Arborio rice, asparagus, parmesan, white wine, butter, smoked local porcini mushroom powder topped with bread crumbs. Comes frozen.
Arborio rice, saffron, shallot, white wine topped with parmesan and bread crumbs. Comes frozen.
Red wine braised beef topped with wheat berry risotto and panko. Comes frozen.
Roasted pesto marinated chicken with roasted red pepper, parmesan risotto, and breadcrumbs. Comes frozen.
This bean is native to the South Western United States and dates back to pre-Columbian times. This drought tolerant bean is a great source of fiber and protein, order with our house rendered lard for a delicious side or main course.
Taste the difference in our high-quality and nutritious grass-fed ground beef. Our carefully customized blend of muscle meat and brisket has created a demand that you will notice in many local restaurants in Arizona. Enjoy our ground beef around your own table and keep on hand as a family staple.
locally raised pork, brined with Italian herbs and spices and smoked with apple wood in house.
Our pork is raised here in Northern Arizona by friends and enjoyed the finest of foods and lives.This allows the pigs, the farmers,and SRF to provide you with the most flavorful, mindful,wonderful pork chops possible for you to enjoy and share with loved ones.
Our pork is raised here in Northern Arizona by friends and enjoyed the finest of foods and lives.This allows the pigs, the farmers,and SRF to provide you with the most flavorful, mindful,wonderful pork chops possible for you to enjoy and share with loved ones.
Locally raised pork smoked with mesquite, hickory, and black oak. No added nitrates (except for those naturally occurring in salt). Comes frozen. Thaw and cook fully before serving.
Locally raised ground pork with salt, brown sugar, garlic, herbs and spices.
One pound of spicy Italian sausage made with locally raised ground pork, salt, brown sugar, garlic, herbs, and spices.
Lard rendered from pigs raised by us. Lard is actually a wonderful cooking fat, containing lots of omega 3's and has one of the highest smoke points of any cooking oil.
fresh mozzarella imported from Italy. Made from 100% latte di bufala Italiono. Milk from the buffalo makes a creamier and softer mozzarella. This product will change the way you think of mozzarella, soooooo good!
A thick, house-made French style sour cream. Great in soups, salads, eggs Ingredients: Creme, Buttermilk, Salt, Citric Acid
Feta mixed with herbs and spices in organic olive oi
A white to yellowish cheese with nice blue-green veins and an open structure. Velvet smooth texture. The taste has a nice balance between the dark veins, salt and the sweet taste of the cow’s milk.
A Spanish cheese made from a mixture of cow, sheep, and goat milk. This white cheese ranges from nutty to fruity. It has a rich, buttery texture that goes well when served as a snack cheese.
locally raised pork, brined with Italian herbs and spices and smoked with apple wood in house.
Star Anise ganache coated in chocolate.
A sweet meringue based confection of almond flour, egg whites and sugar with almond cream. Delicious and gluten free.
Crispy, flakey, buttery and everything else you want it to be.
A sweet meringue based confection of almond flour, egg whites and sugar with almond cream and cherry filling. Delicious and gluten free.
Coconut cream, passion fruit gellee, in a dark chocolate cup
A sweet meringue based confection of almond flour, egg whites and sugar with almond cream. Delicious and gluten free.
A sweet meringue based confection of almond flour, egg whites and sugar with almond cream and cherry filling. Delicious and gluten free.
Homemade croissant filled with milk chocolatey goodness.
A french cousin of the american brownie. Crispy, rich, dense chocolate. Baked in the traditional form of a "cork".
Mesquite flour is rich in fiber, flavor, and southwest culture. A great flour for baking and desserts, mesquite flour is also high in protein and great for all purposes.
The burger that started it all! Our veggie burger is made of roasted shredded organic beets and carrots tossed in olive oil and wrapped in an organic blanched chard leaf. Burgers come frozen, thaw before cooking. Best pan seared.
Red Pork Tamales made from scratch right here in flagstaff! Tamales come frozen in one dozen.
Two Beef Meatballs Roasted and Braised in a San Marzano Tomato Sauce; Topped with Mozzarella and Parmesan.
-An ancient heritage wheat brought to the Sonoran desert by Padre Eusebio Kino, a Jesuit Missionary in 1685. Making it the oldest wheat in the western hemisphere. -Milled, these wheat berries are excellent for bread and pastry flour. They can be cooked whole or cracked and used in a variety of ways.
Herb roasted beef tenderloin, leek, spinach, yukon gold potato puree topped with breadcrumb crust and parmesan.
Red wine braised beef, broccoli, potato puree topped with bread crumbs and parmesan. Comes frozen.
French onion potato gratin, roasted beef sirloin, roasted beets, topped with bread crumbs.
French onion gratin served with roasted beets and topped with parmigiana cheese. Comes frozen.
apricots marinated in lavender white wine. The sweet and delicate nature of these apricots make them a great snack or addition to any cheese plate. slice them up and add them to any middle eastern or mediterranean dish.
Artichokes marinated in olive oil and herbs.
Roasted red peppers, olive oil, garlic, herbs and spices.
