Rejuvenate  +Heal + Detoxify

Add-On Menu

Organic and Whole Food Juices and Smoothies

2, 8 oz re-useable lidded jars


Quick Energy or Protein Bars

gluten-free, sugar-free, whole food, minimal ingredients

12 portions each


Salads: Leafy or Fruity plant-based.

A million seasonal and mostly local combinations

4, 4 oz portions


add pastured chicken or sustainable Alaskan seafood 4 oz portions

$3.00 each

Fresh Salad Dressings:

homemade French, Italian, Tarragon, Sesame Seed, Hispanic, French Tomato, Balsamic or Yogurt, Ginger, Orange, and Honey Fruit salad Dressing

4 oz portions


Homemade Breakfast Mixes:

Choose from homemade, whole-grain, vegan fruit and nut pancake mix, muesli, and hot cereal mix.

16 oz lidded, re-useable jar


add Yogi Honey: blend of local honey with fresh garden herbs and spices 2 oz


Other Refreshments: Re-Hydrating Pineapple Coconut Water, Fresh Almond Milk, Pure Indian Kalami Chai Tea Concentrate

2, 8 oz re-useable lidded jars





From Beth and the Biscuit’s Personal Chef Service

Kitchen Farmacy

Your food becomes you

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Fresh from the Garden Quick Meal Service

Quick Meal Early Summer


Ordering from the Quick Meal Service means you are someone who enjoys a variety of ready-made meals in your fridge to grab and go when you’re hungry. The following is a collection of fresh soups, salads, and casseroles for your family or to share. There are other options to be found on the Beth and the Biscuit website too.

V = plant strong




Spicy Tortilla Soup

Basic Chicken Soup

Italian Wedding Soup


Pot Noodles

V Pesto-Bean



V Herb Salad: Handmade Acres pot herbs tossed with soft butter lettuce and lemon vinaigrette

V Miso-Tofu Salad; fresh organic spinach or other seasonal soft greens and baked tofu in Sriracha spicy ginger and miso dressing

V Gingery Quinoa Salad with Apples, Peas and Coconut

Turkey Taco Salad




Choice of Southern or sweet Cornbread, sweet or sour milk biscuits



Steak, Artichoke, and Potato Hash; grass-fed beef top sirloin, home-grown Yellow Finn potatoes, baby artichokes.

All-Day-Good Moroccan Spiced Chicken Stew with Apricots

Chicken Casserole with Spring Vegetables and Tarragon Cream Sauce

Community Church Governor’s Casserole: Cauliflower, broccoli, two cheeses, and baked ham

Ham and Chicken Luncheon Casserole

V Beaufort Spinach and Leek Egg-Pie

V The Chubby Vegetarian Gumbo

V Wild Mushroom and Caramelized Onion Shepherd’s Pie

Quick Meal

Spring 2016


Breads, Slow-Carb & Such

Honey & Herb Country Biscuits

Breakfast Mixes: Minnie’s FruityanyNut Pattycake Mix or Monkey’s Mush (FruityanyNut OrderlyOatmeal)

Salad or Sandwich Filling: No-Egg Salad, Pimento Cheese, Curried Chicken Salad or Tuna Salad or Spa Chicken Breasts.

*All these deli salads are bound together with homemade mayonnaise w/olive oil and country eggs.

Slow-Carb Egg Cup: Egg-Whites, or Whole Eggs, or Silken Tofu with Braised Spicy Power Greens and Mixed Seasonal Vegetables.

Pot o’Beans: Spicy or Mildly Seasoned Black, Pinto, Navy or Mixed Vegetarian Beans.

Skillet o’ Greens: Seasonal Spicy or Mild Chopped Braised Vegetarian Power Greens.

Bag o’Mixed Green Salad: Chopped Raw Power Greens & Soft Lettuces.

Home Made Dressings: Paleo-Ranch, Balsamic-Rhubarb, Lemon Vinaigrette, Fat-Free & No Weird Stuff Lime & Cilantro Dressing


Shiitake & Noodle Hot & Sour Soup

Mediterranean Tomato with Barley Soup

Chicken Cacciatore Soup: Bacon, shredded chicken, onion, mushroom, fresh basil, garlic, a little heat, red wine, balsamic vinegar, tomatoes, red peppers. Top with little reserve of chopped Kalamata olives, and fresh basil.


Hoppin’ John Salad: Black-eyed peas, rice, red onion, celery, jalapeno, herbs and garlic in lemon vinaigrette with bacon or tempeh

Great Grainless Salad: Golden Quinoa w/lemon, dill & avocado salad

Kim’s Kale & Rhubarb Salad: Curly kale, tossed with pickled rhubarb, gouda cheese and candied walnuts with balsamic rhubarb dressing

Wild, Deep Green Salad: Field greens w/cranberries, toasted pecans and marinated chicken breast.

New in 2016!  Black Bean Salad: so colorful with orange, green and red sweet peppers, red onions and corn in fresh cilantro/lime dressing.


Barbecue You-Pull Pork: Cooked All-Day Good with Biscuit’s southern barbecue sauce and whole-grain buns.

Beaufort Quiche: Eggs, with leeks, spinach, Parmesan and Cheddar cheese.

Spring Pasta Casser-Roll: Mushrooms and mixed field greens, rolled in whole-grain pasta and baked in white sauce topped with Gruyere cheese.

Lemony Sugar Snap & Chicken Stir-Fry: Chicken breast strips and sugar snap peas in lemon sauce.

Deeply Spiced Black Bean & Quinoa Casser-Olé: Baked quinoa, black bean, corn and tomatoes, chili and cheese (optional or vegan cheese substitute).

Vegan Spaghettios: Anelletti pasta (Oh’s) in deep tomato sauce, served with shaved Parmesan cheese and garlic toast fingers.