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Avocado Bundles

Avocado Toast with Lemon, Serves 4
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Avocado Toast with Lemon, Serves 4
The best breakfast, lunch, dinner, and snack—it's hard to get enough of the simple pleasure that is avocados on toast. Add a squeeze of lemon, and a sprinkle of sea salt to brighten the flavor. For a little kick, we like to finish it with a pinch of cumin. 
  • Avocados from Rick's Seasonal Produce, 1lb (~2 avocados)
  • Eureka Lemons from Rick's Seasonal Produce, 1lb (~3 lemons)
  • Sliced, Organic Whole Wheat Sourdough, 1 loaf
Tips
  • For an extra special version, rub your toast with garlic while it's still firm, and drizzle with olive oil. 
Quinoa, Kale & Avocado Bowl with Ginger Dressing, Serves 4
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Quinoa, Kale & Avocado Bowl with Ginger Dressing, Serves 4
If you're getting home from work, and you want a quick, healthy dinner, this is the recipe for you. Quinoa is an ancient seed that's also a complete protein, which means it contains all the essential amino acids you need in a day. Plus, it's super tasty—especially when combined with an umami-packed ginger dressing and creamy avocado.
  • Avocados from Rick's Seasonal Produce, 1lb (~2 avocados) 
  • Tri-Color Quinoa from Edison Grainery, 16 oz bag
  • Organic Lacinato Kale from Lady Moon Farms, 1 bunch
  • Ginger Dressing from MOMO Dressing, 8 oz bottle
Recipe
Serves 4

Ingredients

  • 2 avocados, sliced
  • 1 cup tri-color quinoa
  • 1 bunch lacinato kale
  • 1/4 cup MOMO ginger dressing
Rinse your quinoa by putting it in a strainer and running under cold water for 20 seconds. Quinoa has a natural coating that can make it taste bitter, or soapy without first washing. Bring 1 cup of quinoa and 2 cups of salted water to the boil, and cook for 15 minutes. 

De-stem the kale, roughly chop, and sauté with oil over a medium-high heat until it just wilts, about a minute. Transfer the kale, quinoa and avocado to a bowl while still hot, and toss with the ginger dressing. Season with salt if necessary, and munch away! 
Huevos Rancheros, Serves 4
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Huevos Rancheros, Serves 4
Is there anything better than Huevos Rancheros on a weekend morning? Sure, pancakes are good, and everyone loves a waffle, but few foods can beat the combination of fried eggs, avocados, salsa roja, and freshly-pressed tortillas. 
  • Avocados from Rick's Seasonal Produce, 1lb (~2 avocados)
  • Salsa Roja from Nixtamal, 8oz container
  • 4" White Corn Tortillas from Nixtamal, 1lb 
  • Pasture-Raised Eggs from Handsome Brook Farm, 1 dozen
Tips
  • You'll definitely want to heat your tortillas before eating. One at a time, heat them in a dry skillet over high heat for 30 seconds on each side. Keep them warm by wrapping in a slightly damp dishtowel. 
  • Grating a little queso blanco over your huevos never hurts! 
Chocolate-Avocado Mousse, Serves 5-6
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Chocolate-Avocado Mousse, Serves 5-6
Satisfy your sweet craving without feeling guilty. Instead of loading your mousse with butter, try using avocado instead. The good fats in the avocado lend similar properties as butter so that the result is just as smooth. Check out our recipe below for tips and tricks. This bundle includes:
  • Avocados from Rick's Seasonal Produce, 1lb (~2 avocados)
  • Cocoa Powder from Guittard Chocolate, 8oz canister
  • Almond Milk from OMilk, 16oz bottle
  • Pastured Eggs from Lancaster Farm Fresh, 1 dozen
Recipe
Makes 6 x 1/2 cup servings
  • 2 ripe avocados
  • 4 pastured eggs, separated
  • 3/4 cup cocoa powder
  • 1/2 cup almond milk
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
Add the avocados, eggs yolks, cocoa powder, vanilla, and honey to your KitchenAid mixer. Cream together until it's smooth and whipped. Add in the almond milk, and mix to combine. Transfer to another bowl, and clean out the mixer really well. Add the egg whites and salt to the mixer, and beat until the eggs form soft peaks. Fold into the cocoa mixture, and chill for at least an hour before serving. 
Grapefruit & Avocado Kale Salad, Serves 4
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Grapefruit & Avocado Kale Salad, Serves 4
Sad desk lunches be damned! This super simple salad balances the creaminess of avocado with the acidity of grapefruit. Because kale is so hearty, you can dress this salad in the morning without it getting wet and wilt-y. 
  • Avocados from Rick's Seasonal Produce, 1lb (~2 avocados)
  • Grapefruit from Rick's Seasonal Produce, 1 grapefruit
  • Organic Lacinato Kale from Lady Moon Farms, 1 bunch
  • Eureka Lemons from Rick's Seasonal Produce, 1 lb (~3 lemons)
Recipe
Serves 4