Black olives, roasted red peppers, olive oil, garlic, herbs and spices.
Sun-dried tomatoes, olive oil, garlic and herbs.
Arizona harvested grapefruits turned into a delicious marmalade made from grapefruit pulp, zest and sugar.
A tasty and tangy sauce with medium heat from Hatch green chilis. Shake well before using, refrigerate after opening, and enjoy with all your favorite foods.
A great spread or addition to salads -- a tapenade made with roasted red peppers and olives.
Plums foraged in Flagstaff made into jam. Great with nut butters or cheeses.
A lovely jam made with peaches from Northern Arizona orchards.
Basil pesto in 8oz glass jar.
A smooth blend of Italian olives with local herbs, garlic and olive oil. Great on bread as an appetizer or along side your favorite crudite platters.
House made meatballs smothered in tomato sauce. served on top of creamy parmesan polenta. topped with mozzarella and parmesan. Frozen: Thaw, heat in oven covered at 350* for 10-15 minutes of until warm throughout. if desired finish in broiler to crisp.
White truffle and parmesan risotto, with sous vide beef sirloin and smoked local porcini crust. Frozen: Thaw before baking. Bake in the oven at 350* uncovered until warm throughout.
Asparagus, Arborio Rice, Butter, Parmigiano, onion, saffron, herb, spices Frozen: Thaw, heat in oven covered at 350* for 10-15 minutes of until warm throughout.
slow braised pork shank and shoulder served with garlic braised asparagus and aromatic lemon rice pilaf Frozen: Thaw before baking. Bake in the oven at 350* covered for 10-15 minutes, or until warm throughout
Penne pasta smothered in Beef Bolognese sauce. topped with mozzarella and Parmesan. Sold Frozen: Thaw, heat in oven uncovered at 350* for 10-15 minutes of until warm throughout.
Red Wine braised beef, roasted cauliflower, whipped potatoes (cream, butter, salt), Parmesan Frozen. Thaw and heat in oven covered for 20-30 minutes at 350*
Sauteed pacific sole, black pepper béchamel, garlic braised asparagus, aromatic rice pilaf Frozen: Thaw before baking. Bake in the oven at 350* covered for 10-15 minutes, or until warm throughout.
Pesto Bechamel Sauce, San Danielle Prosciutto, Fresh Tomato, Mozzarella, Basil, Parmesan.
House cured red wine salami ragu served over rigatoni pasta. Topped with Mozzarella and Parmesan.
Herb Marinated pork, potato and leek puree topped with a breadcrumb crust.
Lamb Meatballs roasted and simmered in tomato ragu, white wine raisins. served on Lemon and mint Cous-Cous. Comes frozen. Thaw before heating. To serve, bake in preheated 350* oven covered until warm throughout (about 20-30 minutes).
Pork Tenderloin Paprikash SOLD FROZEN! roasted and simmered pork tenderloin braised with paprika, bell pepper and onion, tomato, sour cream, scallion. Served with aromatic rice pilaf.
Comes Frozen. Zucchini, broccoli, onion, tomato ragu, ricotta, mozzarella and parmesan baked in Ziti pasta.
FROZEN UPON PICKUP. Homemade Mac and Cheese made with Macaroni Noodles, Béchamel, Cheddar, Parmesan and Mozzarella cheese. Bake at 350 covered for 20 minutes (up to 35 if not thawed), then finish with about 10 minutes uncovered.
fresh tagliatelle pasta, organic chicken breast, crimini mushroom, marsala wine sauce Frozen: Thaw before baking. Bake at 350* covered for 20 minutes, until warm throughout.
Fresh semolina pasta, local Squash, marinated artichoke, almond béchamel ( almonds, ricotta, garlic, caramelized onion ), béchamel ( butter, milk, flour, parmigiana) , parmigiana, salt, spices HEATING: leave the lid on, warm in oven at 350F until warm throughout. If desired, finish it under the broiler to crisp the top layer.
Tender roast beef with asparagus and potato aligot. Frozen: Thaw and reheat in oven at 350 degrees or warm throughout.
Wild line caught pacific Sole, fennel puree, lemon and herb couscous. Frozen. Thaw before baking. Bake at 350* covered for about 20 minutes or until warm throughout.
Lamb Meatballs roasted and simmered in tomato ragu, white wine raisins. served on Lemon and mint Cous-Cous. Comes frozen. Thaw before heating. To serve, bake in preheated 350* oven covered until warm throughout (about 20-30 minutes).
Fresh semolina pasta, sous-vide pork shank and shoulder, braised spinach, bechamel, parmigiano HEATING: leave the lid on, warm in oven at 350F until warm throughout. If desired, finish it under the broiler to crisp the top layer.
Fresh semolina pasta, asparagus, creamy bechamel, mozzarella, parmesan. Frozen: Thaw before baking. Bake at 350* covered for 20 minutes, then finish uncovered for about 10 minutes or until warm throughout.
Our lasagna is made with fresh semolina pasta, San Marzano tomatoes, red wine braised ground beef, bechemela, mozzarella, parmesan, olive oil, butter, herbs and spices for a delicious Italian treat. HEATING: leave the lid on, warm in oven at 350F until warm throughout. If desired, finish it under the broiler to crisp the top layer.
