking techniques behind his famous $4 toast (definitely not gluten-free).

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Apple & Cabbage Salad with Turkey-Apple Meatballs

As you know, this week is all about apples (because they’re free!) so we’ve been throwing them into pretty much everything. Our chef used them to sweeten up our turkey meatballs for lunch the other day and chopped a bunch up for a slaw-like salad. The light, refreshing Apple & Cabbage Salad was the perfect complement to the rich meatballs. A great, easy meal for a big group, too! Without further ado, here are the recipes!


Serves 10

4 lbs dark turkey meat ground

1 bunch cilantro, chopped

1 large white onion, grated

2 apples, grated

Salt and black pepper

Vegetable oil

1 quart tomato sauce, homemade or a good jarred tomato sauce

Heat oven to 375°F, warm up the tomato sauce in a pot. In a large bowl combine all ingredients except the oil. Make sure to squeeze most liquid out of the onion and apples. Add salt and pepper generously and mix well.

Using a bowl with cold water, keep your hands wet as you roll out the meatballs. The water will prevent the meat from sticking to your hands. Don’t press the balls as you roll them, be gentle! 

Heat 1-2 tbs of oil in a large pan and fry the balls in batches, flipping only once as they brown. They’ll need about 2-3 minutes on each side. Place them in an oven-proof pan and pour the hot tomato sauce over. Into the hot oven they go for 15 minutes to slow-cook.


Serves 6-8

1 medium head of cabbage, 

2 sweet apples

1 bunch green onion, sliced thin

4 tablespoons shaved almonds

5-6 tablespoons red wine vinegar

1 tablespoon agave 

5-6 tablespoons hazelnut oil


Shave the cabbage, preferably using a mandoline, on the thinnest possible setting. Using the same setting, shave the apples, then slice each piece into thin strips. 

In a large bowl, combine all ingredients. Adjust seasoning as needed.

Enjoy together!

It’s Officially Apple Week!

Today commences our Apple Week celebration to kick off the fall season and get that back-to-school vibe back in the air (even if you haven’t gone back to school in a few too many years). To start the season off right, we’re giving away FREE local apples between 9/7 and 9/14. All you have to do is add them to your basket and they’re yours!

And what better way to enjoy your free apples than with a little bourbon in this pie recipe, eh? 

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