Ingredients
  • 2 avocados, sliced
  • 1 grapefruit, supremed
  • 1 bunch lacinato kale
  • Juice of two lemons
  • 1/4 cup olive oil
First make the dressing. Combine the lemon juice and olive oil in a jar, and season with salt and pepper. De-stem the lacinato kale, finely shred it, and toss in a bowl with the dressing. Let it marinate for bit—the acidity in the lemon will break down the toughness of the kale. Add the avocado and supremed grapefruit, and enjoy! 


Honey-Lime Whey & Avocado Smoothie, Makes 3-4 Drinks
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Honey-Lime Whey & Avocado Smoothie, Makes 3-4 Drinks
The most nutritious way to start your day. The White Moustache has started bottling and flavoring their whey, a by-product of their yogurt-making, to brilliant effect. The whey is tangy, sweet, and packed with protein, making it the perfect companion to creamy avocado. The breakfast of champions.
  • Avocados from Rick's Seasonal Produce, 1lb (~2 avocados)
  • Honey-Lime Whey from The White Moustache, 16oz bottle
  • Ginger from Kailani Farm, 1 piece
  • Mint from Satur Farm, 1 bunch
Recipe
Makes 3-4 filling cups

Ingredients
  • 2 ripe avocados
  • 1 inch ginger, peeled and roughly chopped
  • 1 x  16oz bottle Honey-Lime Whey
  • 1/4 cup chopped mint

Put all of the ingredients in a blender, and blend away! Add a little honey to sweeten, and, if you want to brighten the flavor, try adding freshly squeezed lime juice. 

Tip
  • Slice your avocados and freeze them ahead of time for an even creamier version on a warm morning.
B.L.A.T Sandwich, Serves 6
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B.L.A.T Sandwich, Serves 6
If you're having a picnic, look no further. This twist on a classic may be the ideal sandwich: whole wheat sourdough, salty bacon, buttery lettuce, creamy avocado and sweet, hydroponic tomatoes. Yum! Your future sandwich includes: 
  • Avocados from Rick's Seasonal Produce, 1lb (~2 avocados)
  • Hickory-Smoked Bacon from Brooklyn Cured, 1lb
  • Butterhead Lettuce from Gotham Greens, 4.5 oz container
  • Organic, Sliced Whole Wheat Sourdough from Bread Alone, 1 loaf
  • Red Vine Cluster Hydroponic Tomatoes from Shushan Valley, 1lb (~3 tomatoes)
Tips
  • Try out our Chipotle Mayo from Sir Kensington's to add an extra kick to your sandwiches.  
Green Goddess Dressing, Serves 6
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Green Goddess Dressing, Serves 6
Add extra creaminess to your Green Goddess Dressing without adding the cream. The natural butteriness of avocados lends itself to producing a super smooth dressing that you'll want to pour over everything. Your goddess includes: 
  • Avocado from Rick's Seasonal Produce, 1lb (~2 avocados)
  • Parsley from Rogowski Farm, 1 bunch
  • Cilantro from Satur Farms, 1 bunch
  • Mint from Satur Farms, 1 bunch
  • Garlic from Bradley Farms, 1 head
  • Eureka Lemons from Rick's Seasonal Produce, 1 lb (~3 lemons)
Recipe
Makes about 2 cups

Ingredients
  • 1 ripe avocado
  • 2 garlic cloves, roughly chopped
  • 4 tablespoons parsley, roughly chopped
  • 3 tablespoons cilantro, roughly chopped
  • 2 tablespoons mint, roughly chopped
  • Juice of two lemons
  • 3/4 cup olive oil
  • 1 teaspoon vinegar, red or white wine
  • Salt & Pepper
Add all ingredients except the olive oil into a food processor. While the processor is running, slowly add in the olive oil. Doing this will help the whole mixture emulsify. Season with salt and pepper, and try it with some delicious butterhead lettuce. 