Red Wine braised beef, roasted broccoli, corn, spinach, carrot, onion, potato aligot (cream, butter, salt), parmesan. Frozen. Thaw and heat in oven covered for 20-30 minutes at 350*.
Our Homemade Veggie Pot Pie is loaded with fresh vegetables, bechemela, a flakey puff pastry. Comes frozen. Thaw before cooking. To serve: cook for 10 min at 350* covered then uncover and cook until crust is browned and warmed through (15-20 min).
Our homemade Chicken Pot pie comes with spinach, mixed vegetables, bechamela and a fluffy puff pastry crust. Meal is fully cooked and frozen. Thaw before heating. To serve: Heat at 350* covered for 10 minutes, then finish uncovered until browned and warmed through (approx. 15-25 mins).
Italian beef sausage, tomato ragu, Ricotta, mozzarella and parmesan baked in Ziti pasta. Comes frozen.
Zucchini, broccoli, onion, tomato ragu, ricotta, mozzarella and parmesan baked in Ziti pasta. Comes frozen.
Eggplant parmesan with San Marzano tomato sauce seasoned with locally grown/harvested herbs, served over polenta and topped with parmesan. Comes frozen.
Chicken parmesan with San Marzano tomato sauce seasoned with locally grown/harvested herbs, served over polenta and topped with parmesan. Comes frozen.
Extremely comfortable, very stylish and durable Square Root Foods T-shirts 50% polyester, 25% cotton, 25% Rayon S,M,L,XL,XXL.
Extremely comfortable, very stylish and durable Square Root Foods T-shirts 50% polyester, 25% cotton, 25% Rayon S,M,L,XL,XXL.
Extremely comfortable, very stylish and durable Square Root Foods T-shirts 50% polyester, 25% cotton, 25% Rayon S,M,L,XL,XXL.
Balsamic Vinegar of Modena, what else do we say? use it everywhere all the time.
This Extra virgin Olive Oil is from the first cold press. product of Italy.
Wild Tarragon, garlic, pink pepper corn, red wine vinegar.
Produced and bottled in the Modena region of Italy, an area famous for its vinegar heritage, we’ve produced an authentic Italian product, to be used by the world. A reduction of traditional Italian grapes to bring out the inner chef, our Balsamic Glaze gives you the freedom to get creative, giving you new possibilities from salad dressings to gourmet plate decor, this is a product designed to wow. Our products are certified IGP, giving you the confidence that you’re using an authentic recipe, hailing from the heart of Italy. Thicker and sweeter than regular vinegar, balsamic reductions create a rich.
An infusion of Extra Virgin Olive Oil with Habanero and spices to be used everywhere you would use regular olive oil; only with more heat and flavor.
Olive oil infused with Arizona grapefruit zest.
Olive oil infused with Arizona orange zest.
Olive oil infused with Arizona lemon.
Balsamic Vinegar of Modena, what else do we say? use it everywhere all the time.
This Extra virgin Olive Oil is from the first cold press. product of Italy.
apricots marinated in lavender white wine. The sweet and delicate nature of these apricots make them a great snack or addition to any cheese plate. slice them up and add them to any middle eastern or mediterranean dish.
Roasted tomatillos, hatch green chili, garlic, lime, herbs, salt.
Wild Tarragon, garlic, pink pepper corn, red wine vinegar.
Hailing from just outside Napoli in the hills of the Campania region, our San Marzano style tomatoes is the paradigm of what Italian plum tomatoes should be. Juicy, sweet with a tartness coming through to give some edge to the flavor, ripe to augment any gathering at the dinner table. Hand picked and GMO free, these are the freshest Italian tomatoes you’ll find, free from the harmful synthetic treatments found in most supermarkets. Our tomatoes range from 2 to 3.15 inches, while our hand-picking methods allow us to only include the tomatoes deemed acceptable by our expert farmers. Truly the.
Artichokes marinated in olive oil and herbs.
Sweet Sting Honey is produced here in Flagstaff from Adam Arp son of Dennis Arp "Mountain Top Honey" and is great for use in place of any sweetener, especially during allergy season.
5 Dozen Gluten Free Authentic corn tortillas for enchiladas, tacos and table use.
These small batch flour tortilla are perfect for burritos, quesadillas, or wraps.
Habanero Hot is a hot sauce made without vinegar. Why no vinegar?… pure flavor! We’re not afraid to let our true flavors shine! A combination of tomato and habanero that gives it a uniqueness unlike any other hot sauce on the market.
Originating due to the colder Northern Italian climate, where potatoes were easier to grow than grain, our Gnocchi combines the earthy tones of Italian potato with a milled flour to create the epitome of smooth, consistent taste. With a one minute cooking time - this is a quick, Italian classic, versatile enough to be served with a wide variety of ingredients. From spinach and ricotta to a lemon and chive pesto, Gnocchi can be used to create all manner of stunning meals. What’s more, a little goes a long way due to its filling nature, meaning each bag lasts longer.
