INDIAN VEGETABLE KORMA - CREAMY TOMATO AND YOGURT BRAISED VEGETABLES
Korma is a mild spiced, creamy curry typically made with yogurt and tomatoes, often thickened with nuts or seeds. At GTG we’ve made a traditional Indian Curry Paste with whole toasted and ground spices, walnuts and coconut. The vegetables are cooked in the paste and then dehydrated. When boiling water is added to the Korma it creates an aromatic, hearty dish that will satisfy you and pique your taste buds at the same time. GLUTEN-FREE. VEGETARIAN.
PAD THAI - RICE NOODLES WITH WILD AMERICAN SHRIMP SAUCE AND PEANUTS
Pad Thai is often considered the quintessential dish of Thailand. This rice noodle dish is served up everywhere from street carts to restaurants, encompassing the four Thai flavors of sweet, salty, sour and spicy. At Good To-Go we achieve this flavor profile using traditional ingredients that are used in kitchens across Thailand. Our rice noodles, matchstick carrots, caramelized onions, bean sprouts and peanuts are all tossed in a flavorful sauce of Wild American Shrimp and Tamarind. GLUTEN-FREE. PESCATARIAN.
CLASSIC MARINARA WITH PENNE - ITALIAN TOMATO SAUCE WITH BROWN RICE PENNE
There is nothing more comforting than a steaming bowl of slow simmered marinara sauce over noodles. It warms your body and soul. Understanding that need, we’ve created a pasta dish that almost anyone can enjoy. Our chef has found the most delicious brown rice noodle penne, even the most ardent of wheat pasta lovers would exclaim, “This stuff is fantastic!” GLUTEN-FREE. VEGAN.
THAI CURRY - SPICY YELLOW COCONUT CURRY WITH VEGETABLES & JASMINE RICE
We’ve created our own blend of spices and aromatics that give Good To-Go’s Thai Curry its completely unique and delicious flavor. With the addition of Thai chilies this dish has a little kick too. We use fresh broccoli and cauliflower and cook that with the curry. We finish off the dish with peas and green beans. To complete the true Thai experience, our curry is served with Jasmine Rice, the most fragrant and flavorful rice for this dish. GLUTEN-FREE. PESCATARIAN.
SMOKED THREE BEAN CHILI - TRADITIONAL CHILI WITH CORN AND CARAMELIZED ONIONS
The great thing about chili is its ability to warm you from the inside out. From your first bite to your last, this chili will excite your taste buds with the flavors of sweet tomatoes, nutty beans and it’s gentle smokiness. Our chili is slow cooked with fresh carrots, onions, garlic and corn. The melding of the spices and vegetables over time is what creates its complex flavors. GLUTEN-FREE. VEGAN.
HERBED MUSHROOM RISOTTO - CLASSIC RISOTTO WITH SAUTÉED MUSHROOMS AND BASIL PESTO
Our risotto is made the old school way by first lightly cooking onions in olive oil. We then add the rice, coating all the grains and then add white wine. While gently stirring, we slowly add the hot mushroom stock to achieve a creamy and yummy consistency. Finally the basil pesto and sautéed mushrooms are added. GLUTEN-FREE. VEGAN.
Bibimbap - SPICY KOREAN ‘MIXED RICE’ WITH SESAME, CARROTS AND SPINACH
Literally translates to ‘mixed rice’. But it doesn’t even begin to describe this Korean staple. The key component of bibimbap is gochujang—a deep red, spicy and immensely flavorful sauce made from Korean chilis and fermented miso. Beyond warming your bones on a cold evening, chilis have proven cardiovascular and immunity benefits. Medium grain rice, carrots, spinach and zucchini provide the energy needed to go further, and stay out longer in the backcountry. Fry an egg and slide it on top and you’ll swear you’re in your favorite Korean restaurant. Gluten-Free. Vegan.
Mexican Quinoa Bowl - BUTTERNUT SQUASH AND BLACK BEANS IN A MOLE POBLANO SAUCE
Often referred to as the national dish of Mexico, Mole Poblano is loved around the world. We make our sauce with traditional ingredients such as: ancho chiles, cinnamon, coriander and cumin, finished with organic cacao powder. Cacao powder is a high source of antioxidants and contains an abundance of magnesium and iron—a healthier alternative to the over-processed cocoa powder used in baking. Gluten-Free. Vegan.
OATMEAL - PEACE, LOVE AND OATS WITH QUINOA, CHIA AND HEMP HEARTS
When we decided to create a line of Good To-Go breakfast options, I wanted to go back to the basics—food that I’d want to eat out on the trail. It obviously needed to be something lightweight, shelf-stable and healthy. Beyond that, it needed to be filling and packed with enough energy to start the day off right. Oatmeal has always been a staple on my trips into the backcountry, so this was a natural choice.
What we created is anything but your average packet of oatmeal. We started with whole grain, gluten-free oats and quinoa. Then added chia and hemp seeds, both packed with protein and omega fatty acids. Cinnamon and turmeric were included for their anti-inflammatory qualities, and cardamom for digestion. Gluten-Free. Vegan
GRANOLA - WHOLE GRAIN OATS, FIGS, BLUEBERRIES AND ALMONDS WITH MILK
With a market saturated in granola options, we knew this had to be unique. Fortunately, I’ve been making and perfecting granola for David, my husband and co-founder, and myself, for nearly a decade. I realized after multiplying this small batch recipe many times over, we had our newest breakfast option ready to hit the trail. Rather than just offer granola, we found it best to be paired with whole milk to complete the meal. It’s full of heart-healthy raw nuts and seeds, and flax for added protein and fiber. Blueberries, real maple syrup and honey add antioxidants, vitamin B6 and just the right amount of sweetness. Gluten-Free. Vegetarian.