Produce Bundles

Citrus Sampler
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Citrus Sampler
Sad without stone fruit? Bereft without berries? Stop that right now! Try a bit of the freshness and sweetness that winter has to offer with this bundle, and find a respite from the cold. Our Citrus Sampler includes:
  • Blood Oranges from Rick's Seasonal Produce, 1 lb, approx. 2-3
  • Ruby Red Grapefruits from Rick's Seasonal Produce, 2 grapefruits
  • Kumquats from Rick's Seasonal Produce, 0.5 lb, approx. 15 
  • Navel Oranges from Rick's Seasonal Produce, 1 lb, approx. 2-3
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Citrus Avocado Duo
The perfect bundle to satisfy your weekly fruit craving. You'll have just enough delicious fruit around for when you want it without worrying about it going bad. 
  • Hass Avocados from Rick's Seasonal Produce, 1lb
  • Tangelos from Rick's Seasonal Produce, 1lb
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Fruit for the Week
The best winter fruit that we have to offer. It's the perfect amount to get you and your loved one through the week. 
  • Mutsu Apples from Prospect Hill Orchards, 2 lbs
  • Organic Rhubarb from Organically Grown Co., 1 lb
  • Ruby Red Grapefruit from Rick's Seasonal Produce, bag of 2
  • Valencia Oranges from Rick's Seasonal Produce, bag of 4
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Mushroom Duo
Cook 'em together or cook 'em separate. No matter what, they'll be delicious! Our mushroom duo includes: 
  • Blue Grey Oyster Mushrooms from Primordia Mushroom Farm, 8 oz
  • Crimini Mushrooms from Primordia Mushroom Farm, 12 oz
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Mirepoix Bundle
Mirepoix is the foundation of (almost) every great recipe. Get everything you need to start soups, sauces, and braises in one click!
  • Organic Celery from Deardorff Family Farms, 1 bunch
  • Orange Carrots from Rogowski Farm, 1 bag
  • Organic Yellow Onions from Myer's Produce, 1 lb
  • Organic Garlic from Bradley Farm, 1 head

Meal Kits

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DIY Gravlax
Impress your near and dear with homemade gravlax. They never have to know it's crazy easy to make your own superb topper for bagels, rye toast, and salads. An awesome addition to any brunch! Check out these detailed instructions from America's Test Kitchen and enjoy!