With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution. Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta, including our Gigli Toscani. Pairing flawlessly with all manner of toppings, from pesto based recipes to tomato heavy meals, it’s no wonder this pasta has been described as “the best Gigli Toscani I have ever tasted”.
With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution. Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta, including our organic Spaghetti all Chitarra, which combines the quality found in hand-made Italian pasta with the heritage of 1000-year-old recipes. Pairing flawlessly with all manner of toppings, from pesto based recipes to tomato heavy meals, it’s no wonder this pasta has been described as “the best spaghetti I have ever had in the states”.
With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution. Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta, including our Orecchiette Pugliesi pasta. Pairing flawlessly with all manner of toppings, from pesto based recipes to tomato heavy meals, it’s no wonder this pasta has been described as “the best Orecchiette pasta I have ever tasted”.
Produced and bottled in the Modena region of Italy, an area famous for its vinegar heritage, we’ve produced an authentic Italian product, to be used by the world. A reduction of traditional Italian grapes to bring out the inner chef, our Balsamic Glaze gives you the freedom to get creative, giving you new possibilities from salad dressings to gourmet plate decor, this is a product designed to wow. Our products are certified IGP, giving you the confidence that you’re using an authentic recipe, hailing from the heart of Italy. Thicker and sweeter than regular vinegar, balsamic reductions create a rich,…
Often served simply with a butter sauce and most famous in the northern regions of the country such as Piedmont, Pasta All’uovo, or egg pasta, gives a more refined flavor along with slightly more vibrant color. Featuring a higher ratio of egg to flour, sometimes made with only egg yolk and flour, Pasta All’uovo produces a meal holding more moisture than regular pasta, making it a perfect base to soak up a tomato or pasta based sauce. With our recipe preserving ancient methods from Tuscany, continuing hundreds of years of pasta-making tradition, we ensure each piece is handmade to perfection…
An infusion of Extra Virgin Olive Oil with Habanero and spices to be used everywhere you would use regular olive oil; only with more heat and flavor.
Chipotle Stinger is a hot sauce made without vinegar. It’s a combination of Chipotle peppers and Scorpion peppers that give a great kick with a slight smoky flavor. It makes for a great addition to your favorite dish or finish to your favorite food.
Our RisingHy twist on your traditional Mexican table sauce. Blend of Chili Japones, Chili de Arbol and secret love that goes with everything under the sun… Tacos, Fruit, Salad, you got it.
3/4 pound of Almonds, Pecans and Peanuts candied in house by SRF.
Roasted red peppers, olive oil, garlic, herbs and spices.
Black olives, roasted red peppers, olive oil, garlic, herbs and spices.
Sun-dried tomatoes, olive oil, garlic and herbs.
Arizona harvested grapefruits turned into a delicious marmalade made from grapefruit pulp, zest and sugar.
French Sea Salt blended with a special blend of herbs and flowers traditionally picked wild from the lands of Southern France.
Olive oil infused with Arizona grapefruit zest.
Olive oil infused with Arizona orange zest.
One heavenly quart of pure grade A dark maple syrup from Red Gables Farm in Tamworth, New Hampshire. Stored in glass (never plastic) for the purest flavor New England's maples have to offer.
A tasty and tangy sauce with medium heat from Hatch green chilis. Shake well before using, refrigerate after opening, and enjoy with all your favorite foods.
A great spread or addition to salads -- a tapenade made with roasted red peppers and olives.
Plums foraged in Flagstaff made into jam. Great with nut butters or cheeses.
A lovely jam made with peaches from Northern Arizona orchards.
Croutons seasoned with herbs, olive oil and salt.
Olive oil infused with Arizona lemon.
Apple and Mesquite Smoked French Sea Salt.
Basil pesto in 8oz glass jar.
Mesquite flour is rich in fiber, flavor, and southwest culture. A great flour for baking and desserts, mesquite flour is also high in protein and great for all purposes.
-An ancient heritage wheat brought to the Sonoran desert by Padre Eusebio Kino, a Jesuit Missionary in 1685. Making it the oldest wheat in the western hemisphere. -Milled, these wheat berries are excellent for bread and pastry flour. They can be cooked whole or cracked and used in a variety of ways.
This bean is native to the South Western United States and dates back to pre-Columbian times. This drought tolerant bean is a great source of fiber and protein, order with our house rendered lard for a delicious side or main course.
Sweet Sting Honey is produced here in Flagstaff from Adam Arp son of Dennis Arp "Mountain Top Honey" and is great for use in place of any sweetener, especially during allergy season.
A smooth blend of Italian olives with local herbs, garlic and olive oil. Great on bread as an appetizer or along side your favorite crudite platters.
Originating due to the colder Northern Italian climate, where potatoes were easier to grow than grain, our Gnocchi combines the earthy tones of Italian potato with a milled flour to create the epitome of smooth, consistent taste. With a one minute cooking time - this is a quick, Italian classic, versatile enough to be served with a wide variety of ingredients. From spinach and ricotta to a lemon and chive pesto, Gnocchi can be used to create all manner of stunning meals. What’s more, a little goes a long way due to its filling nature, meaning each bag lasts longer.
With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution. Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta, including our Gigli Toscani. Pairing flawlessly with all manner of toppings, from pesto based recipes to tomato heavy meals, it’s no wonder this pasta has been described as “the best Gigli Toscani I have ever tasted”.
With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution. Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta, including our organic Spaghetti all Chitarra, which combines the quality found in hand-made Italian pasta with the heritage of 1000-year-old recipes. Pairing flawlessly with all manner of toppings, from pesto based recipes to tomato heavy meals, it’s no wonder this pasta has been described as “the best spaghetti I have ever had in the states”.
With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution. Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta, including our Orecchiette Pugliesi pasta. Pairing flawlessly with all manner of toppings, from pesto based recipes to tomato heavy meals, it’s no wonder this pasta has been described as “the best Orecchiette pasta I have ever tasted”.
Often served simply with a butter sauce and most famous in the northern regions of the country such as Piedmont, Pasta All’uovo, or egg pasta, gives a more refined flavor along with slightly more vibrant color. Featuring a higher ratio of egg to flour, sometimes made with only egg yolk and flour, Pasta All’uovo produces a meal holding more moisture than regular pasta, making it a perfect base to soak up a tomato or pasta based sauce. With our recipe preserving ancient methods from Tuscany, continuing hundreds of years of pasta-making tradition, we ensure each piece is handmade to perfection.
Local mushroom blend of boletes, oysters and caesars, butter, milk, cream, parmigiano, flour, salt, spices Frozen: Thaw before heating on stove top. stir often until boiling and warm throughout. serve with your favorite pasta.
AZ grass fed beef and wild bolete, puffball, and Caesar mushrooms. Simmered in San Marzano Tomato, mirepoix, and local herbs FROZEN: thaw and heat in pan until hot, stir often, and serve with your favorite pasta.
SRF dry aged salami, San Marzano tomato, white wine, celery, carrot, onion, butter, herbs and spices.
San Marzano tomato, white wine, basil, celery, carrot, onion, garlic, butter and oil.
Vegetarian bolognese cooked with butternut squash and san marzano tomatoes. Comes frozen.
A delicious Bolognese sauce made with Arizona grass-fed beef braised in red wine and San Marzano tomato sauce with local northern Arizona herbs. Comes frozen.
Arizona grown lemons fermented in a salt brine. Lemon Confit is a great way to preserve the freshness and flavors of summer. We love to add minced lemon confit to rice pilaf, couscous, salads, it is phenomenal on seafoods. to prepare remove the pith (white part) and mince.
Hot, Sweet, tangy, spicy, crispy and delicious Water, Vinegar, salt, sugar, herbs, spices. Keep refrigerated.
Feta mixed with herbs and spices in organic olive oi.
Sweet, sour, curry, tangy, crunchy, delicious, gone..... order more.
What can I say, Our Take on the classic pickle. Uses: everything.
These sweet and sour pickles have a perfect blend of herbs and spices. They are delicious and versatile. Great addition to any charcuterie board, sandwiches, burgers, or just a snack.
House fermented Kimchi: napa cabbage, Korean chiles, garlic, anchovy paste *contains gluten and soy.
Olives, olive oil and spices.
A variety of Mediterranean olives with citrus.
Bread and butter pickled relish goes well with any summer feast. The sweet and tangy robust flavor will be sure to have you salivating. Canned in an 8oz mason jar.
House fermented Sauerkraut with garlic and dill. Sauerkraut is loaded with probiotics and is a great healthy snack.
Our pork is raised here in Northern Arizona by friends and enjoyed the finest of foods and lives.This allows the pigs, the farmers,and SRF to provide you with the most flavorful, mindful,wonderful pork chops possible for you to enjoy and share with loved ones.
Our pork is raised here in Northern Arizona by friends and enjoyed the finest of foods and lives.This allows the pigs, the farmers,and SRF to provide you with the most flavorful, mindful,wonderful pork chops possible for you to enjoy and share with loved ones.
House made meatballs smothered in tomato sauce. served on top of creamy parmesan polenta. topped with mozzarella and parmesan. Frozen: Thaw, heat in oven covered at 350* for 10-15 minutes of until warm throughout. if desired finish in broiler to crisp.
White truffle and parmesan risotto, with sous vide beef sirloin and smoked local porcini crust. Frozen: Thaw before baking. Bake in the oven at 350* uncovered until warm throughout.
fresh tagliatelle pasta, organic chicken breast, crimini mushroom, marsala wine sauce Frozen: Thaw before baking. Bake at 350* covered for 20 minutes, until warm throughout.
blended smooth and garnished with house-made creme fraiche & scallion. Simple and delicious.
Asparagus, Arborio Rice, Butter, Parmigiano, onion, saffron, herb, spices Frozen: Thaw, heat in oven covered at 350* for 10-15 minutes of until warm throughout.
Local mushroom blend of boletes, oysters and caesars, butter, milk, cream, parmigiano, flour, salt, spices Frozen: Thaw before heating on stove top. stir often until boiling and warm throughout. serve with your favorite pasta.