Our DIY Gravlax Bundle Includes:
  • Wild Alaskan Coho Salmon from Sea to Table, 2 fillets, arrives frozen
  • Dill from Satur Farms, 2 bunches
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Maple Ginger Salmon
MOMO's genius marinade is sweet, savory, and packed with umami flavor. It's made with white miso, soy sauce, ginger, maple, and it's the perfect complement to salmon for an easy, impressive dinner. The bundle includes: 
  • Troll-Caught Coho Salmon from Sea to Table, frozen, 2 fillets, 6 oz each
  • Maple Ginger Marinade from MOMO dressing, 9 oz jar
Tips
  • To defrost your salmon quickly, put it in a bowl of cold water in its packaging for an hour. It'll be all ready to go!
  • For a super easy meal, just marinate the salmon in MOMO's ginger maple sauce for an hour, and bake at 350 for 15 minutes. 
  • If you want to get a little fancier, try wrapping the salmon in foil with thinly sliced cabbage, mushrooms, fresh ginger, and garlic, and then spoon over the maple ginger marinade. Steam in your oven at 350 for 20-30 minutes. This is MOMO's favorite preparation! 
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Makhani Tikka Chicken
A super simple, fast dinner that's enough for two. Calcutta Kitchen's Makhani Tikka is a mild, creamy tomato simmer sauce with ginger, honey, and chili powder. Add boneless, skinless chicken thighs from Cascun Farm for a 10-minute meal. This kit includes: 
  • Boneless Skinless Chicken Thighs from Cascun Farm, 1lb
  • Makhani Tikka Simmer Sauce from Calcutta Kitchens, 1 jar (16oz)
Tips 
  • Sauté white onions in a couple tablespoons of butter until translucent. 
  • Cut the chicken thighs into strips and pan-fry with the onions until the chicken is just barely cooked. 
  • Add the simmer sauce with a half cup of water, and simmer for 10 minutes. 
  • We love to serve this dish with rice, or naan, and with a garnish of cilantro. It's so easy! 
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Linguine alle Vongole
Linguine alle Vongole is a simple dish that's always elegant. This dish starts and ends with the quality of its ingredients, and that's what we have here: Hard Red Winter Wheat Linguine from Community Grains and Littleneck Clams from the pristine waters of the Long Island Sound. From your pantry, you'll need garlic, red chili flakes, olive oil, a glass of white wine, and a lemon. 
  • Long Island Littleneck clams from Mermaid's Garden, 1 dozen
  • Hard Red Winter Wheat Linguine from Community Grains, 1 lb
Tips 
  • The thing about wild clams is that they can be sandy if you don't wash them properly. Fill a bowl with cold water, and let the clams sit for 20 minutes. In that time, they'll spit out the sand from inside their shells. 
  • If a clam is open when you get it, tap it on the counter top. If it doesn't close up, throw the clam away. 
  • Here's how we like to cook our clams: bring a pot of lightly salted water to the boil, and cook the pasta until just al dente. Meanwhile, sauté garlic in a skillet with red chili flakes, and then pour in the white wine and clams. Cover your pan, and cook the clams for 3-5 minutes, until they all open up. Add pasta straight into the pan, allowing some pasta water to come over too. Squeeze the lemon over, and season to taste. Yum! 
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Braised Short Ribs
Braised short ribs are a great menu item for Passover, and we've put together the raw ingredients to make it possible: 
  • 100% grass-fed short ribs from Sun Fed Beef, arrives frozen, approx. 2 lbs
  • Carrots from Rogowski Farm, 1 lb
  • Yellow Onions from Rogowski Farm
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Wed
Cheesy Scrambled Eggs
Scrambled eggs hit the spot every time—especially when they're made with cheddar cheese! Get the basics here, in just one click.
  • Cheddar Cheese Bites from Maplebrook Farm, 8 oz container
  • Pasture-Raised Eggs from Handsome Brook Farm, 1 dozen
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Tomato & Goat Cheese Frittata
A frittata is a simple way to achieve a delicious, hearty brunch. The goat cheese lends a creamy richness that is balanced by the sweet acidity of the tomatoes. The cherry tomatoes come from Hudson Valley Harvest, and were frozen at the height of summers for this very moment. 
  • Frozen Cherry Tomatoes from Hudson Valley Harvest, 1 bag
  • Goat Cheese from Vermont Creamery, 1 4 oz log
  • Pastured Eggs from Handsome Brook Farm, 1 dozen
Tips
  • Roast the cherry tomatoes (straight from frozen) with olive oil, red wine vinegar and plenty of salt and pepper. 
  • Try adding a sautéed leek to your frittata! 

Perfect Pairings

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Winter Squash & Mushroom Ravioli Dinner
Make yourself a mouthwatering dinner in just ten minutes with Fishkill Farm's tomato sauce and fresh mushroom and winter squash ravioli. Pazzi Pasta handmakes the ravioli everyday, just for your order. 
  • Crimini Mushroom & Winter Squash Ravioli from Pazzi Pasta, 16-18 pieces
  • Tomato Sauce from Katchkie Farm, 24 oz jar
Tips
  • Dress up this simple sauce with sautéed garlic, and plenty of freshly ground black pepper. 
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Just Greens! Organic Juice Pack
The best of Rawpothecary's green juice line all in one place. Perfect if you're looking to cleanse, or if you just want to have some greens on the go. 
  • Skinny Greens
  • Dandi Detox
  • 'Cress Fresh
  • Kalefornia
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Simple Fish Dinner
When you're using the freshest ingredients, the simplest prep is the best. Just roast this hake with salt, pepper, dill, and lemons, and enjoy with your favorite white wine! This kit includes: 
  • Massachusetts Hake from Mermaid's Garden, 1 lb
  • Dill from Satur Farms, 1 bunch
  • Eureka Lemons from Rick's Seasonal Produce, approx. 3
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Hummus & Local Corn Chips
The best snack for a peckish afternoon. Both the hummus and the corn chips hail from Ithaca, NY, and are produced in tasty small-batches just a few miles apart from each other. This snack pack includes: 
  • Sweet Corn Chips form Off the Cob, 1 bag
  • Lemon & Garlic Hummus from Ithaca Hummus, 9.5 oz container
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Baby Carrots & Savory Shallot Dip
A healthy snack for when you're at your desk, and you need an afternoon pick me up. These organic baby carrots come straight from Vermont, and the yogurt is made using local Hudson Valley Fresh milk.
  • Organic Baby Carrots from Myer's Produce, 1.5lb bag
  • Savory Shallot Yogurt from The White Moustache, 1 jar
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