Fresh semolina pasta, local Squash, marinated artichoke, almond béchamel ( almonds, ricotta, garlic, caramelized onion ), béchamel ( butter, milk, flour, parmigiana) , parmigiana, salt, spices HEATING: leave the lid on, warm in oven at 350F until warm throughout. If desired, finish it under the broiler to crisp the top layer.
A traditional French onion soup made vegetarian, warm you and your loved ones up.
Tender roast beef with asparagus and potato aligot. Frozen: Thaw and reheat in oven at 350 degrees or warm throughout.
slow braised pork shank and shoulder served with garlic braised asparagus and aromatic lemon rice pilaf Frozen: Thaw before baking. Bake in the oven at 350* covered for 10-15 minutes, or until warm throughout.
Penne pasta smothered in Beef Bolognese sauce. topped with mozzarella and Parmesan. Sold Frozen: Thaw, heat in oven uncovered at 350* for 10-15 minutes of until warm throughout.
Wild line caught pacific Sole, fennel puree, lemon and herb couscous. Frozen. Thaw before baking. Bake at 350* covered for about 20 minutes or until warm throughout.
Lamb Meatballs roasted and simmered in tomato ragu, white wine raisins. served on Lemon and mint Cous-Cous. Comes frozen. Thaw before heating. To serve, bake in preheated 350* oven covered until warm throughout (about 20-30 minutes).
AZ grass fed beef and wild bolete, puffball, and Caesar mushrooms. Simmered in San Marzano Tomato, mirepoix, and local herbs FROZEN: thaw and heat in pan until hot, stir often, and serve with your favorite pasta.
Red Wine braised beef, roasted cauliflower, whipped potatoes (cream, butter, salt), Parmesan Frozen. Thaw and heat in oven covered for 20-30 minutes at 350*.
Sauteed pacific sole, black pepper béchamel, garlic braised asparagus, aromatic rice pilaf Frozen: Thaw before baking. Bake in the oven at 350* covered for 10-15 minutes, or until warm throughout.
Fresh semolina pasta, sous-vide pork shank and shoulder, braised spinach, bechamel, parmigiano HEATING: leave the lid on, warm in oven at 350F until warm throughout. If desired, finish it under the broiler to crisp the top layer.
Fresh semolina pasta, asparagus, creamy bechamel, mozzarella, parmesan. Frozen: Thaw before baking. Bake at 350* covered for 20 minutes, then finish uncovered for about 10 minutes or until warm throughout.
Pesto Bechamel Sauce, San Danielle Prosciutto, Fresh Tomato, Mozzarella, Basil, Parmesan.
House cured red wine salami ragu served over rigatoni pasta. Topped with Mozzarella and Parmesan.
San Marzano tomato, whitebeans, penne pasta, fennel, carrot, garic, onion, olive oil, Butter, garden herbs, salt. FROZEN (Thaw before heating).
Herb roasted beef tenderloin, leek, spinach, yukon gold potato puree topped with breadcrumb crust and parmesan.
Herb Marinated pork, potato and leek puree topped with a breadcrumb crust.
Garbanzo beans stewed in Spanish prosciutto. Blended smooth and served with chopped prosciutto and black pepper olive oil.
Our lasagna is made with fresh semolina pasta, San Marzano tomatoes, red wine braised ground beef, bechemela, mozzarella, parmesan, olive oil, butter, herbs and spices for a delicious Italian treat. HEATING: leave the lid on, warm in oven at 350F until warm throughout. If desired, finish it under the broiler to crisp the top layer.
SRF dry aged salami, San Marzano tomato, white wine, celery, carrot, onion, butter, herbs and spices.
San Marzano tomato, white wine, basil, celery, carrot, onion, garlic, butter and oil.
San Marzano tomatoes, parmesan, and black pepper, croutons. Comes frozen.
Arborio rice, asparagus, parmesan, white wine, butter, smoked local porcini mushroom powder topped with bread crumbs. Comes frozen.
Arborio rice, saffron, shallot, white wine topped with parmesan and bread crumbs. Comes frozen.
Red wine braised beef, broccoli, potato puree topped with bread crumbs and parmesan. Comes frozen.
French onion potato gratin, roasted beef sirloin, roasted beets, topped with bread crumbs.
The burger that started it all! Our veggie burger is made of roasted shredded organic beets and carrots tossed in olive oil and wrapped in an organic blanched chard leaf. Burgers come frozen, thaw before cooking. Best pan seared.
Red wine braised beef topped with wheat berry risotto and panko. Comes frozen.
Vegetarian bolognese cooked with butternut squash and san marzano tomatoes. Comes frozen.
Red Wine braised beef, roasted broccoli, corn, spinach, carrot, onion, potato aligot (cream, butter, salt), parmesan. Frozen. Thaw and heat in oven covered for 20-30 minutes at 350*.
Our Homemade Veggie Pot Pie is loaded with fresh vegetables, bechemela, a flakey puff pastry. Comes frozen. Thaw before cooking. To serve: cook for 10 min at 350* covered then uncover and cook until crust is browned and warmed through (15-20 min).
Our homemade Chicken Pot pie comes with spinach, mixed vegetables, bechamela and a fluffy puff pastry crust. Meal is fully cooked and frozen. Thaw before heating. To serve: Heat at 350* covered for 10 minutes, then finish uncovered until browned and warmed through (approx. 15-25 mins).
Red Pork Tamales made from scratch right here in flagstaff! Tamales come frozen in one dozen.
made with yukon potato, house-made bacon, onion. topped with black pepper and cheddar cheese. Comes frozen.
Lamb Meatballs roasted and simmered in tomato ragu, white wine raisins. served on Lemon and mint Cous-Cous. Comes frozen. Thaw before heating. To serve, bake in preheated 350* oven covered until warm throughout (about 20-30 minutes).
French onion gratin served with roasted beets and topped with parmigiana cheese. Comes frozen.
Pork Tenderloin Paprikash SOLD FROZEN! roasted and simmered pork tenderloin braised with paprika, bell pepper and onion, tomato, sour cream, scallion. Served with aromatic rice pilaf.
Comes Frozen. Zucchini, broccoli, onion, tomato ragu, ricotta, mozzarella and parmesan baked in Ziti pasta.
Roasted pesto marinated chicken with roasted red pepper, parmesan risotto, and breadcrumbs. Comes frozen.
One pint of blended carrot soup with turmeric ginger olive oil. Comes frozen.
Corn soup finished with cilantro olive oil. Comes frozen! Gluten free and vegetarian.
Potatoes, beets, butter and salt. Comes frozen. Gluten-free, Vegetarian.
Italian beef sausage, tomato ragu, Ricotta, mozzarella and parmesan baked in Ziti pasta. Comes frozen.
Zucchini, broccoli, onion, tomato ragu, ricotta, mozzarella and parmesan baked in Ziti pasta. Comes frozen.
Roasted Squash Soup with Five Spice Olive Oil. Comes frozen.
Roasted beet soup with lemon chive olive oil. Comes frozen.
FROZEN UPON PICKUP. Homemade Mac and Cheese made with Macaroni Noodles, Béchamel, Cheddar, Parmesan and Mozzarella cheese. Bake at 350 covered for 20 minutes (up to 35 if not thawed), then finish with about 10 minutes uncovered.
Eggplant parmesan with San Marzano tomato sauce seasoned with locally grown/harvested herbs, served over polenta and topped with parmesan. Comes frozen.
Chicken parmesan with San Marzano tomato sauce seasoned with locally grown/harvested herbs, served over polenta and topped with parmesan. Comes frozen.
Two Beef Meatballs Roasted and Braised in a San Marzano Tomato Sauce; Topped with Mozzarella and Parmesan.
A delicious Bolognese sauce made with Arizona grass-fed beef braised in red wine and San Marzano tomato sauce with local northern Arizona herbs. Comes frozen.
fresh mozzarella imported from Italy. Made from 100% latte di bufala Italiono. Milk from the buffalo makes a creamier and softer mozzarella. This product will change the way you think of mozzarella, soooooo good.
Arizona grown lemons fermented in a salt brine. Lemon Confit is a great way to preserve the freshness and flavors of summer. We love to add minced lemon confit to rice pilaf, couscous, salads, it is phenomenal on seafoods. to prepare remove the pith (white part) and mince.
A thick, house-made French style sour cream. Great in soups, salads, eggs Ingredients: Creme, Buttermilk, Salt, Citric Acid.
Hot, Sweet, tangy, spicy, crispy and delicious Water, Vinegar, salt, sugar, herbs, spices. Keep refrigerated
Feta mixed with herbs and spices in organic olive oi
Sweet, sour, curry, tangy, crunchy, delicious, gone..... order more.
What can I say, Our Take on the classic pickle. Uses: everything.
These sweet and sour pickles have a perfect blend of herbs and spices. They are delicious and versatile. Great addition to any charcuterie board, sandwiches, burgers, or just a snack.
A white to yellowish cheese with nice blue-green veins and an open structure. Velvet smooth texture. The taste has a nice balance between the dark veins, salt and the sweet taste of the cow’s milk.
A Spanish cheese made from a mixture of cow, sheep, and goat milk. This white cheese ranges from nutty to fruity. It has a rich, buttery texture that goes well when served as a snack cheese.
Sun dried tomato, blended oil, garlic, red wine vinegar, olive oil, herbs.
House fermented Kimchi: napa cabbage, Korean chiles, garlic, anchovy paste *contains gluten and soy.
Olives, olive oil and spices.
Coming from the SRF kitchen our hazelnut vinaigrette is a blend of olive oil, sherry vinegar, red wine vinegar and hazelnuts.
Locally harvested Bergamot (Monarda spp) with red wine, salt, and spices. Wild Bergamot has flavors of oregano (rather than Earl Grey).
The flavors of France in a dressing - Herbs de Provence Vinaigrette.
A variety of Mediterranean olives with citrus.
Bread and butter pickled relish goes well with any summer feast. The sweet and tangy robust flavor will be sure to have you salivating. Canned in an 8oz mason jar.
House fermented Sauerkraut with garlic and dill. Sauerkraut is loaded with probiotics and is a great healthy snack.
House-made vinaigrette with Balsamic vinegar from Modena. Please keep refrigerated.
Our favorite house dressing - lemon vinaigrette. Keep in fridge and mix well before serving.
Sun dried tomato, blended oil, garlic, red wine vinegar, olive oil, herbs.
Coming from the SRF kitchen our hazelnut vinaigrette is a blend of olive oil, sherry vinegar, red wine vinegar and hazelnuts.
Locally harvested Bergamot (Monarda spp) with red wine, salt, and spices. Wild Bergamot has flavors of oregano (rather than Earl Grey).
The flavors of France in a dressing - Herbs de Provence Vinaigrette.
House-made vinaigrette with Balsamic vinegar from Modena. Please keep refrigerated.
Our favorite house dressing - lemon vinaigrette. Keep in fridge and mix well before serving.
Habanero Hot is a hot sauce made without vinegar. Why no vinegar?… pure flavor! We’re not afraid to let our true flavors shine! A combination of tomato and habanero that gives it a uniqueness unlike any other hot sauce on the market.
Chipotle Stinger is a hot sauce made without vinegar. It’s a combination of Chipotle peppers and Scorpion peppers that give a great kick with a slight smoky flavor. It makes for a great addition to your favorite dish or finish to your favorite food.
Our RisingHy twist on your traditional Mexican table sauce. Blend of Chili Japones, Chili de Arbol and secret love that goes with everything under the sun… Tacos, Fruit, Salad, you got it.
French Sea Salt blended with a special blend of herbs and flowers traditionally picked wild from the lands of Southern France.
Apple and Mesquite Smoked French Sea Salt.
Roasted tomatillos, hatch green chili, garlic, lime, herbs, salt.
Hailing from just outside Napoli in the hills of the Campania region, our San Marzano style tomatoes is the paradigm of what Italian plum tomatoes should be. Juicy, sweet with a tartness coming through to give some edge to the flavor, ripe to augment any gathering at the dinner table. Hand picked and GMO free, these are the freshest Italian tomatoes you’ll find, free from the harmful synthetic treatments found in most supermarkets. Our tomatoes range from 2 to 3.15 inches, while our hand-picking methods allow us to only include the tomatoes deemed acceptable by our expert farmers. Truly the.
Taste the difference in our high-quality and nutritious grass-fed ground beef. Our carefully customized blend of muscle meat and brisket has created a demand that you will notice in many local restaurants in Arizona. Enjoy our ground beef around your own table and keep on hand as a family staple.
Locally raised pork smoked with mesquite, hickory, and black oak. No added nitrates (except for those naturally occurring in salt). Comes frozen. Thaw and cook fully before serving.
Locally raised ground pork with salt, brown sugar, garlic, herbs and spices.
One pound of spicy Italian sausage made with locally raised ground pork, salt, brown sugar, garlic, herbs, and spices.
3/4 pound of Almonds, Pecans and Peanuts candied in house by SRF.
Croutons seasoned with herbs, olive oil and salt.
blended smooth and garnished with house-made creme fraiche & scallion. Simple and delicious.
A traditional French onion soup made vegetarian, warm you and your loved ones up.
San Marzano tomato, whitebeans, penne pasta, fennel, carrot, garic, onion, olive oil, Butter, garden herbs, salt. FROZEN (Thaw before heating).
Garbanzo beans stewed in Spanish prosciutto. Blended smooth and served with chopped prosciutto and black pepper olive oil.
San Marzano tomatoes, parmesan, and black pepper, croutons. Comes frozen.
made with yukon potato, house-made bacon, onion. topped with black pepper and cheddar cheese. Comes frozen.
One pint of blended carrot soup with turmeric ginger olive oil. Comes frozen.
Corn soup finished with cilantro olive oil. Comes frozen! Gluten free and vegetarian.
Potatoes, beets, butter and salt. Comes frozen. Gluten-free, Vegetarian.
Roasted Squash Soup with Five Spice Olive Oil. Comes frozen.
Roasted beet soup with lemon chive olive oil. Comes frozen.
Sweet Sting Honey is produced here in Flagstaff from Adam Arp son of Dennis Arp "Mountain Top Honey" and is great for use in place of any sweetener, especially during allergy season.
One heavenly quart of pure grade A dark maple syrup from Red Gables Farm in Tamworth, New Hampshire. Stored in glass (never plastic) for the purest flavor New England's maples have to offer.
Sweet Sting Honey is produced here in Flagstaff from Adam Arp son of Dennis Arp "Mountain Top Honey" and is great for use in place of any sweetener, especially during allergy season.
5 Dozen Gluten Free Authentic corn tortillas for enchiladas, tacos and table use.
These small batch flour tortilla are perfect for burritos, quesadillas, or wraps.
Hours of Service:
Friday: 09:00AM - 03:15PM
Monday: Closed
Sunday: Closed
Tuesday: 09:00AM - 03:15PM
Saturday: 09:00AM - 03:15PM
Thursday: 09:00AM - 03:15PM
Wednesday: 09:00AM - 03:15PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.